Shells With Bacon And Beef Sauce Food

SPAGHETTI WITH BACON AND BEEF SAUCE

Steps:

• Heat a drizzle of EVOO in a pot over medium-high heat. Add the bacon and cook until browned. Transfer the bacon to a plate and pour the fat from the pot. Add 2 turns of the pan of EVOO. Pat the beef dry, then add it to the pot and cook until browned, crumbling the meat with a wooden spoon. Add the garlic, bay leaves, chile pepper, onions, cloves, a little salt and lots of pepper. Cook, stirring frequently, for 10 minutes. Add the wine and deglaze the pan, scraping up the browned bits from the bottom. Add the beef stock and tomato paste, then stir in the crushed tomatoes and bacon. Simmer until thickened.
• Bring a large pot of water to a boil for the pasta and season with salt. Add the pasta and cook until al dente. Reserve 1 cup of the cooking liquid, then drain the pasta. Add the cooking liquid and the pasta to the sauce and toss to combine.
• Serve the pasta topped with cheese and parsley.
• Cook's Note: If you are not serving the sauce immediately, cool and store in the refrigerator. Reheat over medium heat.

GROUND BEEF-BACON GOULASH

Steps:

• In a large skillet, cook the bacon pieces until crisp; remove and drain fat (I save the fat to use in recipes).
• Add in the ground beef, onion and bell pepper; cook over medium-high heat until no longer pink; drain the grease.
• To the skillet with the ground beef add in the garlic, chili flakes, seasoned salt, black pepper and return the bacon to the skillet; cook stirring with a wooden spoon until the beef is slightly browned (about 8 minutes).
• Add in the two cans of undiluted tomato soup, tomato sauce, 1 tablespoon brown sugar, water and sliced mushrooms; stir and simmer uncovered over low heat for about 50 minutes (the longer you simmer the thicker and richer it will be, you can simmer up to 1-1/2 hours if desired).
• If the mixture is too thick then add in more water and simmer for more time.
• At this point you may season with more salt and pepper to taste if desired.
• Meanwhile cook the pasta in boiling water until al dente; drain.
• When the sauce has finished cooking mix in the cooked pasta, then sprinkle the top with grated cheese and place under the broiler to melt, or if your mixture is very hot the cheese will melt by itself.
• Spoon out of the skillet onto plates.

STOVETOP BEEF AND SHELLS

Steps:

• Cook pasta according to package directions; drain., Meanwhile, in a large skillet, cook and crumble beef with onion and garlic over medium-high heat until no longer pink, 5-7 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 10-15 minutes., Stir in pasta; heat through.

JUMBO GROUND BEEF STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees.
• Cook pasta according to package directions and cool.
• Heat olive oil in a large skillet.
• Brown ground beef with minced garlic, bell pepper, and onion. Drain and set aside.
• Add garlic powder, season salt, salt and pepper, egg, breadcrumbs, and 2 cups of mozzarella to ground beef mixture.
• In a large skillet, simmer sauce, tomatoes, tomato paste, sugar and spaghetti seasonings.
• Pour half of the sauce mixture into the bottom of a large baking dish.
• Drain pasta shells and place on top of the sauce.
• Fill the shells with the ground beef mixture.
• Top with mozarella and parsley.
• Bake 25 minute.

SASSY SOUTHWEST STUFFED SHELLS

Steps:

• Preheat oven to 350°. Cook pasta according to package directions for al dente. Drain and rinse in cold water., Meanwhile, in a large skillet, cook beef and pork over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add carrot, green onions and garlic; cook 1 minute longer. Stir in chiles, 1 cup cheese, half of the fried onions and the cilantro. In a large bowl combine picante sauce, tomato sauce and water; stir 1 cup picante mixture into pan., Spread 1 cup remaining picante mixture into a greased 13x9-in. baking dish. Fill pasta shells with meat mixture; place in baking dish, overlapping ends slightly. Top with remaining sauce. Cover and bake 30 minutes. Uncover; top with remaining cheese and remaining fried onions. Bake until cheese is melted, 5-10 minutes.

SHELLS WITH BACON AND BEEF SAUCE

Steps:

• Heat the olive oil in a large saucepan over low heat. Cook the bacon in the oil until it just begins to crisp. Stir in the onion. Cook and stir until bacon is crisp and onion is soft. Stir in the garlic and cook for 30 seconds. Remove the bacon mixture from the pan and reserve.
• Brown the ground beef in the saucepan; drain. Stir the bacon mixture, crushed tomatoes, and tomato sauce into the beef. Season with salt to taste. Simmer over low heat while pasta is cooking.
• Bring a pot of salted water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain.
• Toss hot pasta with bacon and beef sauce to serve.