cookitbyear

Cook it by ear

🌎 Homemade recipes with a culinary twist. 📧 DM for collaborations

Loading...
On behalf of Cookitbyear staff, we would like to thank you for being always attentive to our posts. We are currently undergoing a page reconstruction. We will add an additional concept: Aquaponics. 1st of December we will introduce the new page. Keep being awesome and stay put to new contents and off course more food recipes😍😍 . . . . . . . . #cookitbyear #aruponics #aquaponics #aruba #foodie #premaculture #fish #kale #basil #thyme #oregano #cilantro #lettuce #chives #parsely #pepper #bellpepper #pesto #dwc #floatingraft #recipe #cook #cooking #chef #culture #arubatourism #construction #life #passion #amazing
🇮🇩This is our Satay Ayam(Chicken Satay) recipe: Ingredients: 2 medium chickenbreast skinless, cut into cubes 1 Tsp peanut oil 6 Tbsp low-sodium soy sauce 2 Tbsp brown sugar 1 Tbsp Indonesian sweet soy sauce 1 Tbsp ketjap manis 1 Tsp Yellow mustard ½ Tsp salt ½ Tsp white pepper 6 bamboo skewers Spicy peanut sauce: 2 Tbsp smooth peanut butter 1 cup warm water 1 cup grinded dried peanuts 1 Tsp Sambal 2 cloves garlic 2 Tbsp red onions finely chopped 2 Tbsp Indonesian sweet soy sauce 2 Tsp ketjap manis salt and pepper to taste fried shallots/onions for topping Juice of 1 lime Directions: 1. In a large mixing bowl, combine the chicken cubes, salt, and pepper. Thread about 4-5 chicken cubes onto each bamboo skewers. Set aside. To make the marinade, combine soy sauce, brown sugar, Indonesian sweet soy sauce, and mustard in a large flat-bottomed plate and mix well. Place the chicken skewers in the marinade, making sure both sides are well coated. 2. Grease pan with peanut oil and heat over medium high heat. Make sure the pan's bottom is large enough in order to be able to lay the chicken skewers flat. Grill the chicken skewers for about 3 minutes on each side or until fully cooked. Remove from heat. Dip the cooked chicken skewers back into the marinade and put in oven until charred and browned. 3. To make the spicy peanut sauce, combine the sambal, garlic, peanut and red onions in a food processor and blend until smooth. In a mixing bowl, combine the mixture with the smooth peanut butter and warm water until well incorporated. Cook sauce over medium heat for about 5 minutes and add the Indonesian soy sauce, salt, and pepper. If sauce is too thick, add more warm water. 4. To serve, place cooked chicken satays on a plate and pour spicy peanut sauce over the chickens. Top with some more Indonesian atjar tjampoer, fried shallots and some peanuts. untung bagus🙌 . . . . . #recipe #cooking #foodie #yummy #foodphotography #instafood #delicious #peanutbutter #cookit #culture #indonesia #hochamento #bali #satay #foodporn #foodgasm #gastronomia #chef #instalife #recipe #tasty #buzzfeed #story #followme #cooking #chicken #foodlover #food #foodpics #peanut
🇮🇩This is the story behind our Indonesian Chicken Satay: PEANUT SAUCE😱😱 that's how excited we are to share this recipe. Peanut sauce is thick and chunky, not a thin dipping sauce. This sauce is achieved by combining grinded peanuts and blended beans together with a bit of peanut butter, all explained tomorrow. Many South East Asian countries have a version of Satay Chicken. This Indonesian version is the easiest, you can get everything you need from the supermarket and it is SO tasty. One very important thing to have (or in any Indonesian dish, for that matter) is Indonesian sweet soy sauce, or ketjap manis. Consider it as the salt and pepper of Indonesian food. The streetfood in Indonesia is Chicken satay that the vendors carry on a tiny little ash filled grill that they heat by waving a bamboo place matt at it to increase the fire. It’s quite a view. Anytime you walk by a satay cart you’d think something is burning with all the smoke coming out. This recipe comes out tomorrow . . . . . #recipe #cooking #foodie #yummy #foodphotography #instafood #delicious #peanutbutter #cookit #culture #indonesia #hochamento #bali #satay #foodporn #foodgasm #gastronomia #chef #instalife #recipe #tasty #buzzfeed #story #followme #cooking #chicken #foodlover #food #foodpics #peanut
🇦🇷This is our Argentinian Churrasco/Casserole recipe: Ingredients: 600Kg. Beef Tenderloin(Filet mignon) 4 Tbsp olive oil 2 Tbsp. Garlic butter 2 Tbsp. Rosemary 1 Tsp. Cornstarch 1 medium onion, halved and sliced 2 baked potatoes, broken into small pieces ½ cup creme of mushroom(for the sauce) 1 Cup broccoli 1 Cup mushrooms Himalayan Salt and freshly ground black pepper 2 sticks of thyme Direction: 1. Preheat the oven at 350°F, place potatoes in baking sheet and bake for about half an hour then add mushrooms, rosemary ,broccoli and mushroom sauce. Bake for 20 minutes more until tender add cheese and bake for 10 minutes. Remove from oven and let cool at room temperature. Once cooled bake potatoes by hand into small bite size pieces and set aside. 2. Combine Olive oil, butter, onions and in a small skillet and set the pan over medium low heat. Cook, stirring often, until brown and caramelized, about 15 minutes. Take the pan off the heat and put them on the steak for marinade. Season the steak with salt & pepper. Put the steak in aluminium foil with thyme and set in oven for 15 minutes(reserve the broth). 3. When done remove from oven and grill for 1 minute each side flipping two times for medium well. If you prefer medium only flip 1 time. 4. With the broth add 1 Tsp of cornstarch. And mix well. After grilling add the steak to the broth and let soak for 5 minutes Serve with the Casserole and the broth on top. Buen provecho.🙏🏻 . . . . . #recipe #cooking #foodie #yummy #foodphotography #instafood #delicious #grill #cookit #culture #brazil #hochamento #tenderloin #beef #foodporn #foodgasm #gastronomia #chef #instalife #recipe #tasty #buzzfeed #story #followme #cooking #churrasco #foodlover #food #foodpics #Argentina
🇦🇷The story behind our Argentinian churrasco: No one does meat cookouts like the Argentinians. Their famous churrasco's are prepared and cut to perfection. When grilled the meat is tender and has a lot of flavour. I was able to pin down just how well this steak-obsessed nation has mastered their meats. First off, they slow cook them. Argentinians use lower heat and cook the meat longer for a great tenderness and flavor. They always cook over wood or charcoal." Next, they never oil the grill, only the meats. "Because when you oil the grill itself, that’s going to burn and become acrid, so oil your product, such as your steak, and then you season it”. “The oil will help the seasoning stick to the product as well.” We decided not to make chimichurri because it's overrated. Instead we made our own broth produced from reverse searing the steak. We are excited to drop the recipe tomorrow, are you? Make sure to follow our weekly recipes and their story included. . . . . #recipe #cooking #foodie #yummy #foodphotography #instafood #delicious #beef #cookit #culture #argentina #hochamento #asado #tenderloin #foodporn #foodgasm #gastronomia #chef #instalife #recipe #tasty #buzzfeed #story #followme #cooking #churrasco #foodlover #food #foodpics #grill
🇺🇿This is our Uzbek plov recipe: 1/2 cup vegetable oil 3 large onions 2 lb. lamb or beef meat 1.5 lb. basmati rice 2 lb. carrots 2 cups of chickpeas 2 tbsp. cumin seeds (or powder) 2 tsp. coriander powder (optional) 2 head of garlic salt, pepper Directions: 1. Heat oil in the dutch oven, or kettle, on a very high flame and add the onions. Cook the onions, stirring occasionally for 8-10 minutes, and add the lamb. 2. Cook the meat for 15-20 minutes and add the carrots. Keep cooking for 10 more minutes. 3.Add cumin, coriander, salt, pepper, chickpeas and 5 cups of water. Bring to a boil. 4.Peel some of the skin off the garlic head and slice the top off, exposing the garlic cloves, and then add it to the meat. Reduce heat to medium-low, cover with lid and cook for about 1 hour. Meanwhile, wash the rice thoroughly. 5.Taste the liquid for salt and adjust if necessary. Add the rice and spread it out evenly. 6.Add 3 cups of boiling water, reduce heat to low, cover the dutch oven with lid and and cook for 25-30 minutes. At the end of cooking time, check if the water has been absorbed fully, and, if not, let it cook a little longer. Once ready, let it rest for 15 minutes. Serving tip: Serve with a simple greek salade and yogurt. Serve the rice first and top it with the meat, carrots and chickpeas! Enjoy this beautifull national dish full of flavour. Ishtoyi xub . . . . . #recipe #cooking #foodie #yummy #foodphotography #instafood #delicious #beef #cookit #culture #uzbek #hochamento #bukhara #osh #foodporn #foodgasm #gastronomia #chef #instalife #recipe #tasty #buzzfeed #story #followme #cooking #russia #foodlover #food #foodpics #uzbekistan
🇺🇿Plov: Central Asia’s most unique and delicous dish! Well… Where to start? Growing up in a household with an Uzbek Mother, Osh (Plov) was the dish that excited me the most. Every weekend the family gathered around the table where we enjoyed a big shared plate of this incredible dish. The first week while living on my own, I called my mom and litterly begged her to teach me how to make osh! (Which is quite a task on its own)  Though served all over central Asia, plov is a national obsession in Uzbekistan. Plov is hearty and filling, made with slow-cooked meat, rice, onions, carrots and exotic spices. Plov typically is the centerpiece of Central Asian festivals, weddings and other special occasions. Cooking and sharing this one-pot meal is so important to Central Asian culture that UNESCO decided to honor the tradition in 2016, when it added “Plov Culture and Tradition” to its list of the Intangible Cultural Heritage of Humanity. Plov has this special power to bring friends, family, neighbours and even strangerts closer together. Recipe coming out tomorrow🙏🏻 . . . . . #recipe  #cooking  #foodie #uzbekistan #foodphotography  #instafood #delicious #amazing  #carrots  #culture #silkroad  #hochamento  #plov  #beef #foodporn  #foodgasm  #gastronomia  #chef #plov #recipe  #tasty  #bukhara #story #followme  #cooking  #uzbekistan  #foodlover #food  #foodpics   #osh
🇺🇦This is the recipe behind our Borsh 🍲: Ingredients: 4 medium beets 3 large or 4 medium potatoes, sliced into bite-sized pieces 6 Tbsp of cooking oil 3 medium onion, finely diced 4 carrots, grated 1/2 head of cabbage, thinly sliced (see picture) 2 cans of kidney beans rinsed with water 5 bay leaves 10 cups water 6 cups beef broth (bouillon cubes) 1 cup of sour cream, add while serving 5 garlic cloves 6 Tbsp ketchup 4 Tbsp lemon juice 1/2 tsp freshly ground pepper 3 Tbsp chopped dill Directions: 1. Peel and cut the onions, carrots,cabbage and beets just like in the post before. Start sauteing the onions and garlic over medium heat in the oil with a pinch of salt, after 5 minutes add the rest of the vegtables and saute for another 5 minutes. Reserve the half of beet to grate and add near the end to enliven the color. 2. In the meantime, bring the beef stock to boil by adding the potatoes, beans and bay leaves, simmer for 15-20 minutes. When the patatos are almost done add all the vegtables and cook for another 10 minutes untill the veggies are tender. With a few minutes left, add the reserved grated beet. Season to taste with salt and pepper, then squeeze in the lemon juice, aiming for a pleasing but subtle sour taste. 3. Serve with freshly grated black pepper, a dollop of sour cream, and chopped dille. Enjoy this delicious heartwarming dish!! Bon appetite🇺🇦 . . . . . . #recipe #cooking #foodie #yummy #foodphotography #instafood #delicious #pollo #purple #culture #chernobyl #hochamento #borsh #beets #foodporn #foodgasm #gastronomia #chef #instalife #recipe #tasty #buzzfeed #story #followme #cooking #russia #foodlover #food #foodpics #ukraine
🇺🇦This is the story behind our Borsh recipe🍲: Yaaaayyy It is soup time!! We’ll introduce you to an unqiue soup of ukrainian origin called: Borsh. This is one of my all time favorite comfort soups! It is filled with vegetables. It's primary ingredient what gives its amazing unique colour and flavor, is beets. The most traditional way of making Borsh is with beef but instead we made a delicious Vegetarian vesion by adding kidney beans. An absolute must, is adding sour cream or smetana while serving Borsch. It makes the soup sour and rich in taste! A classic borsh formula includes beetroot, cabbage, potato, onion, carrot, tomatoes, garlic, rib of pork and beef. The reddish-purple soup is extremly popular and well known as a trademark of Russian and Ukrainian culinary traditions. Recipe will be posted tomorrow.🇺🇦 . . . . . . #recipe #cooking #foodie #yummy #foodphotography #instafood #delicious #pollo #purple #culture #chernobyl #hochamento #borsh #beets #foodporn #foodgasm #gastronomia #chef #instalife #recipe #tasty #buzzfeed #story #followme #cooking #russia #foodlover #food #foodpics #ukraine
🇵🇪This is our Pollo Verde(Cilantro chicken) Recipe🍀🌱🐥: Ingredients: 8 Skinless, boneless chicken breast halves 1 Green bell pepper 1 Yellow bell pepper 1 Aji amarillo(ribs removed). 1 Big red onion 2 Chicken stock 1 Tbsp. Vegetable oil 1 Tbsp. Minced garlic 1 Tbsp Cumin 2 Tsp. Cilantro/ginger paste 2 Cups fresh cilantro, stems removed 1/2 Cup frozen, chopped carrots 1 Cup frozen peas 1/2 Cup Guinness stout 3 Cup uncooked white rice Salt & black pepper to taste Directions 1. Season chicken with salt and black pepper. Fry in oil until golden brown and remove from fire. Leave to cool. In the same oil, saute the chopped garlic, onion, carrots, Aji, bell peppers and 3/4 of the cilantro. 2. Add the chicken and stir for 2 - 3 minutes. Add beer and simmer for about 10 minutes until chicken is cooked. Add the rice and mixed peas. Mix well for a couple of minutes. 3. Add chicken stock and rest of cilantro (salt if needed) and simmer for another 20 minutes or until rice is cooked and slightly burnt at the bottom. Buen provecho🌿 . . . . . . #recipe #cooking #foodie #yummy #foodphotography #instafood #delicious #pollo #lima #peru #verde #globalshapers #foodathon #green #foodporn #foodgasm #gastronomia #chef #instalife #recipe #tasty #buzzfeed #story #followme #cooking #hochamento #foodlover #food #foodpics #aruba
🇵🇪This is the story behind our Pollo verde: Do you LOVE cilantro? Well we have a delicious and authentic recipe just in time for you to impress your family with some greens! What family wouldn’t love to see this vibrant green rice? It is basically the Peruvian version of Arroz con Pollo (rice with chicken). It get it’s green color from liquefied cilantro. It doesn’t hurt that it’s super tasty too. Try something different and I bet you’ll add it to your recipe collection. The purple onion, beer and Aji amarillo gives this dish a unique taste that goes so perfectly with the rice and chicken. Soaking the onion neutralizes the strong onion flavor but I won’t lie, this does give you onion breath for daaaaayyss. Just kidding, only a couple of hours. It’s totally worth it. When my grandma cooked rice she used to shape it with a cup into a little mound, and it made me feel all fancy as a kid. Kind of fun! I made this dish. Thanks to Global Shapers Oranjestad, whom I participated with, in a foodathon event. The event went good, and we found new solutions for our Island in agriculture! More local farmers that’s the new way of living! Recipe coming out tomorrow. . . . . . . #recipe #cooking #foodie #yummy #foodphotography #instafood #delicious #pollo #lima #peru #verde #globalshapers #foodathon #green #foodporn #foodgasm #gastronomia #chef #instalife #recipe #tasty #buzzfeed #story #followme #cooking #foodpassion #foodlover #food #foodpics #aruba
🇲🇳This is our Mongolian beef recipe remake. Simplicity but Delicious😍 I was making this recipe for fun and it turned out Amazinggg! So I had to take a picture of it and share the recipe with you🤗 INGREDIENTS: 600gr. flank steak 1/4 cup cornstarch 1/4 cup canola oil oil 2 Tsp. fresh ginger minced 1 Tbsp. garlic minced 1/3 cup lite soy sauce low sodium 1/3 cup water 1/2 cup dark brown sugar 4 stalks scallions green parts only, cut into 2 inch pieces DIRECTIONS 1. Slice the flank steak against the grain (the grain is the length of the steak) the long way 1/4 inch pieces and add it to a ziploc bag with the cornstarch. Press the steak around in the bag making sure each piece is fully coated with cornstarch and leave it to sit. 2. Add the canola oil to a large frying pan and heat on medium high heat. Add the steak, shaking off any excess corn starch, to the pan in a single layer and cook on each side for 1 minute. If you need to cook the steak in batches because your pan isn't big enough do that rather than crowding the pan, you want to get a good sear on the steak and if you crowd the pan your steak with steam instead of sear. 3. When the steak is done cooking remove it from the pan. Add the ginger and garlic to the pan and sauté for 15 seconds. Add the soy sauce, water and dark brown sugar to the pan and let it come to a boil. Add the steak back in and let the sauce thicken for 20-30 seconds. 4. The cornstarch we used on the steak should thicken the sauce, if you find it isn't thickening enough add 1 tablespoon of cornstarch to 1 tablespoon of cold water and stir to dissolve the cornstarch and add it to the pan. Add the green onions, stir to combine everything, and cook for a final 30 seconds. Serve with noodles🍲 . . . . . . #cookitbyear #recipe #recipeoftheday #story #cooking #amazing #food #delicious #instafood #instalife #foodlover #foodie #foodpics #gastronomia #mongolia #goodfood #foodporn #foodpassion #tasty #instagood #magazine #yummy #cooking #beef #noodle #chef #cheflife #followme #foodphotography #foodgram
🇻🇪THIS IS OUR OWN CARNE MECHADA RECIPE Ingredients: 850gr. Skirt steak or flank steak 1 Onion, quartered For the Sauce 1 Onion, quartered and sliced 1 Red bell peppers, quartered and sliced 1 Green bell peppers, quarted and sliced 3 Garlic cloves 1 Stalk celery 2 Tomatoes, diced 2 Bay leaves 1 Tbsp Worcestershire sauce 2 Tbsp. Merlot(optional) 1 Tbsp oil 1 Tsp. Tomato paste 1 Tsp. cumin 2 Cup reserved beef cooking broth Salt & black pepper to taste DIRECTIONS: Prep the Meat (This step can be done a day ahead. Just be sure to shred the meat before refrigerating it in a sealed container overnight, the meat will shred better slightly warm.) Trim the meat, if necessary, and cut it into 4 pieces. 2. Place the pieces in a medium soup pot and cover them with water. Add 1 quartered onion, beef broth, celery and bay leaves and simmer for 2 hours, removing any foam that may float to the top. Once cooked, remove the beef from the water and let it cool slightly. 3. (Reserve 2 cup of the cooking broth.) Once cool enough to handle, shred the meat with two forks. Set aside. Make the Sauce Heat the oil in a large sauté pan with high sides over medium heat. Add the onion, peppers, and garlic. Sauté for 4-5 min until the onions are soft. Add the diced tomatoes, Worcestershire sauce, salt, pepper, tomatoepaste and cumin. Mix well. Add the shredded meat and 2 c of the meat broth. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 20 min. 4. (If you are serving your carne mechada with rice and beans, classic Venezuelan style, go ahead a leave the meat a little brothy. If you will be using it to fill arepas or empanadas, you will want to cook it until nearly dry, stirring often so it doesn’t stick.) Also possible to serve with Patacones(Fried green plantains). Buen provecho🥂 . . . . . #cookitbyear #recipe #recipeoftheday #story #cooking #amazing #food #delicious #instafood #instalife #foodlover #foodie #foodpics #gastronomia #venezuela #goodfood #foodporn #foodpassion #tasty #instagood #magazine #yummy #cooking #carne #mechada #chef #cheflife #followme #foodphotography #foodgram
🇻🇪This is the story behind our Carne Mechada: Slow cooked, shredded beef takes on incredible flavor in this Venezuelan Carne Mechada.  VENEZUELAN SHREDDED BEEF: CARNE MECHADA is nearly the same as Cuba’s famous shredded beef dish, Ropa Vieja. Literally translated “old clothes,” the dish is much more appetizing than the name would lead you to believe. At its most basic, the dish is made up of shredded beef that is cooked with a fragrant and flavorful sauce of SOFRITO: tomatoes, onions, peppers and garlic. As the sauce cooks down, you are left with tender beef that is FULL of savory, smoky, and slightly sweet flavors. I remember growing up that this dish was a standard dish in every Aruban household. The Aruban cuisine is a mix of creole and Latin American dishes. This dish made me so exicted to come after school and eat it. It is so wonderful in taste and in texture. I would like to give a special 'Thank you' to: @legend297 who helped me made this dish. A vlog on this dish is coming soon🙏🏼 Recipe will be posted tomorrow . . . . . . #cookitbyear #recipe #recipeoftheday #story #cooking #amazing #food #delicious #instafood #instalife #foodlover #foodie #foodpics #gastronomia #venezuela #goodfood #foodporn #foodpassion #tasty #instagood #magazine #yummy #cooking #carne #mechada #chef #cheflife #followme #foodphotography #foodgram
🇨🇭Our Blackbean Swiss chard burger topped with pineapple-peach sauce🍍🍑 Ingredients: 2 (15-ounce) cans black beans, rinsed and drained, divided 1/2 medium yellow onion, roughly chopped 1 Yellow pepper 1 Green pepper 2 Tbsp. freshly chopped cilantro 2 Tbsp. Freshly chopped oregano 1 Tbsp. cumin 1 Tbsp. chopped garlic 1/2 Tsp. Red pepper(grinded) 1 Tsp. hot sauce 1/2 cup bread crumbs 4 hamburger rolls(Buns) 1 egg 1 tomato, sliced 2 Swiss Chard Salt & pepper to taste Pineapple-peach sauce: 1 Onion diced 1 Cup Pineapple, sliced 1 Cup Celery, finely chopped 1 Cup Peach, sliced 1 Tsp. Mustard 1 Tbsp. Brown sugar Directions 1. Heat a grill or grill pan over medium-low heat. 2. In a food processor, pulse onion, garlic, green- yellow pepper and oregano until finely chopped. Add 1 can black beans, cilantro, egg, and red pepper flakes and pulse to combine. 3. Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined. Sauce: 4.1. In a medium saucepan, heat olive oil over medium heat until shimmering. Add onion. Sauté for 5 minutes, stirring frequently. 4.2. Add peach preserves, mustard, brown sugar, celery, pineapple and reserved juice; simmer 3-4 minutes or until slightly syrupy. Add salt and pepper to taste. Set aside. 5. Divide 2/3 mixture into 4 portions and form into patties. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with cheese and smelt in the oven for 5 mins on 280 c°. Fill the buns with swisschard, tomato and pineapple-peach sauce. Cover the burgers with the top of the bun and serve. . . . . . . #cookitbyear #recipe #recipeoftheday #story #cooking #amazing #food #delicious #instafood #instalife #foodlover #foodie #foodpics #gastronomia #switzerland #goodfood #foodporn #foodpassion #tasty #instagood #magazine #yummy #cooking #vegetarian #chef #blackbean #followme #foodphotography #foodgram #520
🇨🇭It's Veggieeeeeee seasonnnn. The story behind our Blackbean burger🍔: Becoming a vegetarian is a HUGEEE missed steak😜 We decided to make a delicious recipe for the vegetarians out there. Vegetarism is the practice of abstaining from the consumption of meat. In antiquity, vegetarianism found favour with some of the great figures of the classical world, most notably Pythagoras (580 BCE). The practice decreased dramatically in Europe after the “Christianization of the Roman Empire.” It wasn’t until the 19th to 20th century did the practice begun to resurface again. I want to give a special thank you to the #520 community and my amazing cousin @maurijean520 for helping me create this amazing Blackbean burger with Swisschard and pineapple-peach sauce🍍🍑 Recipe will be posted tomorrow🙏🏼 . . . . . . #cookitbyear #recipe #recipeoftheday #story #cooking #amazing #food #delicious #instafood #instalife #foodlover #foodie #foodpics #gastronomia #switzerland #goodfood #foodporn #foodpassion #tasty #instagood #magazine #yummy #cooking #vegetarian #chef #blackbean #followme #foodphotography #foodgram
🇮🇹OUR SPAGHETTI BOLOGNESE RECIPE🍝: INGREDIENTS: 500g Lean minced beef 400g chopped tomatoes 350g Spaghetti 1 Cup basil 1/2 Cup red wine(cabernet sauvignon) 1 Cup carrot, sliced 3 Garlic clove, peeled and crushed 1 Onion, peeled and chopped 2 Stalks Celery 1 Tbsp olive oil 1 Tbsp Tomato ketchup or purée 2 Tbsp Worcestershire sauce 200ml beef stock cubes Salt and Ground black pepper Freshly grated Parmesan DIRECTION: 1. Blend the basil with the garlic and celery. Put the mix together with the minced beef and season with salt, pepper and half of the worcestershire sauce. Put the onion, carrot and oil in a large pan and fry over a fairly high heat for 3-4 mins. Add the minced beef and fry until they both brown. 2. Stir in the tomatoes, beef stock, tomato ketchup or purée, rest of the worcestershire sauce and red wine. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 30 mins. 3. Meanwhile, cook the spaghetti in a large pan of boiling, salted water, according to packet instructions. Drain well, run hot water through it, put it back in the pan and add a dash of olive oil, if you like, then stir in the meat sauce. Serve in hot bowls and Parmesan cheese to sprinkle on top. . . . . . . #cookitbyear #recipe #recipeoftheday #story #cooking #amazing #food #delicious #instafood #instalife #foodlover #foodie #foodpics #gastronomia #italy #goodfood #foodporn #foodpassion #tasty #instagood #prymemagazine #yummy #cooking #bolognese #spaghetti #chef #cheflife #followme #foodphotography #foodgram
🇮🇹This is the story behind our Spaghetti bolognese🍝 Ragù alla bolognese, is a meat-based sauce originating from Bologna, Italy, hence the name. Bolognese is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sautéing and  braising. Long and slow is how real Italian Mamas make proper Spaghetti Bolognese. It’s when the magic happens, the sauce thickens and infuses with incredible flavour that you simply can’t achieve in 30 minutes on the stove. This sauce is achieved by the taste of the herbs. Usually the original recipe consists of thyme and basil, but in this case I only used basil so the flavour is more enriched in to the sauce. This version of my spaghetti bolognese and my story of how I began with cooking and foodblogging, will be posted in the next issue of @phrymemagazine. Make sure to check them out. Recipe will drop tomorrow😊 . . . . . #cookitbyear #recipe #recipeoftheday #story #cooking #amazing #food #delicious #instafood #instalife #foodlover #foodie #foodpics #gastronomia #italy #goodfood #foodporn #foodpassion #tasty #instagood #prymemagazine #yummy #cooking #bolognese #spaghetti #chef #cheflife #followme #foodphotography #foodgram
next page →