Category: BEEF

SPAGHETTI BOLEGNESE & PARMESAN MEATBALLS ~ 2026 BLOG 365.

SPAGHETTI BOLEGNESE

2 large cans San Marino crushed tomatoes
1 can Contadina tomato sauce
1 1/2 pounds QUALITY ground beef
2-3 cloves garlic, minced
1 teaspoon oregano
1 teaspoon basil
FRESH ground sea salt and black pepper, to taste
1 small white onion, chopped
2 cups homemade chicken broth
2 carrots, diced small
3 tablespoons Classico tomato pesto

  • Brown the ground beef, onions, carrots and garlic in cast iron skillet.
  • Mash carrots to a mush.
  • Add the salt and pepper.
  • Drain fat.
  • In a large stock pot whisk together the tomatoes, tomato sauce, tomato pesto, seasonings and consomme.
  • Add hamburger mix.
  • Bring to a simmer for several hours stirring frequently.
  • Pour over prepared pasta and toss well.
  • Store remaining sauce is quart size or gallon size ziploc bags depending on your family size. The bags will freeze in a flat shape so you can store more in the freezer.
MEATBALLS

2 pounds hamburger
1/4 cup powdered Parmesan cheese
1/4 cup garlic salt
4 slices white bread
1 teaspoon oregano
1 teaspoon white pepper
2 eggs

  • Beat eggs and soak bread in eggs.
  • Sprinkle seasonings and cheese over hamburger meat.
  • By hand mix together the bread and egg mixture with the hamburger mixture until it is all blended together evenly.
  • Roll into 3/4 inch balls and place in storage containers not quite touching. I store them in Tupperware deli keepers.

NOTE: In the future all you need to do is pull out however many meatballs you need and toss them in the sauce after it comes to a simmer. They’ll be ready when the sauce is done.

COOKING THURSDAY ~ POOR MAN’S BEEF WELLINGTON aka MEATLOAF WELLINGTON ~ BLOG 365.345B

POOR MAN’S BEEF WELLINGTON aka MEATLOAF WELLINGTON (1973) serves 4-6

10 1/2 ounce jar or can of beef gravy
1 1/2 pounds ground beef
1 cup FINE bread crumbs
1 LARGE egg, slightly beaten
1/4 cup minced onion
FRESH ground sea salt and black pepper, to taste
1 sheet puff pastry
8 ounces sliced mushrooms, optional
2 tablespoons butter

  • Preheat oven 375°.
  • Combine 1/4 cup gravy with ground beef, bread crumbs, egg, onion, salt and pepper, mixing thoroughly.
  • Shape into 3×7 inch loaf.
  • Place in shallow baking pan.
  • Bake 45 minutes.
  • Increase heat to 400°.
  • Melt butter in a large skillet.
  • Add mushrooms to skillet and sauté to caramelize well.
  • Drain off grease from mushrooms as well as the meatloaf.
  • Roll out puff pastry.
  • Lay mushrooms out along a long edge.
  • Place loaf over mushrooms if using and roll to cover. Fold in edges to seal.
  • Bake 15 minutes more.
  • While the Wellington is baking the last time, heat the remaining gravy to serve with it and mashed potatoes.

NOTE:

  • The original recipe had you draping 5 crescent rolls over the baked loaf. I adapted it to be more like a true Wellington.
  • I also added the mushrooms to be more Wellington like.
  • If I’m serving this to company, I make my Browned Potato Loaf to make it more elegant.

REUBEN BRAID ~ BLOG 365.336

This is a fun twist on the classic Pampered Chef braid—a square corned beef braid! A preheated stone makes a perfectly crispy crust. I skip the deli slice corned beef though and use my SLOW COOKER corned beef leftovers that were frozen with the sauerkraut. We also like to skip the Everything bagel seasoning – it just isn’t necessary.

REUBEN BRAID serves 4

8 ounce package crescent rolls
½ pound crockpot reuben leftovers, squeezed dry
1/3 cup WELL drained sauerkraut
4 slices Mozzarella or Provolone cheese
1 egg, beaten
 Homemade Thousand island dressing for dipping

  • Preheat oven to 375°.
  • Preheat your baking pan or stone for a crispier crust.
  • Unroll the crescent rolls on a cutting board and press to seal the perforations. Roll the dough out into a 9″ x 13″ rectangle.
  • Place the corned beef mixture in a square in the center, leaving ½” from the long sides of the dough and 3″ from the short sides.
  • Top with the extra sauerkraut, if using and the cheese.
  • Cut 8 strips in the dough on each of the short sides about 1” apart.
  • To braid, lift the two opposite strips of dough up, twist, and pinch. Tuck the ends up to seal the braid.
  • Transfer completed braid to baking pan or stone using a pizza peel or extra large spatula.
  • Brush the egg over the dough.
  • Sprinkle with the seasoning, if using.
  • Bake 20-25 minutes or until golden brown and cooked through.
  • Remove the stone from the oven and cool for 5 minutes.
  • Serve with the dressing.

SLOW COOKED BEEF & MUSHROOM STROGANOFF ~ BLOG 365.329

This is the PERFECT cozy recipe for cold fall and winter nights.

SLOW COOKED BEEF & MUSHROOM STROGANOFF

2 pounds boneless chuck roast, cut into 3 x 1/2 inch pieces
8 ounces BEECH mushrooms or 1 pound fresh sliced mushrooms
1 LARGE Vidalia onion, chopped
1 can Campbell’s cream of celery soup
2 tablespoons Bragg’s liquid aminos
2 tablespoons Dijon mustard
1 tablespoon Lea & Perrin’s Worcestershire sauce
3-4 cloves garlic, FINELY minced
FRESH ground sea salt & black pepper
Prepared egg noodles

  • Add beef pieces in slow cooker.
  • Whisk together the liquid aminos, mustard, Worcestershire sauce, condensed soup and seasoning.
  • Fold in onions and mushrooms.
  • Cook, covered on low, 6-8 hours or until meat is tender.

 

  • Transfer steak and mushrooms to a serving dish and keep warm.
  • Skim fat from the juices.

2 tablespoons cornstarch
2 tablespoons hot water
1 cup sour cream

  • Whisk together the hot water and cornstarch until smooth.
  • Stir cornstarch mixture into pan juices.
  • Cover and continue cooking 10-15 minutes until sauce thickens.
  • Stir in sour cream until smooth and consistent.
  • Fold in egg noodles and pour over beef and serve immediately.

NOTE: I prefer the Beech mushrooms because of their nutty flavor.

AZZOLINA SPAGHETTI ~ BLOG 365.324

This recipe was printed on an old dot matrix printer on February 10, 1984 and noted that it was from P.J. Azzolina’s grandfather. So, I did a little research and found that AZZOLINA is an Italian surname, but it also translates to Little Azure or Cornflower or Sky Blue. But when you google AZZOLINA SPAGHETTI it brings up a recipe for Assassins Spaghetti. 🙂

AZZOLINA SPAGHETTI
24 ounces tomato paste
6 cups chicken broth
28 ounce can peeled, whole tomatoes, trimmed and mashed
1 LARGE onion, FINELY chopped
1 pound mild Italian sausage, each sausage cut into thirds
1 tablespoon sugar
2 tablespoons Avocado or olive oil
FRESH ground sea salt and black pepper
pinch red pepper, to taste
Pinch baking soda

  • Heat oil in large skillet.
  • Saute’ onion until tender.
  • Add sausage and brown on all sides.
  • Remove onions and sausage from oil and drain well.

 

  • In a large dutch oven stir together the tomato paste, broth and tomatoes.
  • Stir in seasonings, sugar and baking soda.
  • Fold sausages into sauce.
  • Bring to a SLOW simmer.

MEATBALLS
5 slices QUALITY bread, crusts removed
1 1/2 pounds ground beef
1/2 pound ground pork
2-4 LARGE eggs,
2 tablespoons Parsley
2 tablespoons Italian seasoning
1 teaspoon garlic powder
Powdered Romano cheese

  • Add meat to a large bowl.
  • Shred bread into bowl.
  • Add Parsley, garlic powder, Italian seasoning and Romano cheese.
  • With wet or gloved hands mix all together and form meatballs, adding more Romano as necessary to attain the proper texture.
  • Quickly sear meatballs and drain on paper toweling.
  • Add meatballs to sauce and simmer ALL day!

NOTE:

  • Original recipe called for Hunt’s tomato paste and whole tomatoes, but I prefer CENTO or DELALLO San Marzano brands.
  • It also called for a choice of veal or pork, but I don’t use veal.
  • It also called for water and I substitute homemade chicken broth.

FRENCH COUNTRY SOUP ~ BLOG 365.310

Don’t forget the crusty bread to go with this comforting fall favorite soup that’s perfect for any cool evening.

FRENCH COUNTRY SOUP

8 ounces Great Northern or Cannellini beans
6 cups water
4 cups homemade chicken broth
1 pound stew meat
2 medium carrots, rustically sliced (1 inch pieces)
2 stalks celery, rustically cut (1 inch pieces)
1 large onion, halved and sliced
1 cup dry white wine
5-6 cloves garlic, FINELY minced
1 teaspoon ground bay leaves
1-2 teaspoons crushed rosemary
FRESH ground sea salt and black pepper

  • Rinse and drain beans.
  • Combine beans and water in large dutch oven. Bring to a boil, reduce heat and simmer for 10 minutes.
  • Remove from heat, cover and let stand 1 hour.
  • Drain beans and rinse.
  • Heat oil or butter in skillet over medium-high heat.
  • Sear beef pieces quickly.
  • Combine beans, browned beef, broth, wine, carrots, celery, onion, garlic, bay leaves, rosemary, salt and pepper in 5-6 quart slow cooker.
  • Cover and cook on LOW 8-10 hours or HIGH for 4-5 hours.
  • Discard bay leaves and serve with crusty bread – we like a good beer bread.

NOTE: you can substitute 2 cans of rinsed Cannellini or Great Northern beans during the last half hour instead of the dried beans. If you choose this option cut the cooking time in half.

EVERYMAN STEAKS, MUSHROOM GRAVY & MUSTARD EGG NOODLES ~ BLOG 365.280

I grew up on chopped steaks with mashed potatoes or egg noodles and mushroom gravy and canned green beans. I didn’t know then it was a truly mid-western staple meal. Restaurants had in on the menu as a hamburger “steak” which in reality is just a fancy unless hamburger.

Traditionally this calls for ground sirloin which is a lot less fatty so be careful not to over work the mixture when preparing the steaks. Overworking it can lead to dry, tough steaks.

When using the egg noodles you can really oomph them up with this added intense buttery mustard sauce.

EVERYMAN STEAKS serves 2

STEAKS
3/4 pound top sirloin
3 tablespoons FINELY chopped onion
1/8 cup FRESH chopped Parsley
1 clove garlic, FINELY minced
1/2 tablespoon QUALITY Worcestershire sauce
1/2 tablespoon A1 sauce
1/4 cup FINELY crushed saltines
FRESH ground sea salt and black pepper

  • Preheat oven to 350°.
  • Combine eggs, onion, parsley, garlic, A1 and Worcestershire sauce with the crackers until well blended.
  • Add in ground sirloin, salt and pepper mixing with your hands JUST until blended.
  • Shape into 2 oval patties.
  • In an ovenproof skillet sauté patties 4-5 minutes on one side.
  • Flip patties and transfer pan to oven for 15 minutes.
  • Transfer steaks to platter and tent with foil while you make the gravy.

GRAVY
2 tablespoons unsalted butter
4 ounces Beech mushrooms
1/4 cup FINELY diced onion
2 tablespoons WONDRA flour
2 cups beef broth
FRESH chopped parsley

  • Melt butter.
  • Add mushrooms sautéing 8 minutes or so until golden and moisture evaporated.
  • Add onions and sprinkle with flour, stirring to combine. Saute’ 2 more minutes.
  • Add broth and simmer until gravy reaches desired consistency.
  • Serve over steaks.

MUSTARD EGG NOODLES with GREEN BEANS
8 ounces egg noodles, prepared per package
1/2 pound green beans, trimmed to 1 inch pieces, blanched in boiling water 5 minutes and then drained well

4 tablespoons unsalted butter
1 tablespoon coarse grained mustard
1 tablespoon sour cream
1/4 cup FRESH chopped Parsley
FRESH ground sea salt and black pepper, to taste

  • Melt butter in large sauce pan.
  • Stir in mustard and sour cream until smooth.
  • Fold in noodles and green beans.
  • Season to taste with FRESH ground sea salt and black pepper.

 

CROCK POT REUBENS ~ BLOG 365.254

CROCK POT REUBEN SLIDERS makes 24 slider sandwiches

2-3 pound corned beef brisket with seasonings
16 ounce jar sauerkraut, drained
1/2 cup thousand island dressing

  • Place meat in slow cooker and sprinkle with seasonings.
  • Spread sauerkraut over meat.
  • Pour dressing over sauerkraut.
  • Cover and cook on low 6-8 hours.
  • Remove meat from slow cooker and slice across grain.
  • Return meat to slow cooker and stir to combine with sauerkraut and dressing.

24 rye rolls or Hawaiian rolls, toasted
2 cups shredded Swiss cheese
1/2 cup thousand island dressing, optional

  • Using a slotted spoon, spoon the mixture onto toasted rolls.
  • Top with grated Swiss cheese.
  • Top with more thousand island dressing if desired.
  • Enjoy!

ITALIAN SUNDAY GRAVY ~ BLOG 365.247

I first learned of ITALIAN SUNDAY GRAVY in a magazine and then a cookbook. While there is a GREAT debate in the Italian American community about whether Sunday Gravy and Sunday Sauce are the same thing, my Italian hubby’s family says there is NO debate. There MUST be meat to be called a gravy otherwise it’s only a red sauce!!!! Sunday gravy is thick and hearty and the recipe that turns a simple Sunday into something really special.

An authentic recipe for Italian Sunday gravy aka sugo is a rich homemade red sauce that gets simmered for hours and hours with meatballs, Italian sausage, and melt-in-your-mouth pieces of tender slow cooked pork. It is traditionally served on Sundays making this iconic Italian recipe perfect for big family gatherings, special occasions and for leftovers any other night of the week. According to my research in the old world it was a truly arduous process with nonnas waking at dawn to make meatballs, stuffing and rolling flank steak to make braciole and even adding WHOLE pork chops and sausages to the vat of simmering sauce. They would simmer and stir ALL day until the gravy aroma carried all the way down the street. Obviously I have streamlined the process into a slow cooker situation, but I think it is still quite tasty! The large grind ground beef and mild Italian sausage works great for this version. Using other cuts of beef can make a tasty RAGU.

I don’t personally have an Italian background, but it is the end of summer and I have several bunches of ripe tomatoes to use along with an Italian husband who LOVES red sauce. There is something magical about the smell of this recipe simmering for hours on end. But, I understand that every Italian American makes their pasta sauce a different way, and they all have strong opinions about what it’s called. Many call it sugo, which is the Italian word for sauce. But, no matter what you call it – sugo, sauce or gravy – this is a recipe you definitely want to make again and again. 

This recipe for authentic Italian red gravy is ideal for feeding a large group. I make it at the end of summer using up my tomatoes as well as many other veggies and then freeze it in batches for the winter months and use it to make lasagna as well as chicken Parmesan and the such.

Red gravy does require several hours and hours of low and slow simmering. But, the actual hands-on prep is pretty minimal. This is the best Sunday gravy recipe because it’s incredibly forgiving and adaptable. It can easily be scaled up or down to accommodate your number of guests.
Everyone makes theirs a little bit different. What makes this recipe special is that ultimately you get to decide what tastes best for you and your family!

My best advice is to ALWAYS use QUALITY ingredients! You can adjust the ingredients and amounts to suit your family.

Many start by adding all sorts of meats like short ribs, spare ribs, meatballs, and sausages, letting them all cook together for hours and as the day goes on, the sauce gets thicker, the flavors get richer and the smells are just amazing. Sunday Gravy is a comfort food, a hearty dish meant for the family to enjoy a delicious meal together while having a wonderful family day. Unlike a basic marinara or tomato sauce, Sunday Gravy is enriched with the flavors of various meats, making it more of a meat stew served over pasta.

Most of the time a Sunday Gravy recipe is passed down from generation to generation, with each family member putting their own spin on it. But, while the recipe might vary from family to family, the core elements remain the same – meat, tomatoes and love. No matter the variation, it’s always been about making something full of flavor and filled with love and warmth.

ITALIAN SUNDAY GRAVY

2 tablespoons avocado oil
1 LARGE Vidalia onion, chopped
4-5 garlic cloves, minced
1/2-2 teaspoons red chili pepper flakes
FRESH ground sea salt
1-2 tablespoons sugar
2 tablespoons tomato paste
1 pound pork butt, cut into large chunks
3-4 mild Italian sausage, casing removed
1 pound lean chili grind (large) ground beef
6 cups homemade chicken stock
2-3 pounds FRESH RIPE tomatoes or 3 large cans San Marzano crushed tomatoes
Prepared favorite pasta

  • Heat oil in a large skillet over medium high heat.
  • Add the pork pieces and sear well on each side until golden brown to develop a nice depth of flavor.
  • Transfer the pork to a slow cooker.
  • Lower the heat, then sauté the onions JUST until soft. 
  • Add the garlic and chili flakes, then continue cooking for another 2 minutes. 
  • Add the tomatoes, parsley and bay leaves.
  • Season with salt and pepper, to taste. Transfer to the slow cooker also.
  • Brown the beef and Italian sausage together until browned and well crumbled. DRAIN well of excess fat and add to slow cooker.
  • Add the tomatoes and chicken broth.
  • Cook on low 8-10 hours until the pork is falling apart and the gravy is thick and aromatic.
  • Taste the sauce and adjust the seasonings as needed.
  • Serve with your favorite prepared pasta.
  • Finish with fresh basil or parsley and FRESH grated Parmesan cheese.

NOTES:

  • Canned Tomatoes: You can use whole peeled tomatoes or crushed tomatoes in this recipe. If using whole peeled tomatoes you will need to crush them yourself. Some Italians prefer using tomato puree which produces an extra smooth sauce. It’s really about personal preference. Italians are passionate about which brand of tomatoes they use. San Marzano tomatoes are often said to be the best tomatoes and are what I use if not using fresh. If using whole peeled tomatoes, use an immersion blender to puree the tomatoes to make them smoother before adding them.
  • Herbs and Spices: Keep the spices minimal. I ONLY use FRESH Italian parsley and basil as well as ground bay leaves. It gives the spaghetti sauce a subtle, but distinct flavor. I also use red pepper flakes, but se these to taste as not everyone likes a spicy sauce.
  • Sugar: This ingredient is very controversial, but you can add a pinch of sugar to your sauce to balance the acidity. I usually do this towards the end of the simmering time after tasting and adjust the seasoning with salt and red pepper. Many times the tomatoes are so sweet I don’t need to add sugar, other times though it takes several tablespoons to balance out the acidity.
  • Meats: A good Sunday gravy typically includes a variety of meats. I usually include Italian sausage, chili grind size lean ground beef and large pieces of trimmed pork butt. These meats add a depth of flavor and richness that make it the gravy versus a plain marinara sauce.
  • Tomato paste is optional, but it adds nice body to the sauce. If you like your gravy a little bit thicker, don’t skip it! You can also thin out the sauce with more broth as needed.
  • It’s important to stir the pot about every 20 minutes or so to prevent the bottom from burning.
    Turn off the heat and allow the meats to sit in the sauce until ready to eat. I like to make my sauce on Sunday morning, then let it hang out on the stove all day. 
  • This recipe is very forgiving – you can adjust the amount or type of meat to suit your preference and the number of people you’re serving.

 

FRENCH ONION MEATLOAF ~ BLOG 365.238

French onion soup is one of my favorites things to eat! With this recipe you can have all the mouthwatering flavor for a company dinner and turn the leftovers into a casual sandwich for the next day’s lunch!!

FRENCH ONION MEATLOAF

1 1/2 pounds ground beef
1 cup breadcrumbs
1/2 cup milk
2 LARGE onions, thinly sliced
2 cloves garlic, minced
1 LARGE egg beaten
2 tablespoons Worcestershire sauce
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
2 tablespoons butter
1/4 cup beef broth
1 cup shredded Gruyère or baby Swiss cheese 

  • Preheat your oven to 350°.
  • In a skillet over medium heat, melt the butter and sauté onions 20-25 minutes until they are caramelized and golden brown.
  • Add a splash of beef broth to deglaze the pan and stir until the liquid is absorbed. Set aside to cool.
  • In a large bowl, combine breadcrumbs and milk. Set aside for 5 minutes.
  • Add the ground beef, minced garlic, beaten egg, Worcestershire sauce, thyme, salt, and pepper, mixing until well blended.

  • Fold in most of the caramelized onions and half of the shredded Gruyère cheese.
  • Shape the mixture into a loaf and place it in a baking dish.
  • Bake in the preheated oven for 1 hour or until cooked through.
  • Sprinkle the remaining shredded Gruyère cheese over the top of the meatloaf and bake for an additional 5 minutes until the cheese is melted and bubbly.
  • Top with remaining onions.
  • Allow the meatloaf to rest for 10 minutes before slicing.

BURRITO BAKE ~ BLOG 365.226

The flavors of homemade burritos the easy way!

BURRITO BAKE – serves 8

1 medium onion, chopped
1 pound lean ground beef
2 tablespoons Southwestern Seasoning Mix or taco seasoning
2 garlic cloves, FINELY minced
12 ounce can Mexican-style corn, drained well
12 ounce jar chunky salsa, divided
16 ounce can refried beans
1/2-3/4 cups homemade chicken broth
7 (6 inch) corn tortillas or 3-4 golden blend tortillas
2 cups shredded Colby & Monterey Jack cheese blend, divided

  • In a large skillet combine onion, beef, seasoning mix and pressed garlic, mixing well. Saute 5-7 minutes until beef is no longer pink, breaking into crumbles. DRAIN BEEF WELL!!!
  • Add corn and 1 cup of the salsa, mixing well.
  • Combine refried beans and broth, mixing well.
  • Place 1-2 tortillas over bottom of your deep dish baker. Cut other tortillas to fill any gaps as layers are assembled.
  • Spread one-third of the beans evenly over tortillas.
  • Top with one-third of the beef mixture and one-third of the cheese.
  • Repeat layers.
  • Arrange remaining two tortillas over cheese.
  • Top with remaining beans and beef mixture.
  • Bake 30-45 minutes or until center is hot. 
  • Top evenly with remaining salsa and cheese.
  • Let stand, covered, 5 minutes before serving.
  • Serve with sour cream if desired.

NOTE: Golden Blend tortillas work well also. If you’re unfamiliar with them, they are half corn, half flour giving them a wonderful flavor and texture that is not as doughy as flour or as stiff as corn.

MEATBALLS in BUTTERMILK MUSHROOM SAUCE ~ BLOG 365.189

This is a moist and nutty flavored meatball with a rich and creamy gravy that has become a family favorite!

MEATBALLS in BUTTERMILK MUSHROOM SAUCE
MEATBALLS
1 1/2 pounds QUALITY ground beef
1 LARGE shallot, FINELY chopped
1/4 cup FINELY chopped red pepper
1 celery rib, FINELY chopped
1 cup cooked rice
FRESH ground sea salt and black pepper, to taste
1 LARGE egg, lightly beaten

  • Preheat oven to 350°.
  • Combine all ingredients until well blended, but NOT overworked.
  • Divide into 12 meatballs. Place in greased baking dish.

SAUCE
1-2 tablespoons butter
1/2 pound BEECH mushrooms, sauteed until golden
1 can Campbell’s Cream of Golden mushroom
scant 1 1/2 cups buttermilk

  • Whisk together the soup and buttermilk until well blended.
  • Nestle sauteed mushrooms amongst meatballs.
  • Pour soup mixture over meatballs.
  • Bake 1 hour.