prep time: 15 minutes       cook time: 30 minutes (if you don’t let it simmer for hours), 2-3 hours (if you want to let the tastes meld)20141204-slow-roasted-bolognese-01

ingredients
3 T EVOO
1 medium onion, minced (about 1/2 c)
1 medium carrot, peeled and cut in coins
1/2 c celery, minced
2 tsp kosher salt
1 lb ground beef
1 lb ground pork
1/2 c dry red wine
1 can tomato paste
2 14-oz. cans diced tomatoes
4 dried bay leaves
ground pepper, to taste

directions

  1. heat olive oil in a 3 to 4-quart pan over medium heat. stir in the onion, carrot and celery, season hem lightly with salt and cook, stirring, until the onion is translucent.
  2. crumble in the ground beef and pork and continue cooking, stirring to break up the meat, until all the liquid the meat has given off has evaporated and the meat is lightly browned, about 10 minutes.
  3. pour in the wine and cook, scraping the bottom of the pan, until the wine is evaporated, 3-4 minutes.
  4. stir in the tomato paste and cook a few minutes, then pour in the tomatoes, toss in the bay leaves, and season lightly with salt and pepper.
  5. cook, stirring occasionally, until the sauce is dense but juicy and a rich, dark red color. this will take about 2-3 hours – the longer you cook it, the better it will become. (most likely, a noticeable layer of oil will float to the top toward the end of cooking. once finished, the oil can be removed with a spoon or reincorpoartedint he sauce, which is what is traditionally done.)

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beef stroganoff

January 24, 2016

prep time: 10 mins       cook time: 40 mins       total time: 50 min21f9d9aa-6193-41d3-a5d1-75f06a7bbe99
yields 4-6 servings

ingredients
1 lb lean ground beef
2 (8 oz) packages of sliced button mushrooms
1 (12 oz) can evaporated milk
4 c beef broth
1.5 lb uncooked medium egg noodles
2-3 stalks of green onions, chopped
basil, parsley
1/2 c sour cream

directions

  1. in a large pan or pot, cook beef over high heat, stirring frequently, until brown. drain almost all the fat.
  2. add mushrooms and salt and pepper to taste. cook about 5 minutes or until browned.
  3. add evaporated milk, beef broth, noodles, and green onions. noodles will not be completely covered at first. sprinkle basil and parsley over noodles
  4. heat to boiling over high heat. reduce heat; simmer uncovered 7-8 minutes, stirring frequently, just until noodles are al dente.
  5. remove from heat and then, stir in sour cream.

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chinese spaghetti bolognese

January 8, 2016

prep time: 15 minutes       cook time: 15 minutes       total time: 30 minutesground-beef-recipes-10
yields 3-4 servings

ingredients
8 oz. dried spaghetti
salt
1 lb. ground beef
1 medium onion, finely diced
2 cloves garlic, minced
2 tsp cooking wine or dry sherry
2 c chicken stock
3 T oyster sauce
2 T soy sauce
1 tsp sesame oil
pepper
1 c frozen peas
2 T cornstarch, mixed with 2 T water

directions

  1. bring a pot of water to a boil for the spaghetti. cook the spaghetti according to the package instructions, under cooking it by about a minute.
  2. heat a wok over high heat. add the ground beef and cook until slightly browned, breaking up any large chunks of beef.
  3. add the onion, garlic, and wine, and turn the heat down to medium. cook until the onion is transparent, and then add the chicken stock.
  4. bring to a boil and lower the heat to a simmer. stir in the oyster and soy sauces, sesame oil, and pepper. cover and simmer for 10 minutes.
  5. remove the cover, add the peas, and stir for one minute.
  6. stir up the cornstarch slurry and drizzle the slurry into the sauce while stirring constantly. the sauce should thicken until it coats a spoon.
  7. drain the pasta, and add it directly to the wok. toss until the pasta is coated in sauce. feel free to add some of the pasta cooking liquid if the sauce is too thick, and add more cornstarch slurry if the sauce is too thin.

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makes 6 servings       time: 30 minutes

“a healthier alternative to hamburger helper”

ingredients
1 T evoo
1 medium onion, diced
1 clove garlic, minced
1.5 lbs ground beef
1 tsp dried oregano
1/4 tsp cayenne pepper
2 T all-purpose flour
2 c drained canned diced tomatoes
3/4 c chicken stock, unsalted
1 lb elbow macaroni
1/2 lb sharp cheddar cheese, grated (about 2 c)
1/4 c parsley
salt & ground pepper, to taste

directions

  1. bring a large pot of water to a boil.
  2. heat a large skillet over medium heat. heat the oil, then add the onion and season with salt. cook, stirring occasionally, until tender, about 5 minutes. add the garlic and cook, stirring for 1 minute.
  3. add the beef, oregano, and cayenne and season generously with salt and pepper. season the beef well at this point because the seasonings won’t get in there if you add them later. cook, stirring to break the meat up into little pieces, until cooked through, about 7 minutes. drain the fat (very important step !) out of the pan and discard.
  4. sprinkle flour over the beef and stir until well mixed. stir int he tomatoes and stock. raise the heat to medium-high and bring to a boil. simmer hard over medium heat for 10 minutes.
  5. while the beef simmers, add the macaroni and 1 tsp salt to the boiling water. cook a minute less than the label directs and drain well.
  6. stir into beef. stir in half of the cheese. if the mixture is too thick and stiff, stir in more stock to loosen it up.
  7. divide among serving bowls and top with parsley and remaining cheese. serve immediately.

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kimchi meatloaf

January 30, 2015

makes 8 servings       prep time: 20 minutes       cook time: about an hour       total: 1 hr. 20 minutes

meatloaf ingredients
2 lbs. ground beef (or half ground beef and half ground pork)
1 cup kimchi, finely chopped
6 T milk
3 cloves garlic, minced
1 T ginger, grated
1/2 yellow onion, chopped or if preferred, grated
1 1/2 c panko crumbs
1 large egg, lightly beaten
3 T cornstarch
1 T soy sauce
1 tsp fish sauce (or 1 tsp salt)
2 tsp sesame oil
1/4 tsp black pepper, freshly ground

glaze
2 T gochujang (or sriracha or chili-garlic paste)
2 T ketchup
2 T maple syrup or brown sugar
1 T yellow mustard
1 T sesame oil

  1. preheat oven to 450 degrees.
  2. place all of the meatloaf ingredients in a large bowl and mix together with your hands. using your hands is particularly good for working out any clumps of cornstarch.
  3. make sure everything is thoroughly combined. on a piece of foil-lined baking sheet, spray some pam and form the mixture into a loaf shape.
  4. place all of the glaze ingredients into a medium bowl and whisk until smooth.
  5. brush half of the glaze over the meatloaf, covering all exposed areas.
  6. bake the meatloaf for 10 minutes, then reduce the oven temperature to 400 degrees and bake for 30 minutes.
  7. remove the meatloaf from the over and brush the remaining glaze over the entire loaf.
  8. return the meatloaf to the oven and bake another 10-20 minutes until the internal temperature reads a minimum of 160 degrees with a meat thermometer.
  9. take the meatloaf out of the oven and let it rest for 10 minutes.
  10. make extra glaze to serve alongside the meatloaf if you are a fan of the sauce.

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