Posts Tagged ‘meat’

Meat Lover’s Lasagna

October 19, 2008

2-1/2 (14.5 ounce) cans diced tomatoes, undrained
1-1/4 (8 ounce) cans tomato sauce
1 cup and 3 tablespoons water
1-1/4 (6 ounce) cans tomato paste
1-1/4 medium onion, chopped
1-1/4 garlic clove, minced
1 tablespoon and 1/2 teaspoon dried basil
1 tablespoon and 1-3/4 teaspoons dried parsley flakes
2-1/2 teaspoons sugar
garlic salt to taste
9-1/2 uncooked lasagna noodles
29 cooked meatballs
1-1/4 egg
1 cup and 3 tablespoons ricotta cheese
2-1/3 cups and 1 tablespoon shredded mozzarella cheese
3/4 cup and 2 tablespoons and 1 teaspoon grated Parmesan cheese

1.In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook lasagna noodles according to package directions; drain. Crumble meatballs into the sauce.
2.In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers. Cover and bake at 350 degrees F for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting.


Prize Winning Meaty Balls

October 15, 2008


* 1 pound ground beef
* 1/2 pound ground veal
* 1/2 pound ground pork
* 2 cloves garlic, minced
* 2 eggs
* 1 cup freshly grated Romano cheese
* 1 1/2 tablespoons chopped Italian flat leaf parsley
* salt and ground black pepper to taste
* 2 cups stale Italian bread, crumbled
* 1 1/2 cups lukewarm water
* 1 cup olive oil


1. Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
2. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold it’s shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
3. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
4. Place cooked meatballs into Marinara Sauce and cook for 15 more minutes.

Mouth Watering Steak

October 15, 2008


* 2 flat iron steaks, about 1 pound each
* 1/4 cup of dry red wine
* 3 cloves garlic, minced
* 3 tablespoons olive oil
* 2 teaspoons fresh thyme, chopped
* 1/2 teaspoon fresh rosemary, chopped
* 1 teaspoon dry mustard
* 1 teaspoon salt
* 1/4 teaspoon black pepper

Place flat iron steaks in a shallow baking dish. Season with salt. Combine marinade ingredients and pour onto meat, turn to coat, and cover with plastic wrap. Allow to marinate in refrigerator for 1 hour. Preheat grill for medium high heat. Remove meat from dish and discard marinade. Place onto grill and cook for 5-7 minutes per side. When meat reaches desired doneness, remove from heat all let meat sit for 3 minutes before slicing.