Slow Cooked Shredded Beef Ragu Pasta

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Any stay at home mom’s have trouble keeping track of what day it is? Everyday, literally, everyday, I have to double check what day of the week it is! I guess it doesn’t help that the little man and I don’t have a set agenda, like classes or school, to keep me on track. And, my husband started a new job so his regular schedule has changed as well.

None of this really bothers me, just makes me feel a bit crazy 🙂 I might start looking into Mommy & Me type classes. Is that a thing for babies this age? 3 months…it seems a little young to be in classes? I guess I need to do some research, any mamas with advice, comment away please!

So, I’m not a huge spaghetti fan. At least, not traditional spaghetti, basic noodles with some ground beef and a jar of red sauce. But this…this is not traditional spaghetti…this is INCREDIBLE spaghetti. Slow cooked beef brisket, a rich homemade red sauce made from the juices of the slow simmering beef and noodles soaked in sauce before serving. This is the ultimate comfort food, with hands on time of only 20 minutes, put it on the stove on a Sunday for an amazing Sunday supper and have plenty of leftovers for later in the week. And, by the way, this recipe is from a food blog that I have become OBSESSED with over the last few weeks, Recipe Tin Eats. I have made a few of her recipes and they have all been so delicious.

Slow Cooked Shredded Beef Ragu Pasta
For the Ragu:
2.5 lb beef brisket cut into 4 equal pieces
1 Tbsp salt
Fresh ground black pepper
3 Tbsp olive oil, divided
3 cloves garlic, minced
1 onion, diced
1 cup carrots, diced
1 cup celery, diced
28 oz crushed canned tomatoes
3 Tbsp tomato paste
2 beef bouillon cubes
3 cups water
3 dried bay leaves
Extra salt and pepper to taste
To serve:
1 lb dried spaghetti
Fresh grated or shaved Parmesan cheese
Fresh parsley, finely chopped

1. Pat beef dry and sprinkle with salt and pepper.
2. Heat 1 Tbsp olive oil over high heat in heavy based pot (I used my Calphalon Stock Pot). Add beef and sear each piece on all sides until browned (around 3 minutes total), then remove onto a plate.
3. Turn stove down to medium low and add remaining 2 Tbsp of olive oil.
4. Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
5. Add remaining Ragu ingredients (except extra salt and pepper) and return the beef to the pot (add the juices too). Turn the stove up and bring it to a simmer, then turn it down to low. Cover the pot and let it cook for 1 hour 45 minutes. Then remove the lid and let it cook for a further 30 minutes until the beef is tender enough to pull apart with forks and the liquid has reduced to be a thick sauce.
6. Do a taste test and adjust the seasoning to your taste with salt and pepper. You can also add a bit of sugar (1/2 tsp at a time) if it is a bit sour for your taste.
7. Turn the stove off and remove the beef from the sauce into a large bowl. Shred it coarsely with 2 forks. Then return it to the sauce.
8. Cook pasta to package directions but cook for 2 minutes less than package directions and save 1 cup pasta water. While pasta is cooking, place 5 cups of Ragu in a very large fry pan (I used a Wok) and heat over high heat.
9. When the pasta is ready, transfer is directly from the pot into the fry pan using tongs. Add 1  cup pasta water to fry pan.
10. Gently toss the pasta for 1-2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta. Add pasta to the remaining Ragu, toss to combine and serve. Top each serving with parmesan and parsley and stuff your face!

 

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Inspired by…Grain Mill turned Farmhouse

My mom is really going to LOVE this post 🙂 Pretty sure her dream is to turn an old barn into a home. Or at least into an event venue that she can run a business out of. Well mama, here is your inspiration! This is a 161 year old grain mill that was bought and remodeled by a couple of antique dealers, obviously they knew what they were doing.

The first image is the before…and the transformation is just magic. Now let’s go find a barn to buy mom!

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Original article from Country Living

Nursery Crib

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Someone contacted me asking about some of the furniture details in Landon’s nursery and I realized that I never shared the finished crib! No time like the present…

I remember sharing a while back that I was having trouble finding a crib that I liked. I wanted white distressed wood. Everything I was finding in white was smooth finish and everything in a distressed finish was off-white or almost yellow. Of course, I have no problem painting a piece of furniture 🙂 but if I was going to put work in to it, I didn’t want to spend a lot. I searched some thrift stores but there’s not a lot of cribs out there. Enter Wayfair.com.

I went on Wayfair.com just to see what they had. I had purchased my office chair from Joss & Main, which is a sister company of Wayfair.com, and loved it so I thought I’d check it out. Turns out, there are a lot of options under $250! The crib I chose is by Viv & Rae, called the Rocco Kokopelli Convertible Crib.

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What I loved about this crib was the “shutter-like” look on the endcaps. I knew the raised edges would give great texture when I distressed it. Unfortunately, this crib is sold out 😦 However, if you go on Wayfair.com and search cribs, there is an option on the left side of the screen to select “cribs under $200” and there are lots of options to choose from.

My favorites, to get a similar look to what I did would be…
Camden 4-in-1 Convertible Crib by Child Craft
Harbor Lights 4-in-1 Convertible Crib by Graco
Watterson 4-in-1 Convertible Crib by Child Craft
And, the first 2 options come in multiple finishes, in case you don’t want to refinish or paint.

To refinish the crib I used Heirloom Traditions chalk paint in A La Mode. Heirlooms Tradition, as most chalk paint, is non-toxic and safe to use on furniture that a baby may put it’s mouth on. You just want to make sure to let the paint cure for a few weeks before baby would have it’s mouth near the furniture. The thing you don’t want to use in this case, is the soft wax. I didn’t use the soft wax this time and it didn’t really affect the distressing. The biggest benefit of the wax is that it seals the paint, protecting it from chipping and stains.

*Quick tip: assemble your crib before you paint it!

There are so many nooks and crannies and areas that will not be visible and therefore don’t need paint, you will save so much time if the crib is assembled first.

Once painted, I used 100 grit sandpaper to sand the edges. I used a coarser sand paper because I really wanted the dark brown to show through. I didn’t sand any flat surface, just ran the sand paper along each edge.

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That’s all folks! Pretty simple transformation. And for those wondering, the crib bedding is the Vintage Ticking Stripe and Vintage Washed Percale Collection from Restoration Hardware.

Vintage Scoreboard was made by me and you can find the instructions here.

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Lemon Pepper Flank Steak Tacos w/ Mango Cabbage Slaw

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Both my boys are sleeping at the same time so I finally have some time to post! And by both my boys, I mean my son and my husband. Hubby has been home the last few days; you would think it would be easier for me to get things done when he is home because there is someone else to help take care of the baby. Nope. Somehow, I get way less done. When the baby finally naps we end up watching a movie or making breakfast, just doing things that I wouldn’t normally do during my free time (a.k.a. naptime) when he is at work. I promise I’m not complaining though! Having him home means he gets more time with the baby and seeing and hearing him play with Landon is the sweetest, heart melting thing ever!

I made these tacos a while back and the flavor combo of the lemon pepper steak with the sweet & spicy mango cabbage slaw was perfection! And they were pretty easy to throw together too, great for an easy weeknight meal.

Lemon Pepper Flank Steak w/ Mango Cabbage Slaw
For the steak tacos:
1 1/4 lb flank steak
2 tsp grated lemon rind
3/4 tsp freshly ground black pepper
cooking spray
2 Tbsp fresh lemon juice
1 Tbsp olive oil
1 Tbsp soy sauce
3 garlic cloves, minced
1/4 tsp salt
12 tortillas
1 ounce queso fresco, crumbled (about 1/4 cup)
For the mango cabbage slaw:
3 cups thinly sliced Savoy cabbage
1 cup ripe, peeled, julienne-cut mango
1/2 cup vertically sliced red onion
2 Tbsp cider vinegar
1 Tbsp olive oil
1/8 tsp salt
1/8 tsp freshly ground black pepper
1/2 serrano chili, seeded and minced

1. Sprinkle steak with lemon rind and pepper, pressing to adhere.
2. While steak stands, combine all ingredients for mango cabbage slaw in a medium bowl, toss to coat. Set aside.
3. Heat grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 6 minutes on each side or until desired degree of doneness. Place steak on cutting board, let stand 5 minutes.
4. Combine juice, oil, soy sauce and garlic in a small bowl. Cut steak diagonally across grain into thin slices. Drizzle steak with soy sauce mixture; sprinkle with salt.
5. Heat tortillas on grill pan coated with cooking spray 20 seconds on each side or until lightly charred. Divide steak among tortillas. Top each taco with about 1/3 cup mango cabbage slaw and 1 tsp queso fresco.

Original recipe from Cooking Light