This recipe for Spaghetti Bolognese With Red Wine brings together 500 g minced beef, 750 ml red wine, whatever you prefer, 1 teaspoon dried herbs in a practical dish for home cooking. It takes about 55 min to prepare and cook. It makes approximately 4 servings.
(Porc Guisata Amb Fruita Seca) Moist slow cooking brings out the best in a humble cut like pork shoulder, making it fit for the most festive occasions. The sauce, enhanced with dried fruit and a whiff of cinnamon, is classically Catalan. Try to get best-quality organic dried cherries and apricots, ones that have some tartness. If you’re using ordinary dried fruit, you might want to reduce the amount slightly, so the dish doesn’t come out overly sweet. Alternatively, you can add a splash of red wine vinegar to the sauce at the end. The dish is best made ahead; cool the pork in the sauce and slowly reheat it. If you prefer, this recipe is also great made with a 2 to 3 pound boneless pork loin, which should be cooked until it registers 150º on a meat thermometer (it will take about 45 minutes). Adapted from “The New Spanish Table” cookbook.
Make and share this Catalan Chicken recipe from Food.com.
Make and share this Catalan Beef Stew recipe from Food.com.
Rabbit has long been underrated on our side of the ocean—not so in Europe where rabbit is almost as popular as chicken. Marinated and stewed in wine with prunes, this Belgian dish may be the answer to an affordable but special dinner. Very healthy meat and low in fat.
Your Kitchen Concierge
Recipe finder and budget meal ideas