Spaghetti Bolognese

Mmm mmm mmm. The other day I was reminiscing about our Mediterranean cruise from last May. It left from the closest port to Rome, Italy. Of course I consumed more pasta, pizza, and gelato than a normal human should have in the couple of days we saw the sites. So with all this reminiscing, I naturally got hungry…hungry for the simple joy of spaghetti!

With LOVE from Texas,
The Pint-Sized Mayo

Spaghetti Bolognese

4 Servings

Ingredients:

• 1 pound spaghetti, cooked*
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 1/2 pound ground beef
• 1/2 pound ground pork
• 2 tablespoons tomato paste
• 3/4 cup beef broth
• 1/2 cup dry red wine
• 1 (14.5 ounces) can crushed tomatoes
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 teaspoon Herbes de Provence
• 1/4 cup Parmesan cheese, shredded

*I had an Oxo container with regular and whole wheat spaghetti all mixed together…that is why mine is different colors. 🙂

Directions:

Cook the spaghetti according to the directions on the package. Strain and set aside.

In a large pot over medium-high heat, add the olive oil. Add the onion and garlic, and sauté until softened, about 4-5 minutes. Next, add the ground beef and pork. Cook for 10 minutes or until well browned, making sure to break up any big pieces. Add tomato paste, stir, and cook for 1 minute.

Pour in the broth and red wine. Stir, and cook until it is reduced by about half, about 10-12 minutes.

Finally, add the crushed tomatoes, salt, pepper, and Herbes de Provence, and stir well. Reduce heat to low, and cover with a lid. Allow the sauce to simmer for 10 minutes.

Remove the lid, stir the sauce, and cook for a further 5 minutes. Taste test, and if needed add additional salt and pepper.

Divide the spaghetti among four bowls and ladle the sauce on top. Sprinkle with the Parmesan and serve immediately.

Enjoy!!

“My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread – works all the time. I think I’ve been eating pasta for 26 years.” – Tom Brady

Bacon Cheeseburger Egg Rolls

And I’m BACK. I have been far too silent lately. My house finally feels like a liveable space so I am now back to posting. Please forgive my absence, but I was busy vacationing in Europe and catching up on life and the house! I have been cooking, but the recipes were being tested on my gracious husband. Now that I’m back, of course the first post is very American with an Asian twist. A cheeseburger in an egg roll package. It’s also baked so you don’t even have to mess with frying oil. This can be served for dinner, as an appetizer, or for a snack.

With LOVE from Texas,
The Pint-Sized Mayo

Bacon Cheeseburger Egg Rolls

Yields 16 rolls

Ingredients:

• 1 pound ground beef (I used sirloin.)
• 2 pieces of bacon, cooked and crumbled
• 1/4 cup pickles, minced
• 1/4 cup onion, minced
• 1 cup shredded lettuce
• 1/4 cup tomatoes, diced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 16 egg roll wrappers
• 8 slices cheese, cut in half (I used cheddar.)
• 1 large egg
• 2 tablespoons water
• BBQ sauce, for dipping
• ketchup, for dipping
• mustard, for dipping

Directions:

Preheat oven to 375°F. Cover a large baking sheet with foil, and spray with nonstick olive oil cooking spray.

Place a large skillet over medium high heat and add ground beef. Cook until meat is browned, and drain excess fat on a paper towel lined plate.

In a large bowl, combine the cooked meat, bacon, pickles, onion, lettuce stir together cooked meat, crumbled bacon, pickle relish, shredded lettuce, tomatoes, salt, pepper, garlic powder, and onion powder. Mix well, and set aside.

Set up your rolling station by filling a small bowl with water. Start by laying out your egg roll wrapper so that one point is facing you. Place a piece of cheese towards the corner of the wrapper closest to you, but do not let the cheese hang off of the wrapper. Spoon about 1/4 cup of the meat filling on top of the cheese. Dip your finger in the bowl of water, and line the edges with it. Roll up the egg roll away from you by folding the edge closest to you. Once you get to the center, fold in each side, and then continue rolling until the end.

Place on the prepared baking sheet, and repeat with the remaining egg roll wrappers and filling.

In a bowl, whisk the egg and 2 tablespoons of water. Brush each egg roll with the egg wash.

Place the baking sheet in the oven for 15 minutes.

Remove from the oven and allow to cool for 5 minutes before serving.

Enjoy!!

“Life is too short to miss out on the beautiful things like a double cheeseburger.” – Channing Tatum

Homemade Marinara Sauce

Marinara sauce is so yummy. This is my go to sauce when I need to just get some pasta and tomato sauce on the table. It has mushrooms and a couple of different meats.

With LOVE from Texas,
The Pint-Sized Mayo

Homemade Marinara Sauce

2-4 Servings

Ingredients:

• 1 tablespoon olive oil
• 1/2 pound of ground beef
• 1/2 pound italian sausage (I used turkey.)
• 1 cup yellow onion, chopped
• 4 ounces baby brown mushrooms, de-stemed and sliced
• 2 cloves of garlic, minced
• 1 roma tomato, diced
• 2 (8 ounces) cans tomato sauce
• 1 tablespoon of tomato paste
• 1/2 tablespoon herbes de provence (can substitute italian seasoning)
• 1 tablespoon basil, chopped
• 1/8 teaspoon crushed red chili flakes
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper, freshly ground

Directions:

Place a large pot over medium-high heat. Add the olive oil. Next, add the ground beef and italian sausage to the pot. Allow the meat to brown, about 15-20 minutes.

Once the meat has browned, lower the heat to medium. Add the onion, mushrooms, garlic, and tomato. Sauté until the veggies soften, about 6-8 minutes.

Finally, add the tomato sauce, tomato paste, and spices to the meat and vegetable mixture, and stir to combine well.

Lower the heat down to a low simmer, and cover the pot.  Cook  for 20-25 minutes.

Serve over cooked pasta, in lasagna, or with some crusty toasted garlic bread!

Enjoy!!

“I love pasta with the homemade marinara sauce I had as a kid.” – Bernadette Peters

Guinness Meatloaf

This is a manly meatloaf. It has multiple meats, cheese, and even beer. The bacon is just the crowning touch. Enjoy all you meat-lovers!

With LOVE from Texas,
The Pint-Sized Mayo

Guinness Meatloaf

4-6 Servings

Ingredients for the glaze:

• 3 ounces Guinness (or another stout beer)
• 1/4 cup light brown sugar, firmly packed
• 1 tablespoon honey

Ingredients for the meatloaf:

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 ounces baby brown mushrooms, de-stemed and diced
• 1 large garlic clove, minced
• 3 ounces Guinness (or another stout beer)
• 1/4 cup milk
• 1 slice wheat bread, torn into large pieces
• 1/2 pound ground beef
• 3/4 pound ground lamb
• 1 large egg
• 2 ounces aged white Cheddar cheese, diced
• 1/2 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
•  8-10 ounces sliced bacon  (about 8-10 strips)

Directions:

Preheat oven to 350°F. Cover a baking sheet with foil and a piece of parchment paper. Set aside for later.

Start on the glaze. Place all the ingredients in a small saucepan over medium-high heat.  Stir, and once the mixture comes to a boil, lower the heat to a simmer. Allow the glaze to reduce by half, and then remove from heat. Allow the mixture to cool.

Heat a large pan over medium heat, and add the olive oil.  Add the onion and mushrooms. Sauté until softened.  Next add the garlic and cook until fragrant. Pour in the beer, and simmer until most of the liquid has cooked off, about 5-7 minutes.  Transfer to a large bowl and allow to cool to a temperature you can handle by hand.

In a small bowl, soak the bread in the milk, tossing once, until soggy. Move the soaked bread to the onion mixture bowl.

Add the beef, lamb, egg, cheese, Worcestershire, salt, and pepper; mix with your hands until thoroughly combined. Dump the meat mixture to the prepared baking sheet, and form into a rectangular loaf.

Cover the meatloaf with strips of bacon, being sure to tuck in the ends under the loaf. Brush the top of the meatloaf with the cooled glaze.

Place the baking sheet in the oven, and bake for 40-45 minutes, or until an instant read thermometer registers 160° F in the center of the meatloaf. Remove the meatloaf from the oven, and change the temperature of the oven to broil.

Brush the remaining glaze over the meatloaf, and place the baking sheet back in the oven.

Broil the loaf until the bacon is browned and crisped, about 2-3 minutes. (Make sure you keep an eye on it to avoid burning.)  Remove from oven, and carefully transfer the meatloaf to a cutting board. Allow it to rest for 10-15 minutes before slicing.

Cut into 3/4-inch thick slices, and serve warm.

Enjoy!!

“It’s like people call me a rock star or this or that. And I go, ‘Don’t call me that. I don’t think of myself in those terms. If you have to call me anything, call me a chameleon.” – Meat Loaf

Meatball Subs

I love meatballs. I regularly crave meatball subs. They are easy enough to make at home and are cost effective. Add a salad and you are done for a simple delicious lunch or dinner!

With LOVE from Texas,
The Pint-Sized Mayo

Meatball Subs

4 Servings

Ingredients for the marinara sauce:

• 2 tablespoons olive oil
• 1/2 white onion, diced
• 2 cloves garlic, minced
• 1 (28 ounces) can crushed tomatoes
• 1 (6 ounces) can tomato paste
• 2 tablespoons granulated white sugar
• 2 teaspoons Herbes de Provence (can substitute dried Italian seasoning)
• 1 teaspoon sea salt
• 1 teaspoon black pepper, freshly ground

Ingredients for the meatballs:

• 1 pound  ground beef (I used sirloin (90/10))
• 1/3 cup Italian breadcrumbs
• 2 tablespoons parmesan, grated
• 1 teaspoon Herbes de Provence (can substitute dried Italian seasoning)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1/4 teaspoon red chili flakes
• 1 large egg, beaten
• 4 sub rolls, cut in half and toasted
• 4 provolone cheese, slices

Directions:

Heat a large pot over medium heat. Add the  olive oil and coat the bottom of the pot. Add onion and sauté, about 3 minutes. Next, add the garlic, sauté, and continue to cook until the onion has softened and the garlic is fragrant.

Add the whole can of crushed tomatoes and tomato paste. Stir until smooth. Add the remaining ingredients, and stir to combine. Cover and bring to a simmer over medium-low heat while you make the meatballs.

In a medium bowl, place the ground beef, breadcrumbs, parmesan, Herbes de Provence, salt, pepper, red chili flakes, and egg. Use your hands to stir the mixture until just combined.

Make 1 – 1.5″ diameter meatballs and drop them directly into the simmering sauce.

Cover sauce and meatballs and simmer over medium-low heat for 45-50 minutes.

Place 3-4 meatballs on each roll and top with provolone.

Serve warm with a side salad.

Enjoy!!

“With a name like Fasano, how could I not send him for a meatball sub” – Charlie Weis

Slow Cooker Chili

Chili…another one of those recipes you should have in your arsenal as a Texan. In the Mayo household, we get super excited when the weather highs dip below 90˚F because that means it’s time to have chili and cornbread for dinner. Now that it’s officially autumn, we have to have this!

With LOVE from Texas,
The Pint-Sized Mayo

Slow Cooker Chili

4-6 Servings

Ingredients:

• 1 pound sirloin ground beef (can substitute ground turkey)
• 1 white onion, chopped
• 1 green bell pepper, chopped
• 1 jalapeño pepper, finely chopped (seeds optional)
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 tablespoon chipotle chili powder
• 1 teaspoon sugar
• 1.5 teaspoons ground cumin
• 1/4 teaspoon red chili flakes
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1 (15 ounce) can kidney beans, undrained
• 1 (14.5 ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
• 6 oz. tomato paste
• 1/2 cup beef broth (substitute chicken broth if using ground turkey)
• light sour cream, for serving
• shredded cheddar cheese, for serving
• tortilla chips, for serving
• sliced green onions, for serving
• bacon jalapeño-cheddar cornbread, for serving

Directions:

Cook the beef in a large nonstick skillet over medium-high heat until brown, stirring to crumble. Add chopped onion, bell pepper, jalapeño, garlic, chili powders, sugar, cumin, red chili flakes, cayenne, salt, and pepper.

Cook for 5 – 7 minutes or until onion is tender.

Place meat mixture in a slow cooker, and stir in beans, tomatoes, tomato paste, and broth.

Cover with lid, and cook on low 6 to 8 hours or high for 4 to 6 hours.

Spoon into bowls; sprinkle with cheese and other toppings of your choice.

Enjoy!!

“Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing. One of the first things I do when I get home to Texas is to have a bowl of red. There is simply nothing better. ” – Lyndon B. Johnson, 36th President of the United States