RAGU ALLA POTENTINA (PORK RAGU WITH BUCATINI)

Ingredients

100g piece pecorino

2 garlic cloves, crushed

1 tsp dried chilli flakes

1/2 cup chopped flat-leaf parsley leaves

1/2 tsp freshly grated nutmeg

1kg boneless pork shoulder, trimmed, butterflied

8 thin slices flat pancetta

50g lardo, chopped (optional – substitute 2 tbs extra virgin olive oil)

2 tbs extra virgin olive oil

100ml dry white wine

2 x 400g cans whole peeled tomatoes, mashed

500g bucatini

Directions

1 .Cut half the pecorino into 1cm pieces and combine with the garlic, chilli, parsley and nutmeg. Set aside.

2 .Place the pork between two sheets of baking paper and, using a meat tenderiser or a rolling pin, beat into an even 20cm square. Scatter over pecorino mixture leaving a 2cm border around edge. Cover mixture with pancetta slices, roll up pork tightly and tie securely with kitchen string.

3 .Place the lardo, if using, and olive oil in a heavy-based flame-proof casserole over medium-low heat and heat for 4 minutes or until lardo is melted. (Alternatively, heat all olive oil over medium-low heat.) Increase heat to medium-high and cook pork roll, turning, for 8-10 minutes until browned all over, adding 1 tbs wine each time you turn. Reduce heat to low, then add tomato and season. Cook, turning every 30 minutes, for 1 1/2 hours or until pork is tender (add a little water if mixture becomes too dry). Remove pork from pan and cool slightly. Remove string, then shred into pieces. Return pork to the sauce and stir to combine. Keep warm.

4 .Meanwhile, cook pasta according to packet instructions, then drain, reserving 1/3 cup (80ml) cooking liquid.

5 .Toss the pasta and reserved cooking liquid with sauce until combined. Place on a large serving dish and grate over the remaining pecorino to serve.

Potato Soup Recipe

Ingredients

5 slices bacon, diced

3 tablespoons bacon grease (reserved) or butter

1 cup diced white or yellow onion

1/4 cup all-purpose flour

2 cups chicken stock

2 cups milk, warmed

1.5 pounds potatoes, peeled (if desired) and diced (I recommend Yukon gold potatoes)

1 cup shredded sharp cheddar cheese

1/2 cup plain Greek yogurt or sour cream

1 teaspoon Kosher salt, or more to taste

1/2 teaspoon freshly-cracked black pepper

optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

Directions

Heat a large stockpot over medium-high heat.  Add diced bacon and cook until crispy, stirring occasionally.  Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot.  (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon grease.  Also, if you are short on time, you can dice the potatoes and onion while the bacon cooks to save time.)

Add onion and saute for 5 minutes, stirring occasionally, until soft.  Sprinkle the flour on top of the onion, and stir until combined.  Saute for an additional minute to cook the flour, stirring occasionally.  Then stir in the chicken stock until combined.  Stir in the milk, potatoes, and cooked bacon bits until combined.  Continue cooking until the mixture reaches a simmer, but is not boiling.

Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn.  (The smaller you dice your potatoes, the faster they will cook.)

When the potatoes are soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt and pepper.  Taste and see if it needs more salt or pepper or cheese.

Serve warm, garnished with desired toppings.

Easy to Make Beef Stew Recipe

Ingredients

1-1 Gallon Freezer Bag

1½ lb. Beef Stew Meat, Cut into 1 inch pieces

½ C. All-purpose Flour

2 Tbsp. Dried Minced Onion

2 cloves of Garlic, finely minced or grated

1 tsp. Sea Salt

½ Tbsp. Brown sugar

½ tsp. Dried Marjoram

½ tsp. Dried oregano

Remaining Ingredients ( to be added at time of cooking):

14 oz. Beef Stock

½ C. Water

1½ C. of Carrots, cleaned and sliced ¼” thick, or one (8 oz.) bag of baby carrots, rinsed

1 (14 oz.) can of Diced Tomatoes, undrained

1 (4 oz.) can of Tomato Paste

2 Tbsp. Worcestershire Sauce

1 ½ lbs. Yukon gold Potatoes, cut into 1 inch cubes

**Optional- 1 Cup Frozen Green Beans, or 1 Cup Sliced Mushrooms or additional veggies of your choice

Directions

In a 1 Gallon Freezer bag put Stew Meat, Flour, Dried Minced Onion, Garlic, Salt, Sugar, Marjoram, and Oregano. Shake well, and freeze until ready to use. * remove from freezer and place in fridge the night before it will be going into the crock-pot

Eight hours before you want to eat: In a crock-pot, on High, add the contents of your freezer bag, Beef Stock, Water, Carrots, Diced Tomatoes, Tomato Paste, and Worcestershire Sauce, Stir, Cover. Leave to cook.

Three hours before serving, wash, peel, cut, and add the potatoes and additional veggies, stir, cover, and cook until potatoes are done. Serve hot.

Stuffed Shells Recipe

Ingredients

½ box of jumbo shell pasta (about 20 shells)

25 oz. jar marinara sauce

2 T. water

15 oz. ricotta cheese

½ cup parmesan cheese

1 egg

2 t. fresh basil (dried will work, too)

2 t. fresh parsley (dried will work, too)

8 oz. shredded mozzarella cheese

Directions

Prepare a 9×13 pan by lightly spraying with non-stick spray. Add about half the jar of prepared sauce and 2 T. of water to the bottom of the pan. Stir around until the bottom of the pan is coated.

Cook the shell pasta as directed on the package.

In a large bowl combined the ricotta cheese, parmesan cheese, egg, basil, parsley. Mix well.

Drain the shell pasta and run under cool water. Once cooled, fill each shell with cheese mixture. Place each shell seam side down in the prepared 9×13 pan.

Pour remaining sauce over the shells and top with mozzarella cheese. Bake at 350˚ for 35 minutes or until bubbly and slightly browned.

Irish Baked Potato Soup with Corned Beef and Crispy Leeks Recipe

Ingredients

½ cup (1 stick) unsalted butter

3 leeks, divided

1 small onion, sliced

4 cups peeled and diced russet potatoes (about 3 potatoes)

4 cups chicken broth

1 tablespoon olive oil

¼ cup all purpose flour

2 teaspoons paprika

2 teaspoons garlic powder

Kosher salt and black pepper, to taste

1 cup heavy cream

8 ounces cooked corned beef, chopped

6 ounces Irish cheddar cheese, shredded

1 bunch chives, chopped

Directions

Melt the butter in a large pot over low heat. Chop 2 of the leeks, light green and white parts only. Rinse the leeks and then pat dry. Add the leeks and onion to the pot and cover. Cook for 20 minutes.

Add the potatoes to the pot and stir to combine. Cover and cook for an additional 15 minutes.

Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook until the potato is very soft, about 30 minutes.

As the soup cooks, prepare the crispy leeks. Preheat the oven to 425 degrees F. Cut the remaining leek into long, thin strips. Rinse the strips and then pat dry.

Drizzle the leeks with up olive oil in a large bowl until covered, up to 1 tablespoon. Toss the oiled leeks with the flour, paprika, garlic power, and a generous amount of salt and pepper, until coated.

Spread onto a baking sheet and bake until crisp, about 10 minutes. Let the leeks cool on the sheet.

Once the potatoes are soft, use a hand blender to puree the soup mixture until thick and smooth. Return the pot to heat and mix in the heavy cream. Season with salt and pepper, to taste, and add in half of the chopped corned beef.

Top with the remaining corned beef, cheddar cheese, chives, and crispy leeks, to serve.

Awesome Slow Cooker Pot Roast

INGREDIENTS

2 (10.75 ounce) cans condensed cream of mushroom soup

1 (1 ounce) package dry onion soup mix

1 1/4 cups water

5 1/2 pounds pot roast

DIRECTIONS

1.In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.

2.Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

World's Best Lasagna

INGREDIENTS

1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

1/2 cup water

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles 16 ounces ricotta cheese

1 egg 1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

DIRECTIONS

1.In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2.Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3.Preheat oven to 375 degrees F (190 degrees C).

4.To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5.Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Sloppy Joes II

INGREDIENTS

1 pound lean ground beef

1/4 cup chopped onion

1/4 cup chopped green bell pepper

1/2 teaspoon garlic powder

1 teaspoon prepared yellow mustard

3/4 cup ketchup

3 teaspoons brown sugar

salt to taste

ground black pepper to taste

DIRECTIONS

1.In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.

2.Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.