Not Chili

Well, I call it chili. But the husband insists that if it has rice in it, it can't be chili, no matter how good it is (and it is good!). This is how my ma always made chili at home - served over rice - and it's still my favorite (and it might soon become the husband's, too).

1 1/2 cups white rice
2-3 cloves garlic, roughly chopped
Olive oil
A little salt
A little ground pepper
1 lb ground beef, thawed
1 tbsp chili powder, plus more
1/2 tsp ground cumin, plus more
1 28 oz can whole tomatoes
1 8 oz can tomato sauce
1 can red kidney beans (you know, whatever the size is between 8 oz and 28 oz - the regular size), drained and rinsed

Cook your rice.

Meanwhile: drizzle a healthy amount of olive oil into the bottom of the pot, then add your garlic and heat over medium, adding a little salt and ground pepper. Just let that get hot and aromatic, then mix in the ground beef, red chili powder, and cumin. Let the beef brown.

Once the beef is browned, add your tomatoes and tomato sauce. Break up the whole tomatoes well with a wooden spoon. Bring the sauce to a boil, then turn to low and partially cover, simmering for about 1/2 to a 1 full hour. You can sprinkle more chili powder and cumin in at this point, according to your taste.

15 minutes before the sauce is done, add the kidney beans and cook another 15 minutes.

Serve over/mix into rice - yes, RICE! - and enjoy!

Fettucine with Meat Sauce (Bolognese)

This sauce always reminds me of home - sitting on the floor of my room doing my homework, getting the call from my dad to come taste the sauce off the spoon. I'm probably not doing it full justice, but I have to say this was delicious, even on a hot night (OK, we had the A/C on).

I used fettucine tonight, as you can see, but rigatoni is a favorite, or shells (!), or penne - anything with ridges or with holes/pockets for the sauce to get into.

Here's all it takes:

1 lb pasta
3-4 tbsp olive oil
2 cloves garlic
1 small handful or so baby carrots, sliced
1 stalk celery, trimmed and sliced
Pinch dried "Italian Seasoning" (actually, I think the mix I have called it "Pasta Sprinkle"...in any case, just oregano works, plus a little basil if ya got it)
1 lb lean ground beef
A splash or two white wine
1 8 oz can tomato sauce
Grated cheese for serving - parmesan and/or romano

Start the water boiling for the pasta (this sauce actually takes longer than the pasta takes to cook, which is different than usual, but it doesn't hurt to have the water ready to go).

In a sauce pot, make a sofrito: drizzle olive oil into the pan over medium-high heat, add the carrots, celery, and garlic, and a pinch of your choice of "pasta sprinkle". Mix the ingredients together in the pan as they become aromatic. When the ingredients start to soften, add the ground beef and mix in to begin to brown the meat. When it's about halfway-3/4 browned, add a splash or two and let the alcohol cook off. When the meat is browned, add the tomato sauce and stir. When the sauce starts to boil, turn the heat to low and let simmer, stirring occasionally. Lick the spoon.

Let the sauce simmer for a minimum of 10 minutes, then cook up the pasta. Drain, add sauce, and serve with grated cheese - parmesan is good, romano is better, and the two together are best. Lick the plate.