Bolognese Meat Sauce

I recently discovered that all meat sauce is not equal!  This recipe is very different and very, very delicious. I have to share it with you! The beauty is that the ingredients are usually in everyone's pantry...nothing unusual to buy....

Bolognese Meat Sauce

2 oz bacon
1 medium sweet onion, minced
1 carrot, minced
1 stalk celery, minced
1 lb. ground beef
1/2 lb. ground sausage meat
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon black pepper
28 oz. can of plum tomatoes
1 cup milk
1 t. sea salt
1 15 oz. jar of spaghetti sauce (if needed)

Saute' bacon until crisp

Add minced onions, carrots and celery, cook until golden

Add ground beef and sausage, brown, drain fat

Unusual ingredients!

Add spices and pepper

Add canned tomatoes, break apart

Simmer for 15 minutes

Add milk

Add Sea Salt and simmer for 2 1/2-3 hours, Stir now and then.
Add extra jar of sauce if you like your meat sauce "saucy".

My plate...I went all out and made homemade fettucini noodles with the assistance of my Wynne.
(Apple and Craisin Salad courtesy of Olivia)

This meat sauce is worth a try.  I was surprised when I first made it at the lack of garlic! It is an authentic Italian sauce and yet, no garlic!! Apparently it has been the American version that includes the influence of garlic.

This one is an easy, yummy and much asked for sauce here at my house. It's taken up permanent residence in my recipe box. Enjoy!

p.s. the correct way to pronounce "Bolognese"?  Go HERE.

Strawberry Muffins

It's that time of year again.  Strawberry time!  Here is a really good low calorie muffin made with fresh strawberries.  Very, very good!  Only 190 calories per muffin.  Enjoy!

Had to take pictures quickly...my son was begging me to eat them!

 2 cups flour
1/2 cup sugar
1 1/2 teaspoon baking soda
2 eggs
1 (6 oz) container of fat free yogurt (I used Chobani Greek brand fat free strawberry yogurt, but you can use any fat free brand...plain or strawberry)
1/4 cup sour cream (I used regular, but you could use fat free, etc)
1/4 cup oil
1 t. vanilla
1 cup fresh, chopped strawberries
~Preheat oven to 375 degrees
~Mix together dry ingredients in a large bowl.
~Add chopped strawberries.
~Mix wet ingredients, add to dry ingredients. (the batter will be very thick)
~Spoon into greased muffin tin.
~Bake for 20-25 minutes.  (I started timing for 20 minutes and took them out...they were done)

Light, fluffy and very moist muffin.

Stuffed Pork Loin

I have been buying the pork loin roast for quite a while now.  Sometimes I put it in the crockpot with some barbecue sauce and make pulled pork...but more often lately, I have been rolling it with my homemade bread ends which have been made into a delectable stuffing.  YUM.

Here's my recipe:
1 3-4lb pork loin (not the center cut white version, but the dark meat cheaper version)

4 Tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1 1/2 cups water or chicken broth
1/2 cup craisins
1 apple, chopped in 1/4 inch cubes

3 cups of bread crumbs (the best kind are the homemade kind, but you can use a good quality white bread)
dried sage (to taste)
1 t. salt
1/2 t. pepper
dried rosemary, crumbled (to taste)
1 t. garlic powder

~In a large bowl, mix your bread crumbs with the spices.  Start off with a teaspoon of each and do the sniff test to see if it is strong enough.  (I know this sounds pretty odd, but some people like a more sagey stuffing and some like a more rosemary stuffing....I like a very herby stuffing...) Set aside

~In a large pot, melt butter...add onion and celery.  Cook with medium heat until soft.
~Add apples and craisins.
~Add broth, bring to a boil.  Remove from heat.
~Add bread crumbs, mix with a wooden spoon until all has been wet down. Cover with lid and let stand for a few minutes.

Take the pork roast and cut to stuff.
There are several ways to stuff a roast: (1) You can simply take the tube and slice it across the middle like a hot dog bun leaving a hinge or (2) A more elegant method, that also gives you more stuffing and moisture, is to insert a long, sharp knife about 3/4" above the cutting board work the knife along at the same height sort of unrolling the meat, as below. (I have done both and have had success each way)

(The above picture is not mine.  I wish I had a knife that was that long!!  Maybe I'll have to invest in one! But you get the idea of how to lay open your roast.)

~Take your stuffing and spread it onto the inside of the roast.  Roll up meat and tie with cotton string or wire. Place on a rack in a shallow roasting pan. (If you have leftover stuffing, which is entirely possible, just add it to the roasting pan alongside the roast.  It will crisp up and be the most coveted part of dinner!!)
~Sprinkle your roast with more salt, pepper, garlic powder, sage and crumbled rosemary.

Bake in a 350 degree oven, using a meat thermometer, until 160 degrees.  (just below the recommended temp for cooked pork)  Let it stand for 15 minutes.  It will continue to cook.
Slice into 1 inch rounds to serve.
Enjoy!

White Chocolate Bread Pudding

This delectable recipe is cooked in the crock pot! Very easy and extremely yummy!!

6 cups stale, unseasoned, white bread crumbs
1 package (6 oz) white chocolate baking bar, coarsely chopped
3 eggs
1 1/2 cups milk
1 teaspoon vanilla
1 can (14 oz) sweetened condensed milk (not evaporated)

~Spray your crock pot with non-stick spray.
~Add the bread crumbs and white chocolate.
~Mix the rest of the ingredients in a separate bowl.
~Pour over bread crumb/white chocolate mixture.
~Cook for 3 to 3 1/2 hours on low.

Enjoy with vanilla ice cream or freshly whipped cream.

Peanut Beef Stir Fry

5 teaspoons cornstarch
1 3/4 cups beef broth
2 Tablespoons soy sauce
2 Tablespoons smooth peanut butter
1/2 teaspoon sugar
dash pepper
1 pound boneless beef sirloin steak, sliced thinly. (I used leftover very rare steak)
1 cup sliced onion
1 bag frozen stir fry veggies
1 cup sliced mushrooms
1 cup carrots, sliced thinly on the diagonal
1 teaspoon minced garlic
2 Tablespoons vegetable oil

~In a medium bowl, combine the cornstarch, beef broth, soy sauce, peanut butter, sugar and pepper until smooth, set aside.

~In a large skillet or wok, stir-fry the onion and carrots until crisp-tender. (if your beef is raw, add to pan at this time to cook until meat is no longer pink...if your beef is leftover from another meal, reserve and add with mushrooms in next step)

~Add frozen vegetables and saute' until soft. Add mushrooms and beef. Cook until hot.

~Stir the broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Serve over cooked white rice.

Roast Beef with Yorkshire pudding (Revised)

It's been so long since I've posted here.  It takes me such effort to photograph and get it on the blog...sometimes I just don't make the time.  Here is one of my new favorite dinners to prepare for my family.  It's one of those cuts of meat that we can afford and better still, it goes for a few meals.

Roasting Beef

Mushroom gravy

Yorkshire pudding batter

Pouring into the roasting pan

Indescribably delicious

Rare roast beef and Yorkshire pudding

No gravy

GRAVY!!  

Here are the important details.  You should buy a top round beef oven roast.  (do not buy bottom round or chuck...those are better braised or pot roasted)

I cooked my 3 pound roast at 350 degrees until my meat thermometer registered about 130 degrees (about 1 1/2 hours...but keep a close eye on it!)....make sure if you want rare meat you don't go any higher than that.  Also, the rarer the meat, the more tender it is.  I happened to have some apple-cured bacon on hand which I draped over the top of my roast as it baked.  (about 5 slices) This added to the flavor and the drippings in the end.
 -When your roast is cooked to desired temperature, remove from pan to rest on cutting board.  If you are making gravy, pour dark drippings (about 1-4 Tablespoons) from the roasting pan into a medium saucepan and reserve.

Yorkshire Pudding
(Turn oven temperature up to 450 degrees)


3 Tablespoons butter, divided into the muffin pan cups (about 1/4 T. in each)
4 eggs
2 cups flour
2 cups milk
3/4 teaspoons salt

-Place 1/4 Tablespoon butter in each well of a muffin pan. Heat in preheated oven until melted and very hot.
-Mix flour and salt in a large mixing bowl until well-combined.
-In a medium mixing bowl, beat eggs.
-Make a well in center of flour, add eggs, mix.
-Add milk to flour/egg mixture, mix until smooth.
-Fill each well of muffin pan and return to the oven.
-Bake for 20 minutes.
Serve with Roast beef and gravy.  Oh SO delicious!!

(Make your gravy while the pudding bakes)
 Gravy


4 Tablespoons drippings from roast or 4 Tablespoons butter
1/4 cup flour
1/2 cup sliced fresh mushrooms
2 cups beef broth ( 1/2 cup of that can be red wine...I used Merlot and it was amazing)

-Saute' mushrooms in butter/drippings on medium heat for a few minutes.
-Sprinkle flour on top evenly, and cook for one minute.
-Pour broth/wine in gradually, mixing to keep smooth.
-Season with salt and pepper to taste, simmer for 10 more minutes.