Bobbi Renee and Rachael Ray Is Moving

Hi to all of my foodie friends! I am sure that you have noticed that I haven't been posting as much as I had been. Well, there are two reasons for that. #1 is that I am a bit nervous about copyright laws and don't want my favorite Food Network Star ticked off at me for using her name without permission, #2 I have been working more and more on my own recipes and so my time is spent working on Bobbi's Kozy Kitchen.

I have Rachael Ray Wednesday now so I still get to cook Rachael's recipe, which you know I love to do. Plus Food Star Fridays when I cook recipes from the stars YOU chose and post them for you to see my version. I am also starting to have some guest bloggers to give you a look at the way other people do it.

The recipe I posted today for Rachael Ray Wednesday is her recipe for Salisbury Steaks with French Onion Gravy and also Mashed Potatoes with Gruyere and Dijon. So I hope you take a minute to stop on by and leave me a comment or give me a follow!

Chinese Spaghetti and Meatballs

Okay, I know it sounds weird. But that is really kind of what grabbed me and made me want to make this recipe! I am sure my family wasn't sharing my curiosity though. Their faces said it all...."ummmm you are making what?"...."What is in that?"......"Oh, OK" I am sure I heard some rumblings about sneaking out to McDonalds too. But hey, they know me and what I do. They might not have signed up for this but they were definantly drafted!

I love chicken chow mien and this kind of reminds me of that. The whole wheat noodles give it a nutty taste and the meatballs....well all I can say (as I channel my inner Rachael) is YUMMMMMO!! Once the meatballs started cooking and you could smell that wonderful smell coming from the oven, people started thinking twice about the whole McDonalds thing.

When they were actually able to taste it they all had a new appreciation for my curiosity and the good things it can bring. I am thinking now I should have made a double batch of the meatballs, they are THAT good. They went so fast and then we just had a pot of naked noodles leftover, so sad. Not to say the noodles weren't good because they were awesome too. The soy and sesame oil together made a terrific combo and the veggies were perfect, not to crisp but not too soft. Seth took some over to his friends house to share with her for dinner and I just got a comment from her on my Facebook page saying that she loved them. She also complimented my Turkey Sausage and Orzo Stuffed Peppers recipe that you can find at Bobbi's Kozy Kitchen.

I think this would actually make a good meal for a night when you are trying to find something to do with the leftover veggies in the fridge. You could use just about anything, asparagus, broccoli, peppers, onions, even thinly sliced carrots and celery could be used. So let your tummy be guided by my curiosity and give this one a try!

Chinese Spaghetti and Meatballs

Salt

1 pound whole wheat spaghetti

1 pound ground pork or chicken (I used chicken)

1 egg

2 cups puffed rice cereal

Black Pepper

1 teaspoon Chinese five-spice powder, 1/3 palm full

8 scallions, 2 finely chopped, 6 cut into 2-inch lengths

2 tablespoons plus 1/3 cup tamari dark soy, divided

4 tablespoons vegetable oil, divided

2 cups snow peas, thinly sliced on an angle

1 red bell pepper, very thinly sliced

2 inches ginger root, grated

4 cloves garlic, grated

1 pound triple washed spinach, leaves stripped of larger stems, coarsely chopped

1 tablespoon toasted sesame oil, available on Asian foods isle of market

3 tablespoons toasted sesame seeds, available on Asian foods isle of market

Preheat oven to 375 degrees F

Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente. Heads up: reserve 1/2 cup cooking water just before draining.

Place pork (or chicken) in a mixing bowl. Add the egg to the bowl. Place rice cereal in food processor and pulse into a bread crumb like consistency. Add cereal crumbs to bowl.

Add salt, pepper, five-spice powder, 2 chopped scallions and two tablespoons soy sauce. Mix the meatballs thoroughly. Form 1 1/2 in balls and coat with 1 tablespoon oil, scatter onto a baking sheet and roast 15 minutes.

When meatballs are close to done and the pasta is in, heat a large skillet (or wok) over high heat with enough vegetable oil to coat the skillet, a couple of tablespoons. Add the snow peas, red pepper, remaining scallions, ginegr and garlic, stir fry 2 minutes add spinach and wilt, 1 minute. Add the remaining soy sauce, about 1/3 cup, and the sesame oil then drain, add in pasta cooking water and toss to combine so pasta can soak up the sauce, about 1 minute. Garnish with the sesame seeds and top with lots of meatballs.

Serves 4

Turkey Saltimbocca Roll-Ups, Mushroom and White Bean Ragout, and Spinach with Pancetta and Onions

WOW!! That is a mouthful! When I first read recipe #18 I had to check the front of the book to make sure that I was reading the right one. This just seemed like a very difficult, loooooooooong recipe. Don't get me wrong, it sounded awesome, but it just looked very difficult. True it does seem to be the most complex Rachael recipe I have done of so far. But the work sure pays off in the end. Plus I have the world's greatest sous chef/boyfriend (thank Goodness!!).

Like I said, this is a long recipe, so don't let the length of it, or amount of pans you will have going at once, scare you off. I was really quite proud of myself once I got it going. My nerves gave way and then I was just downright excited to get it done and in my belly!

Kevin and I prepped everything before hand, so I really didn't cook the "Rachael way" for this one. I just figured if all of the prep work was done BEFORE I started cooking I would be less stressed out about getting everything in the right pan at the right time.

Again a recipe that called for turkey cutlets, and again not a turkey cutlet to be found in the whole town. Luckily for me the store had some HUGE chicken  breasts on sale. I needed 12 cutlets, so I grabbed 3 of the gigantic breasts and tracked down my friendly butcher to get them sliced into 4 cutlets each.

Once I got them home it was really easy to pound them out for the roll-ups. I will admit that I doubled up on the prosciutto for each roll-ups. I just like that saltiness it adds and since there is no cheese I figured a little more wouldn't hurt. I have a huge sage plant in my backyard, so I was able to get some nice large sage leaves to put into the roll-ups. I really wanted to make sure there was a bit of sage in each bite and sometimes the sage leaves in the store bought packages can be a bit wimpy.

After we got all of the roll-ups completed and seasoned we set them aside so we could get everything else prepped. That really didn't take very long, not as long as I thought it would after looking at the recipe, so we were in business and ready to rock and roll. We followed the timing on the recipe pretty close so everything came out yummy and warm ready to be eaten at the same time, which was my big fear. The only thing I did different was to leave the ragout over low heat while I finished the roll-ups and cooked the spinach.

Everyone LOVED this one. It was not only tasty but the roll-ups were really pretty. The cutlets were juicy and the gravy was soooo tummy. I am surprised however that anyone else got any of the mushroom and white bean ragout because I was nibbling away at it while it cooked. One of the perks about being the chef!

So with all of the votes in I really think this is one you should give a try. It is a nice meal to make when you have a couple friends over. One that will make them think you are so fancy and slaved away cooking, but it is our secret that you didn't.

see how pretty they look

my fave white wine vinegar

Turkey (Chicken) Saltimbocca Roll-Ups, Mushroom and White Bean Ragout, and Spinach with Pancetta and Onions.

Ingredients

12 turkey (chicken) cutlets

6 slices of prosciutto de Parma, cut in half

12 whole fresh sage leaves plus 2 tablespoons chopped sage

4 tablespoons EVOO plus more for drizzling

salt and fresh ground black pepper

2 teaspoons poultry seasoning

4 garlic cloves, chopped

1/2 teaspoon crushed red pepper flakes

1 pound cremini mushrooms, sliced

1 15 ounce can cannellini beans

2 tablespoons wine vinegar, white or red

2 cups chicken stock

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1/2 dry white wine (eyeball it)

1/8 pound (3 slices) pancetta, chopped

1 medium onion, thinly sliced

1 pound triple washed spinach, stemmed and coarsely chopped ( I used baby spinach)

1/4 teaspoon freshly grated or ground nutmeg, (eyeball it)

Using a meat mallet or heavy, small skillet, ound the turkey between sheets of wax paper or plastic wrap to 1/8 inch thickness. Top each turkey cutlet with a half slice of prosciutto and a whole sage leaf. Roll up the cutlets and drizle them with EVOO, then season with salt and pepper, and poultry seasoning. Heat a large non stick skillet over medium-high heat. Add 1 tablespoon of the EVOO, once around the pan. Arrange the roll-ups seam side down and cook for 6 minutes, then turn and cook for 6  minutes more.

While the turkey cooks, make the mushroom and white bean ragout. Heat a medium skillet over medium heat. Add 2 tablespoons of EVOO, twice around the pan, then add the garlic, red pepper flakes, and mushrooms and cook for 5 minutes to deepen the color. Stir in the beans and season up the mixture with salt and pepper. When the beans heat through, in a minute or two, add the vinegar and stor, then add 1/2 cup of the chicken stock to deglaze the pan. Turn off heat.

After the turkey roll-ups have cooked on both sides, transfer toa platter and reserve. Add the butter to the skillet and reduce the heat to medium low. Add the flour and whisk to combine. Whisk in the wine and cook it for about 30 seconds. Whisk in the remaining 1 1/2 cups chicken stock to make the gravy. Add the remaining chopped sage, then season with salt and pepper. Slide the roll-ups back into the gravy and simmer over low heat until ready to serve.

For the spinach, heat a medium skillet over medium-high heat. Add the remaining tablespoon of EVOO, once around the pan, then the chopped pancetta. Brown the pancetta for 1 minute, then add the onions and cook together for 5 minutes, or until they are just tender and the pancetta bits are crisp. Add the spinach to the pan and turn to wilt it while combining with the onions. Season spinach with nutmeg, salt, and pepper.

Serve 3 roll-ups in gravy with a portion of the ragout and the spinach alongside.

Serve 4

Ciabatta Cheese Steaks with the Works

The other day while I was getting some work done, I had Food Network playing in the background as usual. My son Seth came downstairs and sat next to me so we could chat a bit. It seemed like both of us at the same time looked up at the TV and saw the recipe that Rachael was making. Our mouths both began to drool. He looked at me and before he even got the words out of his mouth I said, "I  have GOT to make that"!

It was the show entitled "Sofa Night" and Rachael was making the yummiest looking sandwich I think I have ever seen her make! I immediately grabbed a piece of paper and began writing down the ingredients so I could go to the store. Both of us were so excited. Yes I have created Jr Foodies folks, my kids get just as excited about food as I do I think. My daughter is even taking the culinary program at her school. Isn't she adorable in her chef jacket?

Last night was the night planned for these amazing sandwiches. We were all so excited, I mean if you watch the show these sandwiches are seriously just mouth watering to watch be made. All day yesterday Seth would say, "When are you cooking dinner Mom?" and I would tell him the same thing every time he asked. SO you know as soon as I started cooking he was standing over my shoulder smelling and tasting. All I kept hearing was "OMG Mom that smells so good" "WOW those peppers are awesome" "Ummm when is dinner going to be done?" UGH get out of my kitchen! 

The recipe calls for 2 loaves of ciabatta bread and 4 6 to 8 ounce steaks but I will tell you that I only used one 12 inch loaf and 1pound of steak and it was plenty for 3 people. I have no idea how 4 people would have eaten twice as much! These are very filling. The meat was tender, the cheese sauce was ooooooooh so creamy, and the peppers and onions were the perfect topper to make this seriously the BEST sandwich I have ever eaten. It is kind of a riff on a Philly Cheese Steak but with an Italian flair.

Since we like things spicy here, the next time I make these I am going to add more of the hot pepper rings and juice and probably some crushed red pepper flakes too. The provolone cheese is nice and salty so I think it would hold up well to some extra heat.

Ciabatta Cheese Steaks with the Works

4 flat iron steaks 6 to 8 ounces each

EVOO for coating plus 2 tablespoons

Grill seasoning

3 cubanelle peppers (Italian frying peppers) seeded and thinly sliced

1 clove garlic, peeled and crushed

1 large onion thinly sliced

1/4 hot pepper rings (sometimes called banana pepper rings), drained, NOT pepperoncini, sliced yellow or red hot peppers in a jar

2 tablespoons butter

2 tablespoons all-purpose flour

1 1/2 cups milk

Salt and freshly ground black pepper

Nutmeg, freshly grated

2 cups grated provolone cheese

2 loaves ciabatta bread, 12 inches long

Leave the steaks on the counter, to take the chill off, while the grill or grill pan heats up to medium-high heat. Coat the steaks with EVOO and grill seasoning.

Heat 2 tablespoons of EVOO in a skillet over medium-high heat. Add the cubanelle peppers, onions, and garlic and cook until very tender, 10 to 12 minutes. Add a splash of the hot pepper juice and the hot pepper rings, remove from heat.

Heat the oven to 250 degrees F

While the peppers cook put the steaks on the grill or grill pan, and cook for 10 minutes for rare, 2 minutes longer for each level of desired doneness, turning once about midway through cook time. Meanwhile heat a sauce pan over medium heat and add the butter. When the butter is melted whisk in the flour and cook for 1 minute. Whisk in the milk and season with salt, pepper, and nutmeg. Thicken the sauce for a couple of minutes and then reduce the heat to low.

WHen the steaks are cooked to desired doneness, remove to a cutting board and let rest there for 5 minutes. Thinly slice on an angle against the grain. While the meat rests place the bread in the oven to warm and stir the cheese into the sauce.

To serve split the bread lengthwise and spread the steak slices evenly across the bottom of the bread. Top the steak with the sauce and peppers and onions. Cover with bread tops and cut into 4 equal slices.

Crab Cake Mac N Cheese

I made this recipe in the past but never posted it. It got rave reviews from the family but, I of course failed to take a picture. So therefor no post DUH me huh?

This time was a little different in two ways, #1 I remembered to take a picture (Yay me!), #2 I kinda tweaked the recipe a bit to what I thought would taste even better. Not that I am bashing Rachael's recipe, I of all people would never do that. However, Rachael herself says take a recipe and make it your own, so I did.

Below is the original recipe as Rachael wrote it, and as I said everyone that tried it loved it. My version of this recipe will be posted at Bobbi's Kozy Kitchen. If you are feeling adventurous try both and let me know your opinion!

Crab Cake Mac N Cheese

Salt

1 pound cavatappi or elbow pasta with lines or conchiglie (small fat tubes/shell shaped pasta with lines)

2 tablespoons EVOO
2 tablespoons butter
3 ribs celery with leafy tops, finely copped
1/2 small red bell pepper, seeded and finely chopped
3 to 4 cloves garlic, finely chopped
1 bay leaf
About 2 tablespoons freshly chopped thyme leaves, several sprigs
About 1 tablespoons grated lemon zest
Freshly ground black pepper
3/4 pound fresh lump crab meat, picked for shells and flaked
1 tablespoon seafood seasoning (recommended: Old Bay)
3 tablespoons all-purpous flour
2 1/2 cups milk
Freshly grated nutmeg, to taste
1 tablespoon Dijon mustard
1/3 pound, about 1 rounded cup grated sharp white Cheddar
1/3 pound, about 1 rounded cup shredded Gruyere or Swiss cheese
3 tablespoons hot sauce (recommended: Frank's Red Hot)
1 cup panko bread crumbs
A gernerous handful flat-leaf parsley, finely chopped
1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls

Bring a large pot of water to boil over medium heat, then salt the water. Add the pasta and cook for 3 to 4 minutes, (it will be undercooked). Cool, drain well and add to a large bowl.

Meanwhile, in a medium sauce pan, heat 2 tablespoons of EVOO, 2 turns of the pan, and 1 tablespoon of the butter over medium-high heat. Add the celery, onion, red pepper, garlic, bay leaf, thyme, lemon zest, salt and pepper to taste. Cook to tender, 6 to 8 minutes. Add the crab meat to the vegetables and season liberally with seafood seasoning. Stir to combine, then remove from heat.

IN a medium sauce pot, over low heat, melt 3 tablespoons butter and whisk in the flour. Cook for 1 minute, then whisk in the milk and bring to a bubble. Season the sauce with salt, pepper, and nutmeg, to taste, and cook for a few minutes, until the mixture coats the back of a spoon. Add the mustard and the cheese and stir in a figure 8 motion. Add the vegetables and crab, sauce to the bowl with the pasta and transfer the mixture to individual baking crocks or a large casserole dish. This can be made ahead to this point and refrigerated.

Preheat the oven to 375 degrees F.

To complete the dish, melt a couple of tablespoons butter in a small skillet over low heat and add 3 tablespoons hot sauce. Warm through, then add the panko crumbs and toss evenly to coat the crumbs in the sauce mixture. Cool the crumbs, then toss in the parsley and 1/2 cup grated Parmigiano-Reggiano cheese. Top the mac n cheese with the spicy crumb mixture. Arrange individual crocks on a baking sheet or put the casserole on a baking sheet to catch any drips. Back until brown and heated through, about 10 minutes. If cooking from cold, the mac n cheese will take 40 to 45 minutes, but add the crumbs the last 10 minutes of baking.

Grilled Mahi Mahi Fillets and Asparagus with Orange and Sesame

WOW is has been waaaaaaaaaaaaay too long since I posted. I apologize for that. I have been working on recipes and getting my other blog Bobbi's Kozy Kitchen off the ground and going well. But you all know my first love is Rachael and her recipes right? I  have been thinking a lot about it, really I have.

Tuesday I had a Dr's appointment and I realized I had gotten out of the house without my shopping list so I could pick up the ingredients for my next Rachael recipe for you all. Even though the store I needed to go to was all the way on the other side of town, and my house is somewhat in the middle, I just didn't feel like driving back home. So off to the store I go with an idea in the back of my little brain.

I have this free app on my iPhone that is for Food Network. I got my shopping cart, whipped out my phone, and started searching. The planets must have aligned or it was fate or whatever you want to call it, but I went to the recipe section and clicked on the "Main Dish" tab up pops a few recipes. I had been really wanting to cook fish so I thought wellllll maybe I will just grab a fish recipe now and then come back out tomorrow to get the things I need to make a Rachael recipe. The first fish recipe that came up was this one and it sounded really good. Although I had never cooked Mahi Mahi I was feeling adventurous and like I said I really wanted fish. I clicked on the recipe and SURPRISE it was a Rachael Ray recipe! YAY I did the happy dance. People looked at me strange but since I was close to the pharmacy the must have figured "Aww poor girl needs her meds".

The next thing that happened that made me know this was meant to be was when I got to the fish counter and asked for Mahi Mahi. I couldn't see any and was beginning to feel bummed that I would have to substitute another fish or look for another recipe. WALA the fish girl pulls out 5 fillets DING DING DING I needed exactly 5 fillets! OK so maybe I get excited about strange things but this had me very very happy. She wrapped up my little beauties and, since I had already picked up everything else, I made my mad dash for the checkout and scooted home with my treasures.

Once I got home and began getting things ready to go a bit of panic set in. Mahi Mahi is a firm white fish. I could tell by the feel of it that it would be very dry if I over cooked it. If you have ever had over cooked Swordfish you will know what my fear was. But I told myself that I have gotten very good at cooking fish by sight and knew I just needed to keep an eye on it.

Kevin helped me get all the veggies prepped and I got the fish in the marinade. I didn't heat the pan as quickly as she said to because it said to preheat it before the fish was even in the marinade. So I waited and preheated it as the fish was ready to come out.

There is a lot of ginger in the recipe and I was worried that Kevin wouldn't like it because he really dislikes ginger. When we go for sushi I like to torment him by eating the pickled ginger and then trying to get him to kiss me. I am bad, I know.

I have to say that this recipe rated, out of the 5 people that ate it, well lets see, Jessi gave me a two thumbs up and a toe up, she said it would have been 2 toes up but she was sitting on her other leg. Seth barely made a positive ID check on his, Kevin's son Dylan was all smiles, and Kevin said he loved the orange with it even though he had thought he wouldn't. Everyone agreed that this one was a keeper and we wanted to have it again.

So I think that pretty much sums it all up. I hope you enjoy it as much as we did!!

Again, not the best picture but trust me you will love love LOVE this one!!

Grilled Mahi Mahi Fillets and Asparagus with Orange and Sesame

4 portions, 6 to 8 ounces each, Mahi Mahi fillets

salt and pepper

2 limes, juiced

3 tablespoons dark Tamari soy sauce

2 inches fresh ginger root, grated, about 1 1/2 tablespoons

1 tablespoon vegetable or canola oil

20 blades fresh chives, chopped, or 3 scallions, thinly sliced

For the asparagus:

1 to 1 1/4 pounds asparagus

2 navel oranges

1 inch fresh ginger root

2 tablespoons toasted sesame seeds

Preheat grill pan over medium-high to high heat. Season mahi mahi with salt and pepper. Combine the Tamari, lime juice, fresh ginger, and a little vegetable or canola oil in a shallow dish. Turn the mahi mahi in the citrus soy marinade and let it hang out for about 10 minutes. Grill on grill pan for about 6 minutes per side for 1 inch thick fillets. Or until fish is firm and opaque.

Take one spear of asparagus and hold it at each end. Bend it until it snaps and breaks. Use this spear as the guide as to where to trim the ends of your bundle of spears. Using a vegetable peeler to cut long thin strips of zest from the oranges. Cut the ends off the zested oranges and stand them up on the cutting board. Remove the pith with a sharp knife cutting down from the top of the orange. Discard pith. When the oranges are both peeled and trimmed turn them on their sides and cut them into 1/4 inch disks. Set the disks aside. In a skillet with a lid, bring 1 inch of water to a boil with the zests of the oranges and the grated fresh ginger root. Allow the zest and ginger to simmer for at least 1 minute then add salt and asparagus spears. Simmer the spears 3 to 5 minutes, until just tender. Drain the asparagus. Discard the orange zest and ginger. Assemble a few spears on each plate layering them back and forth, crisscrossing the spears over orange slices. Sprinkle sesame seeds over the asparagus and oranges and top with one portion of the grilled mahi mahi. Garnish the assembled fish with the chopped chives or thinly sliced scallion.

Serves 4

"Christmas" Pasta

No, I have not lost my mind. I know it isn't Christmas time. Although I wish it was since Christmas is my favorite time of year.

The reason this recipe is called Christmas pasta is, in Rachael's words, "For Italians, after all those fishes on Christmas Eve, this dish, with four different meats in it, is especially nice on Christmas Night".

Kevin did the same thing that I am sure many of you did when you first read the recipe title...

K: But it's not Christmas.
B: Yes, yes, I know honey, this isn't JUST for Christmas, it is just the name of the recipe.
K: Well if it isn't JUST for Christmas why is it called Christmas Pasta.
B: Rachael explains in the recipe that it was just her way of getting "meat" in a meal after all the fish Italians eat on Christmas Eve.
K: Well I still think she should have named it something else.
B: Maybe you are right....now can we cook?

When you first look at this recipe it seems like a lot of ingredients and well, it is a lot of ingredients,  but not a big hassle to make. Rachael mentions that she has used this recipe in several of her books and is constantly redoing it to make it quicker and easier. I think it is just fine the way it is.

Oh and Kevin decided he loved this. He is the one that looks at a meal I might be making and the first thing he asks "Is there meat?". I will never sneak vegetarian food in on him that is for sure. I am walking a fine line when I make Pasta Carbonara! He still doesn't like the name of the recipe though. Oh well, as long as they eat it right?

I am not Italian,  but I can tell you that this was a BIG bowl of Merry Christmas to ME!

The picture does not do this meal justice, I am sorry!

Christmas Pasta

Salt

1 pound rigatoni2 tablespoons EVOO

1/4 pound pancetta, chopped

1/4 pound bulk hot Italian sausage (No bulk? Split a link open)

1/4 pound bulk sweet Italian sausage

1/2 pound lean ground beef

1/2 pound ground veal

1/2 teaspoon allspice, eyeball it in your palm

Course black pepper

1 carrot, peeled and finely chopped

1 medium yellow onion, finely chopped

4 garlic cloves, crushed

1/2 cup dry red wine, a couple of glugs

1 cup beef stock

1 28-ounce can crushed tomatoes

1/4 cup flat-leaf parsley leaves (a generous handful), finely chopped

1/2 cup grated Romano cheese (a couple of handfuls), plus some to pass at the table

Bring a large pot of water to a boil and salt it. Add the pasta and cook to al dente, with a bite to it.

While the water and pasta work, heat a large nonstick skillet over medium-high heat. Add 1 tablespoon EVOO. Add the pancetta to one half of the pan, the sausage, both hot and sweet, to the other. Break up the sausage into bits and brown while the pancetta renders, then combine and cook together another minute of so. Remove to a plate with a slotted spoon. Add the remaining tablespoon of EVOO, then the beef and veal. Brown and crumble all of the meat into tiny bits and season with allspice, salt, and pepper. Add the carrots, onions, and garlic and cook another 5 to 6 minutes to soften the vegetables, then add the sausage and pancetta back into the pan. Deglaze the pan with the red wine, scraping up all of the browned bits from the bottom. Stir in the stock, then the tomatoes. Check the seasoning. Simmer over low heat until ready to serve, at least 10 minutes.

Drain the pasta and add back to the hot pot. Ladle a few spoonfuls of the sauce over the pasta, and add a couple of handfuls of cheese to the pot. Stir to coat the pasta evenly. Transfer to a large serving dish or individual bowls and top with the remaining sauce and parsley. Pass plenty of extra cheese at the table.

Serves 6