o blend.
Add the Italian seasoning and stir again.
Stir in chopped tomato, basil, Italian seasoning, oregano and wine. Place
Preheat oven to 300 degrees. In a deep iron skillet or Dutch oven, sautA the sausage and vegetables in the olive oil until brown, breaking up the sausage as it cooks. Stir in the remaining ingredients and season to taste with salt and pepper. Cover and place in oven for about two hours.* Serve with crusty bread.
*This recipe also does well in a slow-cooker on low. Your mouth will water as soon as you come home from work.
uns are easily steamed at home by placing them in a
iced tomato. Add in the Italian seasoning, bay leaves, Worcestershire sauce
fill pan half full with water and let roast and onions cook for 5-6 hours.
Shred meat and let sit in fridge over night.
Next day add all other ingredients and cook again.
We let it cook in a crock pot on low all day and it's ready when we get home from work!
Sometimes I cheat and sneak home for lunch and make a sandwich.
il and bay leaves. Add Italian sausages and brown on all
In large saucepot, heat oil.
Add garlic and sliced onion and saute.
Add tomato puree plus 1 can of water, tomato paste and 1 can of water.
Mix. Add salt and pepper.
Sprinkle in all spices, cheese, Angostura Bitters and Worcestershire.
Stir all together. Brown the sausage and meatballs (see recipes in meat section).
Add to the sauce.
Allow to simmer for 2 to 2 1/2 hours, stirring occasionally, or until sauce is slightly thickened and meat is cooked.
Add more of spices, if needed.
May be doubled or tripled.
Medium heat large skillet with olive oil.
Sprinkle each pork chop evenly with seasonings.
Sear on both sides.
Turn fire down and let pork chops cook covered until done on both sides.
After pork chops are drained on both side, put on a plate and cove with dressing.
Cook your favorite brand of garlic butter rice following directions on package.
A pretty easy and tasty meal made within 15 minutes. Please, send us more of your quick and easy recipes to share.
Add this mix to 2 pounds ground pork and brown meat in a skillet for about 10-12 minutes or until the pork is well browned.
Use in recipes that require Italian sausages removed from casings.
arsley instead if italian seasoning, and use these meatballs for other recipes.
uffet, use in your favorite recipes, or freeze to use at
il.
Sprinkle each with Italian Style Breadcrumbs, reserving half the
ou will be around the home. It is labor intensive and
ntil hot.
More great recipes and savings at Italianville.com
I have also posted the recipes for the homemade chicken stock
Brown the sausage.
Take
the sausage out of the casing and crumble
with
a fork (or leave as chunks) while cooking. Drain fat
from the sausage.
Add the tomato puree, sauce and paste. Bring
to a boil and simmer for 4 to 5 hours, stirring frequently. If you don't have time to stay at home all day to cook and
stir it, put it on low in a crock-pot, but leave the lid
partway off so the moisture can escape. The sauce is very thick and delicious.
ave a vacuum sealer at home, please proceed packing the meatballs
Add the garlic,Basil,pepper,Italian Seasoning ,carrots,celery. Add in
Place a 4-5 quart Dutch oven over medium high heat. Add the olive oil, onion, green pepper, zucchini and salt. Mix well. Cook for 6-8 minutes, stirring often, until just heated through. Add the garlic and Italian seasoning. Mix well. Add the Ragu sauce, beef broth, garbanzo beans, black beans and diced tomatoes. Mix well and bring to a simmer. Add the pasta and cook until pasta is al dente. Add the sausage and meatballs. Mix well and bring to a simmer to heat through.
Top each individual serving with grated Parmesan cheese, if desired.