ITALIAN BEEF RECIPES
Lazy Mom's Lasagna
1 pound lean ground beef1/2 cup minced onion, optional
1 garlic clove, minced, optional
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper, to taste
12 ounces frozen (not thawed) cheese ravioli
1 (14-ounce jar) spaghetti sauce
8-ounces provolone, sliced
1/2 cup grated Parmesan cheese (about 2 ounces)
Preheat the oven to 350 degrees F.
Brown the beef with the optional onion, optional garlic,
herbs, and salt and pepper in a large, ovenproof skillet
(or use one that’s made of cast iron). When the meat is
thoroughly cooked - it will take 8 to 10 minutes - drain
off any fat and take everything out of the pan. Now put
the still-frozen ravioli into the pan, breaking them up if
they are clumped. Spread the ground beef mixture evenly
over the ravioli, and ladle the spaghetti sauce evenly
over the ground beef mixture. Over medium heat, without
stirring, cook until the ravioli is heated through and
beginning to brown on the bottom - about 10 minutes. Take
the skillet off the heat, lay the provolone slices over the
ground beef mixture, and sprinkle the whole thing with the
Parmesan. Bake for 10 minutes, or until the cheese is melted.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
T-bone Fiorentina
w/Sauteed Spinach & Olive Oil
1 T-bone steak, at least 3 inches thick (3 to 3 1/2 pounds)1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 tablespoon fresh thyme leaves
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
1 cup, plus 2 tablespoons extra virgin olive oil
6 garlic cloves, thinly sliced
4 pounds spinach, washed, spun dry, stems removed
1 lemon, juiced
Salt and pepper
Prepare a charcoal fire or preheat the grill to medium-high heat.
Pat the steak dry. In a small bowl, combine the rosemary, sage,
thyme, black pepper, and kosher salt until well blended. Coat the
entire steak with the spice mix and brush with 2 tablespoons of the
olive oil. Place on the grill and cook until well-charred, about
12 minutes on the first side and about 9 minutes on the second side.
Let stand 5 minutes. Meanwhile, in a 12 to 14-inch saute pan, heat
1/4 cup olive oil until smoking. Add the garlic and cook until light
brown, 3 to 4 minutes. Add the spinach and stir quickly, cooking just
until wilted. Remove from the heat, add the lemon juice and salt and
pepper, and set aside. Carve the fillet and strip steaks off the bone
and slice. Divide the spinach and steak among 4 plates, giving each
some of the fillet, and drizzle each serving with a few tablespoons
of the remaining olive oil.
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Difficulty: Medium
Simple Bolognese
1/4 cup extra-virgin olive oil1 medium onion, coarsely chopped
2 garlic cloves, peeled & coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
1 (28-ounce) can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chopped
8 fresh basil leaves, chopped
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano
In a large skillet heat the olive oil. When almost smoking,
add the onion and garlic and saute over medium heat until
the onions become very soft, about 8 minutes. Add the celery
and carrot and saute for 5 minutes. Raise heat to high and
add the ground beef. Saute, stirring frequently and breaking
up any large lumps and cook until meat is no longer pink,
about 10 minutes. Add the tomatoes, parsley and basil and
cook over medium low heat until the sauce thickens. Season
with salt and pepper. This will take approximately 1/2 hour.
Finish bolognese with Pecorino Romano.
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Maintained by Lady Lynda