Spaghetti and Meatballs

Source: Buns in my oven

Ingredients for the meatballs

• 1 pound ground pork
• 1 pound ground beef
• 1 1/4 cups fresh bread crumbs
• 2 tablespoons chopped fresh parsley
• 1/2 cup freshly grated Parmesan cheese
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon onion powder
• 1 large egg, beaten
• 1/2 cup warm water
• Vegetable oil
• Olive oil

The sauce

• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• pinch of sugar
• 1/2 cup red wine (I used Barefoot Sweet Red)
• 1 14 ounce can tomato puree
• 1 14 ounce can diced tomatoes
• 1 tablespoon fresh parsley, chopped
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

For serving

• 1 1/2 pounds spaghetti noodles
• Freshly grated Parmesan

To make the meatballs, place the ground meats, bread crumbs, parsley, Parmesan, salt, pepper, onion powder, egg, and 1/2 cup warm water in a large bowl. Mix lightly with a fork. Use your hands to lightly form the meatballs. Mine were around 2 inches, but you can make them smaller or larger based on your personal preference.

Place meatballs in the refrigerator for at least one hour to rest. Remove from fridge 30 minutes prior to cooking to allow them to reach room temperature.

To cook the meatballs, pour equal parts olive oil and vegetable oil in a deep frying pan to a depth of 1/4 inch. Brown the meatballs in batches, turning carefully with a fork or spatula to brown all sides. Remove to a paper towel lined plate to drain. When all of the meatballs are browned, discard the oil but do not clean the pan.

To make the sauce, heat the olive oil in the same pan. Saute the onions until translucent and soft, about 10 minutes. Add the garlic and red pepper flakes and cook for 1 minute more. Turn the heat to high and add the wine, using it to deglaze the pan. Continue cooking the wine on high heat for 3 minutes, until most of the liquid has evaporated. Stir in the tomato puree, diced tomatoes, sugar, salt, pepper, and parsley.

Return the meatballs to the sauce, cover, and simmer for 25 to 30 minutes until the meatballs are cooked through.

Serve over hot, cooked spaghetti and sprinkle with Parmesan

Easy Slow Cooker Beef Stew

serves 6-8 (fits a 4-qt crock pot)

2 pounds beef stew meat, cut into 1-inch cubes (I used chuck)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2-3 cloves garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced (waxy potatoes are best - red, white, Yukon gold)
4 carrots, sliced
1 stalk celery, chopped

Place cubed beef in crock pot (no need to brown it first). Combine the flour, salt, pepper, and paprika; pour over beef and stir to coat. Add garlic and bay leaf. Now add the carrots, celery, and potatoes. Lastly, combine the Worcestershire, onions, beef broth; pour over the veggies. Don't be alarmed that the liquid is only a couple of inches deep (don't add additional liquid - there will be plenty when the dish is done). Cover and cook on low for 10-12 hours, or on high for 4-6 hours. Add salt and pepper to taste.
Serve over rice or buttered noodles.

Beef Mushroom Lasagna

Prep Time: 25 min. Bake Time: 30 min. Stand Time: 10 min. Broil Time: 2 min.
Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/4 cup milk
1 lb. ground beef
2 cups Prego® Fresh Mushroom Italian Sauce
9 cooked lasagna noodles
1 cup shredded Italian-blend or mozzarella cheese

Directions:
Heat the oven to 400°F. Stir the soup and milk in a small bowl until the mixture is smooth.Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir in the Italian sauce.Layer half the beef mixture, 3 lasagna noodles and 1 cup soup mixture in a 2-quart shallow baking dish. Top with 3 lasagna noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish.Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.Serves 6

Beef Stroganoff

Roast Beef - Chopped Onion - cut into rings
2 -T. ketchup
Fresh or canned mushrooms
½ cup sour cream
1 can cream of mushroom soup
1 cup beef broth
1 garlic bud chopped
Saute- onion and garlic together until tender.
Add remaining ingredients heat and serve over cooked noodles.

Taco soup

(makes a lot so make in large pan)

2 cans of chili
1 can corn
1 can black beans
1 can red beans
1 can tomato sauce
1 can diced tomatoes
1 can water
1 packet taco seasoning
1 lb. hamburger

brown meat ( in the big pot). Add the rest and bring to boil. Serve with cheese, sour cream, and tortilla chips or Frito's.