As someone who loves Italian food, there’s something special about enjoying a hearty Italian beef dish that’s simple to prepare. These ten recipes offer a delightful experience with tender beef, rich sauces, and fragrant herbs, all without any hassle. Whether you’re planning a family dinner or a cozy night in, each dish provides warmth and satisfaction. Curious about turning simple ingredients into comforting meals? Let’s explore these delightful recipes together.
Classic Italian Beef Braciole
Italian Beef Braciole is a delicious and classic Italian dish that brings together tender beef and flavorful ingredients wrapped into a perfect roll. This dish is a staple in many Italian households and is often served during special occasions or family gatherings. The braciole is typically simmered in a rich tomato sauce, allowing the flavors to meld together and create a savory, mouth-watering delight. The beef is filled with a mixture of herbs, cheese, and sometimes cured meats, resulting in a savory and aromatic filling that complements the beef perfectly.
Creating Beef Braciole is a rewarding culinary experience that involves a few steps but is well worth the effort. This recipe serves 4-6 people and is perfect for a family dinner or when entertaining guests. The key to this dish is in the preparation and the slow cooking process, which guarantees the beef is tender and the flavors are fully developed. With the right ingredients and attention to detail, you’ll be able to create a delightful Italian meal that will impress anyone at your table.
Ingredients (Serves 4-6):
- 2 pounds of beef top round, sliced into thin, large pieces
- 1 cup of breadcrumbs
- 1/2 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 1/4 cup of pine nuts, toasted
- 8 slices of prosciutto
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 1 can (28 ounces) of crushed tomatoes
- 1/2 cup of red wine
- Kitchen twine
Cooking Instructions:
- Prepare the Beef: Lay out the beef slices on a cutting board. If they aren’t thin enough, use a meat mallet to pound them to about 1/4 inch thickness. Season both sides with salt and pepper.
- Make the Filling: In a bowl, combine the breadcrumbs, Parmesan cheese, garlic, parsley, basil, and pine nuts. Mix well to guarantee the ingredients are evenly distributed.
- Assemble the Braciole: Place a slice of prosciutto on each piece of beef. Spread a generous amount of the filling mixture over the prosciutto. Starting from one end, tightly roll up the beef into a log. Secure the roll with kitchen twine to hold it together during cooking.
- Brown the Braciole: Heat olive oil in a large skillet over medium-high heat. Add the beef rolls and brown on all sides, about 8 minutes. Remove the braciole from the skillet and set aside.
- Prepare the Sauce: In the same skillet, add the chopped onion and sauté until translucent. Pour in the red wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce slightly, then add the crushed tomatoes. Stir to combine.
- Simmer the Braciole: Return the beef rolls to the skillet, nestling them into the tomato sauce. Lower the heat to a simmer, cover, and cook for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
- Serve: Remove the kitchen twine from the braciole, slice into rounds, and serve hot with the tomato sauce. Pair with pasta or polenta for a complete meal.
Extra Tips:
For the best results, use high-quality beef and fresh herbs to guarantee a rich and authentic flavor. If you prefer a spicier dish, consider adding a pinch of red pepper flakes to the filling. The braciole can be made a day ahead, allowing the flavors to deepen overnight. When reheating, guarantee it’s gently warmed to maintain the tenderness of the beef. Additionally, if you find the sauce too thick, simply add a bit of beef broth or water during simmering. Enjoy this classic Italian dish with a glass of your favorite red wine for an exquisite dining experience.
Quick Skillet Beef Marsala
Quick Skillet Beef Marsala is a perfect recipe for those who want to enjoy a delicious Italian-inspired meal without spending hours in the kitchen. This dish combines tender slices of beef with a rich and savory Marsala wine sauce, making it ideal for a weeknight dinner or a special occasion. The beauty of this recipe lies in its simplicity and the quick cooking time, allowing you to serve a restaurant-quality dish right from your own kitchen.
This dish is designed to serve 4-6 people, making it an excellent choice for family dinners or small gatherings. The combination of beef, mushrooms, and Marsala wine creates a harmonious blend of flavors that will tantalize your taste buds. With just a few ingredients and easy-to-follow steps, you’ll be able to whip up this delightful meal in no time.
Ingredients (serving size: 4-6 people):
- 1.5 pounds beef sirloin, thinly sliced
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup Marsala wine
- 1 cup beef broth
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (optional for garnish)
Instructions:
- Prepare the Ingredients: Begin by slicing the beef sirloin into thin strips. Slice the onion and mushrooms, and mince the garlic cloves. This preparation step guarantees that all ingredients are ready to go, which will make the cooking process smoother.
- Sear the Beef: Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the beef strips and sear them until they’re browned on all sides. This should take about 3-4 minutes. Remove the beef from the skillet and set it aside.
- Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and cook for about 2 minutes until it becomes translucent. Then, add the garlic and sliced mushrooms, cooking until the mushrooms are tender, approximately 4-5 minutes.
- Make the Sauce: Sprinkle the flour over the vegetables and stir for about 1 minute to eliminate the raw flour taste. Gradually pour in the Marsala wine, followed by the beef broth. Stir continuously to confirm there are no lumps and the sauce begins to thicken.
- Combine and Simmer: Return the seared beef to the skillet, mixing it with the sauce and vegetables. Allow the mixture to simmer on low heat for about 10 minutes, allowing the flavors to meld together. Add salt and pepper to taste.
- Finish with Butter: Stir in the butter, allowing it to melt into the sauce, enriching its flavor and giving it a glossy finish.
- Serve: Transfer the Beef Marsala to a serving dish and garnish with freshly chopped parsley if desired. Serve hot with your choice of pasta, rice, or crusty bread to soak up the delicious sauce.
Extra Tips:
To confirm the best texture, slice the beef against the grain; this will keep it tender during the quick cooking process. If Marsala wine is unavailable, a dry sherry or a combination of red wine and a small amount of sugar can be used as substitutes.
Make sure to deglaze the skillet properly with the wine to capture all the delicious browned bits from the beef. Adjust the seasoning at the end, as the flavors might concentrate after simmering.
Tender Chianti Braised Short Ribs
Tender Chianti Braised Short Ribs is a luxurious and comforting Italian dish that brings together the deep, rich flavors of Chianti wine with succulent beef short ribs. This dish is perfect for a cozy meal at home, offering a taste of Italy that will delight your senses. The slow cooking process allows the meat to become incredibly tender, while the wine infuses it with a robust flavor profile, creating a dish that’s both hearty and elegant.
This recipe serves 4-6 people, making it ideal for a family dinner or a small gathering of friends. The key to achieving the perfect Tender Chianti Braised Short Ribs lies in the quality of the ingredients and the patience to let them cook slowly. With the right ingredients and a bit of time, you can create a dish that feels both special and comforting, perfect for any occasion.
Ingredients:
- 4-5 pounds beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups Chianti wine
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 2 bay leaves
Cooking Instructions:
- Prepare the Short Ribs: Season the beef short ribs generously with salt and freshly ground black pepper on all sides. This helps to enhance the flavor of the meat as it cooks.
- Brown the Short Ribs: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot, add the short ribs in batches, avoiding overcrowding the pan. Sear the ribs on all sides until they develop a deep brown crust, about 3-4 minutes per side. Transfer the browned ribs to a plate and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté the vegetables over medium heat until they’re softened and lightly caramelized, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Deglaze with Wine: Pour the Chianti wine into the pot, scraping up any browned bits from the bottom with a wooden spoon. This deglazing step is essential for incorporating all the flavorful remnants from the meat and vegetables.
- Combine and Simmer: Return the short ribs to the pot, along with any accumulated juices. Stir in the beef broth and tomato paste, ensuring everything is well combined. Add the rosemary sprigs and bay leaves, then bring the mixture to a simmer.
- Braise in the Oven: Preheat your oven to 300°F (150°C). Cover the pot with a lid and transfer it to the oven. Allow the ribs to braise for 3 to 3.5 hours, or until the meat is fork-tender and falling off the bone.
- Finish and Serve: Carefully remove the pot from the oven and discard the rosemary sprigs and bay leaves. Skim off any excess fat from the surface of the sauce. Serve the short ribs hot, with the braising liquid spooned over the top, alongside your favorite side dishes.
Extra Tips:
For an even more flavorful dish, prepare the Tender Chianti Braised Short Ribs a day in advance. Allowing the ribs to sit overnight in the refrigerator enhances the flavors. Before serving, gently reheat them on the stovetop or in the oven.
Additionally, if you prefer a thicker sauce, remove the ribs after cooking and reduce the braising liquid over medium heat until it reaches your desired consistency. Don’t forget to pair your meal with a glass of Chianti for the perfect dining experience.
Simple Beef and Mushroom Risotto
Indulge in a comforting bowl of Simple Beef and Mushroom Risotto, where tender beef meets creamy Arborio rice, creating a rich and satisfying meal. This dish is perfect for those who crave a blend of hearty flavors with a touch of elegance. The combination of juicy beef and earthy mushrooms makes for an irresistible pairing that’s certain to impress your family and friends.
Whether you’re cooking for a weeknight dinner or a special occasion, this risotto is certain to be a hit. This recipe serves 4-6 people, making it ideal for a small gathering or a cozy family meal. The key to a perfect risotto is patience and attentiveness; as the rice cooks slowly, it absorbs the flavors of the broth and seasonings, resulting in a creamy, flavorful dish.
With a few simple ingredients and some careful stirring, you’ll have a delicious risotto ready to enjoy in no time.
Ingredients:
- 1 pound beef sirloin, cut into bite-sized pieces
- 1 cup Arborio rice
- 8 ounces cremini or button mushrooms, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Cooking Instructions:
- Prepare the Ingredients: Begin by cutting the beef sirloin into bite-sized pieces and slicing the mushrooms. Finely chop the onion and mince the garlic.
- Cook the Beef: In a large skillet, heat one tablespoon of olive oil over medium-high heat. Add the beef pieces and season with salt and pepper. Cook until the beef is browned on all sides, about 5-7 minutes. Remove the beef from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil and butter. Once the butter has melted, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3 minutes.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet with the onion and garlic. Stir occasionally until the mushrooms are golden brown and have released their moisture, approximately 5 minutes.
- Add the Rice: Stir in the Arborio rice, making sure each grain is coated with the oil and butter mixture. Toast the rice for about 2 minutes until it becomes slightly translucent around the edges.
- Deglaze with Wine: Pour the white wine into the skillet, stirring constantly until the liquid is mostly absorbed by the rice.
- Cook the Risotto: Gradually add the beef broth, one cup at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. This process should take about 18-20 minutes, resulting in creamy rice with a slight bite.
- Finish the Dish: Once the last of the broth is absorbed and the rice is creamy, stir in the cooked beef and grated Parmesan cheese. Season with additional salt and pepper to taste.
- Serve: Remove the risotto from heat and let it sit for a couple of minutes. Serve hot, garnished with chopped fresh parsley if desired.
Extra Tips:
For an even creamier texture, you can stir in an extra tablespoon of butter just before serving. Using freshly grated Parmesan cheese will provide a more robust flavor compared to pre-grated varieties.
If you prefer a less intense wine flavor, you can reduce the wine quantity and increase the broth accordingly. Remember to taste and adjust the seasoning towards the end of the cooking process to ascertain the flavors are balanced.
Rustic Italian Beef Stew
This rustic dish isn’t only delicious but also incredibly versatile. It can be served over creamy polenta, buttery mashed potatoes, or simply with crusty bread to sop up the savory juices.
Although the recipe requires some time to cook, the actual preparation is quite straightforward, making it an accessible dish even for novice cooks. With just a bit of patience, you can enjoy the authentic taste of Italy right in your own kitchen.
Ingredients (serving size: 4-6 people):
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 potatoes, peeled and cubed
- 1 cup red wine
- 4 cups beef broth
- 1 can (14.5 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Ingredients: Begin by cutting the beef chuck into 1-inch cubes. Chop the onion, mince the garlic, and slice the carrots and celery. Peel and cube the potatoes. Set everything aside.
- Brown the Beef: Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pot. Brown the beef on all sides, then remove from the pot and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion and garlic. Sauté for about 3 minutes until the onion becomes translucent. Add the carrots, celery, and potatoes and cook for another 5 minutes, stirring occasionally.
- Deglaze the Pot: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for about 5 minutes to reduce slightly.
- Add Liquid and Seasonings: Return the browned beef to the pot. Stir in the beef broth, crushed tomatoes, tomato paste, dried thyme, dried oregano, and bay leaf. Season with salt and pepper.
- Simmer the Stew: Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together. Stir occasionally.
- Adjust Seasoning: Taste the stew and adjust the seasoning if necessary. Remove the bay leaf before serving.
- Serve: Ladle the stew into bowls, garnish with chopped fresh parsley, and serve hot with your choice of side.
Extra Tips: For an even deeper flavor, consider marinating the beef in the wine and herbs for a few hours or overnight before cooking.
This dish is ideal for a slow cooker as well; simply combine all the ingredients and cook on low for 6-8 hours. Additionally, feel free to experiment with other root vegetables, such as parsnips or turnips, to add more depth to the stew.
If you’re making this dish ahead of time, it stores well in the refrigerator for several days and often tastes even better the next day as the flavors continue to develop.
Easy Beef Ragu With Pappardelle
Easy Beef Ragu With Pappardelle is a classic Italian dish that combines tender, slow-cooked beef with hearty pasta. This recipe is perfect for a cozy family dinner or when you want to impress guests with a flavorful and comforting meal. The rich and savory ragu sauce clings beautifully to the wide pappardelle noodles, creating a delicious combination that’s sure to satisfy everyone’s taste buds.
The dish is easy to make, requiring minimal ingredients and just a little bit of patience as the beef simmers to perfection. The magic of this dish lies in the slow-cooking process, which allows the beef to become incredibly tender and the flavors of the tomatoes, herbs, and spices to meld together beautifully.
This recipe is designed to serve 4-6 people, making it ideal for a family meal or a small gathering. Whether you’re a seasoned cook or just starting out, you’ll find this Easy Beef Ragu With Pappardelle straightforward and rewarding to prepare. With its robust flavors and comforting texture, it’s sure to become a favorite in your household.
Ingredients (serves 4-6):
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 500g (about 1 lb) beef chuck, cut into 1-inch cubes
- Salt and pepper to taste
- 1/2 cup red wine (optional)
- 1 can (400g/14 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 cup beef broth
- 500g (about 1 lb) pappardelle pasta
- Freshly grated Parmesan cheese, for serving
- Fresh basil leaves, for garnish
Instructions:
- Prepare the Ingredients: Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté the vegetables until they’re softened and fragrant, about 5-7 minutes.
- Brown the Beef: Increase the heat to medium-high and add the beef cubes to the pot. Season generously with salt and pepper. Brown the beef on all sides, ensuring a nice sear, which takes about 5 minutes.
- Deglaze the Pot: If using, pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce slightly for about 2-3 minutes.
- Simmer the Ragu: Stir in the crushed tomatoes, tomato paste, oregano, basil, bay leaf, and beef broth. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for 2-3 hours, or until the beef is tender and the sauce has thickened. Stir occasionally and adjust seasoning if needed.
- Cook the Pasta: About 20 minutes before the ragu is done, bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente. Drain the pasta and set aside.
- Combine and Serve: Remove the bay leaf from the ragu. Toss the cooked pappardelle with the beef ragu until the pasta is well-coated with sauce. Serve immediately, garnished with freshly grated Parmesan cheese and basil leaves.
Extra Tips:
For an even more flavorful ragu, consider preparing it a day in advance. The flavors will deepen as it sits in the refrigerator overnight. When reheating, you may need to add a splash of water or beef broth to loosen the sauce.
Additionally, if you don’t have pappardelle, you can substitute with other wide noodles like fettuccine or tagliatelle. Remember, the key to a great ragu is patience, so let it simmer slowly to achieve the best results.
Savory Beef and Spinach Cannelloni
Savory Beef and Spinach Cannelloni is a classic Italian dish that combines the rich flavors of beef and spinach with creamy cheese and marinara sauce, all encased in tender pasta tubes. This dish is perfect for a family dinner or a gathering with friends, offering a comforting and satisfying meal that’s sure to impress. The blend of savory beef, vibrant spinach, and melted cheese creates an irresistible filling, while the bubbling marinara sauce and cheese on top add the perfect finishing touch.
Preparing this dish involves creating a savory filling, stuffing it into cannelloni shells, and baking them to perfection. Though it may seem elaborate, the process is straightforward and rewarding. This recipe serves 4-6 people, making it an ideal choice for a hearty meal or a cozy get-together. With the right ingredients and a little patience, you’ll be able to create a dish that’s both delicious and visually appealing, bringing a taste of Italy to your table.
Ingredients (Serves 4-6):
- 12 cannelloni pasta tubes
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 5 ounces fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 2 cups marinara sauce
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that it will be hot enough to bake the cannelloni evenly.
- Cook the Beef: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing them until the onion becomes translucent. Add the ground beef, breaking it up with a spoon, and cook until it’s browned. Season with salt, pepper, oregano, and basil.
- Prepare the Spinach: Add the chopped spinach to the skillet with the beef mixture. Stir well and cook until the spinach is wilted and the liquid has evaporated. Remove from heat and let it cool slightly.
- Make the Filling: In a large bowl, combine the cooked beef and spinach mixture with ricotta cheese, half of the mozzarella, and the beaten egg. Mix everything thoroughly until well combined.
- Stuff the Cannelloni: Carefully fill each cannelloni tube with the beef and spinach mixture. You can use a small spoon or a piping bag to make this process easier.
- Assemble the Dish: Spread a thin layer of marinara sauce over the bottom of a baking dish. Arrange the stuffed cannelloni tubes over the sauce in a single layer. Pour the remaining marinara sauce over the top, ensuring all the pasta is covered.
- Top with Cheese: Sprinkle the remaining mozzarella cheese and the Parmesan cheese over the sauce-covered cannelloni.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Serve: Let the dish cool for a few minutes before serving. This will allow the flavors to meld together and make it easier to serve.
Extra Tips:
When making Savory Beef and Spinach Cannelloni, verify the filling isn’t too wet, as this can make the pasta soggy. You can drain excess liquid from the spinach before adding it to the beef.
Additionally, if you find the cannelloni tubes too challenging to fill, consider using no-boil lasagna sheets and rolling them around the filling instead. For added flavor, consider adding a pinch of nutmeg to the ricotta mixture. Enjoy your Italian culinary creation!
Herbed Italian Meatballs in Tomato Sauce
Herbed Italian Meatballs in Tomato Sauce is a classic Italian dish that combines the savory flavors of seasoned beef and the rich taste of tomato sauce. It’s a hearty and satisfying meal that can be enjoyed with pasta, bread, or on its own. This dish is perfect for a family dinner or a cozy night in, as it fills the kitchen with comforting aromas and is loved by both adults and children alike.
This recipe is easy to follow and requires simple ingredients that are likely already in your pantry. The meatballs are made with a blend of ground beef and Italian herbs, which perfectly complement the robust tomato sauce they simmer in. The key to this dish is allowing the meatballs to slowly cook in the sauce, guaranteeing they soak up all the delicious flavors.
Ingredients (Serves 4-6):
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 can (28 oz) crushed tomatoes
- 1/2 cup onion, finely chopped
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil leaves for garnish
Cooking Instructions:
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, oregano, and basil. Season with salt and pepper. Mix everything together using your hands until well combined, but avoid over-mixing to keep the meatballs tender.
- Form the Meatballs: Shape the mixture into golf ball-sized meatballs, approximately 1.5 inches in diameter. You should have about 12-16 meatballs, depending on the size.
- Brown the Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook the meatballs for about 5-7 minutes, turning occasionally, until they’re browned on all sides. Transfer them to a plate and set aside.
- Prepare the Tomato Sauce: In the same skillet, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the red pepper flakes if using, and stir for another minute.
- Simmer the Sauce: Pour the crushed tomatoes into the skillet and bring to a simmer. Add salt and pepper to taste. Once simmering, gently place the browned meatballs back into the sauce.
- Cook the Meatballs in Sauce: Cover the skillet and let the meatballs simmer in the sauce for 20-25 minutes, or until they’re cooked through and tender. Stir occasionally to guarantee even cooking.
- Serve: Garnish with fresh basil leaves and additional Parmesan cheese if desired. Serve hot over pasta or with crusty bread.
Extra Tips:
For the juiciest meatballs, make sure to use ground beef with some fat content, like 80/20. If you prefer a smoother sauce, consider blending the crushed tomatoes before adding them to the skillet.
To save time, you can prepare the meatballs a day ahead and store them in the refrigerator. Just bring them to room temperature before cooking. Additionally, feel free to adjust the herbs and spices to suit your taste preferences, and enjoy the process of making this delightful Italian dish.
Italian Beef Stuffed Peppers
Italian Beef Stuffed Peppers offer a delightful twist on a classic dish, combining the rich flavors of seasoned beef with the freshness of bell peppers. This dish isn’t only visually appealing but also packed with nutrients. The beef is seasoned with Italian herbs and spices, mixed with rice and cheese, and then stuffed into vibrant bell peppers. Once baked to perfection, the peppers become tender and juicy, encasing the savory filling in a colorful shell.
Perfect for a family meal or a dinner party, this dish can be prepared ahead of time and baked just before serving. The combination of flavors is sure to impress your guests, while the ease of preparation makes it a favorite for busy weeknights. The following recipe serves 4-6 people, offering a hearty portion for everyone at the table.
Ingredients (serves 4-6):
- 6 large bell peppers (any color)
- 1 pound ground beef
- 1 cup cooked rice
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides with olive oil and place them in a baking dish.
- Cook the Beef: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent. Add the ground beef, breaking it up with a spoon, and cook until browned. Drain any excess fat.
- Season the Filling: Stir in the marinara sauce, cooked rice, oregano, basil, salt, and pepper. Allow the mixture to simmer for about 5 minutes. Remove from heat and stir in the mozzarella and half of the Parmesan cheese.
- Stuff the Peppers: Spoon the beef mixture evenly into each prepared bell pepper. Sprinkle the remaining Parmesan cheese over the top of each stuffed pepper.
- Bake the Peppers: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
- Serve: Remove from the oven and let cool slightly before serving. Garnish with fresh parsley for added flavor and presentation.
Extra Tips: To guarantee even cooking, try to select bell peppers that are similar in size and shape. If your peppers are tipping over in the baking dish, you can slice a small piece off the bottom to create a flat base.
For a spicier kick, consider adding a pinch of red pepper flakes to the beef mixture. If you prefer a vegetarian version, substitute the ground beef with a plant-based protein or extra vegetables like mushrooms and zucchini. Enjoy your Italian Beef Stuffed Peppers with a side salad or crusty bread for a complete meal.
Creamy Beef and Tomato Pasta Bake
Creamy Beef and Tomato Pasta Bake is a delicious and comforting Italian-inspired dish that combines tender beef, rich tomato sauce, and creamy cheese with perfectly cooked pasta. This hearty casserole is perfect for feeding a family or a small group, providing a warm and satisfying meal. The combination of flavors and textures in this dish makes it a favorite for both weeknight dinners and special occasions.
The creamy sauce, made with a blend of tomatoes and cheese, coats the pasta and beef beautifully, creating a luscious and flavorful bake. This dish isn’t only easy to make but also versatile, allowing you to modify ingredients to suit your taste or dietary needs. Whether you’re an experienced cook or a beginner, this recipe is straightforward and guarantees a delicious result every time.
Ingredients for 4-6 servings:
- 1 pound (450g) ground beef
- 12 ounces (340g) pasta (penne or rigatoni work well)
- 1 can (14 ounces) crushed tomatoes
- 1 cup heavy cream
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh basil leaves for garnish (optional)
Cooking Instructions:
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees that it reaches the right temperature by the time your pasta bake is ready to go in.
- Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
- Brown the Beef: Add the ground beef to the skillet with the onions and garlic. Cook until the beef is browned and fully cooked, breaking it apart with a spoon as it cooks.
- Add Tomatoes and Spices: Stir in the crushed tomatoes, dried oregano, and dried basil. Let the mixture simmer for about 5 minutes to allow the flavors to meld together.
- Incorporate the Cream: Pour in the heavy cream and stir well to combine. Allow the sauce to simmer for another 2-3 minutes until it thickens slightly.
- Combine Pasta and Sauce: In a large mixing bowl, combine the cooked pasta with the beef and tomato sauce. Mix until the pasta is well coated with the sauce.
- Assemble the Bake: Transfer the pasta mixture into a greased baking dish. Sprinkle the mozzarella and Parmesan cheese evenly over the top.
- Bake the Dish: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly with a golden-brown top.
- Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with fresh basil leaves if desired before serving.
Extra Tips:
For a more robust flavor, consider adding a splash of red wine to the tomato sauce while it’s simmering. If you prefer a spicier version, a pinch of red pepper flakes can be added to the sauce. Remember to taste and adjust the seasoning with salt and pepper before combining the pasta with the sauce.
This dish can also be made ahead of time; prepare it up to the baking step, cover, and refrigerate. When you’re ready, bake it straight from the fridge, adding a few extra minutes to the baking time.
