Bolognese

INGREDIENTS:
– 1 tablespoon olive oil
– 2 cloves garlic, thinly sliced
– 1 small onion, chopped
– Kosher salt, to taste
– 2 pounds ground beef or sausage
– 1 (14.5-ounce) can diced tomatoes
– 1 (14.5-ounce) can tomato sauce/crushed tomatoes
– fresh basil
– fresh parsley
– 1/4 cup chopped fresh parsley leaves
– 1 pound spaghetti

DIRECTIONS:
1. Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and saute until the edges are golden, about 2-3 minutes.
2. Add onions and cook, stirring occasionally, until translucent, about 5 minutes. Season with salt, to taste. Add beef and cook until browned, about 5-8 minutes, making sure to crumble the beef as it cooks; season with salt, to taste.
3. Stir in diced tomatoes, tomato sauce and basil. Reduce heat to low; simmer, stirring occasionally, with lid slightly ajar, until sauce has thickened, about 90-120 minutes. Stir in parsley.
4. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Serve immediately with spaghetti. Serves 4.

Zucchini Lasagna

INGREDIENTS:
– 1 lb. sausage/beef/turkey
– 3 cloves garlic
– 1/2 onion
– 1 tsp olive oil
– salt and pepper
– 28 oz. can crushed tomatoes
– 2 tbsp chopped fresh basil
– 3 medium zucchini, sliced 1/8″ thick
– 15 oz. part-skim ricotta
– 16 oz. part-skin mozzarella cheese, shredded
– 1/4 cup Parmigiano Reggiano
– 1 large egg

DIRECTIONS:
1. In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat.
2. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper.
3. Simmer on low for at least 30-40 minutes, covered. Do not add extra water, the sauce should be thick.
4. Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes. After 10 minutes, blot excess moisture with a paper towel.
5. On a grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.
6. Preheat oven to 350°. In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
7. In a 9×12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.
8. Bake 45 minutes covered at 375°, then uncovered 15 minutes. Serves 8.

Swedish Meatballs

INGREDIENTS:
– 2 tablespoons olive oil, divided
– 1 onion, diced
– 1 pound ground beef
– 1 pound ground pork
– 1/2 cup Panko
– 2 large egg yolks
– 1/4 teaspoon ground allspice
– 1/4 teaspoon ground nutmeg
– Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:
1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
2. In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined.
3. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
4. Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
5. To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.
6. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes. Serve immediately, garnished with parsley, if desired.

Ravioli Lasagna

INGREDIENTS:
– 1 lb ground beef or sausage
– 1 jar (28 oz.) spaghetti sauce
– 1 package (25 oz.) frozen raviolis
– 1 1/2 cups (6 oz.) shredded part-skim mozzarella cheese

DIRECTIONS:
1. In a large skillet, cook meat over medium heat until no longer pink; drain.
2. In a greased 2-1/2-qt. baking dish, layer a third of the spaghetti sauce, half of the ravioli and meat and 1/2 cup cheese; repeat layers.
3. Top with remaining sauce and cheese.
4. Cover and bake at 400° for 40-45 minutes or until heated through. Yield: 6-8 servings.

 

 

 

Grilled Herb Burgers

INGREDIENTS:
– 1 egg, lightly beaten
– 2/3 cup chopped onion
– 1/2 cup grated Parmesan cheese
– 1/4 cup snipped fresh oregano and/or basil (2 tsp. dried oregano/basil)
– 1/4 cup ketchup
– 2 cloves garlic, minced
– 1/4 teaspoon salt
– 1/4 teaspoon ground black pepper
– 1 lb. lean ground beef
– 1 lb. uncooked ground turkey
– 8 ciabatta rolls, split
– Tomato slices
– Fresh oregano and/or basil sprigs (optional)

DIRECTIONS:
1. In a large bowl, combine egg, onion, Parmesan cheese, the snipped fresh or the dried oregano and/or basil, the ketchup, garlic, salt, and pepper.
2. Add ground beef and ground turkey; mix well. Shape mixture into eight 3/4-inch-thick patties.
3. Place patties on the rack of a covered grill. Grill for 4 to 6 minutes  on each side, or until no longer pink (165 degrees F), turning once halfway through grilling. Toast ciabatta rolls on the grill.
3. Top with cheese. Serve burgers on toasted ciabatta rolls with tomato slices and, if desired, additional fresh oregano and/or basil sprigs. Makes 8 servings.

Eggplant Zucchini Bolognese

INGREDIENTS:
– 1 package (16 oz.) penne pasta
– 1 small eggplant, peeled and cut into 1-inch pieces
– 1 medium zucchini, cut into 1/4-inch slices
– 1 medium yellow summer squash, cut into 1/4-inch slices
– 1 cup chopped onion
– 2 tablespoons olive oil
– 2 teaspoons minced garlic
– 1 teaspoon salt
– 1/2 teaspoon pepper
– 1 pound ground beef/sausage/turkey
– 1 can (28 oz.) tomato puree
– 1 tablespoon Italian seasoning
– 1 tablespoon brown sugar
– 8 teaspoons grated Parmesan cheese

DIRECTIONS:
1. Cook pasta according to package directions.
2. In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes or until tender.
3. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar.
4. Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese. Makes 8 servings.

 

 

Meatball Sandwiches

INGREDIENTS:
– 1 pound ground beef
– 3/4 cup bread crumbs
– 2 teaspoons dried Italian seasoning
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh parsley
– 2 tablespoons grated Parmesan cheese
– 1 egg, beaten
– 1 French baguette
– 1 tablespoon extra-virgin olive oil
– 1/2 teaspoon garlic powder
– 1 pinch salt, or to taste
–1 (14 ounce) jar spaghetti sauce
– 4 slices provolone cheese

DIRECTIONS:
1. Preheat the oven to 350 degrees F.
2. In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
3. Bake for 15 to 20 minutes in the preheated oven, or until cooked through.
4. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball’s time, or until lightly toasted.
5. While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat.
6. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese.
7. Return to the oven for 2 to 3 minutes to melt the cheese. Serves 4.

Grilled Steak with Green Beans, Tomatoes & Chimichurri Sauce

INGREDIENTS:
– 3/4 lb green beans, trimmed
– 1 pint grape tomatoes, halved
– 1 tablespoon olive oil, plus more for grill grates
– Kosher salt and freshly ground pepper
– 2 strip steaks (about 1-inch thick), about 1 1/2 lbs total, halved

Chimichurri Sauce:
1/2 small garlic clove
1 tablespoon red-wine vinegar
1/4 cup fresh herbs, such as parsley, mint and cilantro
1 tablespoon extra-virgin olive oil
1 tablespoon water
Kosher salt and freshly ground black pepper

DIRECTIONS:
1. Place a double layered piece of heavy-duty foil on a tray or cutting board; fold and gather edge to form a rim. Toss the green beans and tomatoes on foil with 1 tablespoon olive oil; season with salt and pepper.
2.Preheat a grill to medium. Lightly oil the grill grates and season the steak with salt and pepper. Slide the foil tray onto the grill; cook, tossing occasionally, until the beans char slightly and cook through, about 15 minutes.
3. Meanwhile, add the steaks to the grill; cook until desired doneness, about 5 minutes per side for medium-rare. Remove steaks to cutting board to rest 5 minutes. Slice, and serve steak and the vegetables with the Chimichurri Sauce. Serves 4.

Grilled Skirt Steak & Roasted Tomatillo Sauce

INGREDIENTS:
– 1 cup boiling water
– 1 dried guajillo chile, stemmed
– 3 tablespoons chopped fresh oregano, divided
– 2 tablespoons fresh lime juice, divided
– 1 tablespoon olive oil
– 1 1/2 teaspoons ground cumin, divided
– 8 garlic cloves, divided
– 1 (1-pound) skirt steak, trimmed
– 1/2 cup sliced onion
– 8 ounces tomatillos, husks removed
– Cooking spray
– 1 teaspoon kosher salt, divided
– 3/4 teaspoon freshly ground black pepper, divided
– Dash of sugar
– 2 tablespoons chopped fresh cilantro

DIRECTIONS:
1. Combine 1 cup boiling water and chile in a small bowl; let stand 10 minutes or until hydrated. Drain; finely chop chile. Combine chile, 1 tablespoon oregano, 1 tablespoon juice, oil, and 1 teaspoon cumin in a zip-top plastic bag. Mince 4 garlic cloves; add to bag. Add steak to bag; seal. Shake to coat; refrigerate 1 hour.
2. Preheat oven to 450°F
3. Crush remaining 4 garlic cloves. Arrange crushed garlic, onion, and tomatillos in a single layer on a baking sheet coated with cooking spray; lightly coat vegetables with cooking spray. Bake at 450° for 20 minutes or until charred. Combine tomatillo mixture, remaining 2 tablespoons oregano, remaining 1 tablespoon juice, remaining 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar in a blender; process until smooth, scraping sides.
4. Preheat the grill to high heat.
5. Remove steak from bag; sprinkle both sides of steak evenly with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Place steak on grill rack coated with cooking spray. Grill 2 minutes on each side or until a thermometer inserted into the thickest portion of steak registers 135° or until desired degree of doneness. Let steak stand 10 minutes. Cut steak diagonally across grain into thin slices. Place 3 ounces steak on each of 4 plates. Top each serving with about 3 tablespoons sauce; sprinkle each serving with 1 1/2 teaspoons cilantro. Serves 4.

Crockpot Italian Pot Roast

INGREDIENTS:
– 4 medium potatoes, cut into quarters (about 4 cups)
– 2 cups fresh or thawed frozen whole baby carrots
– 1 stalk celery, cut into 1-inch pieces (about 3/4 cup)
– 1 medium Italian plum tomato, diced
– 1 beef bottom round roast or beef chuck pot roast (2 1/2 to 3 pounds)
– 1/2 teaspoon ground black pepper
– 1 can (10 3/4 ounces) condensed tomato soup
– 1/2 cup water
– 1 tablespoon chopped garlic
– 1 teaspoon each dried basil leaves, dried oregano leaves and dried parsley flakes, crushed
– 1 teaspoon vinegar

DIRECTIONS:
1. Place the potatoes, carrots, celery and tomato into a 3 1/2-quart slow cooker.  Season the beef with the black pepper.  Place the beef into the cooker.
2. Stir the soup, water, garlic, basil, oregano, parsley and vinegar in a small bowl.  Pour the soup mixture over the beef and vegetables.
3. Cover and cook on Low for 10 to 11 hours or until the beef is fork-tender and the vegetables are tender. Serves 6.