Form each Dough portion into a ball, and flatten into a disk.

It has enough oomph to cut through any rich cut of meat, but it also wouldn’t get in the way of a peppered pork loin.These baked shells with meat sauce and mozzarella are a true crowd pleaser: ground beef cooked in a simple tomato sauce, then finished with., tossed with pasta, layered with mozzarella and Parmesan cheese, and cooked in the oven until browned and bubbly.

Garnish with basil leaves for a pop of color..Do you cook the meat before adding to sauce?.and similar meat sauces, it's typical (though not always mandatory) to cook the meat a bit first in oil, usually with onions and other aromatics, before adding liquid ingredients.

This helps create flavor, browning the meat through the Maillard reaction and creating a fond that adds depth to the entire sauce.Cooking the ground beef first also gives you the option to pour off some (or all) of the fat that renders out to keep the sauce from becoming too oily.. Do I have to boil pasta before baking?.

There are certainly "no-boil" baked pasta recipes out there specifically written for using dry, uncooked pasta; these are usually saucier than would be the case if the pasta were pre-cooked, with enough liquid that the pasta can cook in the oven.

For other recipes, the pasta is at least partially cooked before the casserole is assembled and goes in the oven."If I’m going to veer outside of our designated sourcing area of a 250 to 300 mile radius I’m going to go for the big stuff.

If I’m shaving truffles on a guest’s plate for a $60 markup, no matter what the cost is on my end, I feel like the guest wants the Alba.”.Steam helps the aromatic value of the truffle.. — Randy Rucker.

Rucker is notorious in Philly for his.generous portions of caviar and truffles.