Ingredients
Creme Brulee
- 1 cup Heavy cream
- pinch Salt
- 1/2 tsp Vanilla extract
- 3 Egg yolks
- 1/4 cup Granulated sugar more for topping
Pappardelle Ragu
- 2 tsp Extra-virgin olive oil
- 8 oz Ground beef
- 1 stalk Celery diced fine
- 1/4 Carrot diced fine
- 1/4 Onion diced fine
- 4 TBSP Crushed tomatoes
- 1/2 cup Chianti wine or other red wine such as merlot
- 1 cup Beef broth
- 4 oz Pappardelle pasta
- Parmesan cheese grated
Croutons
- 1/2 slice Crusty bread cut into cubes 1/4" thick
- 1/2 tsp Extra-virgin olive oil
Seasoning
- Salt
- Black pepper
Caesar Salad
- 1 clove Garlic minced
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- ½ tsp Lemon juice fresh-squeezed
- ½ tsp Red wine vinegar
- 3 tsp Extra-virgin olive oil
- ½ TBSP Parmesan cheese grated
- 2 cups Romaine lettuce chopped
Lemon Sparkling Water
- 24 oz Sparkling water
- 1 Lemon sliced
- Ice cubes
Instructions
- Make the Crème Brûlée: Preheat the oven to 325°F (162°C). In a saucepan, combine cream and salt and cook over low heat just until hot. Let sit for a few minutes, then add the vanilla.
- In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour the sugar-egg mixture into the cream and stir. Pour into 6-oz ramekins. Fill a baking dish 1/3 of the way with hot water. Gently place the ramekins into the baking dish. (Make sure no water gets into the ramekin.) Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours or overnight.
- Heat a saute pan on medium heat. Add a drizzle of oil. Saute the beef, browning well, breaking it up into smaller pieces until no longer pink. Add the celery, carrot, and onion, saute for 2 minutes. Add in the crushed tomato and saute for 1 minute. Then add red wine and broth. Bring to a low simmer for 18 - 20 minutes until the flavors develop. Season with salt and pepper to taste.
- Make the Croutons: Toss the bread cubes with oil and place on a baking sheet. Toast until golden brown and crunchy. Then set aside.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Then drain.
- Spread a thin layer of sugar over top of the Crème Brûlée mixture. Preheat the oven broiler or use a culinary torch to brown the top to dark golden brown.
- Whisk together the caesar salad in a bowl (except the lettuce) until combined well.
- Toss the lettuce with dressing and croutons.
- Mix the ingredients together for the lemon sparkling water. Serve over ice if desired.
- Toss the pasta and parmesan in the ragù. Garnish with more grated parmesan if preferred.
- Serve the ragù with caesar salad, crème brûlée, and lemon sparkling water.
Nutrition
Calories: 1334kcal | Carbohydrates: 87g | Protein: 40g | Fat: 88g | Saturated Fat: 41g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 555mg | Sodium: 865mg | Potassium: 957mg | Fiber: 4g | Sugar: 34g | Vitamin A: 7627IU | Vitamin C: 8mg | Calcium: 240mg | Iron: 6mg
Pappardelle Ragu
Ingredients
Creme Brulee
- 1 cup Heavy cream
- pinch Salt
- 1/2 tsp Vanilla extract
- 3 Egg yolks
- 1/4 cup Granulated sugar more for topping
Pappardelle Ragu
- 2 tsp Extra-virgin olive oil
- 8 oz Ground beef
- 1 stalk Celery diced fine
- 1/4 Carrot diced fine
- 1/4 Onion diced fine
- 4 TBSP Crushed tomatoes
- 1/2 cup Chianti wine or other red wine such as merlot
- 1 cup Beef broth
- 4 oz Pappardelle pasta
- Parmesan cheese grated
Croutons
- 1/2 slice Crusty bread cut into cubes 1/4" thick
- 1/2 tsp Extra-virgin olive oil
Seasoning
- Salt
- Black pepper
Caesar Salad
- 1 clove Garlic minced
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- ½ tsp Lemon juice fresh-squeezed
- ½ tsp Red wine vinegar
- 3 tsp Extra-virgin olive oil
- ½ TBSP Parmesan cheese grated
- 2 cups Romaine lettuce chopped
Lemon Sparkling Water
- 24 oz Sparkling water
- 1 Lemon sliced
- Ice cubes
Instructions
- Make the Crème Brûlée: Preheat the oven to 325°F (162°C). In a saucepan, combine cream and salt and cook over low heat just until hot. Let sit for a few minutes, then add the vanilla.
- In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour the sugar-egg mixture into the cream and stir. Pour into 6-oz ramekins. Fill a baking dish 1/3 of the way with hot water. Gently place the ramekins into the baking dish. (Make sure no water gets into the ramekin.) Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours or overnight.
- Heat a saute pan on medium heat. Add a drizzle of oil. Saute the beef, browning well, breaking it up into smaller pieces until no longer pink. Add the celery, carrot, and onion, saute for 2 minutes. Add in the crushed tomato and saute for 1 minute. Then add red wine and broth. Bring to a low simmer for 18 - 20 minutes until the flavors develop. Season with salt and pepper to taste.
- Make the Croutons: Toss the bread cubes with oil and place on a baking sheet. Toast until golden brown and crunchy. Then set aside.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Then drain.
- Spread a thin layer of sugar over top of the Crème Brûlée mixture. Preheat the oven broiler or use a culinary torch to brown the top to dark golden brown.
- Whisk together the caesar salad in a bowl (except the lettuce) until combined well.
- Toss the lettuce with dressing and croutons.
- Mix the ingredients together for the lemon sparkling water. Serve over ice if desired.
- Toss the pasta and parmesan in the ragù. Garnish with more grated parmesan if preferred.
- Serve the ragù with caesar salad, crème brûlée, and lemon sparkling water.
Nutrition
Calories: 1334kcalCarbohydrates: 87gProtein: 40gFat: 88gSaturated Fat: 41gPolyunsaturated Fat: 6gMonounsaturated Fat: 33gTrans Fat: 1gCholesterol: 555mgSodium: 865mgPotassium: 957mgFiber: 4gSugar: 34gVitamin A: 7627IUVitamin C: 8mgCalcium: 240mgIron: 6mg
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