Gotta be Spaghetti Bolognese! An Italian classic.

Here's a recipe:

Shopping List

600g minced beef
two carrots (diced or grated)
two onions (chopped finely)
two cloves of garlic (crushed)
two sticks celery (finely diced)
800g tinned plum tomatoes (chopped)
150g Tomato Puree
2 Bay Leaves
250ml beef or vegetable stock
large glass dry white wine
dash of Worcester Sauce
Tabasco
Salt and pepper
olive oil
heaped tablespoon of Oregano
grated Parmesan cheese or Pecorino Romano cheese.

How to prepare

Heat a large saucepan and add the minced meat. Thoroughly brown the meat then remove it from the pan with a slotted spoon. Now set the meat aside in a colander to drain off excess fat.

Add enough olive oil to cover the base of the pan, turn down the heat and add the onions, after a few minutes they will become translucent. Add the celery and garlic. Season well with salt and pepper then add bay leaves. After a few minutes more return the drained meat to the pan and add the oregano and then the wine. You can use red wine but the flavour's better if you use white wine.

Allow the sauce to heat through then add the tomatoes, tomato puree, Worcester Sauce and Tabasco. Add the stock and the carrots. Stir well and let the sauce cook for about an hour and a half, covered and on a low heat.

To serve

Use the best spaghetti you can. Remove and drain the spaghetti in a colander a couple of minutes before its stated cooking time for perfect 'al dente' pasta.

Return the spaghetti quickly to the saucepan. The spaghetti will hold on to some of its cooking water, adding flavour and stopping the pasta from sticking.

Add a drizzle of olive oil to the spaghetti, toss lightly and serve with the sauce. Serve with a generous topping of grated Parmesan or Pecorino Romano cheese.

If there's any left over sauce, it tastes even better the next day, freeze and serve for a late supper.
Source(s):
http://www.moderngent.com/recipe/make_spaghetti_bolognese.php

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This one is easy to make and delicious!

Simple and Easy Stuffed Peppers

INGREDIENTS (Nutrition)
1 1/4 pounds ground beef
3 cloves garlic, minced
1 onion, diced
1 (15.5 ounce) can diced tomatoes
1 cup shredded Cheddar cheese
1 1/2 cups chicken broth
6 red bell peppers

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Heat a large nonstick skillet over medium-high heat. Stir in the ground beef, and cook until brown and crumbly. Pour off excess grease, then stir in garlic, onion, and tomatoes. Cook and stir until the onions soften just a bit, about 3 minutes. Stir the cheese into the mixture, and set aside.
Cut the tops off of the peppers, and remove the veins and seeds. Fill each pepper with the ground beef mixture and pour in some of the chicken broth. Place into the cups of a muffin tin, and replace the tops.
Bake in preheated oven 30 minutes.
Source(s):
http://allrecipes.com/Recipe/Simple-and-Easy-Stuffed-Peppers/Detail.aspx

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Hi, hope you enjoy!

Mexican Squash and Ground Beef Casserole Recipe

A simple combination of yellow squash, ground beef, and Mexican spices. A great way to use up the bounty of summer squash in the garden.

1 hour | 15 min prep

SERVES 6

* 1 lb ground beef or Italian sausage
* 1 tablespoon oil
* 3 medium yellow squash, sliced
* 1 small onion, sliced
* 1 garlic clove, minced
* 1 (14 1/2 ounce) can diced tomatoes, undrained or 1 pint fresh tomato, diced and 1/2 cup water
* 1 teaspoon chili powder
* 1 teaspoon cumin
* 1 teaspoon smoked paprika
* salt and pepper
* 1 cup cheddar cheese

1. In a large skillet over medium heat, cook the ground beef until evenly brown. Drain and set aside.
2. Heat the oil in the skillet over medium heat. Mix in the squash, onion and garlic and sauté until tender.
3. Add the ground beef and tomatoes (and water if fresh tomatoes are used) into the skillet. Season with chili powder, cumin, paprika, salt, and pepper.
4. Turn mixture into an ovenproof casserole dish. Top with cheddar cheese. Bake in 400°F oven for 15 minutes.
Source(s):
http://www.recipezaar.com/Mexican-Squash-and-Ground-Beef-Casserole-136990

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