Knife Skills 101
Chef Jay
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Author:
Chef Jay
Servings
4
Prep Time
40 minutes
Cook Time
25 minutes
Hey there, it’s Chef Jay! 🔪🍝 Ready to sharpen your knife skills and whip up some delicious Penne with Grandma Nonna’s Tomato Sauce? We’ll julienne onions, slice matchstick carrots, and dice fennel before sautéing them to aromatic perfection. 🍷✨ Deglaze with white wine, toss in al dente penne, and finish with creamy butter, fresh basil, and Parmesan. Every bite is a comforting, flavor-packed celebration of classic Italian vibes. Let’s get cooking, you’re going to love this! 🍅🌿
Ingredients
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1 lb Butcherbox ground beef
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1 red onion
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½ bunch sweet carrots
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1 head fennel
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2 Roma tomatoes
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2 garlic cloves
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½ bunch basil
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¼ cup olive oil
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½ cup dry white wine
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3 ounces unsalted butter
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8 ounces tomato sauce
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8 ounces penne pasta
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1 ounce Parmesan cheese ❄
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1 packet Balinese Truffle Salt
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Cutting board
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Knife
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Large saute pan
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Large pot with a lid
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Strainer
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Peeler
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Wooden spoon
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1 cup measure
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Kosher salt
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Paper towel-lined plate
Mise En Place 🔪
Directions
Preparation 🥒
Fill a large pot with water, cover, and place on your stove on low heat.
Sharpen those knife skills and follow along while cutting those vegetables!
Julienne the red onion. Peel and cut the carrots into matchsticks. Dice the fennel.
Concasse the tomatoes.
Peel and slice the garlic and chiffonade the basil.
How to Cook 🍳
Heat a little olive oil in your large saute pan over medium heat. Add the ground beef. Cook until browned and crumbly, about 5-7 minutes. Season with a pinch of Balinese Truffle Salt and remove from the pan. Set aside.
In the same pan, heat the remaining olive oil. Gently sauté the red onion, carrots, fennel, and garlic until aromatic and soft. Season with a pinch of Balinese Truffle Salt.
Add the white wine to deglaze the pan, scraping up any fond. Let it cook down, then add the tomatoes and cook for 2-3 more minutes.
Meanwhile, bring the water in your large pot to a boil. Add a pinch of kosher salt. Add the pasta and cook for 8 minutes. Reserve 1 cup of pasta cooking water, then drain.
Add the pasta, tomato sauce, butter, and reserved pasta water to the pan with the vegetables. Stir to combine and let the pasta finish cooking in the sauce until al dente.
Add the cooked ground beef back into the pan, stirring to incorporate. Finish with the chiffonade of basil. Plate the pasta and top with grated Parmesan cheese.
Recipe Video
Recipe Note
This class includes Grandma Nonna’s Tomato Sauce. We’ve shared the recipes below so you can recreate it in your own kitchen.
Grandma Nonna’s Tomato Sauce
Ingredients 🧂
2 tablespoons olive oil
¼ cup yellow onion, fine diced
1 clove garlic, sliced
¼ cup red wine
1 pint canned crushed tomatoes
1 sprig rosemary
3 leaves basil
To taste, Balinese Truffle Salt
To make 🍝
1. Heat the olive oil in a small pot over medium heat.
2. Add the onion and garlic andsaute until softened, about 3 minutes.
3. Add the red wine and increase the heat to medium high, reduce the wine until the pan is almost dry.
4. Add the crushed tomatoes along with a pinch of Balinese Truffle Salt.
5. Bring the sauce to a boil and reduce to a simmer; allow the sauce to simmer for 20 minutes.
6. Turn the heatoff of the sauce and add the rosemary and basil, allowing the herbs tosteep off the heat.
7. Allow the sauce to cool to room temperature and then transfer to a container and place in the refrigerator until ready to use.