Cook
onion
and garlic in hot oil until tender but not brown. Stir
in
the
next 8 ingredients, simmer uncovered 30 minutes; remove bay leaf.
Add Italian Meat Balls and continue
cooking
30 minutes
longer.
Serve
over
hot spaghetti. Makes 6 servings.
Add the garlic,Basil,pepper,Italian Seasoning ,carrots,celery. Add in
Preheat oven to 350\u00b0.
In large bowl, combine all ingredients. In large baking pan, shape into loaf.
Bake 1 hour or until done. Makes about 8 servings.
Also, may use Lipton \"Recipe Secrets\" beefy onion soup mix instead of onion or Italian herb.
reate 1 layer of each italian meat, slightly overlapping, in the order
Cook and stir until the meat is crumbly, evenly browned, and
Use your favorite recipe for meat loaf.
In place of tomato sauce, use spaghetti sauce.
Add Italian seasoning.
Prepare the rest as usual.
Just before it's done, add cheese on top, then finish baking.
Add some water to bread crumbs to moisten.
Add spices, then ground beef.
Roll into any size.
Bake at 350\u00b0 from 15 minutes on, depending on how big meat balls are.
When cool, they freeze very well.
Recipe may be doubled.
ime simmer it longer - many Italian cooks suggest that it be
hands are better as my Italian grandmother will gladly tell you
ide for dipping.
This recipe will serve 2-5 people
nother hour after the last meat has been transferred into the
On a large skillet heat oil on medium high heat.
Saute the garlic and the onion until the garlic is golden brown and the onion is translucent.
Add the meats to the oil mixture to brown them; drain.
On a slow cooker, combine the meat mixture and the remaining ingredients and set in on low. Cook for 8-10 hours.
If you're in a hurry you can follow the first 3 steps and simmer the ingredients on a sauce pan for one hour.
Preheat oven to 350\u00b0F.
Brown beef in large skillet.
Drain, add green pepper and cook 2 minutes.
Dissolve cornstarch in water and add to skillet along with tomatoes and all seasonings.
Cover and simmer 10 minutes.
Sprinkle half of Parmesan cheese over bottom of pie crust.
Cover with half of meat mixture, then half of Mozzarella, followed by the remaining meat mixture.
Bake pie on cookie sheet 15 minutes.
Sprinkle with remaining Mozzarella cheese and return to oven 5 more minutes or until cheese melts.
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
our in marinade made with meat marinade, red wine and salad
Mix together ground beef, onion, eggs, salt, bread crumbs, pepper, seasoning and 1 cup of sauce.
Divide this mixture in half.
Press half in a 9-inch baking dish.
Sprinkle on the cheese and mushrooms.
Top with remaining meat mixture.
Bake at 350\u00b0 for 1 1/2 hours.
Near the end of baking time, spread the rest of the sauce on meat loaf.
Cut casing of Italian
sausage.
Mix with ground chuck. Cut celery, onions and garlic
fine or blend lightly.
Mix all ingredients together.
Roll into medium size meat balls.
Bake in oven 30 minutes at 350\u00b0.
Cook in tomato sauce.
inches thick.
Coat meat loaf with bread crumbs.
In bowl, combine beef, bread crumbs, egg, diced onion, seasoning, salt, pepper and tomato sauce.
Mix with hands until well blended.
Divide mixture to form 2 smaller loaves (1 large loaf can be made or second loaf can be frozen).
Place loaf into casserole or roaster.
Pour remaining sauce over meat loaf and add water until mixture is about 1-inch high.
Bake at 350\u00b0 for 2 hours.
If desired, add potato cubes and carrots around meat loaf during last hour.
Combine beef with bread crumbs, eggs, milk, cheese, salt, garlic salt and pepper.
Make into 2-inch balls.
Drop carrots in bottom of slow cooking pot.
Arrange meat balls over carrots. Combine tomato paste with water, bouillon, oregano, seasoned salt and basil.
Pour over meat; cover and cook on low for 4 to 6 hours.
Turn to high; add Italian vegetables.
Cover and cook 15 to 20 more minutes until vegetables are tender.
Serves 6.