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We like to think we have a lot in common with Queer Eye star, restaurateur and Antoni in the Kitchen author Antoni Porowski. You know…we both love avocados and Jonathan Van Ness—and, of course, pasta. In his new cookbook, he’s putting a Middle Eastern spin on the traditional Italian meat sauce with this Moroccan-style pasta Bolognese.
“Cumin, coriander and cinnamon—as well as lamb rather than the traditional beef—give this classic meat sauce a little spin,” Antoni writes. “Since the sauce makes enough for two pounds of pasta, I make it on a lazy Sunday and freeze half of it (or all of it, in two batches) for a no-fuss weeknight meal or weekend dinner later on.”
This sauce is unsurprisingly irresistible, so if you end up with leftovers, we salute you. It borrows just enough from its Italian origins to taste familiar, but the fragrant, spicy twist keeps us coming back for bite after bite.
And don’t let the cooking time scare you away—most of it is completely hands-off. Porowski’s genius advice? “For quick work,” he says, “you can chop the onion, carrot, celery and garlic together in a food processor.”
Or we could invite you over to cook it for us, Antoni. Thoughts?
Excerpted from Antoni in the Kitchen © 2019 by Antoni Porowski with Mindy Fox. Photography © 2019 by Paul Brissman. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.
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