The Pasta with warm rucola salad recipe can be executed in only 20 minutes. This recipe is relatively easy and therefore a good start for people who would like to start playing with the Italian kitchen. The combination of rucola salad and parmesan is a classic of the Italian kitchen. Enjoy your meal!

Recipe for 2 persons:

• 300g Pasta
• 10 sun dried tomatoes
• 50g Rucola salad
• Parmesan cheese
• 3 tbls of Balsamico vinegar
• Olive oil
• Salt and Pepper

Step 1:
Wash the rucola salad under water and drain completely.

Step 2
Place all the rucola salad in a bowl.

Step 3
Cut sun dried tomatoes in thin slices.

Step 4
Blend rucola salad and sun dried tomatoes well together. Add 3 spoons of balsamico vinegar.

Step 5
Cook pasta by following instructions written on the packet.

Step 6
When pasta is cooked, remove the water from the pot. Warm up a pan over high heat, add some oil and cook the rucola salad with the sun dried tomatoes not more than a minute. Add some salt and pepper.

Step 7
Add pasta in the pan and blend further, then serve the pasta salad with warm rucola on plates. Top it with parmesan cheese, freshly sliced.

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This Bolognese sauce is ideal for pasta and lasagna and called oficially as the best bolognese sauce by our kids - believe me, we are proud! If your kids are not so keen on eating vegetables, just chop all ingredients finely in the sauce and solve your problems.

Ingredients:

• 1 onion


• 3 green celery stalks


• 1 carrot


• 4 garlic cloves


• 1 red chili


• 450g minced beef


• 150g bacon


• 1 bay leaf


• 1 tea spoon oregano


• 1 tea spoon basil


• 1 tea spoon rosmarin


• 1 cup of red wine or 3 table spoon of balsamico vinegar


• 1 cup of vegetables bouillon or veal stock


• 1 tomato can (400g)


• 2 table spoon of tomato concentrate


• 3 table spoon of olive oil


• milk


• salt


• pepper


• butter

Method:

Warm up olive oil on medium heat in the big pot and put the whole red chili. Take care so the skin will not get destroyed otherwise the dish can be too spicy for the small members of family.

Then add fine chopped celery and saute couple of minutes until it starts to get colour, then add fine chopped carrot and again saute until it starts to get brown. At the end, add fine chopped onion and garlic. Take care that garlic will not be burned it can give bitter taste to the sauce.

Remove all vegetables from the pan and saute fine minced bacon. When fat melts and bacon starts to be crunchy, add fine minced beef and saute everything on a high heat until meat is well browned and fall aparts.

Put heat down to the medium and add vegetables, herbs and wine. Sometimes I do not have red wine so I put balsamico - it gives very nice taste nuance to the dish! Reduce until the wine is disappeared, add meat stock and again reduce.

Then add pureed tomatoes (again we pure them because kids do not like big pieces) and the tomato concentrate and put a spoon of butter on the top. Different type of fat let different ingredients to be tasted more clear. Then cook according to your temperament: Italiens says as longer as better 5 hours is good, but hey ... we have only one life, so 1/½ hour would be a minimum. If the sauce looks to dry add some milk or stock during the process. In the end put salt and pepper according to your taste. Serve with pasta and fresh grated parmesan. Yummy ...

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