Fettuccine Bolognese

Serves 6 | Prep Time: 10 minutes | Cook Time: 1 hour

  • 3 Tbsp. Bertolli® Classico Olive Oil, divided
  • 1 lb. ground beef
  • 2 cups chopped yellow onion
  • 1 1/4 cups chopped celery
  • 3/4 cup chopped carrots
  • 2 cloves garlic, chopped
  • 1 Tbsp. chopped fresh rosemary
  • 2 cups canned crushed tomatoes
  • 1 can (6 oz.) tomato paste
  • 1 1/2 cups dry red wine
  • 1 lb. fettuccine, cooked and drained
  • Grated Parmesan cheese

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MARINATED SKIRT STEAK WITH CREAMY POLENTA

Serves 4 | Prep Time: 10 minutes | Marinate Time: 30 minutes | Cook Time: 45 minutes

  • 1 1/2 lb. skirt steak, cut into 4 (6-oz.) pieces
  • 6 Tbsp. Bertolli® Extra Virgin Olive Oil, divided
  • 10 fresh sage leaves
  • 3 sprigs fresh thyme, leaves removed
  • 1/2 bunch fresh rosemary
  • 4 to 5 large cloves garlic
  • 1 cup heavy cream
  • Salt and freshly ground black pepper
  • 2 cups water
  • 1 cup medium-grain yellow polenta
  • 1 cup grated Parmesan cheese, plus more for garnish
  • 1 package (4 oz.) cream cheese, cut into chunks
  • 4 springs fresh rosemary or thyme

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