RECIPES

BOLOGNESE SAUCE

INGREDIENTS

3 28OZ CANS OF PUREED TOMATOES

1-1.5 LB GROUND BEEF (PREFERABLY GROUND CHUCK)

1/4 CUP WINE (RED OR WHITE)

1/2 CUP MILK

2 CARROTS, PEELED AND DICED

1 ONION, FINELY DICED

1/2 TSP FRESHLY GRATED NUTMEG

1/2 TSP PAPRIKA

1 TBSP BUTTER

SALT TO TASTE

SAUTE ONION, CARROT, NUTMEG, AND PAPRIKA IN 1 TBSP OF BUTTER ON MEDIUM HEAT FOR 2 MINUTES. ADD GROUND BEEF AND SALT. WHEN GROUND BEEF IS HALFWAY COOKED, ADD IN WINE. STIR W/ A WHISK TO ENSURE GROUND BEEF IS IN SMALL PIECES. ADD IN PUREED TOMATOES. SIMMER FOR 20 MINUTES, THEN ADD MILK. SIMMER FOR 30 MINUTES. SERVE OVER PASTA W/ GRATED PARM CHEESE, OR USE AS SAUCE FOR LASAGNA.


BLACK BEAN CHILI

INGREDIENTS

1 LB SOAKED BLACK BEANS

3TBSP FRESH GROUND ANCHO CHILI

1 LB GROUND BEEF

3 28 OZ CANS PUREED TOMATOES

1 ONION, DICED

1/2 RED BELL PEPPER, DICED

1 JALEPENO, DICED

SALT TO TASTE

SAUTE GROUND BEEF, ONION, RED BELL PEPPER, GROUND ANCHO CHILIS, AND JALEPENO IN A LARGE POT. ADD BEANS AND TOMATOES, AND SIMMER FOR 2 HOURS. SERVING SUGGESTIONS- CHILI CHEESE FRIES, CHILI CHEESE NACHOS, CHILI DOGS, OR IN A BOWL GARNISHED W/ GREEN ONION/SOUR CREAM/CHEDDAR CHEESE.

MEATBALLS

1.5 LB GROUND CHUCK
1 LB ITALIAN SAUSAGE
1LB GROUND PORK
3 CANS TOMATOES
3 CUPS BEEF STOCK
OLIVE OIL
3 GARLIC CLOVES, CRUSHED
RED WINE
ITALIAN SEASONED BREAD CRUMBS
4 EGGS

MIX TOGETHER ALL GROUND MEATS, ADD 4 EGGS, AND MIX IN BREAD CRUMBS UNTIL THE CONSISTENCY IS CORRECT FOR FORMING MEATBALLS. FORM INTO MEATBALLS AND SET ASIDE. HEAT UP OLIVE OIL IN A LARGE SKILLET. PUT MEATBALLS INTO SKILLET, BEING CAREFUL TO LEAVE ROOM BETWEEN THEM SO THEY DON'T STICK TOGETHER. ADDIN CRUSHED GARLIC CLOVES, AND A LARGE DASH OF WINE. BROWN MEATBALLS ON ALL SIDES, THEN ADD 2 CUPS TOMATOES. PUT MEATBALLS/TOMATOES INTO A LARGE STOCKPOT, AND ADD IN BEEF STOCK. REPEAT UNTIL ALL THE MEATBALLS ARE COOKED. SIMMER IN LARGE STOCKPOT FOR 2 HOURS. SERVE OVER PASTA W/ PARM CHEESE.