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Jennifer Garner's Bolognese recipe from her cooking show on Instagram



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Photo: @ jennifer.garner / Instagram

Jennifer Garner has conquered our hearts with her #PretendCookingShow on Instagram, where she shares healthy recipes that you find in her own Bring the kitchen to life. Last month, she shared an idiot-proof salad perfect for preparing meals, and her delicious chicken soup may have been the coziest recipe ever. Unfortunately, her addictive Instagram series was just over, but not before Garner another delicious preparation had been shared The holiday season. (Here are other healthy holiday recipes that you can serve in family style.)

The term "Everyday Bolognese" seems to be one of Garner's favorites ̵

1; and it's easy to see why. "This recipe is a basic requirement of my house, especially when it comes to feeding a crowd," she wrote on Instagram. In that case, I tripled the recipe and it was perfect. Bonus: My house smelled amazing! "

Swipe to swipe! I was thrilled with the overall cast of #CampingHBO: warm, talented, smart like anything but when someone came to dinner I needed warm and cozy – @sara_fostersmarket bolognese This recipe is a must in my house, especially when it comes to feeding a crowd, in which case I tripled the recipe and it was perfect. Bonus: My house smelt fantastic! Tonight is the finale of this Wacko show and unfortunately it's time to say goodbye, but every time I let bolognese simmer on the stove, I'll contact @juliettelewis @ioneskyelee @sullivangrams @ brettgelman @janicza @itsreallychy @bridgeteverett @arturodelpuerto @durvancooneo reminds #DavidTennant: I love you all XX. Every day bolognese Ingredients: 2 tablespoons olive oil 2 onions, diced 2 carrots, grated 4 cloves garlic, crushed and chopped 2 kg bark rhack sea salt, freshly ground black pepper 2 teaspoons dried oregano 2 teaspoons dried marjoram 2 teaspoons dried basil 1 cup dry red wine 2 tablespoons balsamic vinegar 2 (28 ounces) cans crushed tomatoes 2 tablespoons tomato paste 2 cups low sodium chicken or vegetable broth 6 fresh basil leaves, thinly sliced ​​2 tablespoons freshly chopped oregano or marjoram. Instructions: 1.) Sara asks to dice and grate onions and carrots by hand. If you have little time (or are lazy) – I've found that using a food processor can achieve the same result. 2.) Heat oil in a large saucepan until it is hot and add onions. Reduce to medium and cook, stir until onions are boiled, about 5 minutes. Add carrots, stir until tender, 2-3 minutes longer. Add garlic and stir frequently for 1 minute. 3.) Add beef, break up and season with salt and pepper. Add dried herbs and stir until beef is cooked outside, but inside a little more pink, 4-5 minutes. 4.) Add wine and vinegar and cook to reduce some brown pieces from the bottom about 2 minutes. Add tomatoes and tomato paste. Stir to combine. 5.) Stir in broth and bring to a boil. Reduce the heat to simmer, partially cover and cook, stirring occasionally until the sauce thickens for about 1 hour. 6.) Remove from heat and stir in fresh herbs before serving. 7.) Yum.

A post shared by Jennifer Garner (@ jennifer.garner) on

. The recipe was originally written by the author of the cookbook, Sara Foster, owner of Foster's Market. Here it is, according to Garner:

Ingredients

  • 2 tablespoons olive oil
  • 2 onions, diced
  • 2 carrots, grated
  • 4 garlic cloves, crushed and chopped
  • 2 lbs minced meat [19659010Seasaltandfreshlygroundblackpepper
  • 2 teaspoons of dried oregano
  • 2 teaspoons of dried marjoram
  • 2 teaspoons of dried basil
  • 1 cup of dry red wine
  • 2 tablespoons of balsamic vinegar
  • 19659012] 2 ( 28 ounces) Canned minced tomatoes
  • 2 tablespoons tomato paste
  • 2 cups low sodium chicken or vegetable broth
  • 6 fresh basil leaves, thinly sliced ​​
  • 2 tablespoons chopped fresh oregano or Marjoram

Directions

  1. Heat the oil in a large saucepan until it is hot, then add onions.
  2. Bring to medium and boil, stir until onions are fried, about 5 minutes.
  3. Add carrots with stirring. until tender, 2 to 3 minutes longer.
  4. Add garlic, stirring often, 1 minute longer.
  5. Add beef, break up and season with salt and pepper.
  6. Stir in dried herbs until beef is cooked on the outside but inside is still a bit pink. 4 to 5 minutes left.
  7. Add wine and vinegar and boil to reduce the amount, scrub brown pieces from bottom to bottom, about 2 minutes. Add tomatoes and tomato paste. Stir to combine.
  8. Stir in broth and bring to a low boiling point. Reduce the heat to simmer, partially cook and stir occasionally until the sauce thickens for about 1 hour.
  9. Remove from heat before serving and stir in fresh herbs.
  10. Yum!


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