In a dutch oven , fry your sausage until no longer pink.
Add Italian tomatoes, tomato sauce, beef broth, mushrooms, pepper, onion, and garlic.
Simmer, on low ,for approx 2 hours.
Add cheese tortellini and chopped dill pickle.
Simmer, on low, an additional hour and a half or longer. (the longer the better!).
Dice onion and cut up Italian sausage.
Brown together in olive oil.
Slice carrots, celery and mushrooms; quarter potatoes. Place in a 3-quart roasting pan.
Add onions and Italian sausage. Add Italian stewed tomatoes with juice, garlic, Italian seasoning and water.
Bake 1 hour or until vegetables are tender.
Salt and pepper to taste.
In stew pot, brown ground beef with onion and bell pepper.
Add all other ingredients and heat through.
Season with salt and pepper as desired.
Serve with toasted garlic bread.
Find the Del Monte Fresh Cut Zucchini with Italian Style Tomato Sauce in the canned vegetable section. Look closely for it alphabetically in the \"Z's\".
irections.
Add onion, tomato paste, and tomato sauce to ground beef
In a 3 1/2 to 4 quart slow cooker combine onions, carrots, celery, undrained tomatoes, tomato paste, oregano, thyme, and pepper.
Stir in water and broth.
Cover; cook on high setting for 4 hours.
Turn off cooker.
Stir in rice and pesto.
Cover; let stand for 7 to 10 minutes or until rice is tender.
Ladle soup into bowls and garnish with grated Parmesan cheese.
In a large skillet, cook beef over medium heat until no longer pink; drain.
Meanwhile, cook the noodles according to package directions; drain.
In a large bowl, combine the beef, noodles, oil, 1 1/2 cups Colby cheese, tomato sauce, beans, stewed tomatoes, tomato soup and all seasonings.
Transfer to a greased 13x9\" bakaing dish; cover and bake at 350 degrees for 30 minutes.
Uncover; sprinkle with Parmesan cheese and remaining Colby cheese.
Bake 5-10 minutes longer or until cheese is melted.
wo cans of S&W Italian Stewed Tomatoes. It is important that
Prepare meat, if using, drain well.
While cooking the meat, boil the Klusky noodles per package instructions, drain.
Sauce:Combine the tomato sauce and stewed tomatoes in a blender and mix until as smooth as you like. Add the sugar to taste and blend until well mixed.
In a large serving bowl, combine noodles, sauce, meat, and mushrooms (if using). Stir well.
Hock Family Suggestion:Serve with garlic bread, a salad, and greenbeans. Enjoy!
oth the sauce and the Italian stewed tomatoes in a pot with
Drain and coarsely chop stewed tomatoes.
Add corn (well drained) and a diced green pepper.
Toss with 1/2 cup Italian dressing and basil.
Makes 3 cups.
Better after setting in refrigerator a few hours.
In a heavy sauce pan mix together garlic, tomato sauce, tomato paste, parsley and basil.
Bring sauce to a boil and turn down the heat to simmer.
In a large bowl mix together the ground beef, ground pork, bread crumbs, Parmesan cheese, garlic powder and parsley.
Shape into balls the size of a golf ball.
Try to make 40 meat balls.
In a skillet, fry meatballs in hot olive oil until brown.
Combine the sauce mixture and the meat balls and simmer over low heat for another four hours.
o skillet.
Add tomatoes, tomato paste and parsley; bring to
Mix all ingredients together and enjoy!
NOTE: Try to cut up the stewed tomato's that are in the can, they have a tendency to be bigger portions and this sauce taste so good with a little bit of real tomato in the bite!
In the bottom of your best soup pot, heat up your olive oil and add the sausage, onions and peppers. When the sausage is almost completely cooked, add the garlic and the pesto (or herbs). Let it cook another minute, then add the tomatoes and tomato sauce, frozen vegetables and beans. Let this cook for about 10 minutes on medium heat. Then add your beef stock and bring back to a gentle boil and then add the macaroni. Salt and pepper to taste. If you like it spicy, you might also add a pinch of red pepper flakes. Cook another 10 minutes.
cut steak into 1 inch cubes.
Place beef into 4-5 quart slow cooker sprayed with vegetable cooking spray.
Add mushrooms, italian tomatoes, beef broth, wine, italian seasoning, tapioca, and salt and pepper if desired.
Cover and cook on low for 8-10 hours.
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.
eans, tomatoes, bullion, water and italian seasoning. Simmer over medium-low
Toss meat with flour; brown on all sides in oil in a 5-quart Dutch oven.
Add onions; saute until tender.
Stir in broth, seasoned salt, garlic powder, chili powder, oregano and rosemary. Cover and simmer for 1 1/2 hours.
Add tomatoes, tomato paste and carrots.
Cover and simmer for 1 hour or until meat and carrots are tender.
Stir in macaroni; heat through.
Sprinkle with cheese.
Yields 8 to 10 servings.
can of tomato sauce along with the can of stewed tomatoes to
In a large pot, place tomato puree, tomato paste, chicken stock and wine.
Heat a large frying pan and olive oil.
Saute the onions, garlic, celery and carrot until slightly brown.
Add to the pot along with all remaining ingredients.
Bring to a light boil and then turn to a simmer.
Simmer for 2 hours, partly covered, stirring often.
Remove bones, skim fat from top and discard. Store in refrigerator for up to a week.
Use as pasta topping or any dish calling for tomato sauce or \"gravy.\"
This recipe freezes very well.