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Tag: ground beef

Bolognese Sauce with Spaghetti

I would highly recommend this recipe for bolognese sauce- it is easy to make and really delicious! The pancetta and sausage flavor it amazing.. definitely worth a try…

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 tablespoons fresh rosemary
  • 2 to 3 sprigs fresh thyme
  • ½ cup pancetta, chopped
  • 1 pound ground beef
  • 2 large Italian sausage links, meat taken out of the casings
  • ½ cup dry white wine
  • 2 tablespoons tomato paste
  • 2 cups tomato sauce
  • 1 cup beef or chicken broth
  • 2 cups whole milk
  • Salt
  • Pepper
  • ½ pound spaghetti, cooked al dente

Heat a heavy saucepan with the olive oil. Add the onion, carrot, celery, rosemary and thyme. Stir and sauté on medium heat for 5 minutes. Add one teaspoon of salt. Add the pancetta and sauté on medium heat till the vegetables are soft and pancetta is crispy. Add the beef and sausage and separate vigorously with the back of a wooden spoon while stirring. Saute for 3 to 4 minutes on medium high heat. Add the white wine and scrape off all the golden brown bits from the bottom. Add the tomato paste and sauté for a minute. Add the tomato sauce, broth and milk. Bring to a boil and simmer on medium low heat with lid on for 2 hours. Stir every 15 minutes or so to check the consistency. Once the consistency is according to taste, check for seasonings and serve with spaghetti.

Turkish Style Kebabs with Yogurt Sauce

One of our best vacations was in Istanbul- the food was out of this world.. These kebabs remind me of the amazing trip…

  • 1 cup panko breadcrumbs
  • ½ cup milk

Soak the breadcrumbs in the milk for about 10 minutes and keep aside.

  • 1 pound ground pork, beef or dark meat turkey
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • ½ teaspoon ground allspice
  • 1 teaspoon sumac
  • 1 teaspoon dried mint
  • 4 garlic cloves, chopped
  • 1 egg, beaten
  • ½ cup fresh parsley, chopped
  • 2 tablespoons olive oil

Transfer the soaked breadcrumbs, ground meat, salt, cumin, all spice, sumac, dried mint, garlic, egg and parsley to a large food processor. Process till a smooth mixture is achieved. Take out and let the mixture marinate for at least 2 to 3 hours. Form into meatballs or kebabs, about ¼ cup of mixture for each kebab. Heat a frying pan with the oil and cook the kebabs on a medium heat, turning every 2 to 3 minutes until all sides are brown. Cook till the kebabs are cooked through- about 10 to 15 minutes. Serve with yogurt sauce.

Yogurt Sauce

  • 1 cup full fat yogurt, whisked
  • 2 teaspoons salt
  • 1 teaspoon dried mint
  • ¼ cup fresh dill, chopped
  • Juice of half a lemon

Mix all the ingredients including the yogurt in a bowl. Serve with the kebabs.

 

Beef, Mushrooms and Spinach Enchiladas

I am very proud of this recipe. The enchiladas were absolutely delicious. They are great for through the week as they don’t take very long to make but they are also great for entertaining. You can eliminate the beef and keep them vegetarian or add shrimp instead- either way, they are the best enchiladas you will every eat!!

  • 2 tablespoons extra light olive oil
  • 2 garlic cloves, grated
  • 2 medium shallots, chopped
  • ½ pound ground beef
  • 10 ounces Cremini mushrooms, cleaned and chopped
  • 2 10 ounces baby spinach
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 2 teaspoon ground coriander

Heat a large frying pan with the olive oil. Add the garlic and shallots and sauté on medium heat. Add the beef and sauté on medium heat for 3 to 4 minutes on medium high heat, while stirring constantly. Add the mushrooms and sauté for 3 to 4 minutes. Add the spinach and cook for another 1 to 2 minutes. Add salt, smoked paprika and ground coriander. Mix well and check for seasonings and keep aside.

  • 3 cups tomato sauce, either store bought or homemade
  • 2 teaspoons chipotle in adobo sauce
  • 1 teaspoons smoked paprika
  • 2 teaspoons salt
  • ½ cup cilantro, chopped

Bring the tomato sauce to a boil. Add the chipotle sauce, smoked paprika and salt. Add the cilantro and check for seasonings and keep aside.

  •  6 to 8 corn/flour tortillas
  • Mexican blend grated cheese
  • One 9X13 oven-proof dish
  • Preheat oven to 350 degrees F
  • 1/2 cup cilantro, chopped
  • 2 scallions, chopped

Dip a tortilla into the tomato sauce. Add about a quarter cup of beef filling and a teaspoon of shredded cheese. Roll the tortilla and place onto the dish with seam side down. Repeat for the rest of the tortillas. Cover with about two cups of the tomato sauce. Top with half cup of shredded cheese. Cover with aluminum foil and bake for 30 to 40 minutes. Take foil off , garnish with cilantro and scallions and serve.

 

 

 

Beef and Sausage Ragu

This recipe is a mix between a ragu and a bolognese. My daughter loves, loves any kind of meat sauce over pasta. I try to make them different every time- so this one is a mix. A bolognese, typically is made with just tomato paste and milk- there is no tomato sauce. I added it all in this one- it was delicious!!

  • 2 chicken sausage links (I used spinach and fontina), casings off and crumbled
  • 1 pound grass fed ground beef
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, chopped
  • 1 small yellow onion, chopped
  • ½ cup shredded carrots
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons tomato paste
  • 2 cups tomato sauce, preferably fresh
  • 1 cup chicken broth
  • 2 cups milk
  • Salt

Heat a heavy saucepan with the olive oil. Add the ground beef and crumbled sausage and brown while stirring constantly on a medium high heat for 3 to 4 minutes. Add garlic, onion, carrots, rosemary and thyme. Cook on medium heat for 3 to 4 minutes. Add the paste and cook for a minute. Add the tomato sauce, chicken broth and milk. Bring to a boil and lower to a simmer, cover with a lid. Cook for at least an hour and a half on low heat, stirring every 15 minutes. Take the lid off, taste for seasoning, and add salt if needed. Serve on top of cooked pasta.

Jalapeño Fontina Cheese Burgers

These are the most delicious burgers ever! Perfect for the upcoming long weekend…

  • 1 pound ground beef

Preheat oven to 400 degrees F.

  • 3 large jalapenos, sliced in half and deseeded
  • 4 to 5 garlic cloves, with skin on, wrapped in aluminum foil
  • Drizzle of olive oil
  • Salt
  • ½ cup cilantro

Add the jalapenos cut side down onto a lined cookie sheet. Add the wrapped garlic cloves. Drizzle the olive oil over the peppers and sprinkle some salt. Roast for 20 to 30 minutes until the peppers are soft. Take out of oven and let cool. Scrape the skin off the peppers. Squeeze the garlic out of the skins and add to small processor. Add the peppers and cilantro. Process till smooth. Add to the ground meat. Add some salt and mix well. Form into four patties and let sit for an hour or so.

  • 4 slices Fontina cheese
  • 4 ciabatta rolls

Jalapeno Mayonnaise

  • ¼ cup non-fat Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 3 to 4 tablespoons chopped pickled jalapenos

Add the yogurt, mayonnaise, garlic powder, salt and jalapenos in a small bowl. Mix well and serve with burgers and rolls.

Assemble the cooked burgers with melted fontina onto the toasted buns with the jalapeno mayonnaise.

Thai Style Cheeseburgers with Lime Cilantro Mayo

My love of Asian cuisine continues with these delicious cheeseburgers.. they are really good. Feel free to marinate the meat overnight for extra yummy flavor and serve them with oven baked fries!

  • 1 pound grass fed ground beef
  • 2 tablespoons red curry paste
  • 1 teaspoon grated galangal or fresh ginger
  • 3 garlic cloves, grated
  • 1/3 cup cilantro, chopped
  • 1/3 cup basil, chopped
  • 1/3 cup mint, chopped
  • Zest of one lime
  • 1 stalk lemongrass, smashed and chopped
  • 1 to 2 teaspoons salt
  • 1 tablespoons oil

Transfer all the ingredients to a bowl. Mix well and let sit for a couple of hours in the fridge. Take out half an hour before cooking. Form into 4 to 6 patties, depending how big you want the burgers.

Heat a frying pan with the oil and cook the burgers to the desired doneness. Top with cheese and serve on toasted rolls.

  • 4 to 6 ciabatta rolls, sliced and toasted
  • 4 to 6 cheddar slices
  • Baby spinach

Lime Cilantro Mayo

  • ¼ cup mayonnaise
  • ¼ cup Greek yogurt
  • 1 garlic clove, grated
  • Zest of one lime
  • Juice of one lime
  • ½ cup cilantro, chopped
  • 2 teaspoons salt

Mix all the ingredients in a small bowl and serve with the cheeseburgers.

Taco Night- Ground Beef

My daughter was asking for a taco night for a while- the kind with ground beef and where she can make her own. I usually make tacos but with soft tortillas and some kind of pulled meat or shrimp. I am usually not a big fan of hard shells but I decided to give it a try. So here is my take. I start with the ground beef.. so stay with me this week…

  • 1 tablespoon olive oil
  • 1 pound ground beef, grass fed
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 teaspoons ground coriander
  • 2 teaspoons ancho chili powder
  • Salt
  • ½ cup cilantro, chopped

Heat a wide frying pan with the olive oil. Add the ground beef and sauté over medium high heat while separating the meat with a wooden spoon. Saute for 3 to 4 minutes. Add the onion and garlic. Saute for 2 to 3 minutes. Add the ground coriander, ancho powder and salt. Saute for another 2 minutes and cover with lid and cook on low heat for 10 minutes. Take the lid off and check for seasonings. Add cilantro, mix well and keep aside.

 

Heat either soft or hard tacos. Add meat, rice, salsa and shredded cheese and serve.

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