Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30
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Braised Beef & Pork Ragu Tagliatelle

Braised Beef & Pork Ragu Tagliatelle

One of the tastiest ragu recipes you will taste. The meat is first oven roasted, to extract all those beautiful roast meat flavours. It’s then slowly braised with tomato puree
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author By Joel Mielle
  • 8
  • 4 hrs
Pesto Pasta

Pesto pasta

This silky, buttery, pesto pasta meal can be made in around 20 minutes with a home-made pesto. As nice as store bough pesto can be, there’s nothing better than freshly
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author By Joel Mielle
  • 3
  • 15
Pappardelle with sage and prosciutto

Pappardelle with sage and prosciutto

This pappardelle recipe resembles the flavours of saltimbocca.  So easy to make and such a beautiful combination, with the salty prosciutto and the sage leaves.  Mixed with cheese, Marsala wine
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author By Joel Mielle
  • 2
  • 10
Shrimp Ravioli in Cream Sauce

Shrimp Ravioli in Cream Sauce

Nothing quite beats the taste of freshly made ravioli and home made ones are even better. This recipe will turn you into a Michelin star Chef, almost! It’s one of
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author By Joel Mielle
  • 70
  • 4
  • 15
A simple risotto made with Italian sausage, peas and saffron spice. A good risotto should be creamy without cream and cooked al dente like pasta. Nothing worse than a gluggy risotto. It should also be a little runny once served, and not in clumps. This recipe uses freshly made chicken stock; this step is optional but recommended as your risotto is only as good as your stock. I never buy stocks and I always buy whole chickens. The chicken carcass and bones make the most delicious stock and it’s healthy. Bought stocks are full of preservatives, salt and flavour enhancers, some don’t even have chicken! There may be some good ones you can buy but I haven’t seen them yet. Risotto is traditionally a Northern Italian dish, it’s made using a high starch rice such as Arborio or Carnaroli and other rounded short grain rice. Arborio seems to be the most popular, although a lot of Chefs will favour Carnaroli as it’s less likely to get overcooked and retains the al dente texture. For this recipe I used Carnaroli, which works very well and absorbs the liquid easier. The key is to not over cook it, just like a good pasta you want that firm bite and not a soft mash that can result in being gluey. I used Italian sausages which usually contain fennel, this gives the meat pieces a beautiful flavour. The flavour also infuses into the rice. Buy the good cheese and throw in a little or a lot of butter, either way you can’t go wrong. Always serve it immediately but if you can’t, reheat it in a pan with a little water. I like to also drizzle a little olive oil on top before serving. Enjoy risotto with sausage and peas

Risotto with sausage and peas

A simple risotto made with Italian sausage, peas and saffron spice. A good risotto should be creamy without cream and cooked al dente like pasta. Nothing worse than a gluggy
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author By Joel Mielle
  • 6
  • 35
Penne alla vodka

Penne alla vodka

If you like basil, tomato, cheese and pancetta, then this is for you! Penne alla vodka, an Italian American dish that became popular in the 1980s. The recipe is quite
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author By Joel Mielle
  • 3
  • 15
Pesto Pasta with Goat Cheese

Pesto Pasta with Goat Cheese

A creamy pesto sauce pasta made without cream.  A simple dish to make using a homemade pesto.  If you don’t have fresh basil, you can always make it with store
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author By Joel Mielle
  • 2-3
  • 20
Spaghetti Alla Tarantina

Spaghetti Alla Tarantina

Spaghetti Alla Tarantina, with fresh mussels and cherry tomatoes. If you like linguine with vongole or clams, then you will also love this recipe. Amazingly simple to make using basic
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author By Joel Mielle
  • 4
  • 15
Creamy Salmon Spaghetti with Asparagus

Creamy Salmon Spaghetti with Asparagus

A simple creamy pasta recipe made with salmon and asparagus spears. The salmon is delicately poached in the white wine cream sauce and the asparagus is blanched in the pasta
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author By Joel Mielle
  • 4
  • 15
Pasta with chickpeas

Pasta with chickpeas or Pasta e Ceci

Pasta with chickpeas also known in Italian as Pasta e Ceci, is a hearty meatless pasta stew that will keep you satisfied. A simple one pot meal comfort food that’s
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author By Joel Mielle
  • 2
  • 20
Pappardelle Alla Puttanesca

Pappardelle Alla Puttanesca

The Puttanesca sauce supposedly originated in Naples Italy. It’s made from olives, capers, anchovies, chili in a herb and garlic tomato sauce. Puttanesca translates to “Whore style”. How this name
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author By Joel Mielle
  • 2-3
  • 15
Pappardelle

How to make whole-wheat egg pasta

You cannot compare fresh homemade pasta to the commercial pasta you buy off the supermarket shelves. A lot of people are surprised how simple pasta actually is to make and
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author By Joel Mielle
  • 3-4
  • 3

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