The Recipe Box

Found this off the internet. SAUCE 2 TBSP unsalted butter 3 TBSP flour 1/8 tsp nutmeg salt and freshly ground white pepper to taste 2 cups milk, heated FOR THE PASTA 1 cup grated cheese: Parmesan, Pecorino, Cheddar, BelPaese, Swiss 1-2 cups cooked ham, chopped 1/4 cup butter salt and pepper to taste l4 oz short pasta (penne, ditali, maccheroni, ziti, mostaccioli, etc) FOR THE SAUCE: 1. MELT the butter in a saucepan over very low heat till liquified and just bubbling. 2. ADD the 1 T of flour to the butter, stirring constantly with a wooden spoon till smooth - then slowly add the rest of the flour and stir till smooth. 3. ADD the milk  1/4 cup at a time. When milk is absorbed by the butter-flour mixture, add a little more increasing quantities as you go along. 4. ADD nutmeg, salt and pepper to taste and continue stirring with the sauce at a slow bubble till sauce has the consistency of heavy cream. You can add red pepper flakes as well according to taste. REMOVE from ...

Ingredients: 1 lb ground beef 1 lb asparagus, cut into 2-inch pieces 2 medium onions, sliced 1 1/2 cups beef broth 1 cup tomato puree or stewed tomatoes 3 tablespoons chopped fresh basil or 1 tablespoon dried basil 3 tablespoons heavy cream 1/4-1/2 teaspoon pepper 1 tsp Red pepper flakes (optional) 4 cups cooked farfalle pasta (bow-tie) Parmesan cheese Preparation: Saute the asparagus, onions in a tbsp of oil. Add 1 cup of beef broth; cook for 5-7 minutes, stirring occasionally, until the liquid has almost evaporated; remove mixture from the skillet. Add beef to the skillet; stir/saute for about 2 minutes or until no longer pink. Return vegetable mixture to the skillet; add in the remaining broth and the next 4 ingredients; stir/saute and simmer while cooking the pasta. Cook the pasta. Add the pasta to the meat mixture and cook until well heated through Sprinkle with cheese and serve.