Starter - Pork & Veal Rigatoni Bolognese recipes

Author: Anna Eidson  

Get Veal and Pork Meatballs with Mushroom Gravy and Egg Noodles Recipe from Food Network Serve these versatile meatballs with pasta, on top of a pizza, or inside an after-school sandwich. For a delicious taste of China, these pork mince lettuce cups are perfect starters for a family and friends gathering.

Pork and veal san choy bow

For a delicious taste of China, these pork mince lettuce cups are perfect starters for a family and friends gathering.
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: Chinese
Number of ingredients: 15

Ingredients:

• 2 tablespoon peanut oil
• 1 large brown onion (200g), chopped finely
• 1 large carrot (180g), chopped finely
• 2 stalks celery (300g), trimmed, chopped finely
• 2 clove garlic, crushed
• 2 teaspoon finely grated fresh ginger
• 750 gram minced (ground) pork and veal mixture
• 1 teaspoon sesame oil
• 1/4 cup (60ml) oyster sauce
• 2 tablespoon sweet chilli sauce
• 2 tablespoon kecap manis
• 3 green onions (scallions), sliced thinly
• 12 butter (boston) lettuce leaves, from the middle of the lettuce
• 1/4 cup (35g) coarsely chopped roasted peanuts
• 2 tablespoon fresh coriander leaves (cilantro)

Nutrition:

• Serving Size: Serves 12

How to cook:

1. Heat a wok over medium-high heat. Add peanut oil, onion, carrot, celery, garlic and ginger; stir-fry for 5 minutes or until just softened.
2. Add mince, stir-fry for 5 minutes, breaking up any lumps, or until browned. Stir in sesame oil and sauces; cook for 3 minutes or until syrupy and heated through. Cool for 10 minutes; stir in half the green onion.
3. To serve, spoon mixture into lettuce cups; top with peanuts, remaining green onion and coriander.

Notes: Pork and veal san choy bow recipe, Heat a wok over medium-high heat. Add peanut oil, onion, carrot, celery, garlic and ginger; stir-fry for 5 minutes or until just softened. · 2. Add mince,

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pork and veal san choy pork and veal san choy bow veal and pork meatballs with mushroom gravy and egg pork meatballs with mushroom gravy and egg noodles

Pork & Veal Rigatoni Bolognese

Traditionalists will tell you that Bolognese just ain’t right unless it’s made with pork and veal mince. Enjoy this trip back to the old country with a dish that’s as comforting as a hug from Nonna in the kitchen and as familiar as a glass of red wine.
Provided by: HelloFresh
Total time: 35 minutes
Yields: 2 servings
Number of ingredients: 13

Ingredients:

• 1 brown onion
• 1 stalk celery
• 1 carrot
• 1 clove garlic
• 250 g pork & veal mince
• 1 tin diced tomatoes
• 1 tbs tomato paste
• 2 tbs parsley
• 200 g rigatoni pasta
• 25 g Parmesan cheese
• 1 tbs olive oil
• 1 tbs red wine
• 1 tsp sugar

Nutrition:

• Calories: 3300 kJ
• Fat: 24.1 g
• Saturated Fat: 7.3 g
• Carbohydrate: 88.3 g
• Sugar: 14.9 g
• Protein: 47.6 g
• Fiber: 0 g
• Cholesterol: 0 mg
• Sodium: 365 mg

How to cook:

1. To prepare the ingredients, finely chop the brown onion, celery, carrot (peeled), garlic (peeled) and parsley. Grate the Parmesan cheese.
2. Heat the olive oil in a medium frying pan over a medium-high heat. Add the brown onion, celery and carrot and cook, stirring, for 7-8 minutes or until soft. Add the garlic and cook for a further 1 minute or until fragrant. Add the pork and veal mince and cook, breaking up with a wooden spoon, for 5 minutes or until browned. Add the diced tomatoes and red wine and bring to the boil. Stir through the tomato paste and sugar. Cover with a lid and simmer over a medium-low heat for 15 minutes. Remove the lid and cook, uncovered, for a further 5 minutes, until it thickens slightly. Stir through half of the parsley and season to taste with salt and pepper.
3. Meanwhile, bring a pot of salted water to the boil. Add the rigatoni to the boiling water and cook for approximately 10 minutes or until al dente, stirring regularly to ensure the rigatoni does not stick. Drain. Return to the pot and stir the bolognese sauce through the rigatoni to coat well.
4. Divide the rigatoni bolognese between bowls. Garnish with the remaining parsley and Parmesan cheese.

Notes: Lebanese pork and veal meatballs | Healthy Recipe, Instructions · Combine mince, garlic, egg, cumin, coriander and cardamom in a medium bowl. Roll level tablespoons of mixture into 16 meatballs. · Heat oil in a

Veal and Pork Meatballs with Mushroom Gravy and Egg Noodles

Get Veal and Pork Meatballs with Mushroom Gravy and Egg Noodles Recipe from Food Network
Provided by: Rachael Ray : Food Network
Total time: 70 minutes
Cook time: 20 minutes
Yields: 4 servings
Number of ingredients: 25

Ingredients:

• 2 slices white bread, crusts trimmed
• 1 cup whole milk or half-and-half
• 1 1/4 pounds ground pork
• 1 1/4 pounds ground veal
• 1 cup grated Parmigiano-Reggiano
• 4 cloves garlic, grated or made into a paste
• 2 eggs, lightly beaten
• A handful of fresh flat-leaf parsley leaves, finely chopped
• EVOO, for drizzling
• Kosher salt and freshly ground pepper
• Freshly grated nutmeg
• 2 cups chicken stock
• 1/4 cup dried porcini mushrooms
• 3 tablespoons butter
• 1 tablespoon EVOO
• 8 ounces cremini mushrooms, thinly sliced
• 2 tablespoons finely chopped fresh thyme
• 2 cloves garlic, finely chopped
• 1 shallot, finely chopped
• Kosher salt and freshly ground pepper
• 1 heaping tablespoon all-purpose flour
• 1/2 cup Marsala or dry white wine
• 1/2 cup heavy cream
• 1 pound extra-wide egg noodles or egg tagliatelle
• Finely chopped fresh flat-leaf parsley, for garnish

How to cook:

1. Preheat the oven to 400 degrees F.
2. For the meatballs: Soak the bread in the milk in a small bowl.
3. Put the pork and veal in a large bowl. Squeeze the liquid from the bread and mash it into small crumbs between your fingers as you add it to the bowl. Add the Parmigiano-Reggiano, garlic, eggs, parsley, a healthy drizzle of EVOO and some salt, pepper and nutmeg and mix gently to combine.
4. Keep a bowl of warm water on hand for rolling the meatballs. Place wire racks over 2 rimmed baking sheets. Roll the meat mixture into 1 1/2-inch balls, moistening your hands as needed, and place on the racks (24 meatballs balls per rack). Bake until cooked through, 18 to 20 minutes.
5. For the mushroom gravy: Bring the stock to a simmer in a small saucepan. Add the dried mushrooms and simmer until soft.
6. Meanwhile, heat the butter and EVOO in a saucepan over medium to medium-high heat. Add the fresh mushrooms and cook until browned, 12 to 15 minutes. Add the thyme, garlic and shallots. Season with salt and pepper and cook, stirring, 2 to 3 minutes more. Add the flour and cook, stirring, for 1 minute. Deglaze the pan with Marsala, stirring and scraping up any browned bits from the bottom of the pan with a wooden spoon. Chop the reconstituted mushrooms and add to the gravy. Pour in most of the stock, reserving the last few spoonfuls, as grit may settle here. Stir in the cream and cook until the gravy thickens a bit. Add half the meatballs to the gravy. (Reserve the remaining meatballs for another meal, such as Stuffed Peppers with Broken Meatballs and Rice.)
7. Cook the noodles in salted boiling water until al dente. Drain the noodles and divide among plates. Top with the gravy and meatballs, and garnish with parsley.
8. Cook's Note: The meatballs and gravy can be covered and refrigerated for a make-ahead meal. Reheat, covered, over medium heat while you cook the pasta. Add a ladle of the starchy cooking water to the gravy if needed to thin.

Notes: Pork & Veal Rigatoni Bolognese, Add the pork and veal mince and cook, breaking up with a wooden spoon, for 5 minutes or until browned. Add the diced tomatoes and red wine and bring to the boil

Pork and veal meatballs

Serve these versatile meatballs with pasta, on top of a pizza, or inside an after-school sandwich.
Provided by: Claire Brookman
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 32 servings
Number of ingredients: 6

Ingredients:

• 2 small brown onions, roughly chopped
• 4 garlic cloves, crushed
• 250.00 ml fresh flat-leaf parsley leaves
• 800g pork and veal mince
• 250.00 ml fresh breadcrumbs
• 18.20 gm extra virgin olive oil

Nutrition:

• Calories: 18.35 calories
• Fat: 4.9 grams fat
• Saturated Fat: 123.7 grams saturated fat
• Carbohydrate: 3.1 grams carbohydrates
• Sugar: 238.3 grams sugar
• Protein: 5.3 grams protein
• Cholesterol: 17 milligrams cholesterol
• Sodium: 42.9 milligrams sodium

How to cook:

1. Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Pulse onion, garlic and parsley in a food processor until finely chopped. Transfer to a bowl. Add mince and breadcrumbs. Season with salt and pepper. Mix well to combine. Roll level tablespoons of mixture into balls.
2. Heat oil in a large frying pan over medium- high heat. Cook meatballs, in batches, turning, for 2 minutes or until browned. Add extra oil, if needed. Transfer to prepared tray.
3. Bake for 10 to 15 minutes or until cooked through.

Notes: Pork and veal mince doria, 1 brown onion, finely chopped · 2 garlic cloves, finely chopped. 500g pork and veal mince. 125ml (1/2 cup) red wine or white wine. 375ml (1 1/2 cups) passata.