Although on the outside it may seem like my mom and I have everything figured out when it comes to dinnertime plans…that couldn’t be further from reality! Truth is, we spend plenty of nights standing in the kitchen (for what feels like hours) mulling over a million recipe ideas.
Just last night, we spent a good chunk of time debating what we were in the mood for. In the end, we settled on not one, but TWO recipes for the next two nights I’ll be home. So, if you’re equally stumped on what to make this week, try these two equally tasty, yet entirely different recipes!
Firstly, we have a traditional Spaghetti Bolognese from Stanley Tucci. The sauce is meant to cook for 1 1/2 hours, so it becomes as tender and flavorful as possible – which is a must. Secondly, we have a lemony fresh Baked Flounder recipe with Garlic Mashed Potatoes on the side. It’s flaky, light, and exactly what you’ll need after the Bolognese the night before.
We really weren’t kidding when we said they were on totally different sides of the coin!
Picky eaters can delight, because although these two sound complex and a little outside of the usual comfort zone, they couldn’t be more simple. If you have the equipment and the time, we always recommend making homemade pasta for the Bolognese…but it’s definitely not a necessity. Either way, we think these are going to impress 😉
Let us know in the comments what you thought of them (and whether or not we helped your search for the perfect recipe tonight, or anytime this week)!
Classic Bolognese
Ingredients
- 2 celery stalks
- 2 carrots
- 2 cloves garlic
- 2 onions
- 3 tbsp olive oil
- 3 tbsp butter
- 1 oz pancetta (or bacon, if you don't have pancetta), very finely chopped or minced
- kosher salt and freshly ground black pepper
- crushed red pepper, to taste
- 1 1/2 cup red wine
- 2 bay leaves
- leaves from 2 springs fresh thyme
- 1 14-oz can whole San Marzano tomatoes, crushed by hand
- 1 cup whole milk
- 1 lb fettuccine pasta (we prefer homemade, but boxed will work too!)
- freshly grated Parmesan Reggiano, for serving
Instructions
- Finely chop the celery, carrot, garlic, and onion. Pulse the onion and garlic in a small food processor and the celery and carrot in a large blender. Mix all together in a separate bowl, to combine. Set aside.
- In a large heavy-bottomed saucepan, heat the oil and butter over a low to medium heat. Be careful to not let the butter burn. Add the pancetta/bacon, just to soften. Then, add the celery, carrot, garlic, and onion mixture and stir to coat well. Sweat the vegetables in the pan, stirring every now and then, for a good 10-12 minutes. You want them to melt and break down. Then, add the ground beef, crumbling with your hands as you go. Leave it to sear and take on color. Turn it often with a spoon or spatula to make sure the meat is browned and has "caught" the bottom of the pan a little.
- Season with generous salt and pepper, as well as a few sprinkles of crushed red pepper to taste. Add the wine and bring to a simmer to cook out the alcohol. Add the bay leaves, thyme, and tomatoes and stir to combine. Bring the sauce to a boil, then reduce the heat to maintain a gentle simmer and cook until it has reduced slightly, 5-10 minutes. Add the milk. Cover the pan, reduce the heat to low and simmer very gently for 1 to 1 1/2 hours. Taste and adjust the seasoning as needed.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta accordingly. Drain the pasta.
- Serve the sauce over the pasta, topped with a good grating of Parmesan. Enjoy!
Baked Flounder with Lemon, Onions, & Butter
Ingredients
- 3 flounder fillets
- 1 tsp salt, to taste
- 1/8 tsp black pepper
- 6 tbsp butter, melted
- 1 lemon, juiced
- 1/2 Vidalia onion, small diced
- 1 tsp paprika
- 1 tbsp fresh parsley, for serving
- 3 lemon wedges, for serving
Instructions
- Gather the ingredients and grease a shallow baking dish. Preheat oven to 325 degrees.
- Cut the flounder fillets into serving-size portions, or serve whole filets if seem to be the correct size. Arrange the pieces into a prepared baking dish or baking sheet, and sprinkle with salt and freshly ground black pepper.
- In a small bowl combine melted butter, lemon juice, and small diced onion. Pour the lemon-butter mixture over the fish.
- Sprinkle the fish with paprika and bake in the preheated oven for 15 to 25 minutes, depending on the thickness of the fillets, or until the fish is cooked through and flakes easily with a fork.
- Garnish with chopped parsley, lemon wedges, and serve!
