Tag: ground grass fed beef
Beef and Pork Ragu with Spaghetti
If it was up to my daughter, I would be making spaghetti bolognese once or twice a week.. this is twist on a true bolognese..
- 2 tablespoons extra virgin olive oil
- ½ pound ground grass fed beef
- ½ pound ground pork
- 2 tablespoons fresh thyme
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 1 large carrot, peeled and chopped
- 3 garlic cloves, chopped
- 1 tablespoon tomato paste
- 1 cup red wine
- 1 cup tomato sauce
- 2 cups milk
- Salt
Heat a heavy saucepan with the olive oil. Add the ground beef and pork. Saute on medium high heat while breaking up the meat with a wooden spoon and brown for 4 to 5 minutes. Add the thyme, onion, celery, carrot and garlic. Add a teaspoon of salt. Saute on medium heat for 4 to 5 minutes. Add the tomato paste and cook for a minute. Add the red wine and bring to a boil and add the tomato sauce and milk. Bring to a boil and simmer with lid on for an hour. Take lid off and cook for another 20 minutes. Check for seasoning and add salt. Serve with spaghetti.
Greek Style Beef and Orzo
I love all my recipes but there are some that are extra special and absolutely yummy. This is one of them… I think I saw a version of it on tv but now I can’t remember exactly where.. but I got the idea to do this one pot meal. The orzo is cooked right in the ground beef and then topped with dill and feta!! Absolutely yum… serve it with a delicious crunchy salad and a red wine. Great for a cool, rainy evening…
- 3 tablespoons extra virgin olive oil
- 1 pound ground grass fed beef
- 1 large yellow onion, chopped
- 3 garlic cloves, chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 2 teaspoons ground coriander
- 2 teaspoons salt
- 1 14 oz can of tomato sauce
- 2 to 4 cups chicken broth
- 1 cup orzo
- ½ cup parsley, chopped
- ¼ cup dill, chopped
- ½ cup crumbled feta cheese
Heat a saucepan with the olive oil. Add the ground beef and separate and brown with a wooden spoon over high heat for 3 to 5 minutes. Add the onion, garlic, cumin, cinnamon, coriander and salt. Saute for 3 to 4 minutes. Add the tomato sauce and bring to a boil. Simmer with the lid on for 20 minutes. Take lid off and add 2 cups chicken broth. Bring to a boil and add the orzo. Cook for 8 to 9 minutes or till the pasta is cooked. Add more broth if needed. I made this in advance and needed to add more broth while reheating. The consistency should be of a stew. Check for seasonings and garnish with parsley and dill. Crumble feta before serving.