One & Done

This hearty ragu is ideal for wintery nights spent by a crackling fireplace. It’s a tried and true recipe that Rob grew up eating.

Ingredients:

6 slices bacon
3 Tbsp. butter
1/2 cup each: minced carrots, celery, and onion
2 garlic cloves minced
1 1/2 lbs. ground beef
2 cans (28 oz. each) crushed tomatoes
1 bottle red cooking wine (Burgundy)
1 can tomato paste
1 Tbsp. each: oregano, parsley, salt, and pepper 

Cook bacon in a large pot. Remove bacon when browned and crumble. Set aside. Add butter to bacon grease.

In the same pot, sauté carrots, celery, onion, and garlic for five minutes. Add ground beef and brown along with veggies. Add crumbled bacon to mixture. Add tomatoes, wine, paste, oregano, parsley, salt, and pepper. Stir while cooking one hour on low heat. Serve over pasta or roasted parsnips.

After years spent in Savannah, Treena knows good red beans and rice. Emulate her dish at home for a taste of low country cuisine.

Ingredients:

1 16 oz. bag red beans
1 medium onion, diced
3 stalks celery, chopped
4 Tbsp. Old Bay seasoning
2 Tbsp. dried parsley
2 packs Polska Kielbasa sausage, cut into bite size pieces
salt and pepper

Soak beans overnight. Place all ingredients in Crock-Pot and add water to almost cover. Cook on high heat for eight to 10 hours. Serve over cooked rice.

This ’70s throwback relic is on rotation in Billie’s house during winter and fall. Cook up a pot for football game viewing, or for a warm weeknight meal.

Ingredients:

1 can (15 oz.) tomato sauce
1 can (16 oz.) light red kidney beans, rinsed and drained
1 can (11.5 oz.) vegetable juice, such as V8
1 can (14.5 oz.) diced tomatoes
1 lb. ground beef, browned and drained
1/3 cup diced onion
2 tsp. each: salt, sugar, chili powder
5 oz. uncooked spaghetti
salt and pepper to taste
shredded cheddar cheese to top
crackers

In a medium pot, combine tomato sauce, beans, vegetable juice, diced tomatoes, beef, onion, salt, sugar, and chili powder. Cook over medium-low heat for 30 minutes, then add spaghetti. Cook for an additional 20-30 minutes or until spaghetti is soft (add a little water if chili becomes too thick). Season with salt and pepper. Serve sprinkled with cheese and with hearty crackers to scoop up!

A one-hour simmer time and one pot is all it takes to have a filling, veggie-packed soup to feed your family.

Ingredients:

1 head cauliflower
1 large sweet onion
2 small sweet potatoes
1 small turnip
4-5 large carrots
2-3 large parsnips
3 Tbsp. olive oil
1 can of light coconut milk
1 thumb size nub of ginger,  grated
Himalayan sea salt
ground pepper
1 1/2 Tbsp. curry powder
3 cups organic vegetable broth
1 avocado
1 lemon
1 bag bean sprouts

Cut cauliflower head, onion, sweet potatoes, and turnip into small pieces. Chop carrots and parsnips into thick round quarter size pieces. Sauté onion and olive oil in a stockpot until soft, then add all other veggies. Add coconut milk, grated ginger, and spices. Cover and simmer on low until veggies are soft. Add broth in increments. Garnish with avocado slices and sprouts and squeeze lemon juice
on top to taste. Freeze leftovers for a readymade meal.