Sunday Night Bolognese

INGREDIENTS

• 1 tbsp olive seed oil

• 1/4 onion (diced)

• 2 cloves garlic (minced)

• 16 oz ground beef (80% lean)

• 1/2 tsp smoked paprika

• 1.5 tablespoon salt

• 1 tablespoon pepper

• 3/4 cup red wine

• 1 (28 oz can) crushed tomatoes

• 3 tablespoons brown sugar

• 1 teaspoon oregano

• 8 oz bag of paparadelle ( or your favorite pasta!)

• Grated parmesan cheese for topping

• Fresh basil for topping (optional)

Prep time: 10 mins Cook time: 45 mins Total: 55 mins

Serving Size: 3-4

Directions:

1. In a large sauce pan over medium heat, add oil followed by the onion. Let cook for 5 mins or until onion become translucent

2. Stir in minced garlic and let cook for another 5 mins

3. Increase heat to medium high and add ground beef. Season with paprika, salt, and pepper. Actively stirring, cook meat for 4-5 mins

4. Add red wine, stir and let cook for 3 mins

5. Reduce heat to medium then add crushed tomatoes and brown sugar. Mix throughly and let simmer for 10 mins

6. Reduce heat to medium/low and add oregano. Let cook for 15

7. In the meantime, bring a medium pot of water to a boil and cook up pasta

8. In a large serving bowl, add cooked pasta and top with bolognese followed by parmesan and basil.

Cheese Tortellini with Spicy Sausage Cream Sauce

INGREDIENTS

• 1/2 onion (diced)

• 2 gloves garlic (minced)

• 1/2 to 1 lb spicy sausage crumbles

• 1/4 cup white wine

• 2/3 cup half and half

• 1 2/3 cup milk

• 1 tsp salt

• 1/2 tsp pepper

• 1/4 cup corn

• 1/4 cup zucchini (diced)

• 1/2 cup cherry tomatoes (diced)

• 1 tsp oregano

• dash of cayenne pepper to top (optional)

INSTRUCTIONS

1. Put a pot of water on the stove over medium heat to boil for pasta.

2. Add olive oil to a medium sauce pan over medium heat

3. Add onions and cook for 5-10 mins. Add garlic and stir

4. Turn up heat to med/high and add in sausage. Cook for 5 mins or until meat has browned. Reduce heat to low and cook for addition 5 mins. Carefully drain excess fat if needed

5. Stir in white wine and cook for 2-3 mins. Add salt and pepper

6. Gradually add in half and half and stirring well to be sure it doesn’t clump or burn. Then stir in milk gradually and cook for about 15 mins. Don’t forget to stir!

7. In the boiling pot of water, add and cook tortellini. Strain and set aside.

8. After 15 mins, add corn, zucchini, tomatoes, and oregano to the cream mixture. Cook for additional 5 mins then toss in cooked tortellini. Enjoy!

Spinach and Artichoke Pizza

INGREDIENTS

• 1/4 onion diced

• 2 cloves garlic diced

• 2 tbsp butter / another 1 tbsp butter

• 2 tbsp olive oil

• 1/2 fresh spinach (finely chopped)

• 1 tsp pepper

• 2 tsp salt

• 3/4 cup ricotta

• 3 tbsp heavy whipping cream

• 1/2 tsp thyme

• 1/2 tsp oregano

• 1 can of artichoke heart

• 3 oz fresh mozzarella

• 1 cup grated parmesan cheese

• 1 package pizza dough

                     INSTRUCTIONS

1. Preheat the oven to 450 degrees or the temp. setting for the crust you choose.

2. Remove pizza dough from refridgerator, place on a cutting board with a light coating of flour. Let rest for about 30 mins

3. In a medium sauce pot, add butter, olive oil, onions and garlic. Cook on med temp for 5 mins - reduce to low and cook for another 10 mins

4. Add spinach, 1 tsp pepper, 2 tsp salt - stir and continue cooking on low for 3-5 mins

5. Add 1 tbsp butter and let melt

6. Add ricotta and stir

7. Add heavy whipping cream and stir

8. Add thyme and oregano and stir

9. Chop up 5 artichoke hearts from the can and add to the sauce

10. Bring up to med/low heat until it begins to bubble, stir occasionally

11. Reduce to low heat

12. On an oven safe pizza tray, roll out pizza dough

13. Add a layer of creamy spinach and artichoke sauce to the pizza dough

14. Top with cheese and extra chopped artichoke hearts

15. Cook for 10-15 mins or until cheese begins to brown

16. Remove from oven and let cool for about 5 mins

17. Enjoy!