Beef Parmesan Pasta Food

BEEF PARMESAN

Steps:

• Preheat broiler. Place patties in single layer on broiler pan. Broil 5 min.
• Turn patties over; top with remaining ingredients except pasta.
• Broil an additional 3 to 5 min. or until burgers are cooked through (160ºF) and shredded cheese is melted. Serve with pasta.

BEEF PARMESAN WITH GARLIC ANGEL HAIR PASTA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut cube steak into serving size pieces. Coat meat with the bread crumbs and parmesan cheese. Heat olive oil in a large frying pan, and saute 1 teaspoon of the garlic for 3 minutes. Quick fry (brown quickly on both sides) meat. Place meat in a casserole baking dish, slightly overlapping edges. Place onion rings and peppers on top of meat, and pour marinara sauce over all.
• Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, depending on the thickness of the meat. Sprinkle mozzarella over meat and leave in the oven till bubbly.
• Boil pasta al dente. Drain, and toss in butter and 1 teaspoon garlic. For a stronger garlic taste, season with garlic powder. Top with grated parmesan and parsley for color. Serve meat and sauce atop a mound of pasta! HINT: make the meat ahead of time, and refrigerate over night, the acid in the tomato sauce will tenderize the meat even more. If you do this, save the mozzarella till the last minute.

BEEF AND PARMESAN PASTA

Steps:

• In a large skillet over medium/high heat, brown the ground beef until no longer pink, breaking up into 3/4 inch pieces. Remove beef with a slotted spoon to a bowl. Pour off the drippings.
• Return the skillet to the heat and add the beef broth, tomatoes, and pasta. Stir to coat all of the pasta. Bring to a boil and reduce heat to medium.
• Cook, uncovered, for 15 minutes stirring frequently. Add zucchini and continue cooking for an additional 5 minutes or until pasta is tender.
• Return beef to the skillet and stir in 1/2 cup of the cheese; heat through. Sprinkle the remaining cheese over each serving.

BEEF PARMESAN WITH GARLIC PARMESAN PASTA

Steps:

• Cut cube steak into individual portions and season with kosher salt and pepper. Combine breadcrumbs and flour with parmesan cheese and garlic salt. Dip each piece of cube steak into the italian dressing and then coat in the breadcrumb mixture. Set aside.
• Heat 2 tbsp of olive oil in a large skillet over medium high heat and cook sliced garlic in the oil until very lightly browned, remove just the garlic from pan and set aside. Brown the steaks in batches until golden brown on each side, adding more oil as needed and remove from the heat-steaks do not need to be cooked all the way through. Arrange the steaks in the skillet and pour spaghetti sauce over the top and finish with shredded mozzarella cheese.
• Bake uncovered at 400 degrees for 30-35 minutes or until bubbly and the steaks are cooked through, time will vary depending on thickness of the steaks.
• While steaks are in the oven, cook pasta according to package directions and drain, saving 1 C of the starchy cooking water. Add reserved garlic, butter and parmesan cheese to hot pasta, adding the cooking water as needed to loosen it up. Serve steaks and sauce alongside the pasta.

BEEF PARMESAN

Steps:

• Trim off fat from steak.
• Cut into 6 pieces and flatten with the bottom of a heavy pan between wax paper.
• Dip meat into beaten egg, then into a mixture of bread crumbs and parmesan cheese.
• Brown in oil and put into a 9x13-inch baking dish.
• In remaining oil, brown onion, then add tomato paste, hot water, and seasonings.
• Cook for 5 minutes.
• Pour half of the sauce over meat and put a slice of cheese over each slice of meat and top with remaining sauce.
• Cover and bake at 300 degrees for 2 hours.

GARLIC-PARMESAN BEEF WITH PASTA

Steps:

• Heat oven to 375°F.
• Combine bread crumbs and Parmesan in medium bowl. Add meat, in batches; toss until meat is evenly coated with crumb mixture.
• Heat oil in large nonstick skillet on medium heat. Add garlic; cook and stir 1 min. Add meat; cook 3 to 5 min. or until evenly browned, stirring frequently. Spoon into 1-qt. casserole sprayed with cooking spray; top with peppers, onions and pasta sauce.
• Bake 30 to 45 min. or until heated through. About 10 min. before meat mixture is done, cook pasta as directed on package, omitting salt.
• Sprinkle mozzarella over meat mixture; bake 5 min. or until melted.
• Drain pasta. Serve topped with meat mixture.

BEEF & PARMESAN PASTA

Steps:

• Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles.
• Remove from skillet with slotted spoon; set aside.
• Pour off drippings.
• Combine tomatoes, broth and pasta in same skillet, pushing pasta into liquid; bring to a boil.
• Reduce heat to medium; simmer, uncovered, 15 minutes, stirring frequently.
• Stir in zucchini; continue cooking 5 minutes or until pasta is tender.
• Return beef to skillet.
• Stir in 1/2 cup of the cheese; heat through.
• Sprinkle with remaining 1/4 cup cheese before serving.

BEEF PASTA WITH GROUND BEEF & FARFALLE

Steps:

• Cook the pasta as instructed on the package.
• Cook the beef.
• Heat the oil in a large skillet and add onion.
• Saute until slightly soft, about 1 minute, then add ground beef.
• Stir often, breaking the meat into small bits and cook until the meat is almost browned.
• Add the garlic and herbs and cook until garlic is fragrant, about 2 minutes.
• Set aside on a covered plate.
• Cook the vegetables:
• Use the same skillet (no need to wash) and heat the 2 tablespoons of olive oil.
• Add bell pepper and zucchini and cook until slightly roasted, about 3 minutes.
• Add mushrooms and cook until mushrooms are soft and the water has evaporated.
• Time to add the frozen veggie and cook until just a little soft.
• Mix in garlic and the herbs and spices and cook until garlic is fragrant, about 2 minutes.
• In a large bowl, mix cooked beef and vegetables then fold in the cooked pasta, mixing gently to avoid breaking the pasta.
• Serve immediately with grated provolone or Parmesan and chopped fresh parsley.
• Keep leftovers stored in the fridge, in an airtight container, for up to 3 days.

PARMESAN PASTA WITH BEEF RAGU

Steps:

• In 3-quart saucepan, heat 3 tablespoons oil over medium heat until fragrant. Add carrots and onion. Cook 7 minutes, stirring constantly, until vegetables soften but do not brown. Add garlic and cook about 30 seconds or until fragrant.
• Crumble sausage and beef into saucepan. Cook 8 to 10 minutes, breaking up and stirring occasionally, until meat is brown. Drain fat.
• Increase heat to high. Add wine to meat mixture and stir and scrape bottom of pan as wine boils. Allow wine to evaporate, about 7 minutes or until pan bottom is dry. Add beef broth and chicken broth and return to boiling. Allow mixture to evaporate just as wine did, stirring occasionally, about 25 minutes.
• Add half-and-half to nearly dry pan. Cook 10 minutes, stirring constantly, until there is only a glaze left on bottom of pan (be careful-half-and-half can scorch, so stir well).
• Add tomatoes and fennel and heat mixture to a simmer. Reduce heat to medium-low and cook about 20 minutes or until flavors are blended.
• Meanwhile, fill large pot with 5 quarts water; heat to boiling over high heat. When water is boiling, add salt if desired. When water returns to boil, add pasta. Stir immediately to make sure it doesn't stick to itself or pan. Boil pasta 9 to 10 minutes or until cooked through but still slightly firm. Drain in colander. There is no need to shake off excess moisture.
• In 12-inch skillet, heat 2 tablespoons oil over medium heat until hot. Add pasta (be careful-leftover water can make oil spatter). Cook 4 minutes, stirring occasionally, until edges of pasta turn slightly brown. Divide pasta evenly among 6 warmed pasta bowls. Sprinkle each with 2 tablespoons cheese. Top each with about 1 cup sauce.