Mom's Busy Family Meat Sauce

Mom’s Busy Family Meat Sauce

“1 Sauce, 3 Meals”

Ingredients:
3 tablespoons olive oil
3 carrots, grated
3 ribs of celery, diced
1 large bell pepper, diced
2 large onions, diced
3 garlic cloves, minced
3 pounds ground beef
1 6 oz. can tomato paste
2 14 oz. cans tomato sauce
2 28 oz. cans crushed tomatoes
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
½ teaspoon oregano
2 teaspoons sugar
1 teaspoon paprika
1 tablespoon chili powder
½ teaspoon thyme
2 teaspoons kosher salt
1 teaspoon freshly ground pepper

Directions:
In a large stock or soup pot, heat oil on medium high. Add carrots, celery, onion, bell pepper and garlic. Cook vegetables until tender, about 6 minutes. Add ground beef and cook until browned.
Stir in tomato paste, sauce, and tomatoes. Add Worcestershire, vinegar, sugar and spices. Turn heat down to a low simmer and cook for at 45 minutes to an hour. Stir occasionally. When meat sauce is done, divide into three containers. Freezes well. You have the makings of at least three dinners. Suggestions: Sloppy Joes, spaghetti or lasagna, tacos. For tacos I always add a little cumin and chop fresh cilantro in with the lettuce and tomato.

Crock Pot Directions:

Turn crock pot to high. Brown meat in skillet. Pour into crock. Add vegetables, crushed tomatoes, tomato sauce, and paste. Stir and add Worcestershire, vinegar, sugar and spices. Stir again and allow crock pot temp to get hot. Reduce heat to low and cook for three to 5 hours. It’s fine to cook this meat sauce all day on low.

Cooks Notes: Okay, here’s my rule of thumb for prepping the vegetables; If your family simply hates onions, bell peppers, etc. then use a grater to prepare them and they will virtually disappear during the cooking process. My daughter, Malissa is an expert at this and the kids get the vegetables without knowing it. I think it’s important to keep vegetables in recipes because your family needs the vitamins and iron, even if they hate eating them. This is a good way to get the healthy stuff in the diet and avoid the fights.

Leftover Bean Chili

Ingredients:
2 lbs lean ground beef
2 onions, diced
1 bell pepper, diced
6 cloves of garlic, minced
¼ cup chili powder
1 tablespoon smoked paprika
2 teaspoons cumin
2 teaspoons Mexican oregano
1 tablespoon brown sugar
2 teaspoons salt
1 teaspoon black pepper
4 cups left over pinto beans or use 2- 15 ounce cans pinto beans
1 28oz can of diced tomatoes
1 10 ounce can tomatoes and green chilies
Serve with sour cream or plain yogurt, if desired.

Directions:
Cook the ground beef, onion and bell pepper in a large Dutch oven or soup pot until the meat is browned and the vegetables are tender. When done, drain any excess fat from the pot. Add minced garlic and cook until soft. Combine meat mixture with all spices, salt, pepper, and Sugar. Mix in the beans, diced tomatoes and the can of tomatoes and green chilies. Continue to cook chili for 45 minutes to an hour.

Love, love, love this served over homemade Nachos with lots of cheesy goodness on top : ). Step out of the box and use a cheese you don't normally associate with nachos, like blue cheese, Munster or brie.

Cooks note: If you like you can substitute the ground beef with chopped beef or chicken.  Or you can use ground chicken or turkey for a lighter version.

All I Can Say Is Yummy, Yummy Comfort Food!

Shepherd’s Loaf

INGREDIENTS:

Serves 6

Meat Loaf
½ pound ground beef
½ pound ground pork
½ pound ground turkey
½ cup bread crumbs
2 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 tablespoon ketchup
½ medium onion, minced
1 small carrot, shredded (I use my mini food processor)
2 garlic cloves, minced
½ teaspoon salt
¼ teaspoon pepper
1 egg, beaten

Potatoes

¼ cup heavy cream
4 ounces cream cheese
2 tablespoon butter or margarine
½ teaspoon salt
¼ teaspoon pepper
2 pounds butter gold potatoes, peeled and cubed

(No one said this was diet food : ), but you can lighten the potatoes by using Heart Smart type butter, Neufchatel (cream cheese) and skim milk.)

DIRECTIONS:
Heat oven to 350° degrees. Spray or grease a loaf pan.
Add cubed potatoes to a pot of boiling water and cook until tender. Meanwhile, add all meatloaf ingredients to a bowl and mix until thoroughly combined. (Use clean or gloved hands if you need to). Pour meat mixture into the greased pan and press to fit pan.

When potatoes are fork tender, turn off burner, drain and return potatoes to stove. Mix in cream cheese and butter using a hand mixer. Add heavy cream and continue to mix. Season with salt and pepper. Spoon potatoes over meat.

Bake 30 to 35 minutes or until meat is thoroughly cooked. Drain excess fat and let cool slightly. Slice and serve with your favorite green vegetable or salad for an old fashioned family dinner.