What's for Dinner?

This is a quick and easy sauce to make when don't want to use a jar but you don't have time to simmer all day. Basically you brown the beef and throw everything else in. It's delicious! Makes 6 servings.

Ingredients

1 pound lean ground beef
1 1/3 (6 ounce) cans tomato paste
1 (15 ounce) can tomato sauce
1 (1 ounce) package dry onion soup mix
1 cup water
1/4 tablespoon dried basil
1/8 teaspoon garlic, minced
2 teaspoons dried oregano
salt to taste
ground black pepper to taste

Directions

In a large skillet cook ground beef. Mix in the tomato paste, tomato sauce, onion soup mix, water, basil, garlic, oregano, salt, and ground black pepper.
Simmer until heated through.

I've made Alfredo from scratch before but never like this. I loved the addition of the vegetables and the Colby jack cheese. If you like Alfredo sauce, I highly recommend you try this variation! Makes 8 servings.

Ingredients

6 skinless, boneless chicken breast halves - cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound fettuccini pasta
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon ground white pepper
3 cups milk
1 cup half-and-half
3/4 cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack cheese
3 roma (plum) tomatoes, diced
1/2 cup sour cream

Directions

In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

This is a great sauce for when the weather gets colder and you crave comfort food. It's full of great veggies and really sticks to your ribs. And it couldn't be simpler - just throw it all in a pot and you're done! Makes 5 servings.

Ingredients

2 (14.5 ounce) cans peeled and diced tomatoes with juice
4 cloves garlic, chopped
3/4 cup finely chopped carrots
3/4 cup finely chopped red bell peppers
4 stalks celery, finely chopped
1/2 large onion, chopped
1 cup chopped fresh parsley
2 tablespoons dried oregano
1/4 cup extra virgin olive oil
salt to taste

Directions

In a large pot combine tomatoes, garlic, carrots, bell peppers, celery, onion, parsley, oregano, olive oil and salt. Bring to a boil.
Reduce heat and simmer on medium heat for 1 hour.

I made this in the crock pot without the ground pork because I couldn't find it at the store. I was skeptical at first because for the first few hours, all I could smell was wine. But after it slow simmered for a while, it turned out delicious. I served it over spaghetti wtih some garlic bread. Mmmm! Makes 20 servings.

Ingredients
2 pounds lean ground beef
1 pound ground pork
2 tablespoons olive oil
2 onions, chopped
1 clove garlic, crushed
3 cups red wine
2 pounds fresh mushrooms, sliced
1/4 teaspoon dried rosemary
4 tablespoons chopped fresh oregano
1/4 teaspoon chopped fresh thyme
3 (29 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons grated Parmesan cheese

Directions
In a large skillet, brown beef and pork over medium heat until no longer pink; set aside.
In a large skillet, warm olive oil over medium heat and saute onions and garlic until tender; add about 1/2 cup of wine; mix well.
Add mushrooms, rosemary, oregano and thyme to skillet and add another 1/2 cup wine; saute until tender.
Add browned meat, tomato sauce and tomato paste to mixture; simmer for 1 hour and add the remaining 2 cups of wine.
Simmer sauce on low for 2 to 3 hours, stirring occasionally; serve.

This is a great pasta sauce with a lot of vegetables. I made it in the crock pot and let it slow simmer all day. Yum! Makes 5 servings.

Ingredients
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can peeled and diced tomatoes
1/3 cup shredded carrot
1/3 cup chopped celery
1/4 cup shredded rell bell pepper
1 cup chopped fresh mushrooms
1 tablespoon dried oregano
2 tablespoons dried parsley
1 tablespoon dried basil leaves
1/2 cup extra virgin olive oil

Directions
In a saucepan saute onion and garlic over medium-low heat until they start to become clear. Combine in a pot, diced tomatoes, carrots, celery, red bell pepper, mushrooms, oregano, parsley, basil and olive oil. Bring to boil and reduce heat to medium-low. Simmer for at least 1 hour, however, 3 hours of cooking develops better flavor and consistency.

This truly is so simple to make and it's really delicious. The hardest thing is cooking the pasta! Makes 8 servings.

Ingredients
1/2 cup butter, room temperature
3/4 cup grated Parmesan cheese
1 cup heavy cream

Directions
In a medium bowl, beat butter and Parmesan with an electric mixer until fluffy. Add cream, a little at a time, until mixture resembles softly scrambled eggs. Toss with hot pasta to serve.

This is a good, hearty sauce to serve over any pasta. And it's perfect for cooking while you're snowed in, which is what I did this week. It made the whole house smell yummy! Makes 8 servings.

Ingredients
2 tablespoons olive oil
2 small onions, chopped
1/4 pound bulk Italian sausage
1 pound ground beef
1 teaspoon dried Italian herb seasoning
1 teaspoon garlic powder
1/2 teaspoon dried marjoram
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (14.5 ounce) can Italian-style diced tomatoes
1 (14.5 ounce) can Italian-style stewed tomatoes
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
2 teaspoons garlic powder
1 tablespoon white sugar

Directions
Heat olive oil in a skillet over medium heat; cook and stir onions and Italian sausage until the sausage is browned, about 10 minutes. Transfer the sausage and onions to a slow cooker. In the same skillet, cook and stir the ground beef, Italian seasoning, 1 teaspoon of garlic powder, and marjoram, breaking the meat up as it cooks, until the meat is browned, about 10 minutes. Transfer the ground beef into the slow cooker.
Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano, and 2 teaspoons of garlic powder. Set the cooker on Low, and cook the sauce for 8 hours. About 15 minutes before serving, stir in the sugar. Serve hot.

This is called Romance Sauce because it's fancy enough for a special evening but it's simple enough to make any night. It's really fast and easy to make and my husband and daughter loved it. Pour it over steaks. Makes 4 servings.

Ingredients
1 tablespoon olive oil
1 clove garlic, minced
1/2 onion, minced
1/2 teaspoon chopped fresh dill
1/2 teaspoon chopped fresh thyme
1/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
3/4 cup beef stock
2 tablespoons sour cream

Directions
Heat olive oil in a small saucepan over medium heat. Stir in garlic and onions, and cook for 2 to 3 minutes until the onions soften and turn translucent. Add the dill, thyme, salt, and pepper; cook for 30 seconds to flavor the onion.
Stir in the Dijon mustard, balsamic vinegar, and beef stock. Bring to a simmer over medium-high heat then reduce heat to low, and continue simmering for 5 minutes to infuse the flavors. Remove sauce from the heat, and whisk in sour cream; season to taste with salt and pepper before serving.

This a great pasta sauce and it makes a ton. The 3 of us had big portions and then I froze the rest that will be more than enough for another entire meal! It's really chunky, has a lot of vegetables and so much flavor! Makes 9 servings.

Ingredients
2 tablespoons olive oil
4 slices bacon, cut into 1/2 inch pieces
1 large onion, minced
1 clove garlic, minced
1 pound lean ground beef
1/2 pound ground pork
1/2 pound fresh mushrooms, sliced
2 carrots, shredded
1 stalk celery, chopped
1 (28 ounce) can Italian plum tomatoes
6 ounces tomato sauce
1/2 cup dry white wine
1/2 cup chicken stock
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
1 pound pasta


Directions
In a large skillet, warm oil over medium heat and saute bacon, onion and garlic until bacon is browned and crisp; set aside.
In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, mushrooms, carrots, celery, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Serve sauce over hot pasta.

This sauce is so simple to make and it's really good. It's so much better than jarred sauce. Makes 6 servings.

INGREDIENTS
1 (28 ounce) can crushed tomatoes
2 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
3 cloves garlic, minced
1 tablespoon white sugar
2 tablespoons red wine vinegar
2 teaspoons dried oregano
1 pinch crushed red pepper flakes

DIRECTIONS
In a large skillet combine the crushed tomatoes, tomato paste, tomato sauce, garlic, sugar, vinegar, oregano and red pepper flakes. Stir all together and simmer over low heat for at least 30 minutes (for the best flavor). Stir frequently to prevent burning.