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| Voila! |
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| Raggedy Robbins |
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| BOOM! |
Italian
Meat Sauce w/ Summer Veggies
Ingredients
o
1 lb Italian sausage, casings
removed (I used turkey Italian sausage)
o
1 lb lean ground beef
o
1 medium onion, chopped
o
1 small red bell pepper, diced
o
2 large carrots, finely diced
o
5 - 6 garlic cloves, finely minced
o
4 medium zucchini, diced
o
2-3 medium yellow squash, diced
o
1 (28 ounce) cans diced tomatoes
o
1 (12 ounce) can tomato paste
o
1 (29 ounce) can tomato sauce
o
1-2 cups water (depending on how thick
you like your sauce)
o
1 teaspoon dried oregano (or 3
teaspoons fresh, chopped)
o
3 teaspoons dried basil (or 9
teaspoons fresh basil, sliced thin)
o
2 teaspoons dried parsley flakes (or
6 teaspoons fresh Italian parsley, chopped)
o
1-2 teaspoons brown sugar, optional
o
1/2 – 1 teaspoon crushed red pepper
flakes (optional)
o
1/2 teaspoon fresh coarse ground
black pepper
o
1/4 – 1/2 cup red wine (I used Merlot, but any red wine
would work)
o 1 - 2 pounds pasta, cooked according to directions
o Parmesan cheese, shredded
o Fresh basil or Italian parsley to sprinkle on top when
serving
Directions
- In a large, heavy stockpot, brown Italian sausage and beef, breaking up as you stir, drain fat. If necessary, add olive oil to continue cooking the additional veggies with the meat.
- To your pot of browned meat mixture, add onions, red bell pepper and carrots; continue to cook, stirring occasionally until onions, carrots and peppers begin to soften.
- Add garlic, zucchini and squash; cook until slightly softened.
- Add tomatoes, tomato paste, tomato sauce and water.
- Add oregano, basil, parsley, brown sugar, crushed red pepper, and black pepper.
- Stir well and bring to a simmer.
- Stir in red wine.
- Cover; simmer on low, stirring occasionally for about an hour; longer if desired (I transferred mine to my crockpot after an hour on the stove and let it continue to cook on low for several more hours).
- Cook pasta according to package directions.
- Ladle sauce over drained pasta and sprinkle with Parmesan cheese and fresh basil or parsley before serving. Enjoy!
Note: The addition of red wine is entirely optional and could easily be left out. I used lean ground beef along with Italian turkey sausage to reduce the fat.
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Raggedy Robbins (No-Bake Chocolate, Peanut
Butter & Oatmeal Cookies)
Ingredients
½ cup (1 stick) butter
2 cups granulated sugar (I used slightly less)
½ cup milk
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats
2 cups granulated sugar (I used slightly less)
½ cup milk
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats
Directions
1. Add the first four ingredients
(through the cocoa powder) to a 4-quart saucepan.
2. Bring to a rolling boil and let
boil for 1 minute.
3. Remove from heat.
4. Stir in the peanut butter and
vanilla until smooth, then stir in the oats (if it seems too runny you can stir
in additional oats, a couple tablespoons at a time).
5. Drop by heaping tablespoons onto
wax paper-lined baking sheets.
6. Let cool until set (to speed up
setting, place them in the refrigerator).
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