ITALIAN MEAT SAUCE I
Hearty sauce with sausage, pork and meatballs. It takes a while, but it's well worth it.
Provided by SHELLIE1111
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 5h45m
Yield 12
Number Of Ingredients 18
Steps:
- In large pot heat 2 tablespoons olive oil over low heat. Add chopped onion and two-thirds of sliced garlic. Saute 5 minutes. Add tomato sauce, diced tomatoes, water and tomato paste. Simmer.
- Meanwhile, in large skillet, heat remaining 2 tablespoons of olive oil over medium heat. Saute remaining garlic 1 to 2 minutes. Add sausage and brown, about three minutes on each side. After browning, cover and reduce heat. Cook for 10 minutes, remove from heat, and cut sausages into halves. Add to tomato mixture.
- Cook pork over medium heat in sausage skillet until brown. Add to tomato mixture. Add 3 tablespoons parsley, Romano, oregano, salt and pepper to tomato sauce. Continue to simmer over low heat.
- Preheat oven to 375 degrees F (190 degrees C). Cover a cookie sheet with aluminum foil. In large bowl combine ground sirloin, bread crumbs, garlic powder, remaining parsley, parmesan and eggs. Form 1 inch balls and place on cookie sheet. Cook until golden brown, about 20 minutes. Add meatballs to sauce. Continue to cook sauce for 5 hours. Serve over fusilli or ravioli.
Nutrition Facts : Calories 660.6 calories, Carbohydrate 46.4 g, Cholesterol 133.7 mg, Fat 35.5 g, Fiber 8.1 g, Protein 41.9 g, SaturatedFat 12.4 g, Sodium 2541.6 mg, Sugar 26.2 g
ITALIAN POTATO RECIPE
This Southern Italian Potato Recipe, with crushed tomatoes and sliced onions, is an easy Mediterranean side dish. Serve this baked potato dish with meat, chicken or fish.
Provided by Maria Vannelli RD
Categories side
Time 1h50m
Number Of Ingredients 12
Steps:
- Peel and cut potatoes into wedges.
- Place the potatoes in a large bowl of cold water while prepping the rest of the ingredients.
- Thinly slice the onion. Set aside.
- Mince the garlic. Set aside.
- Preheat oven to 425° F (220° C).
- Place oven grate on the lower center rack.
- Empty the can of whole peeled canned tomatoes in a large bowl.
- Add one cup of water to the can, swirl and empty contents in the bowl.
- Hand crush the tomatoes.
- Add the minced garlic, dried oregano, paprika and salt and pepper. Feel free to adjust seasonings. Combine together and set aside.
- Drain the water from the potatoes.
- Add the sliced onions and crushed tomatoes and combine.
- Toss the sliced onions with the potato wedges in a large deep baking dish (10.5 x 14.75 inches).
- Arrange the potatoes and vegetables in a single layer, in the baking dish.
- Drizzle olive oil over the top.
- Cover with aluminum foil and bake for about 45-60 minutes or until a knife can easily pierce through the potato. Gently move the potatoes to the baking pan.
- Bake for another 15-20 minutes, without the foil or until most of the moisture has evaporated from the tomato sauce. Stir occasionally.
- Transfer to a serving dish, garnish with fresh chopped parsley and serve.
- OPTIONAL: Garnish with grated pecorino romano cheese or parmesan cheese.
Nutrition Facts : ServingSize 1 serving, Calories 278 kcal, Carbohydrate 45 g, Protein 6 g, Fat 10 g, SaturatedFat 1 g, Sodium 816 mg, Fiber 6 g, Sugar 7 g
SAUSAGE, PEPPERS, ONIONS, AND POTATO BAKE
This is an Italian comfort food classic! The smell of this cooking in my kitchen transports me back to playing on the street in front of my Papa and Gigi's house in Brooklyn. I make 2 trays of this for every family get-together, and it's gone in a flash!
Provided by Beccabo73
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
- Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
- Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
- Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
- Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.
Nutrition Facts : Calories 539.2 calories, Carbohydrate 45.8 g, Cholesterol 44.9 mg, Fat 29.8 g, Fiber 6.7 g, Protein 20.2 g, SaturatedFat 8.7 g, Sodium 1041 mg, Sugar 7.3 g
SAUSAGE AND POTATOES ITALIANO
Looking for a hearty meat and potatoes casserole? This one's in the oven in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 5
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink; drain.
- In large bowl, mix water, milk and margarine. Stir in 2 pouches Potatoes and 2 pouches Sauce Mix. Stir in sausage and 1/2 cup green onions until well blended. Pour potato mixture into baking dish.
- Bake uncovered 35 minutes. Top with 2 tablespoons green onions. Bake 5 minutes longer or until potatoes are tender. Let stand 5 minutes before serving (sauce will thicken as it stands).
Nutrition Facts : Calories 450, Carbohydrate 49 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 3 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1610 mg, Sugar 4 g, TransFat 1 1/2 g
ITALIAN LAYERED MEAT-AND-POTATO LOAF WITH ROASTED TOMATOES
This is a slightly different take on meatloaf, and when you prepare the tomatoes (their garlicy-olive oil taste make a very complementary combination) as well you've got an entire delicious meal. I think the only thing really "Italian" about this dish is the red/white/green color combination (as found in the Italian flag) that you get from the ingredients, but I've left the name as I found it on some now un-remembered website. Warning: this is a recipe for people who don't mind using their hands . . .
Provided by FlemishMinx
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Pre-heat oven to 200°C.
- FOR THE MEATLOAF:.
- Boil potatoes till tender; drain.
- Add milk and salt and pepper to taste; potatoes should still be pretty dry, but hold together enough to work with in a later step.
- While the potatoes are boiling, add oil to a frying pan and saute the onion, pepper, and garlic till tender, but not brown (about 3-5 minutes); take off heat and allow to cool.
- In a large bowl, combine the onion mix, minced meat, breadcrumbs, basil and egg; add salt and pepper to taste and mix very well (use your hands).
- Place half of the meat mixture in a baking dish, shaping it into a rather wide loaf with a flattened top (since you will be stacking the other ingredients above).
- Take half of the mashed potatoes, and make a level layer of them above the meat base (once again, hands work best).
- Cover the potato layer with the spinach leaves.
- Cover the spinach with the mozzarella, again making a level layer.
- Cover this with the remaining potatoes, once again leveling.
- Finish off with the remaining meat, molding and shaping it to not only cover the top, but down the sides as needed to keep the stacks together.
- Bake for 20 minutes, glaze the top with honey, and continue baking for 20 to 25 more minutes.
- Allow to rest 5 minutes before slicing.
- FOR THE TOMATOES:.
- Just as you are placing the meatloaf in the oven, wash tomatoes, and slice in half horizontally.
- Remove the pips and juices with your fingers.
- Sprinkle the tomato cavities with salt, then turn them upside down on a paper towel (this will help remove extra juices which would tend to make them mushy when baking).
- After fifteen minutes, place the tomato halves right side up on a non-stick baking sheet.
- Place the garlic slivers in the tomato cavities (at least two per cavity) and drizzle with olive oil (to taste, but I recommend about 1/2 tsp per tomato).
- At the time that you glaze the meatloaf with the honey, place the tomatoes in the oven (thus, bake for 20-25 minutes).
Nutrition Facts : Calories 373.8, Fat 20.3, SaturatedFat 7.3, Cholesterol 93.1, Sodium 155.6, Carbohydrate 25.2, Fiber 3.5, Sugar 9.2, Protein 23.2
BEEF & POTATOES
For a savory, simmered beef and potatoes stew ready to eat in an hour and a half, try this pressure cooker recipe.
Provided by My Food and Family
Categories Beef
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cook meat, in batches, in uncovered pressure cooker sprayed with cooking spray on medium-high heat 3 min. or until evenly browned, stirring occasionally. Return all meat to pressure cooker.
- Blend next 5 ingredients in blender until smooth. Add to meat; mix lightly. Cook, uncovered, 3 min., stirring frequently. Add tomato sauce, water and barbecue sauce; stir. Cook 2 min. Stir in potatoes.
- Cover pressure cooker; lock lid in place. Cook on medium-high heat 3 min. or until pressure vent locks in place and regulator begins to rock gently. Reduce heat gradually to maintain slow steady rocking motion; cook 45 min. Remove from heat. Let stand 10 min. or until pressure vent drops. Remove regulator, then lid; stir in parsley.
Nutrition Facts : Calories 270, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
ITALIAN STYLE SCALLOPED POTATOES RECIPE
This is a cheese and ham scalloped potato recipe made from scratch with provolone and sharp cheddar cheese.
Provided by Claudia Lamascolo
Categories vegetables, potato recipes, casserole, side dishes
Time 1h15m
Yield 8
Number Of Ingredients 21
Steps:
- Note: I have cooked these in an instant pot on high for 6 hours, a regular slow cooker or baked in the oven.
- Follow manufacturer instructions for other methods than using the oven.
- Preheat oven 375 degrees. Oil spray whatever cooking vessel your using. You will need at least a 3 to a 4-quart casserole dish.
- First wash, peel and slice the potatoes. (We like ours a little thicker so around 1/4 inch thick)
- In a small saucepan on medium heat, add the butter, saute the garlic until it is just soft around 30 seconds.
- Stir in the flour to make the roux and blend for another minute or so until the desired color is achieved around 1 minute, darker roux adds more flavor.
- Pour in the milk and stir until it gets thick.
- Pour in the cheeses, seasoning, fresh parsley, dried herbs and fold in the meat of choice, mix together.
- In your oil sprayed cooking vessel add the potatoes on one layer, then some cheese mixture, more potatoes then end with sauce.
- Garnish the top with more provolone (or cheddar if you prefer)cheese, then sprinkle the top with bread crumbs with more Parmesan grated evenly and chopped parsley.
- This will take at least an hour to cook or so, testing with a fork to see if the potatoes are soft.
- Note: If using a slow cooker or instant pot 6 to 8 hours on high adding 1/2 cup more milk to this recipe.
Nutrition Facts :
ROASTED ITALIAN SAUSAGE AND POTATOES SHEET PAN DINNER
A super easy sheet pan dinner made with Italian sausage and potatoes.
Categories Meat
Time 40m
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees
- Line a sheet pan with aluminum foil
- Spray the foil with cooking spray
- Cut Italian sausages into thirds and place on sheet pan
- Chop all vegetables into bite-sized pieces and place in a bowl
- Mix veggies with olive oil, salt, pepper, and dried Italian herbs
- Pour veggies onto sheet pan in a single layer
- Bake in the oven for 25-30 minutes until veggies are tender and sausages are cooked through.
ITALIAN MEAT AND POTATOES
"My mom used to call this Potato Pizza, and it was always a treat to be served this hearty dish", writes Kaci Koltz of Cassville, Wisconsin. "It's still one of my favorites on a cold winter day."
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 10-12 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook the beef, sausage, onion, pepper and salt over medium heat until meat is no longer pink. Meanwhile, in a small saucepan, combine the soup, milk, tomato sauce, garlic powder, oregano and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. , Drain meat mixture; spoon half into a greased 13x9-in. baking dish. Layer half of the potatoes. Repeat layers. Top with soup mixture. , Cover and bake at 350° for 1-1/4 hours or until potatoes are tender. Uncover; sprinkle with cheese. Bake 15 minutes longer or until cheese is melted.
Nutrition Facts :
BONNIE'S ITALIAN STEW
Bonnie is a lady I met in Pittsburgh, PA and this recipe is based on her enthusiastic description of a family favorite passed down to her. It's meat and potatoes Italian style - meatballs and potatoes in red sauce with green beans. YUM-O! Bonnie cooks the meatballs as dumplings in in sauce. I brown mine a bit in the oven first to make them a little more stable for a make ahead meal - they won't break up as easily with a crust on them when you reheat them.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 450 degrees F.
- For the meatballs:
- Pour the milk over bread and soak to soften.
- Place the meat in a mixing bowl and add the cheese, EVOO, fennel, crushed red pepper, garlic, egg, parsley, salt and pepper.
- Squeeze the excess milk from the bread and crumble into crumbs as you add it to the meat. Combine the meatball mix and roll into 2-inch balls. Place the meatballs on nonstick baking sheet sprayed with olive oil spray and roast until browned but not fully cooked, 10 to 12 minutes.
- For the stew:
- Meanwhile, heat the EVOO in a large Dutch oven over medium heat. Add the garlic, onions and bay, and season with salt and pepper. Cook until translucent, stirring occasionally, 10 to 15 minutes. Then add the tomato paste and stir until fragrant. Add the beef stock and tomatoes, then break up the tomatoes with a potato masher. Add the basil, potatoes and meatballs and bring to a boil. Reduce the heat back to medium, partially cover and cook 10 minutes. Add the green beans and cook 7 to 8 minutes more.
- Serve, or cool completely and store for make-ahead meal. Reheat over a medium-low flame, partially covered, stirring occasionally (or reheat in a 325 degree F oven) until sauce is bubbly.
- To serve, top shallow bowls of stew with cheese and an extra drizzle of EVOO.
ITALIAN VEAL STEW WITH POTATOES | SPEZZATINO RECIPE
Veal Stew with Potatoes (Spezzatino) is a classic Italian stew, a winter rustic confort food. Spezzatino recipe is a tasty complete meat recipe: tender veal cubes cooked slowly with the potatoes in stew. The result is a luscious rich creamy stew. Just the aroma, while it's cooking, is enough to make your mouth water! The best veal stew is simmered with vegetables, potatoes, white wine and rosemary until the meat is incredibly tender. You can even use this recipe to make Beef stew, which however needs to be cooked longer then veal.
Provided by Recipes from Italy
Categories meat recipes
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- With the help of a small food processor, chop the celery, carrot and onion into small pieces and set aside. Then with a sharp knife, cut the veal into 3 cm (1 inch) pieces.
- Flour the pieces of meat and shake them to remove excess flour. Keep them aside. In a large casserole, make a soffritto with the extra virgin olive oil and the chopped vegetables. Cook over low heat until softened and golden, about 2 minutes.
- Add the floured pieces of meat. Cook over high heat for 3 minutes, turning them from time to time until browned all over. Then add the dry white wine. Mix and let it evaporate completely over high heat.
- Add a couple of ladles of hot stock and a pinch of salt. Cover with a lid and reduce the heat. Let the veal stew cook for about 30 minutes over very low heat, taking care to stir it from time to time. While the veal is cooking, peel the potatoes and cut them into fairly regular pieces of about 4 cm (1 1/2 inch).
- Now add the potatoes. Season with salt, freshly ground black pepper and the rosemary. Then add a ladle of hot stock.
- Add two tablespoons of tomato paste. Stir and cook for another 45 minutes. During the cooking, don't stir very often or you risk flaking the potatoes. They must be soft, but still intact. Remove the sprig of rosemary before serving. Italian veal stew with potatoes is ready. Serve it hot
Nutrition Facts : ServingSize 100 g, Calories 82 cal
ITALIAN-STYLE MEAT AND POTATOES
Comfort food! A layer of sundried tomato meat sauce with a incredible cheesey mashed potato topping. From Southern Living Magazine.
Provided by lisar
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook first 4 ingredients in large skillet coated with cooking spray, stirring until beef crumbles and is no longer pink.
- Drain well and pat dry with paper towels. Stir together beef mixture and tomato sauce. Spoon into 13 x 9 baking dish coated with cooking spray.
- Prepare potatoes according to package directions*.
- Stir together mashed potatoes and cheese sauce. Spread over beef mixture.
- Bake at 350 for 30 minutes. Sprinkle with cheese and bake 5 minutes more or until cheese melts.
- * can use left over mashed potatoes or even instant mashed potatoes prepared according to package directions.
Nutrition Facts : Calories 261.3, Fat 8.6, SaturatedFat 3.6, Cholesterol 47.8, Sodium 879, Carbohydrate 26.4, Fiber 1.8, Sugar 10.3, Protein 18.7
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- Heat a large, 12-inch skillet or larger, over low-medium heat. Add the oil and sausages. Cook the sausages turning every 3-4 minutes until the outsides are browned. Remove from the pan to a waiting plate.
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- Add the beef (toss the beef with about 3-4 tablespoons of flour before adding) and cook on low heat for about 5-8 minutes, turning often so the meat browns and nothing burns.
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