Dad's Meat Sauce

In our house, when Dad's cooking, he makes this mighty meat sauce!

Ingredients:

1 1/2 lbs lean ground beef 

1 tbsp vegetable oil

1 onion, diced

1/2 red pepper, diced 

2-3 tsps minced garlic 

1 - 28 oz can diced tomatoes

1 can condensed tomato soup (don't add water)

1/2 - 5.5 oz can tomato paste

1 tsp dry oregano

1/4 cup chopped fresh basil 

Salt and pepper to taste

1 carrot

In a skillet heat the oil to medium and add the ground beef. Cook and break up until no pink remains then add the onion and red pepper for 2-3 minutes. Add the garlic for 1 minute.

Add the canned diced tomatoes, tomato soup, tomato paste, oregano, basil, salt, pepper and 1 whole carrot.

Bring to a gentle boil then reduce to low, cover and simmer a couple of hours or until the carrot is tender. 

Serve on top of your favourite pasta with a piece of the cooked carrot.

Makes 4-5 servings

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

 

Hot Sausage Stuffed Shells

This super easy recipe combines hot Italian sausage meat and spinach with creamy ricotta cheese. Makes enough for 4-6 people or enough for 2 with 2 more freezer meals!

Ingredients:

 18 jumbo pasta shells

375g (13 oz) Hot Italian pork sausage meat

4 mushrooms, chopped

3 tbsps minced garlic

1/2 cup diced red pepper

1 1/2 cups diced canned tomatoes

5 oz chopped spinach

1/2 cup ricotta

2/3 cup shredded mozzarella

salt and pepper to taste

2 cups marinara sauce, divided

Cook shells then drain and rinse in cold water. Set aside.

In a hot skillet, brown the meat for 10 minutes breaking it up as you go. Add the garlic, red pepper, mushrooms, tomatoes and spinach and cook 5-10 minutes, slightly reducing the liquid.

Remove from heat and add the ricotta, salt and pepper. Spoon 1 cup marinara sauce into a 13 X 9" baking dish. Fill each shell with filling and sit in the sauce. Top with shredded mozzarella and bake in a 350°F oven for 25 minutes.

Warm the remaining 1 cup of marinara sauce and serve it with the stuffed shells.

Serves 4-6

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Veggie Filled Meat Sauce

Lots of veggies are packed into this rustic meat sauce. Delicious and nutritious!

Ingredients:

1 lb ground beef

1 medium onion, diced

1/2 red bell pepper, diced

1 medium carrot, shredded

1 tsp fresh minced garlic

2 cups loosely packed choppped spinach

1 tsp garlic powder

1 tsp dry oregano

1/2 tsp dry basil

1/2 tsp fennel seeds

1 - 28 oz can diced tomatoes

1/3 cup tomato paste

1/2 cup beef broth

salt and pepper to taste

pinch of sugar

pinch of red pepper flakes

 

Brown the beef then drain off any excess fat. Add the onion, bell pepper, carrot and garlic and cook 4-5 minutes. Then add the rest of the ingredients. Bring to a boil then reduce heat to simmer for 30 minutes uncovered.

Serve over your favourite pasta.

Serves 4

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Turkey Scallopini

This super easy pan-grilled turkey scallopini pairs well with pasta, salad or potatoes.

Ingredients:

2 turkey scallopini cutlets, cut in half to make 4

salt and pepper to taste

1/2 tsp garlic powder

1/4 tsp onion powder

2 tbsps flour

1 tbsp parmesan cheese

1 tbsp olive oil

2 tbsps butter, divided

1/2 cup broth or white wine

1 tbsp lemon juice

1 tbsp parsley

 

Pat the turkey cutlets dry and season with salt, pepper, garlic powder and onion powder. Coat with flour and parmesan.

Add olive oil and 1 tbsp butter to a large skillet. Heat to medium high. Cook for 4 minutes then flip and cook another 2-3 minutes . Remove the turkey from the pan and keep warm. Add broth and lemon juice to the skillet and simmer until reduced by half then add the 2nd tbsp butter. Return the chicken to the pan, spoon sauce over and add parsley.

Serves 4

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Classic Ricotta Stuffed Shells

These jumbo stuffed shells are a classic Italian comfort food with a creamy, cheesy spinach filling and a full bodied tomato sauce. Serve them with a big, old Caesar salad or with Slow Cooker Chicken Cacciatore Drumsticks. (See the link at the end of this post)

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

3 tsps minced garlic

2 tsps dry oregano

1 tbsp balsamic vinegar

1 tbsp tomato paste

salt and pepper to taste

28 oz can diced tomatoes

1 3/4 cups passata (strained tomatoes)

pinch of sugar

26 jumbo pasta shells

1/2 tbsp olive oil

200g (6 cups) packed fresh spinach

1 cup ricotta

2/3 cup shredded mozzarella

2 tsps minced garlic

handful of fresh basil leaves, chopped

1/4 cup parmesan or romano cheese

salt and pepper to taste

Start with the sauce. Heat 1 tbsp olive oil in a large saucepan and add the onion cooking 3-4 minutes until translucent. Add garlic and oregano for 30 seconds then pour in the diced tomatoes and passata along with the balsamic, salt, pepper, tomato paste and sugar. Simmer 15-20 minutes.

For the filling heat 1/2 tbsp olive oil in a large pot. Add the spinach and about 1/4 cup water and stir just to wilt, 1-2 minutes. Drain off the hot water and let the spinach cool. When cool enough to handle squeeze the liquid out by wringing it in a clean dishtowel then return to the pot or a large bowl. Add ricotta, parmesan, garlic, basil, salt and pepper to spinach.

Cook the pasta shells to al dente, maybe 5 minutes less cooking time than actually required on package. Drain and rinse with cold water.

Pour the sauce into a 13 X 9" baking dish and preheat the oven to 350°F. Fill each shell with about 2 tsps of filling. Do not overfill or the shells may split, but once you've filled each shell you may go back and add a little more here and there.

Sit the stuffed shells in the sauce and top with shredded mozzarella and more parmesan cheese. Bake uncovered for 30 minutes.

Serves 6

Slow Cooker Chicken Cacciatore Drumsticks:

https://www.hotandcoldrunningmom.ca/2023/11/slow-cooker-chicken-cacciatore.html

Adapted from: thelastfoodblog.com

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Bacon Bruschetta

The perfect little holiday appetizer or game day finger food! Cutting the tomato, onions and bacon small avoids topping dropping. And they can be partially made ahead of time. 

Ingredients:

1 baguette, sliced 

1 - 227g (8 oz) container Herb and Spice chip dip

6 slices of bacon, cook, drain on a paper towel and crumble 

2 or 3 green onions, finely sliced

1 Roma tomato, seeds removed and diced small

Mix half the cooked bacon, half the green onions and half the tomato with the dip. This can be prepared a day or two ahead of time and kept in the fridge. Keep the rest of the toppings in ziplock plastic bags. When ready to serve, spread the loaded dip onto baguette slices and place on a foil lined baking sheet. Sprinkle the remaining bacon, green onion and tomato on top.

Bake at 350°F for 12-14 minutes

Serves 6

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Easy Bacon Carbonara

I can't resist carbonara! And I love the simplicity of it. Just a handful of ingredients and less than 30 minutes to serve up this classic Italian dish. (Well, pancetta instead of bacon would make it more classic, but I digress)  

Ingredients:

1/2 lb bacon, cut in 2" pieces

3/4 lb spaghetti

4 egg yolks (1 per serving plus 1 extra)

1/2 cup 10% cream

1/4 cup parmesan cheese

salt and pepper to taste

fresh parsley

Cook the bacon until crispy. Keep the fat.

Separate the eggs and put the whites in the fridge for another use.

Cook the spaghetti and drain. Then immediately stir in the egg yolks and quickly mix together so the eggs stay smooth and not scrambled looking. Add the cream to make a saucy consistency. Then toss in the bacon with some of the reserved fat, the parmesan, salt and pepper. Simmer until warmed through.

Garnish with fresh parsley.

Serves 3

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Jumbo Cheesy Meatballs

Baking meatballs in the oven sure beats standing over the stove frying them and then having the mess to clean up! These cheesy meatballs are great served with rice and a nice salad, but if you want to serve them over spaghetti just up the amount of tomato sauce and you'll be fine.

Ingredients:

Meatballs:

2 lbs lean ground beef

1 egg

1 cup shredded mozzarella 

1/2 cup parmesan cheese

2 tsps onion powder

1 tsps garlic powder

1 tsp oregano

1/4 tsp cayenne

1/4 tsp red pepper flakes

Sauce:

1 1/2 cups tomato sauce

1 cup shredded mozzarella

fresh chopped parsley

Combine the ingredients for the meatballs in a large bowl. Divide the mixture into 16 portions and roll each into a ball. Place in an oiled 10" baking dish. Bake at 400°F for 15-20 minutes.

Then spoon tomato sauce over the meatballs, top with cheese and return to the oven for another 5-10 minutes or until the cheese is melted.

Add fresh chopped parsley and serve.

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Baked Spaghetti Casserole

The perfect easy prep make ahead meal! Spaghetti noodles soaking up the flavour of the meat sauce and gooey melted cheese on top. Drooling! 

Ingredients:

5-6 cups meat sauce 

16 oz spaghetti

2 cups shredded mozzarella

some parmesan to top and serve

2 tbsps fresh chopped Italian parsley

Spray oil

Cook spaghetti and drain. Then toss with your sauce. I used my Pork Bolognese here. Find the recipe link at the end of this post if you're interested. Or use jar meat sauce if you're pressed for time. Spray a 13 X 9" baking dish with oil and dump in the spaghetti. Spread it out evenly and gently pat down. Cover the top with mozzarella and some parmesan cheese to taste.

Cover with foil and bake at 350°F for 20 minutes, then remove the foil and bake an additional 15-20 minutes. 

Let stand 5-10 minutes before sprinkling fresh parsley on top and cutting into serving pieces.

Makes 8 perfect pasta squares.

You can freeze the whole casserole for a later date. Just make sure you use a freezer to oven safe dish and add an extra 30 minutes to the baking time. Or do what I did here. Simply refrigerate the baked spaghetti, then when chilled cut into squares and place in a ziplock baggie. Remove individual portions as needed and zap them in the microwave until hot!

Here's the link for the Pork Bolognese recipe:

https://hotandcoldrunningmom.blogspot.com/2022/10/pork-bolognese.html

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Pork Bolognese

Hearty, meaty Bolognese perfectly clinging to every tagliatelle noodle. 

Ingredients:

2 tbsps olive oil

4 tsps minced garlic

1 medium onion, diced

1 carrot, finely diced

1 celery stalk, diced

1 lb ground pork

1 1/4 cups beef broth

1 cup milk

28 oz can diced tomatoes

4 tbsps tomato paste

1 tsp oregano

1/2 tsp basil

1 bay leaf

pinch or two of red pepper flakes

salt and pepper to taste

Reserve pasta water, about 1 cup, before draining your favourite pasta. I used 250 g/ 8oz tagliatelle here with lots of sauce left over.

In a large saucepan cook the onion tossed with olive oil on medium heat until softened. Then add the garlic, carrot and celery. Cook 5 minutes. Make a well in the center and add the ground pork. Brown the meat and break it up, finally mixing in the vegetables. Cook until no pink remains on the meat then add the broth. Bring to a boil then reduce and simmer 8-10 minutes. Add the milk and simmer until it evaporates, about 7-8 minutes. Finally add the tomatoes, tomato paste, oregano, basil, bay leaf, pepper flakes, salt and pepper.

Cover and simmer 1 hour until you have a meaty, almost stew-like sauce.

Once your pasta is cooked, reserve about 1 cup of pasta water then drain. Stir some sauce into the drained noodles adding enough water to give a saucy consistency. I used about 1/2 cup here.

Makes 6-7 cups of sauce.

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Light Eggplant Parmigiana

Light as in no flour, egg or breadcrumbs to weigh this parmigiana down. Just layers of tender eggplant, seasoned tomato sauce and melty cheese.

Ingredients:

1 lb eggplant, peeled or unpeeled 

Salt

3-4 tbsps olive oil

2 cups tomato sauce 

1 tsp minced garlic

Pinch of paprika

Pinch of chili powder

1 tsp dry basil

1/4 - 1/2 cup parmesan reggiano

1 1/2 cups shredded mozzarella 

Chopped spinach, arugula or basil to garnish 

Slice the eggplant lengthwise very thinly, about 1/8" - 1/4" thick. Salt each side and place between sheets of paper toweling. Sit something heavy on top (like a cast iron pan) for 1 hour. 

After the hour rinse the salt off the eggplant and pat the slices dry with another towel. Set aside. This step will remove any bitterness from the eggplant and gives it a creamy texture upon baking.

Heat 1 tbsp of olive oil to medium in a small saucepan and add garlic. Cook just until fragrant then add paprika, chili, basil and tomato sauce. Simmer a few minutes then remove from heat.

Ok, back to the eggplant. Heat 1 tbsp olive oil in a large frying pan. Add slices, 3 or 4 at a time, and cook on each side until soft and golden. Remove from pan. Add another tbsp of oil and continue until all the eggplant is cooked. Take a 10 X 10" baking dish and smear a thin coat of sauce on the bottom. (If you want a deeper parmigiana use an 8 X 8" pan) Lay eggplant slices in a single layer on the bottom. Spoon some sauce on top, followed by some parmesan and mozzarella. Continue layering, alternating the direction of the slices, until everything has been layered ending with parmesan and mozzarella.

Bake at 400°F for 25 minutes. Then try to wait 5 minutes before slicing. More like 15-20 minutes if you want a more perfectly cut square. (I couldn't wait 🤷🏼‍♀️)

If you have leftover sauce after the layering just cook up a little spaghetti and toss together. You can also finish with a garnish of chopped spinach and arugula or basil leaves.

This eggplant parmigiana serves 4 with a side of spaghetti.

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂