Baked Penne with Bocconcini

This comfort food dish is based on Mac & Cheese recipe with few twists. Instead of boring macaroni I used Penne Rigatoni. The milk based cheese sauce was replaced with tomato sauce in which I have melted shredded Italian four-cheese mix and topped with sliced fresh bocconcini. The pasta and sauce mix was ladled into oven-proof dish and baked at 450 °F till sauce bubbled and bocconcini was melted. Absolute delight when served with crusty baguette and plain lettuce and arugula on side.

Growing from Seeds Update, April 1st, 2011

I think that it is appropriate to post and update on my seedlings on April Fools Day. Some of the flowers were started way too early and in few days our sunroom will look like a garden center in May. Next week many of the plants will be transplanted to their final container or basket and other will be transplanted to bigger container where they wait till transferred into a flower bed. I don’t think that I have too many choices. I have to find out which seedlings I can nip and which I can’t touch.  I’ve already nipped Black Eyed Susan Vine trailers and some Snapdragon Lampion (Trailing) but I am not sure about Snapdragon Rocket which is a traditional straight plant. The packet says that it is grown as a cut flower so I am not sure.

On veggie front the tomatoes, peppers and eggplants are nice and robust and grown under lights. They are right on target as far as time line is concerned.

Here are pictures of what starts to look like a jungle.

I almost forgot to mention that Zinnia and Snapdragon are blooming. Oh boy, am I ever in a trouble L

 Tomatoes and peppers, Petunia on left.

 Painted Tongue

 Petunia

 Tomatoes and peppers

 Lobelias, Cosmos (bottom left)

 Snapdragon Lampion. Notice the bloom at left.

 French Taragon (from last year)

 Red Millet (bottom) and Zinnia

Snapdragon in bloom.

Bolognese Sauce (Meat Sauce)

Ingredients:

2 medium onions, finely chopped

4 celery ribs, finely chopped

2 medium carrots, finely chopped

5 garlic cloves, thinly sliced

1/4 cup extra-virgin olive oil

1/4 pound chopped bacon

1 pound ground veal

1 pound ground pork (not lean)

1 (6-ounce) can tomato paste

1 cup whole milk

1 cup dry white wine

1 cup water

1 teaspoon fresh thyme leaves

1 1/4 teaspoons kosher salt

1/2 teaspoon black pepper

Direction:

Cook onions, celery, carrot, and garlic in oil in a 6 to 8 quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes.

Add bacon, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes.

Stir in tomato paste, milk, wine, water, and thyme and gently simmer, partially covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat.

Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.

Based on recipe from Epicurious.com