Archive for the category “Beef”

Lasagna

1 lb Ground Beef   
1 lb Ground Pork   
3 14.5 oz Cans Tomato and Tid Bits   
1 28 oz Can Whole Peeled Tomatoes, crushed and chopped   
Pinch Salt and Pepper   
1 1/2 Tbs. Italian Seasoning   
3 Tbs. Olive Oil   
1 Tbs. Chopped Garlic   
1 red Onion, chopped   
1/2 Cup Fresh Parsley, chopped   
2 lbs Ricotta Cheese   
1 Cup Parmesan Cheese, grated   
2 16 oz Pkgs. Lasagna Noodles   
1 lb Mushrooms, sliced   
1 Cup Red Wine   
1 lb Mozzarella Cheese, sliced thin
  1. Saute garlic, onion and seasonings in olive oil for about 5 -8 minutes; add parsley, canned tomatoes, red wine and mushrooms. Cook 30 minutes to an hour or until sauce thickens.
  2. In separate skillet season meat to taste with salt and pepper and brown. Drain grease.
  3. Cook noodles in salted boiling water. When finished, rinse in cold water and pat dry.
  4. Cover bottom of a 9 x 12 inch baking dish with sauce.
  5. Lay noodles out to cover dish.
  6. Add layer of meat mixture and dabs of ricotta cheese.
  7. Sprinkle with parmesan cheese.
  8. Add mozzarella cheese slices.
  9. Cover with light topping of sauce.
  10. Add another layer of noodles and repeat steps 6 – 9 two more times.
  11. Final layer or top of lasagna will not have noodles.
  12. Bake in 350° F oven for approximately 35 minutes.
  13. Add sauce and parmesan cheese and serve.
Advertisements

Filet Mignon with Red Wine Sauce

Filet Mignon with Red Wine Sauce6 (4 to 6-ounce) filet mignons
Kosher salt and freshly ground black pepper
3 Tbs extra-virgin olive oil
6 Tbs cold unsalted butter
1 onion, thinly sliced
1 Tbs minced garlic
1 tsp dried oregano
1/4 cup tomato paste
2 1/2 cups dry red wine

Preheat grill to medium-high heat.

Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.

Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.

Place filets on each of 6 dinner plates. Drizzle the sauce over the filets and serve.

Post Navigation

%d bloggers like this: