Minced Beef Italian Style Food

GROUND BEEF ITALIAN MEATBALLS

Steps:

• Preheat the oven to 450°F.
• Place the breadcrumbs in a large bowl then pour in the milk. Stir to combine, and soak.
• Add egg and the remaining ingredients, except beef into the mixture. Whisk to combine.
• Add the minced beef and mix with your hands until combined. Do not overmix.
• Use a cookie scoop to grab some raw meat then gently roll between your hands to make perfectly-sized uniform meatballs (about 24 balls).
• Arrange the meatballs on the prepared baking sheets. Do not overcrowd.
• Bake the meatballs for about 10 minutes or until browned and cooked through. Let the meatballs rest for 5 minutes before serving.

ITALIAN-STYLE GROUND BEEF

Steps:

• Mix together beef, water, seasoned salt, black pepper and parsley. Shape into 4 patties, about 3/4 in thick.
• Coat both sides of patties with flour. Dip into egg, then into crumbs. Brown quickly in hot oil on both sides in skillet.
• Arrange in shallow 1/1/2-quart baking dish. Put a slice of cheese on each patty.
• Pour spaghetti sauce over patties. Sprinkle with Parmesan Cheese.
• Bake at 400° for about 25 minute Garnish with parsley.

ITALIAN STYLE GROUND BEEF

Steps:

• Heat oil in pan until hot.
• Combine green peppers, onions, basil, oregano, garlic and ground beef.
• Cook for 5 to 10 minutes, making sure that the ground beef is fully cooked.
• Once fully cooked, add ground beef to spagetti and tomato sauce of your choice, and you're done.

CLASSIC GOULASH

Steps:

• Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
• Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
• Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

ITALIAN BEEF RAGU

Steps:

• Finely chop the carrot, onion and celery and sweat the vegetables gently in a large frying pan with the olive oil. Once the vegetables are soft add the ground beef and pork and cook until browned.
• If there is a lot of excess fat in the pan, drain some out. Add the red wine and reduce by half. Once the wine has reduced by half add the passata and half of the beef stock and a pinch of salt and pepper.
• Stir the sauce and let it simmer on a low heat for 2 and a half hours topping up the rest of the stock as it reduces.
• Tip: Remeber to check on the ragu every now and then to stir it and add extra stock or water if needed.
• To serve with pasta add cooked pasta into the ragu and toss or use as desired.