ITALIAN BEEF WITH SPAGHETTI
Simple, savory and stir-fry fast, this easy entree from Dette Rainwater in Baker, Louisiana adds colorful summer zucchini, tomatoes and a splash of Italian dressing to leftover beef. Fabulous! TIP: For an even faster version, skip the spaghetti and serve as a hearty cold salad.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute zucchini and garlic in oil until zucchini is crisp-tender. Add the beef, tomatoes and salad dressing; cook and stir until heated through. Serve with spaghetti. Sprinkle with Parmesan cheese.
Nutrition Facts :
BEEF BRACIOLE RECIPE
Beef Braciole, stuffed beef rolls slowly simmered in tomato sauce, are Italian comfort food at it's best.
Provided by Phil Torre
Time 2h30m
Yield 4
Number Of Ingredients 16
Steps:
- Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until 1/4 inch thick. Sprinkle with salt & pepper. Lay a slice of prosciutto on each one.
- Mix together the the pignoli beans, pecorino romano cheese, garlic and parsley and sprinkle evenly on top of the beef slices with prosciutto. Roll up the slices, tucking in the ends and tie with kitchen string.
- Heat the olive oil in a large sauce pan over medium heat. Dredge the braciole in flour shaking off any excess, then place in the pan. Cook until browned on all sides, about 15 minutes. Remove from pan with a slotted spoon and keep to the side.
- If needed add some more olive oil to the pan then add the onion, carrots, and celery. Cook, stirring until tender but not browned, about 10 minutes.
- Add the red wine and cook, stirring up any browned bits stuck to the bottom of the pan until reduced by half, about 2 minutes.
- Crush the tomatoes with your hands and add, with their juices, into the saucepan. Fill one of the tomato cans 1/2 way with water and pour in. Add the bay leaves and season with salt and pepper.
- Place the braciole back into the sauce, turn heat to low and cook at a simmer until beef is tender 1.5 - 2 hours.
- Sprinkle the basil over the rolls, and cook for 2 minutes longer. Transfer to serving plates, spoon the sauce over the top and serve at once.
ITALIAN BEEF OVER PASTA
This recipe is similar to a stew only with a tomato base...You can use any veggies you like...I never make it the same way twice...this is especially good the next day, so if you want to prepare a day before serving, would be great...something about chili's, stews and such, always get better with each passing day... I get...
Provided by Cassie *
Categories Other Main Dishes
Time 3h20m
Number Of Ingredients 18
Steps:
- 1. In a bowl, add beef and wine; making sure beef is covered. Place in refrigerator for at least an hour to marinade. Prepare vegetables and get together other ingredients.
- 2. Once meat has marinated, with a slotted spoon, remove meat from wine and drain in a strainer over a bowl so as to catch any wine drippings. Once meat is drained well. In a 3 quart dutch oven, heat a couple tablespoons of oil and brown all sides of meat. Remove meat and add wine, scraping any brown bits from bottom of pot. Now, add the meat, bay leaf beef broth / bouillon mixture, carrots, celery, garlic, garlic powder, tomatoes, tomato soup, Italian seasoning. Bring to a boil, then lower heat to a steady simmer. Place lid on pot and continue simmering until beef and vegetables are tender ( About 1 1/2 hours.)
- 3. Stir in tomato paste, sugar, green beans, and onion. Bring back to a simmer and cook until onion and green beans are tender. (about 30 - 45 minutes.) It should be a thicker sauce by now, if not as thick as you like, add a bit more paste.
- 4. When almost finished, add the beans, Rosemary and Thyme. Taste now, to see if needs salt & pepper or any other seasonings.
- 5. Remove bay leaf and serve over you favorite pasta, rice or egg noodles. Sprinkle with grated Parmesan cheese. A nice crusty bread goes well with this dish, to sop up those tasty juices.
TASTY ITALIAN BEEF AND PASTA
A delightful Italian dish, full of flavor with a delicious meat sauce over a layer of shell pasta, makes you want to back for another helping.
Provided by JoyfulCook
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cook the pasta until nearly soft. Put in the base of a casserole dish after they have drained well.
- Heat oil in a medium saucepan; add the onions, garlic and the curry paste. Stir for a minute or so, and then add the ground beef.
- Stir until meat is seared, remove from heat.
- Put the can of tomatoes with the juice into blender and blend just for a few seconds. Add tomatoes, water, stock cubes, tomato paste, Worcestershire sauce, oregano, salt and pepper, stir well.
- Simmer on low heat for 30 minutes; stir in the grated cheese. Keep stirring until cheese has melted. Thicken with some corn flour if the sauce looks too thin.
- Cover the pasta with the meat sauce,add the extra grated cheese over the top and bake in a moderate oven for 30 minutes.
- Serve with a salad and crusty bread rolls.
- This recipe freezes well and can be heated in the microwave, if preferred.
Nutrition Facts : Calories 619.1, Fat 25.9, SaturatedFat 11.5, Cholesterol 103.1, Sodium 864.8, Carbohydrate 55.7, Fiber 4.6, Sugar 7.8, Protein 39.9
SHORT RIBS WITH TAGLIATELLE
Provided by Giada De Laurentiis
Categories main-dish
Time 3h20m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
- Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.
- Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if
- needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.
NORTHERN ITALIAN BEEF STEW
This hearty beef and vegetable stew that can be made in the slow-cooker is a family favorite. It is also the backbone for an excellent beef soup, if you actually find yourself with leftovers.
Provided by Karen Barris Calabro
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h50m
Yield 8
Number Of Ingredients 16
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
- Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
- Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
- Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
- Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.
Nutrition Facts : Calories 475.7 calories, Carbohydrate 34.4 g, Cholesterol 102 mg, Fat 10.2 g, Fiber 7.2 g, Protein 49.9 g, SaturatedFat 2.7 g, Sodium 500.5 mg, Sugar 11.3 g
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