Beef Archives - The Yummy Bowl

Stuffed Butternut Squash

Julia | The Yummy Bowl — Mon, 19 Feb 2024 03:51:36 +0000

Stuffed Butternut Squash with a flavorful medley of sausage, vegetables, fruit, spices, and protein presents a hearty and wholesome option.

This dish blends sweet butternut squash, tangy apples, seasoned beef, and aromatic cinnamon for a delightful meal.

Don't miss my other butternut squash recipes: baked butternut squash with brown sugar and risotto.

[feast_advanced_jump_to]

Ingredients For Stuffed Butternut Squash

Sausage or ground meat - choose lean ground beef with 7 to 10% fat content, providing a flavorful filling without excessive greasiness. Drain excess oil if using regular ground beef or sausage before adding apples, raisins, and seasonings. Alternatively, opt for ground turkey or chicken for a low-carb variation.
Roasted butternut squash - opt for medium-sized, firm, and heavy squashes for ripe and flavorful results.
Seasoning - prepare a savory base for the filling with aromatics like celery, yellow onion, and garlic.
Apples - choose tart and crisp Granny Smith apples for the best flavor, or opt for Golden Delicious or Crispin varieties.
Brown sugar - adds deep caramel sweetness, balancing the savory notes in the dish.
Ground cinnamon: Infuses a warm, earthy flavor that enhances the natural sweetness of the butternut squash. Its festive aroma adds to the comforting appeal. Experiment with additional spices like cumin, nutmeg, allspice, or smoked paprika for variety.
Raisins - or your favorite dried fruit. Cranberries or cherries are our next favorites.
Worcestershire sauce - to deepen the flavors and add umami flavor to the mixture. Alternatively, soy sauce or coconut aminos can be used.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Stuffed Butternut Squash

STEP 1: Preheat the oven to 400°F and position a rack in the middle.

Prepare the squash by cutting it in half lengthwise from stem to bottom and scooping out the seeds and pulp from the cavity.

STEP 2: Place the squash halves cut side down on a baking sheet and roast for 40 to 45 minutes until the cut edge caramelizes and the flesh is fork-tender.

Cooking time may vary depending on the squash's weight and oven differences.

STEP 3: While the squash roasts, prepare the meat filling. Heat olive oil in a skillet over medium heat, then add diced yellow onion and sliced celery.

Season with salt and cook for 5-7 minutes until onion turns golden. Add minced garlic and cook until fragrant.

Add ground beef or sausage and cook until completely browned. Incorporate diced apple and cook for 5 minutes until softened and liquid reduces.

STEP 4: Add raisins, brown sugar, ground cinnamon, and Worcestershire sauce.

Mix well and turn off the heat.

STEP 5: Once the squash is done, scoop out some flesh to create space for the filling and mix it with the ground beef mixture.

To check if the squash is cooked, insert a fork or knife into the flesh; if it goes in easily, it's done.

STEP 6: Stuff the roasted squash halves with the sausage filling.

If needed, heat the stuffed squash in the oven for an extra 10 minutes before serving to ensure thorough heating.

Tips

Avoid overcooking the squash to prevent them from becoming too soft and mushy, which may compromise their ability to hold the filling.
For slightly irregular-sized squashes, trim the bottom slightly to create a flat surface, ensuring stability on the baking sheet.
Enhance the vegetable content by adding diced bell peppers, carrots, mushrooms, peas, beans, or spinach.
When cooking ground beef, spread it evenly in the pan and allow it to brown undisturbed for optimal flavor.
If pressed for time, you can skip the final oven heating step. Instead, ensure the filling is cooked longer until the ground beef reaches a rich brown color.
For a cheesy touch, sprinkle grated Parmesan or cheddar on top before baking the filled squash halves in the oven.
Choose butternut squashes of similar size and cut them evenly in halves for even cooking in the oven.

What To Serve With Stuffed Butternut Squash

Freezing And Storing Instructions

To Store. To store leftovers, use an airtight container and refrigerate for up to five days.
To Freeze. For freezing, stuffed butternut squash can be stored for 2 to 3 months for optimal quality. Thaw in the fridge overnight before reheating.
To Reheat, microwave or use an oven at 350°F for best results.
To Make Ahead. To prepare ahead, make the stuffing in advance and refrigerate. When ready to bake, stuff the squash and follow the recipe.

More Stuffed Veggie Recipes

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

Stuffed Butternut Squash

Stuffed Butternut Squash with a flavorful medley of sausage, vegetables, fruit, spices, and protein presents a hearty and wholesome option.

Course Main Course

Cuisine American

Keyword beef stuffed butternut squash, healthy stuffed butternut squash recipe, roasted butternut squash halves, sausage stuffed butternut squash

Prep Time 15

Cook Time 55

Total Time 1 10

Servings servings

Calories 499kcal

Author Julia | The Yummy Bowl

Ingredients

1 large butternut squash
1 tablespoon olive oil
1 celery stick sliced
1 yellow onion small and diced
1 garlic clove minced
1 pound sausage or lean ground beef
2 small green apples or 1 large one peeled and diced
1 tablespoon brown sugar
1 teaspoon salt
½ teaspoon ground cinnamon
2 tablespoon raisins
1 tablespoon Worcestershire sauce

Instructions

Preheat the oven to 400°F and position a rack in the middle. Prepare the squash by cutting it in half lengthwise from stem to bottom and scooping out the seeds and pulp from the cavity.
Place the squash halves cut side down on a baking sheet and roast for 40 to 45 minutes until the cut edge caramelizes and the flesh is fork-tender. Note: Cooking time may vary depending on the squash's weight and oven differences.
While the squash roasts, prepare the ground beef filling. Heat olive oil in a skillet over medium heat, then add diced yellow onion and sliced celery. Season with salt and cook for 5-7 minutes until onion turns golden. Add minced garlic and cook until fragrant.
Add sausage and cook until completely browned.
Incorporate diced apple and cook for 5 minutes until softened and liquid reduces.
Add raisins, brown sugar, ground cinnamon, and Worcestershire sauce. Mix well and turn off the heat.
Once the squash is done, scoop out some flesh to create space for the filling and mix it with the ground beef mixture. To check if the squash is cooked, insert a fork or knife into the flesh; if it goes in easily, it's done. Stuff the roasted squash halves with the sausage filling.
If needed, heat the stuffed squash in the oven for an extra 10 minutes before serving to ensure thorough heating.

Notes

To Store. To store leftovers, use an airtight container and refrigerate for up to five days.
To Freeze. For freezing, stuffed butternut squash can be stored for 2 to 3 months for optimal quality. Thaw in the fridge overnight before reheating.
To Reheat, microwave or use an oven at 350°F for best results.
To Make Ahead. To prepare ahead, make the stuffing in advance and refrigerate. When ready to bake, stuff the squash and follow the recipe.

Nutrition

Butternut Squash Recipes

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Stuffed Butternut Squash appeared first on The Yummy Bowl.

Stove Top Burgers With Cabbage

Julia | The Yummy Bowl — Thu, 21 Dec 2023 10:30:11 +0000

These Stovetop burgers are made by layering grilled beef burger patties with my delicious hummus and red cabbage slaw, sandwiched in a buttery Brioche Burger Bun, these burgers explode with flavor. Whether for a laid-back summer cookout or a quick weeknight dinner, its delightful taste requires minimal prep time.

Forgo the grill and opt for the stovetop to create the juiciest and most flavorful hamburgers! Check out more stove top burgers and sandwiches: from our salmon burgers, chickpea burgers, to crispy chicken sandwiches.

[feast_advanced_jump_to]

The Best Stovetop Burgers

For top-notch stovetop burgers, the key lies in the quality of the beef itself:

Opt for good-quality ground beef; it's the foundation of a fantastic burger. Keep an eye out for deals on high-quality ground beef to freeze pre-shaped patties for later use.
The ideal ground beef ratio is 80% lean and 20% fat, yet 85% lean still works well for delicious burgers.
Avoid ground beef leaner than 90%, as it can result in dry and crumbly burgers.
Preferably, buy freshly ground beef from the butcher case for a fresher quality and less compression, allowing for a more tender burger.
If you only have frozen beef, it's still possible to make a decent burger. There are helpful tips and tricks available for thawing ground beef to achieve tasty results.

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this p

Ground beef selection - optimal stovetop burgers start with fresh ground chuck, ideally 80/20 lean-to-fat ratio, which ensures a perfect blend for flavor and texture. Chuck Roast's marbling provides the ideal balance.
Seasoning - classic hamburger requires only the simplicity of salt and pepper for seasoning! But if you want some extra flavor use the seasonings in this recipe!
Bun choice - while I relish toasted brioche buns with my burgers, feel free to use your preferred bun variety.
Topping varieties - personalize these burgers to suit your family's preferences. I used hummus and cabbage slaw.

Instructions

Chop the veg. Pulse the onions and bell peppers in a blender for a few seconds until they become finely chopped. Note: If you don't have a blender, finely chop the vegetables by hand.

Mix up the meat. Place the ground beef in a medium bowl. Add the spices, blended vegetables, salt, and pepper to your taste.

Make the patties. Thoroughly mix all the ingredients by kneading the minced meat well with your hands. Form the mixture into 4 burger patties and set them aside.

Related: Unstuffed Cabbage Rolls

Cook the hamburgers on the stove. Heat a grilled pan over medium heat. Add ½ tablespoon of your preferred cooking oil.

Cook the burgers until they are done, adjusting the heat if necessary. Cook for 3-4 minutes on one side, then flip and cook for the same duration on the other side. Just before removing the burgers from the pan after flipping, place cheddar cheese on top to allow it to melt slightly.

Cabbage and pickles. Combine the cabbage and parsley in a small bowl. Add salt and olive oil according to your taste preferences. Mix thoroughly. Slice the pickles into rounds or slices.

Toast the buns. Slice the burger buns in half and toast them in the same pan where you cooked the beef burgers.

Assemble Burgers. Spread hummus on the bottom half of the bun. Layer with cabbage, pickles, and a beef burger.

Top with the other half of the burger bun and serve alongside extra pickles.

Enjoy your stovetop burgers!

How To Toast The Buns

Slice the buns in half horizontally.
Spread a thin layer of butter on each cut side.
Toast in a skillet over medium heat or broil in the oven until golden (1-2 mins).
Serve and assemble burgers with preferred toppings.
Longer toasting adds crunch and enhances burger flavor. Adjust time for desired crispness.

How Long Do You Cook Burgers On The Stove? (medium-rare to well-done)

When cooking stovetop burgers, the cooking time can vary depending on several factors like patty thickness, stovetop temperature, and personal preferences for doneness.

Here's a guideline to help you estimate cooking times, but always use a thermometer to check for proper doneness:

For Medium-Rare: Cook the burgers for about 3-4 minutes per side or until the internal temperature reaches 130-135°F (54-57°C).
For Medium: Cook the burgers for about 4-5 minutes per side or until the internal temperature reaches 140-145°F (60-63°C).
For Medium-Well: Cook the burgers for about 5-6 minutes per side or until the internal temperature reaches 150-155°F (66-68°C).
For Well-Done: Cook the burgers for about 6-7 minutes per side or until the internal temperature reaches 160°F (71°C), as recommended by the FDA.

Remember, using a meat thermometer to check the internal temperature is the most accurate way to ensure the burgers are cooked to your desired level of doneness and meet recommended safety standards.

Substitutions

Hummus: guacamole, avocado crema or simple honey mustard sauce work great.
Hamburger buns: in my stovetop beef burger recipe, I utilize soft buns from my local bakery shop, yet store-bought buns serve as a time-saving alternative. For those adhering to a gluten-free diet, ensure you select gluten-free buns.
Cheese: while I favor topping my burger with cheddar cheese, feel free to choose any cheese variation you prefer. American cheese, pepper jack cheese, Swiss cheese—the options are endless! Alternatively, if you prefer a more minimalist avocado burger topping, omit the cheese entirely.

How to Make Ahead & Store Leftovers

Make Ahead. To prepare these burgers ahead of time, prep your hummus, and cabbage and store each component in separate airtight containers and refrigerate. The hamburger patties can be transferred to the freezer 30 minutes before grilling.
To Store. When storing your burgers, ensure each ingredient is placed in its own airtight container. Before consumption, reheat and assemble the burgers one by one.
To Reheat. Reheat your guacamole bacon burgers by warming the meat in a low-temperature oven (300 degrees F for 7-10 minutes) or using a skillet. Once heated through, assemble the burgers with the remaining ingredients before serving.

Serving Suggestions

For a lighter low-calorie choice: serve these patties between lettuce wraps or with quinoa or cauliflower rice.
With a salad: coleslaw, Mediterranean salad, chickpea salad, pasta salad, spinach strawberry salad, arugula salad, Kale or pesto potato salad.
With potatoes: French fries, potato slices, potato wedges, potato skins, smashed potatoes, baked potato, sweet potato fries or mashed potatoes.
With veggies: You can never go wrong with sauteed, steamed, roasted, or fried vegetables. Try my glazed carrots, beets, roasted pumpkin, zucchini casserole and asparagus recipes.

Tips

Thumbprint technique. Make an indentation in your raw beef patties using your thumb or a small, flat-bottomed ramekin. This technique prevents the burgers from puffing up in the middle while they cook, ensuring they cook evenly without losing their juiciness or taste. As the beef cooks, the indentation will disappear, leaving you with flawlessly shaped stovetop burgers.
Bun quality matters. Often overlooked, the choice of bun holds equal significance to the meat in a burger. If time permits, consider whipping up a batch of my homemade brioche buns for an exceptional burger experience. Alternatively, visit a local bakery for high-quality burger buns that add a flavorful dimension to your creation.
Patty size. Make sure your patties are slightly larger (about ½ inch wider) than your buns, considering they will shrink as they cook.
Cheese options. While optional, cheese adds a delightful flavor. Choose from Swiss, cheddar, or any cheese of your preference to top your burgers.
Checking doneness. To ensure proper cooking, use a cooking thermometer inserted into the center of each patty to check for doneness. This guarantees your burgers reach the desired temperature.

Other Ground Beef Recipes You Might Also Like

More Sandwich and Burger Recipes

Recipe

Stove Top Burgers With Cabbage

These Stovetop burgers are made by layering grilled beef burger patties with my delicious hummus and red cabbage slaw, sandwiched in a buttery Brioche Burger Bun, these burgers explode with flavor. Whether for a laid-back summer cookout or a quick weeknight dinner, its delightful taste requires minimal prep time.

Course Main Course

Cuisine American

Keyword cheesy cheddar burger, cook burgers on stove, hamburger with fries, hamburgers on the stove, juicy beef patty, stovetop burgers

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 773kcal

Author Julia | The Yummy Bowl

Ingredients

Beef Burgers:

21.2 ounce ground beef
1 yellow onion diced
1 red bell pepper diced
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried rosemary
2 tablespoon olive oil
kosher salt and black pepper to taste

Bread

4 Burgers Buns of choice

Vegetables and Dairy products:

1 cup of hummus optional
4-5 pickles
1 cup of red cabbage tiny sliced
a few sprigs of parsley finely chopped
4 slices cheddar cheese

Instructions

Chop the veg. Pulse the onions and bell peppers in a blender for a few seconds until they become finely chopped. Note: If you don't have a blender, finely chop the vegetables by hand.
Mix up the meat. Place the ground beef in a medium bowl. Add the spices, blended vegetables, salt, and pepper to your taste.
Make the patties. Thoroughly mix all the ingredients by kneading the minced meat well with your hands. Form the mixture into 4 burger patties and set them aside.
Cook the hamburgers on the stove. Heat a grilled pan over medium heat. Add ½ tablespoon of your preferred cooking oil.
Cook the burgers until they are done, adjusting the heat if necessary. Cook for 3-4 minutes on one side, then flip and cook for the same duration on the other side. Just before removing the burgers from the pan after flipping, place cheddar cheese on top to allow it to melt slightly.
Toppings: Cabbage and pickles. Combine the cabbage and parsley in a small bowl. Add salt and olive oil according to your taste preferences. Mix thoroughly. Slice the pickles into rounds or slices.
Toast the buns. Slice the burger buns in half and toast them in the same pan where you cooked the beef burgers.
Assemble burgers. Spread hummus on the bottom half of the bun. Layer with cabbage, pickles, and a beef burger.
Top with the other half of the burger bun and serve alongside extra pickles.
Enjoy your stovetop burgers!

Notes

Here's a guideline to help you estimate cooking times, but always use a thermometer to check for proper doneness:
- For Medium-Rare: Cook the burgers for about 3-4 minutes per side or until the internal temperature reaches 130-135°F (54-57°C).
- For Medium: Cook the burgers for about 4-5 minutes per side or until the internal temperature reaches 140-145°F (60-63°C).
- For Medium-Well: Cook the burgers for about 5-6 minutes per side or until the internal temperature reaches 150-155°F (66-68°C).
- For Well-Done: Cook the burgers for about 6-7 minutes per side or until the internal temperature reaches 160°F (71°C), as recommended by the FDA.

Nutrition

The post Stove Top Burgers With Cabbage appeared first on The Yummy Bowl.

Slow Cooker Massaman Beef Curry

Julia | The Yummy Bowl — Fri, 15 Oct 2021 10:06:46 +0000

Slow Cooker Massaman Beef Curry is an easy, fulfilling comfort food that has delicious layers of flavors from two worlds - Thai and Indian cuisine.

Beautifully fragrant, creamy, mildly spicy, and can be eaten on its own with just a slice of bread!

[feast_advanced_jump_to]

If you love beef recipes you should definitely try these readers' favorite recipes: Beef Enchilada Casserole, Old Fashioned Hamburger Casserole, and Ground Beef And Cabbage.

Why it's Yummy

An easier and cheaper alternative - if you like me, live in a place where you can hardly find a Massaman curry paste, then you are going to love this. My easy and budget-friendly Massaman Beef Curry alternative. It is close to the original version but of course, critics will argue is far from the authentic one. Either way, I promise you if you are a beef curry fan, you will like this!
Bold Thai flavors - Chunky beef pieces are cooked in red curry paste, spices, and coconut milk resulting in a true healthy comfort meal with oh-my-god-so-tender beef pieces.
Has the best of two worlds - Indian spices and Thai red curry paste combined in one wholesome dish is incredible.
Easy - just add all the ingredients in one slow cooker pot, cook on low or high, take a nap, return and dinner is ready!
Minimum prep and clean-up required - apart from chopping the veggies, you'll only need to sear the beef before adding it to the slow cooker and that's pretty much it. I hate cleaning up and this Massaman Beef Curry prep required only a few dirty cutting boards and one dirty pan.

Ingredients

Beef - any chuck roast cut or round cut will work for this Massaman curry. I always buy the meat at the local butcher. I usually explain to them what I need it for, and they will always ensure I have the freshest and the cut needed for the specific recipe. I would avoid buying ready-made stew cuts or similar as they often have too much fat. And with the whole chuck cut, you are able to regulate what and how much goes into the curry. If you have a really big chuck roast, cut whatever you need for the curry and immediately freeze the rest for next time.
Red curry paste - different brands will vary in terms of spiciness and you may need only 2 tablespoons in the end. If not sure, add 2-3 spoonfuls only.
Cinnamon - for those folks who don’t like a strong cinnamon scent or flavor, I would either add only ½ teaspoon or even less high-quality ground cinnamon or skip it entirely. You will feel all the spices cooked in this Massaman Beef Curry very well, especially the cinnamon stick. It is very common in Indian dishes and after tasting this curry I understood why! So good!
Additions - kaffir lime leaves give a nice lime flavor if you have it.
Beef broth - I wrote 1 cup of beef broth, but you may add another ½ cup if needed for a thinner curry. It is just a matter of preference. Also, full-fat coconut milk is preferred for a more luscious creamy texture.
Slow cooker - I used a 4.5-quart slow cooker for this which is more than enough for 5-6 portions or even 7-8 if served with plenty of rice on the side. I cook my food in a slow cooker low and slow, usually, at about the 7-hour mark, I will open the lid and check the beef for doneness. If it is tender enough, I will immediately add in green beans, let it cook for another 15-20 minutes, and serve right away.

Instructions

Prepare your meat by trimming the excess fat off and cutting the beef into 1 ½ inch cubes. Season the meat with salt and pepper.

Heat up vegetable oil in a large heavy bottom pan over medium-high heat. Sear the beef chunks until well golden brown (about 4 minutes on both sides is enough).

Don’t overcrowd the pan, you’ll need to do this in batches, carefully cleaning the surface of the pan with a paper towel if necessary and adding more oil before the next batch.

Don’t change the heat temperature and don’t overcook the beef. Transfer to 4.5-quart slow cooker.

Add chopped potatoes, carrots.

In the same pan (cleaned slightly with a paper towel), saute onion until softened and add red curry paste and garlic. Saute 2 minutes more on medium-low. Transfer to slow cooker.

Add spices, broth, lime juice, coconut milk, cinnamon stick, a handful of cilantro leaves to the slow cooker. If using kaffir leaves, add them now.

Cook on LOW for 8 hours or HIGH 4 hours. After that taste for seasoning and add more salt/pepper if necessary.

Top with green beans and cook on HIGH for another 15 minutes or LOW for 30 minutes. Taste for seasoning again.

Garnish Massaman Beef Curry with plenty of fresh herbs such as cilantro, mint, parsley, lime wedges, more crushed red chili flakes, peanuts. Serve as it is with bread, grains, rice.

Freezing and Storing

Like with all the curries, you can freeze this Slow Cooker Massaman Beef Curry. Let it cool completely, place the curry in airtight containers, refrigerate and consume within 2-3 days. Or freeze for 2-3 months.

After thawing, however, the texture will change slightly which is very common with cream sauce, ‘’milk’’ based recipes.

To restore its first look (as much as we can after thawing), and make it more creamy stir in fresh coconut milk or heavy cream when reheating.

The bottom line, some foods just don't freeze well. Avoid freezing creamy recipes unless you really need to freeze the leftovers. Consume the curry within 2-3 days. (By the way, the best time to freeze the curry or any dish is on the same day it was prepared. This way it will remain fresh for longer and retain its nutritional value)

Massaman Beef Curry will keep in the fridge for 2-3 days, sealed and in a glass airtight container in the same slow cooker pot, it was made. But I wouldn’t go beyond 2 days as most of the nutritional value will be gone by that time.

Easy Curry Recipes

Recipe

Slow Cooker Massaman Beef Curry

Slow Cooker Massaman Beef Curry is an easy, fulfilling comfort food that has layers of flavors from two worlds - Thai and Indian cuisine. Beautifully fragrant, creamy, mildly spicy, and can be eaten on its own with just a slice of bread!

Course Main Course

Cuisine Indian, Thai

Keyword massaman beef curry, massaman curry slow cooker, slow cooker massaman beef curry

Prep Time 15

Cook Time 8

Total Time 8 15

Servings portions

Calories 547kcal

Author Julia | The Yummy Bowl

Ingredients

1 tablespoon vegetable or coconut oil
1 ½ - 2 lb chuck roast trimmed and cut into 1 ½ inch chunks
1 large yellow onion cut into half-moons, about ¼ inch thick
4 tablespoon red curry paste
3 larger garlic cloves finely chopped
1 13.5 oz coconut milk
1 ½ cup potatoes peeled, cut into bite-size chunks
2 medium carrots cut into half-moons, about ½ inch thick
½ cup green beans fresh or frozen, ends trimmed
1 ½ tablespoon lime juice
1 teaspoon ground coriander
1 teaspoon ground cumin
1 cup beef broth add another ½ cup if needed
1 teaspoon soy sauce gluten-free if using
1 pinch of ground nutmeg
1 pinch of red chili flakes
1 tablespoon brown sugar or coconut sugar
1 cinnamon stick
2 tablespoon cilantro leaves
2 Kaffir leaves optional

For Garnish

Chili flakes
Lime wedges
Fresh cilantro
Roasted peanuts

Instructions

Prepare your meat by trimming the excess fat off and cutting the beef into 1 ½ inch cubes. Season the meat with salt and pepper.
Heat vegetable oil in a large heavy bottom pan over medium-high heat. Sear the beef chunks until well golden brown (about 4 minutes on both sides is enough). Don’t overcrowd the pan, you’ll need to do this in batches, carefully cleaning the surface of the pan with a paper towel if necessary and adding more oil before the next batch. Don’t change the heat temperature and don’t overcook the beef. Transfer to slow 4.5-quart cooker.
Add chopped potatoes, carrots.
In the same pan (cleaned slightly with a paper towel), saute onion until softened and add red curry paste and garlic. Saute 2 minutes more on medium-low. Transfer to slow cooker.
Add spices, broth, lime juice, coconut milk, sugar, soy sauce, cinnamon stick to the slow cooker. If using kaffir leaves, add them now.
Cook on LOW for 8 hours or HIGH 4 hours. After that taste for seasoning and add more salt/pepper if necessary. Top with green beans and cook on HIGH for another 15 minutes or LOW for 30 minutes. Taste for seasoning again.
Garnish Massaman Beef Curry with plenty of fresh herbs such as cilantro, thai basil, mint, parsley, lime wedges, more crushed red chili flakes, peanuts. Serve as it is with bread, grains, rice.

Video

Notes

Beef - any chuck roast cut or round cut will work for this Massaman curry. I always buy the meat at the local butcher. I usually explain to them what I need it for, and they will always ensure I have the freshest and the cut needed for the specific recipe. I would avoid buying ready-made stew cuts or similar as they often have too much fat. And with the whole chuck cut, you can regulate what and how much goes into the curry. If you got a really big chuck roast, cut whatever you need for the curry and immediately freeze the rest for next time.
Red curry paste - different brands will vary in terms of spiciness and you may need only 2 tablespoons in the end. If not sure, add 2-3 spoonfuls only.
Cinnamon - for those folks who don’t like strong cinnamon scent or flavor, I would either add only ½ teaspoon or even less ground cinnamon or skip it entirely. As you will feel all the spices cooked in this Massaman Beef Curry very well, especially the cinnamon stick. It is very common in Indian dishes and after tasting this curry I understood why!
Additions - kaffir leaves give a nice lime flavor if you have it
Beef broth - I wrote 1 cup of beef broth, but you may add another ½ cup if needed for a thinner curry. It is just a matter of preference. Also, full-fat coconut milk is preferred for a more luscious creamy texture.
Slow cooker - I used a 4.5-quart slow cooker for this which is more than enough for 5-6 portions or even 7-8 if served with plenty of rice on the side. I cook my food in a slow cooker low and slow, usually, at about the 7-hour mark, I will open the lid and check the beef for doneness. If it is tender enough, I will immediately add in green beans, and let it cook for another 15-20 minutes, and serve right away.
What beef is best for curry? The best beef for curry is the beef that you would use in stews, pot roasts, and anything that will cook to nice soft and fork-tender almost fall apart pieces. My recommendation is to use chuck roast, round, or brisket beef for this Slow Cooker Massaman Beef Curry. Chuck roast is preferred as it is a lean cut however with a good amount of marbling and less fat that makes it is easy to achieve the tender beef chunks in the end.
How do I thicken my Massaman Curry in a slow cooker? If you are looking to make your Massaman Curry even thicker, I would recommend using less broth and increasing full-fat coconut milk amount instead. Another way is to use flour or 1-2 tablespoons of cornstarch mixed with water until the liquid paste-like texture and stirring it in the curry towards the end of cooking. Mix it into the slow cooker and cook further on high for 15 minutes until desired thickened result. Keep in mind that curries will thicken even more once cooked and refrigerated.

Nutrition

Calories: 547kcal

The post Slow Cooker Massaman Beef Curry appeared first on The Yummy Bowl.

Baked Meatball Casserole (Baked Ziti)

Julia | The Yummy Bowl — Fri, 19 Jan 2024 02:29:54 +0000

This Baked Meatball Casserole is a family-friendly dish loaded with hearty meatballs, rich marinara sauce, mozzarella cheese, and a layer of Greek yogurt for a creamy and tangy center.

Topped with freshly grated parmesan cheese and basil leaves, this casserole is the ultimate comfort food.

[feast_advanced_jump_to]

Why It's Yummy

Hearty - beef and pork meatballs add to the heartiness of this cheesy meatball casserole recipe.
Made for sharing!
Meal prep friendly.

Ingredients

For The Meatballs

Ground meat - use all beef or a combination of ground beef and pork.
Breadcrumbs - plain or Italian-flavored breadcrumbs are both good options. Use gluten-free, if needed.
Milk - adds moisture.
Egg yolk - an egg yolk will help bind the meatballs. Save the whites for frittata.
Italian seasoning - use an Italian seasoning premix or individual spices (at least 2-3 different dried herbs).
Salt and ground pepper - add salt and pepper to taste.
Onion - a small onion, chopped, adds flavor to the meatballs.
Parmesan cheese - freshly grated parmesan will melt evenly and will add some natural saltiness.

The full recipe and ingredients can be found in the recipe card below this post.

For the Baked Casserole

Ziti pasta - ziti pasta works well with the sauce and meatballs, cooked and drained. Penne, fusilli are both great options.
Marinara sauce - use a jar of marinara sauce or pasta sauce both work well as would a basic tomato sauce.
Cooked meatballs - prepare meatballs as per above, use frozen, or use your own recipe.
Mozzarella cheese - shredded mozzarella makes this casserole ooey gooey good. If you can, grate it from a block for better melting.
Greek yogurt - use plain, full-fat Greek yogurt to add richness to the baked ziti. Sour cream is also an option.
Parmesan cheese - freshly grated parmesan, for garnish, adds more cheesy goodness and a touch of saltiness.
Fresh basil leaves - garnish with fresh basil for a pop of color and flavor. Fresh parsley is another option.

This meatball recipe uses a combination of ground pork and beef but you can use any combination you like; beef/pork/veal/turkey or chicken.

How To Prepare The Meatballs

In a large mixing bowl, combine ground pork and ground beef.

Stir breadcrumbs into meat and then pour milk on top.

Let the milk absorb into the meat and breadcrumbs while you get the onions ready.

Stir onion, egg yolk, freshly grated Parmesan cheese, Italian seasoning, salt, and pepper into the meat and breadcrumb mixture.

Combine the ingredients well without overworking.

Using a large cookie scoop or tablespoon, shape the mixture into balls and place them on a baking sheet lightly coated with olive oil or lined with parchment paper.

Bake the meatballs in the oven at 425°F for 20 minutes.

How To Assemble The Baked Ziti Meatball Casserole

Combine drained pasta and 14 of the juicy meatballs in a large mixing bowl.

Cover with marinara sauce and stir until both the pasta and tender meatballs are completely covered in sauce.

Transfer the meatball and pasta mixture into a lightly greased casserole dish.

Spread Greek yogurt over the top, stirring slightly to incorporate it.

Sprinkle mozzarella cheese over the casserole.

Bake in a 375°F oven for 25 to 30 minutes until the cheese is melted and the sauce bubbles.

Garnish with fresh basil and a few tablespoons of freshly grated Parmesan cheese. Serve immediately.

If you love this meatball casserole try million dollar chicken, chicken alfredo pasta bake and spaghetti with meat sauce next!

Tips

You can use store-bought breadcrumbs or make your own. If using store-bought plain or Italian breadcrumbs will both work.
Use any type of milk for the meatballs.
To enhance the flavor of the Italian meatballs add a touch of garlic powder and onion powder.
Change up the pasta shape depending on what you have in the pantry, any short pasta will work well.

📋 JULIA'S TIP: If you have minimal prep time, you can use store-bought meatballs instead of fresh homemade meatballs, fresh or frozen meatballs are both good options. If you do opt for store-bought, warm the meatballs in the sauce while the pasta cooks then follow the recipe instructions.

What To Serve With Meatball Casserole

Storing Leftovers

Fridge:

Meatballs: Allow meatballs to come to room temperature and then store them in the refrigerator in an airtight container for up to 3 days.
Baked Meatball Casserole: Refrigerate uneaten portions in an airtight container or cover tightly with aluminum foil or plastic wrap and store for up to 3 days in the fridge.

Freezer:

Meatballs: Flash freeze the meatballs and store them in the freezer in a freezer bag for up to 2 months.
Baked Ziti Casserole: Leftover meatball casserole will also keep in the freezer for up to 2 months.

Make ahead:

Meatballs: You can easily make the meatballs a few days ahead of time and then assemble this casserole.
Baked Ziti with Meatballs: The casserole can be assembled and stored in the fridge, unbaked for 24 hours, or baked for up to 3 days.

For best texture, I recommend reheating casserole in the oven.

Recipe

Baked Meatball Casserole (Baked Ziti)

This Baked Meatball Casserole is a filling and family-friendly dish loaded with hearty meatballs, rich marinara sauce, mozzarella cheese, and a layer of Greek yogurt for a creamy and tangy center. Topped with freshly grated parmesan cheese and basil leaves, this casserole is the ultimate comfort food.

Course Main Course

Cuisine American

Keyword baked meatballs, baked ziti with meatballs, meatball bake, meatball casserole, meatball ziti

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 824kcal

Author Julia | The Yummy Bowl

Ingredients

Meatballs

1 pound ground meat beef or mixed with pork 50:50
½ cups dried breadcrumbs can be GF if needed
¼ cup milk
1 egg yolk
½ teaspoon Italian seasoning
½ teaspoon salt
¼ tsp. freshly ground pepper
¼ cup small onion chopped
3 tablespoon fresh Parmesan cheese grated

To Assemble The Casserole

½ pounds 8 ounce Ziti pasta, cooked and drained, (I used Barilla GF penne pasta made mix of rice and corn)
3 cups marinara sauce
14 cooked meatballs
1 cups mozzarella cheese shredded
¼ cup Greek yogurt
1 tbsp. fresh Parmesan cheese for garnish
Fresh basil leaves for garnish

Instructions

In a large mixing bowl, combine ground pork and ground beef.
Stir breadcrumbs into meat and then pour milk on top. Let the milk absorb into the meat and breadcrumbs while you get the onions ready.
Stir onion, egg yolk, freshly grated Parmesan cheese, Italian seasoning, salt, and pepper into the meat and breadcrumb mixture.
Combine the ingredients well without overworking.
Using a large cookie scoop or tablespoon, shape the mixture into balls and place them on a baking sheet lightly coated with olive oil or lined with parchment paper.
Bake the meatballs at 425°F for 20 minutes.
Combine drained pasta and 14 of the juicy meatballs in a large mixing bowl. Cover with marinara sauce and stir until both the pasta and tender meatballs are completely covered in sauce.
Transfer the meatball and pasta mixture into a lightly greased casserole dish and spread Greek yogurt over the top, stirring slightly to incorporate it. Sprinkle mozzarella cheese over the casserole.
Bake in a 375°F oven for 25 to 30 minutes until the cheese is melted and the sauce bubbles.
Garnish with fresh basil and a few tablespoons of freshly grated Parmesan cheese. Serve immediately.

Notes

Fridge. Meatballs: Allow meatballs to come to room temperature and then store them in the refrigerator in an airtight container for up to 3 days.
- Baked Ziti Casserole: Refrigerate uneaten portions in an airtight container or cover tightly with aluminum foil or plastic wrap and store for up to 3 days in the fridge.
Freezer. Meatballs: Flash freeze the meatballs and store them in the freezer in a freezer bag for up to 2 months.
- Baked Ziti Casserole: Leftover meatball casserole will also keep in the freezer for up to 2 months.
Make ahead. Meatballs: You can easily make the meatballs a few days ahead of time and then assemble this casserole.
- Baked Ziti with Meatballs: The casserole can be assembled and stored in the fridge, unbaked for 24 hours, or baked for up to 3 days.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

FAQs

Is baked ziti same as lasagna?

Though similar in nature and taste, baked ziti and lasagna are not the same. Lasagna is layered with sauce, pasta, and cheese while baked ziti the pasta and sauce are mixed together.

Does baked ziti contain ricotta?

Whether baked ziti has ricotta is a personal preference. This recipe does not contain any ricotta cheese.

Looking for more baked pasta dinner ideas?

For all recipes, hop on to our Dinner collection.

This recipe was adapted from She's Not Cookin'.

The post Baked Meatball Casserole (Baked Ziti) appeared first on The Yummy Bowl.

Pork and Beef Meatballs With Tomato Sauce

Julia | The Yummy Bowl — Mon, 07 Jun 2021 19:30:33 +0000

Easy oven-baked meatballs made with both ground pork and beef and then left to simmer in homemade Italian tomato sauce. Everyone loves a good saucy meatballs dish for Potlucks!

If you love beef recipes you should definitely try these readers' favorite recipes: Beef Enchilada Casserole, Hamburger Casserole, Slow Cooker Massaman Curry and Ground Beef And Cabbage.

[feast_advanced_jump_to]

Instructions

Preheat oven to 375 F.

In a large bowl mix together garlic powder, onion powder, egg, parmesan cheese, breadcrumbs, salt, and pepper until combined.

Add pork and beef, mix to combine (for better results, try mixing with your hands).

Prepare a small bowl with warm water to dip your hands in. Roll the mixture between your hands into medium-sized balls, dipping your hands in water after each meatball. You should end up with 24 or if rolled into smaller balls, about 28 meatballs.

Transfer to baking sheet lined with parchment paper or foil, and bake for 25 minutes.

Meanwhile, prepare the marinara sauce by combining all the ingredients in a large pan over low-medium heat. Let simmer for 5-10 minutes.

When meatballs are done, add them to the marinara sauce and let simmer over low-medium heat for 1 hour. Serve over pasta or rice and your favorite side salads.

Serving

The best option is to stick with the classic sides like pasta/spaghetti, baked potato, mashed potatoes or plain rice and a bowl of simple fresh salad.

If you like pork and beef recipes be sure to check out my other delicious and budget-friendly meals such as Ground Beef and Cabbage, Easy Pork Tenderloin, Beef Enchilada Casserole or simply type the words ''pork'', ''beef'' into the search bar.

Readers Feedback

What The Yummy Bowl fans are saying across different platforms:

Husband and I both devoured them on spaghetti. Estelle, Pinterest

Tips

Onion and garlic powder - for more texture sub with half medium white/brown onion (small dice), and 1 medium-large garlic clove (crushed).
Beef and pork meatballs substitute - use ground chicken or turkey instead (bake for 5-10 minutes less and then let simmer in the pan along with the sauce as instructed). Or you can simply make the meatballs only with ground pork as well.
Don’t overcook - A good rule of thumb here is to undercook the meatballs and let them simmer in tomato sauce for longer than 1 hour. If overcooked, meatballs will lose their texture and tenderness.
Use your hands for shaping – in my opinion, the easiest way and gives far the best results when it comes to perfectly formed round meatballs.
Store - Best consumed immediately but you can also let the meatballs cool and then place in an airtight glass container along with some sauce and pop into the fridge (up to a week) or freezer (2-3 months).
Leftover meatballs? Make a meatball casserole.

Serving suggestions

If you like asparagus as much as I do, prepare this roasted Asparagus with Parmesan Cheese to pair with the meatballs. Or try one of these:

Mashed Cauliflower and Potatoes
Cabbage and Cucumber Salad With Dill
Lime Cilantro Rice
Garlic Mashed Potatoes With Cream Cheese
Gluten Free Homemade Tater Tots
Sweet Potato Fries With Truffle Oil
Homemade Parmesan Truffle Fries

FAQs

Can you cook raw meatballs in tomato sauce?

If you don't want to bake them first that's fine, I think it is even easier to cook them in a pan. Roll the meatballs (you'll need to cook them in batches), cook on medium-high heat over the stovetop until golden brown, and then add to the sauce to simmer.

Is it better to bake or fry meatballs?

Baking/roasting food is usually a slightly healthier way of cooking than frying. However, if you fry the meatballs in a pan on medium heat (just until they get a nice golden brown color) and simmer after in sauce for at least 1 hour will still be a healthier option and will result in soft and flavorful meatballs. Be sure to use high-quality vegetable oil (I use grapeseed oil instead of olive or other oils as it has a higher smoke point).

Easy Beef Recipes

Recipe

Pork and Beef Meatballs With Tomato Sauce

Easy oven baked meatballs made with both ground pork and beef and then left to simmer in homemade italian tomato sauce. Guaranteed these meatballs to become your family's favorite.

Course Main Course

Cuisine Italian

Keyword meatballs in tomato sauce, meatballs in tomato sauce recipe, pork and beef meatballs

Prep Time 20

Cook Time 25

Simmer 1

Total Time 1 45

Servings meatballs

Calories 95kcal

Author Julia | The Yummy Bowl

Ingredients

Meatballs

1 pound ground pork
1 pound ground beef
1 tablespoon onion powder
1 tablespoon garlic powder
1 large egg
½ cup parmesan cheese + more for serving grated
¼ heaping cup of gluten-free panko breadcrumbs
1 teaspoon salt
½ teaspoon cracked black pepper

Tomato Sauce

2 cups Beef or vegetable broth
2 15 oz can high quality tomato puree
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt or more to taste
¼ teaspoon cracked black pepper
1 ½ teaspoon Worcestershire sauce gluten free
2 tablespoon dark brown sugar

Instructions

In a large bowl mix garlic powder, onion powder, egg, parmesan cheese, breadcrumbs, salt, and pepper until combined.
Preheat oven to 375 F.
Add pork and beef, mix to combine (for better results, try mixing with your hands).
Prepare a small bowl with warm water to dip your hands in. Roll the mixture between your hands into medium-sized balls, dipping your hand in water after each meatball. You should end up with 24 or if rolled into smaller balls, about 28 meatballs.
Transfer to a baking sheet lined with parchment paper or foil, and bake for 25 minutes.
Meanwhile, prepare the marinara sauce by combining all the ingredients in a large pan over low-medium heat. Let simmer for 5-10 minutes.
When meatballs are done, add them to the marinara sauce and let simmer over low-medium heat for 1 hour. Serve over pasta or rice and your favorite side salads.

Video

Notes

Nutrition - 95 kcal per meatball
Onion and garlic powder - for more texture sub with half medium white/brown onion (small dice), and 1 medium-large garlic clove (crushed).
Substitute beef and pork with ground chicken or turkey (bake for 5-10 minutes less and then let simmer in the pan along with the sauce as instructed). Or you can simply make the meatballs only with ground pork.
Use your hands for shaping – in my opinion, the easiest way and gives far the best results when it comes to perfectly formed round meatballs.

Nutrition

Calories: 95kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Pork and Beef Meatballs With Tomato Sauce appeared first on The Yummy Bowl.

Spaghetti With Meat Sauce (In Crock Pot)

Julia | The Yummy Bowl — Sun, 23 Apr 2023 22:36:53 +0000

This spaghetti with meat sauce is a great way to satisfy the whole family during busy weeknights. It's the ultimate comfort food consisting of homemade meat sauce served over your favorite noodles that can be enjoyed with crusty Italian bread or a simple side salad.

Or try this dish in a meatball casserole!

⭐ Looking for more ground beef recipes? Try our quick Instant Pot Beef Soup, hearty Hamburger Casserole, and Taco Salad next!

[feast_advanced_jump_to]

Ingredients

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

Minced garlic - always fresh.
Vegetables - Diced brown or yellow onion, medium-diced carrot, and sliced celery sticks. You could also include other vegetables in this meat sauce such as bell peppers.
Lean ground beef - or ground turkey or Italian sausage. You could also experiment with frozen meatballs.
Beef broth - Chicken broth can be used.
Can of passata - tomato puree or fire-roasted tomatoes
Tomato paste - of good quality. All tomato products that you’ll be using here should be of good quality as this is the base for this sauce and what creates the best flavor.
Worcestershire sauce - If you are gluten-free sensitive, make sure that you are using certified gluten-free Worcestershire sauce. If you don’t have it you can mix together some ingredients to have similar flavor.
Apple cider vinegar - or any similar mild vinegar.
Herbs - Bay leaves and dried oregano. Include other herbs or Italian seasoning for this Italian food.
Honey - We need sugar to offset the tomato acidity. Add more if required. Maple syrup can be used instead.
Salt and black pepper to taste - use good salt like sea salt or kosher salt for natural flavor.

Instructions

In a medium skillet, brown the beef over medium-high heat. Season with salt and black pepper.

Spray a 4-quart slow cooker/crock pot (you can use a larger too) with cooking oil and place beef and all the sauce ingredients into the cooker.

Cook 3-4 hours on HIGH or LOW for 6 hours. Check for seasonings and adjust if necessary. Discard the bay leaves.

15 minutes before the end, cook the dry pasta in a pot. Add to crock pot and mix ith the sauce or serve separately. Serve the spaghetti with meat sauce for a wholesome dinner.

Recommended Equipment

Tips

This pasta dinner requires a good amount of seasoning. Adjust the amount of salt and pepper in this recipe as required.
Canned tomatoes provide convenience for this dish, but you could use fresh tomatoes instead. Consider using Ro-Tel tomatoes for a slight kick of heat in the bolognese sauce.
Use low-sodium broth if you want to reduce salt intake.
Always cook the dry spaghetti noodles separately from the tomato sauce otherwise, the pasta will be a mushy mess by the time the sauce has cooked through. It's best to cook the pasta al dente for this crock pot spaghetti recipe.
Easily adjust the flavor of this spaghetti meat sauce by including different herbs and spices.
Serve with freshly grated mozzarella cheese or parmesan cheese. I recommend grating cheese from a block for better melting and blending in the sauce.
If you are gluten-free sensitive, make sure that you are using certified gluten-free Worcestershire sauce. If you don’t have it you can mix together some ingredients to have similar flavor.

Freezing And Storing Instructions

To Store. Let the sauce cool completely. Store in an airtight container for up to 3-4 days in the fridge. The sauce will thicken and when reheating you may need to add some water or broth to return the initial consistency. I don’t recommend freezing the bolognese together with noodles. Spaghetti will taste so much better when cooked fresh from scratch.
To Freeze. Follow the same steps and freeze for up to 2-3 months. Defrost in the refrigerator overnight. Reheat in the microwave or over the stovetop. Stir constantly until warmed through.

FAQs

Can you overcook bolognese in slow cooker?

Yes! You can overcook bolognese in a slow cooker just like you can overcook bolognese on the stovetop. Ensure to follow the cooking time in this recipe so the bolognese doesn’t overcook and dry out.

Can you put raw mince straight into slow cooker?

Absolutely! The slow cooker will cook the raw ground mince evenly throughout.

Do you have to brown mince before putting in slow cooker?

While it’s not mandatory to brown the mince first, I definitely recommend that you do so as it locks in flavor and also helps prevent the mince from clumping while cooking in the slow cooker.

Why is my bolognese watery in slow cooker?

If the bolognese is watery, it hasn’t been reduced enough to get rid of extra liquid. To further reduce the red sauce, simmer on the warm setting of the slow cooker with the lid off.

Another option is to add a cornstarch slurry to the marinara sauce or even cream cheese. Both of these options will help thicken the consistency of the pasta sauce.

Do you slow cook bolognese with lid on or off?

You should always cook the bolognese in the slow cooker with the lid on. I would only recommend taking the lid off and allowing the sauce to simmer if you need the sauce to reduce further.

Easy Crock Pot Recipes

For a full collection hop on to our One-Pot recipes collection.

💗I hope you'll enjoy this crock pot spaghetti bolognese recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations! 💗

Happy Cooking,

Love,

Julia

Recipe

Spaghetti With Meat Sauce Recipe (In Crock pot)

This spaghetti with meat sauce is a great way to satisfy the whole family during busy weeknights. It's the ultimate comfort food consisting of homemade spaghetti sauce served over your favorite noodles that can be enjoyed with crusty Italian bread or a simple side salad.

Course Main Course

Cuisine Italian

Keyword crock pot spaghetti, slow cooker bolognese

Prep Time 10

Cook Time 5

Total Time 5 10

Servings portions

Calories 213kcal

Author Julia | The Yummy Bowl

Ingredients

2 teaspoon garlic minced
¾ cup brown onion diced
1 pound lean ground beef
1 pound spaghetti wheat or gluten free
¾ cup beef broth
1 can (15 oz) passata or tomato puree or crushed tomatoes
1 medium carrot about 1 cup diced
1-2 medium celery sticks sliced
2 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 tablespoon apple cider vinegar
2 bay leaves
1 ½ tablespoons dried oregano
2 teaspoon honey or more depending on what tomatoes is used, taste the sauce towards the end and add more if needed
salt and black pepper to taste

Instructions

In a medium skillet, brown the beef over medium-high heat. Season with salt and black pepper.
Spray a 4-quart slow cooker/crock pot (you can use a larger too) with cooking oil and place beef and all the sauce ingredients into the cooker.
Cook 3-4 hours on HIGH or LOW for 6 hours. Check for seasonings and adjust if necessary. Discard the bay leaves.
15 minutes before the end, cook the dry pasta in a pot. Serve the spaghetti with the bolognese sauce for a hearty meal.

Notes

Vegetables - Diced brown or yellow onion, medium-diced carrot, and sliced celery sticks. You could also include other vegetables in this meat sauce such as bell peppers.
Lean ground beef - or ground turkey or Italian sausage. You could also experiment with frozen meatballs.
Beef broth - Chicken broth can be used.
Can of passata - tomato puree or fire-roasted tomatoes
Tomato paste - of good quality. All tomato products that you’ll be using here should be of good quality as this is the base for this sauce and what creates the best flavor.
Worcestershire sauce - If you are gluten-free sensitive, make sure that you are using certified gluten-free Worcestershire sauce. If you don’t have it you can mix together some ingredients to have a similar flavor. Read more in the blog post.
The sauce is pretty ''meaty'', if you like to have more runny sauce add 1 cup of tomato sauce, spaghetti sauce or similar.
Spaghetti - usually for one serving we make 1 ½ cups of cooked pasta per person. The pasta amount will depend on how you like your bolognese, thick or with more runny sauce. Typically, we serve a plate with cooked noodles and on top a couple of spoonfuls of the sauce, garnished with parsley. Each person then eats it as he likes by mixing the sauce and spaghetti together.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Spaghetti With Meat Sauce (In Crock Pot) appeared first on The Yummy Bowl.

Taco Casserole (So Easy!)

Julia | The Yummy Bowl — Sat, 06 May 2023 16:50:05 +0000

Taco casserole is an easy-to-make dish for a quick weeknight dinner.

All-in-one dinner with your favorite taco ingredients!

Don't miss our ground beef recipes: meatball casserole & beef enchilada casserole.

[feast_advanced_jump_to]

Ingredients

Homemade taco meat - lean ground meat (beef, pork, or for a leaner version, use ground chicken or ground turkey).
Taco seasoning (homemade) - If you don't have it on hand then you can mix up the following spices: ground cumin, onion powder, garlic powder, ground chili or ground cayenne pepper, herbs + salt, and black pepper.
Cheese - I like to use Colby Jack, Monterey Jack cheese, or Cheddar. Buy a block and grate it yourself (melts so much better!).
Salsa - mild, medium, or hot salsa. For enchilada lovers, try 15-minute enchilada sauce instead.
Fritos/tortilla chips - add the Fritos on top when serving.

The full recipe and ingredients can be found in the recipe card below this post.

Instructions

STEP 1: Preheat oven to 350 degrees Fahrenheit.

STEP 2: Brown the beef with onion over medium-high heat.

Drain any excess grease from the skillet.

STEP 3: Stir in taco seasoning with 3 tablespoons of water and simmer for about 7 minutes.

TIP: Ground chicken and turkey are good beef substitutes, though less flavorful (for this dish) with a slightly different taste.

STEP 4: Add salsa, black beans, and corn.

Give it a good stir and remove it from the heat.

STEP 5: Lightly grease an 8 or 9-inch casserole dish (I used 8 x 11 inches) with cooking spray or butter.

STEP 6: Arrange 2 tortillas at the bottom of the dish and add half of the cooked ground beef mixture and a layer of cheddar cheese (½).

Repeat the layers.

STEP 7: Bake for 20 minutes until the top is golden brown and casserole bubbly around the edges.

Let the taco bake rest for 5-10 minutes before serving with your favorite taco toppings. Enjoy!

Tips

You don’t need to cover the casserole but if you see the top is getting too brown, cover it with aluminum foil.
Allow the casserole to set for 5-10 minutes before cutting and serving.
Opt for lean ground meat to avoid excess grease in the casserole. Alternatively, use 80/20 ground beef and remove excess fat with a slotted spoon afterward, while still maintaining good flavor.
Adjust the heat to suit the whole family by opting for mild salsa or basic tomato sauce. Create your own taco seasoning to customize the level of spiciness according to your preference.
Spicy kick - addfresh or jarred jalapenos or green chiles. Remove the seeds and the membrane from fresh peppers first.
When choosing salsa, check for the ingredient list that there are no additional fillers. Or make your own.
Vegan modification - use the lentil base from Vegan Meat Tacos.

Related: Mexican Chicken

Toppings

black olives
fresh tomato salsa or diced tomatoes
guacamole
jalapeno avocado crema
brown or red onions, green onion
crunchy lettuce
crumbled feta or cotija cheese

🍸Drinks: Skinny Watermelon Margaritas or serve Frozen Watermelon Basil Margaritas for dessert!

Freezing And Storing Instructions

To Store. Let the casserole cool and store in airtight container or food-safe storage bag in the fridge for 2-3 days (although tortillas may become too soggy after 24 hours).
To Freeze. Freeze unbaked taco casserole for up to 3 months.
To Reheat leftovers, allow the bake to thaw in the fridge overnight and bake at 350 degrees, covered with aluminum foil until warmed through.

Recipe

Taco Casserole With Tortillas

Taco casserole is a delicious and easy-to-make dish that is perfect for a quick weeknight dinner or a casual gathering with friends and family. This easy taco bake is about to become your most requested family favorite recipe.

Course Main Course

Cuisine American, Tex-Mex

Keyword easy taco casserole, taco bake, taco casserole, taco casserole with tortillas

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 455kcal

Author Julia | The Yummy Bowl

Ingredients

1 pound lean ground beef
1 brown/yellow onion diced
2 tablespoons homemade taco seasoning or 1 package taco seasoning mix
1 can 15-ounce mild salsa
1 can 15 ounces of black beans
1 can 15 ounces corn drained, or use freshly cooked
4 taco-size corn tortillas 6-inch or gluten-free tortillas
olive oil for cooking or more as needed
2 cups shredded cheddar cheese divided

Instructions

Preheat oven to 350 degrees Fahrenheit.
In a large skillet, brown the beef with onion over medium-high heat. Drain any excess grease from the skillet.
Stir in taco seasoning with 3 tablespoons of water and simmer for about 7 minutes.
Add salsa, black beans, and corn. Give it a good stir and remove it from the heat.
Lightly grease an 8 or 9-inch casserole dish (I used 8 x 11 inches) with cooking spray or butter. Arrange 2 tortillas at the bottom of the dish and add half of the cooked ground beef mixture and a layer of cheddar cheese (½) on top. Repeat the layers.
Bake for 20 minutes until the top is golden brown and casserole bubbly around the edges.
Let the taco bake rest for 5-10 minutes before serving with your favorite taco toppings. Enjoy!

Video

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

Common Recipe Questions

What can I use if I don't have taco seasoning?

You can make your own taco seasoning mix together cumin, onion powder, garlic powder, chili or cayenne pepper + some dried herbs + salt, and black pepper.

Can you use chili mix as taco seasoning?

Absolutely, these taste very similar and I often will mix things up and use what I have at the moment. By the way, taco seasoning makes a great chili.

Mexican-Inspired Recipes

Mexican recipe collection

This recipe was inspired by Spaceships and Laserbeams

The post Taco Casserole (So Easy!) appeared first on The Yummy Bowl.

Cabbage Roll Casserole (Lazy Cabbage Rolls)

Julia | The Yummy Bowl — Sun, 05 Feb 2023 23:36:01 +0000

This lazy cabbage roll casserole has it all - easy and budget-friendly ingredients, ground beef, it's cheesy, fulfilling, and has all the flavors of cabbage rolls.

Why Lazy? The reason is simple, it is the actual translation of the Ukrainian dish ''Lenivie Golubtsi'', where instead of rolling and stuffing the cabbage rolls we cook it in a Dutch oven or casserole. However, this dish is my delicious variation of the popular dish.

This recipe is similar to my one-pot unstuffed cabbage roll with ground beef.

[feast_advanced_jump_to]

Why It’s Yummy

Easy family favorite recipe. It is hearty and fulfilling meal the whole family will love.
Simple to make and requires cheap ingredients.
It's gluten-free or can be made suitable for keto or low-carb by removing the rice entirely or substituting it with quinoa or cauliflower rice.
Cabbage is low in calories, and is highly nutritious!
It’s easy to make ahead when you need something quick to feed a crowd.

Ingredients

Cabbage - there is no right cabbage for layered cabbage casserole. All the following options are great: green cabbage, savoy cabbage (sweetest leaves), napa cabbage, and if necessary, red cabbage as well. However, be careful if using red cabbage as it will likely leach color into the rest of your dish. I prefer green cabbage in most of my cabbage recipes, like this cabbage pie, sauerkraut kielbasa.
Lean ground beef - (or use ground pork). Ground meat is an essential ingredient for classic cabbage roll filling. To cut back on saturated fat use lean ground meat whenever possible and you won't end up with a lot of meat fat to drain from the pot.
Sugar - many chefs in restaurants use some type of sweetener, mostly it is just plain white sugar. We need it here to offset the acidity that comes from tomatoes. For a healthier choice, you can leave it out completely, or use less processed alternatives such as honey or maple syrup. Yes, it will affect the flavor but it is fine without sweetener too.
Minced garlic and onion - both fresh not canned. You can make this recipe without garlic, but you have to use onions in this case (or sub with leeks, and shallots). These aromatics are the foundation of great flavor in a casserole. Onion and garlic powder can be used but these will simply lack the needed flavor.
Rice - thickens the filling and you can double it up if you wish. If short on time, cook some white rice instead of brown rice. For a lighter meal and texture, you can use quinoa.
Cheese - is not a classic ingredient in traditional cabbage rolls, but we love the flavor! It is an optional topping and you can definitely leave it out according to your diet or simply use half less cheese (non-dairy cheese works too) than instructed in my recipe. Or for a vegan option, serve this recipe with nutritional flakes instead.
Spices - in addition or in place of spices mentioned in the recipe we also like to use chili powder, oregano, thyme, rosemary, and marjoram.

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Cabbage Roll Casserole

In 3 easy steps (assuming the rice is already pre-cooked):

Brown the beef with onions and carrots.
Saute cabbage.
Throw it all together in a casserole dish and bake it.

Instructions

Step 1 - Saute veggies. In a medium-sized skillet or Dutch oven, heat olive oil over medium-high heat.

Once the oil is sizzling, sauté onion for approximately one minute before adding the carrot.

Continue cooking the mixture for an additional minute.

Step 2 - Brown the beef. Add the beef to the skillet, using a spatula to break it apart.

Cook until the meat is thoroughly browned and there is no longer any pink color. Gently stir in the garlic and sauté for one minute.

📋 JULIA'S TIP - If you're using lean meat, it's ideal. However, if there's excess liquid, be sure to drain it before proceeding to the next step.

Step 3 - Add the rest and simmer. Add the seasonings to the skillet: black pepper, sugar, salt, sweet paprika, Cajun seasoning, along with the tomato sauce and chopped tomatoes.

Stir until everything is mixed together.

Then, lower the heat to medium-low and let it simmer for 10 minutes.

While the mixture is simmering, get your oven preheated to 350 degrees Fahrenheit.

Next, spray an 8x11 inch or 2-quart baking dish with cooking oil.

Take the skillet off the heat and move the meat mixture to a deep pot or a large Dutch oven.

Step 4 - Add rice. Mix in the cooked rice and taste for salt and black pepper. Then, set it aside.

Step 5 - Saute cabbage. Clean the skillet or pot (the same one you used for the beef) with paper towels and heat the remaining 1 tablespoon of oil over medium heat.

Add the chopped cabbage along with ¼ cup of water, then simmer until the cabbage softens and the water evaporates.

Step 6 - Assemble the layers. Once the cabbage is nicely softened, put half of it into the bottom of the casserole dish.

Layer it with the saucy beef and rice mixture.

Repeat this process with one more layer of cabbage and beef.

Make sure the top layer is even, and then sprinkle it with mozzarella cheese.

Step 7 - Bake. Cover with foil and bake for 20 minutes.

Then uncover and bake for 20 more minutes until cheese melts.

Optionally, broil for 1-2 minutes to brown cheese.

Garnish with dill, parsley, and a dollop of sour cream.

We like to serve our casseroles with simple low carb options such as cucumber salad, vegetable salad, or sauteed asparagus.

Great time-saver tip - instead of cutting the cabbage, feel free to use a bag of coleslaw mix instead. It may just come out cheaper too.

Make Ahead Instructions

Assemble: Follow the recipe until layering in the dish before baking.
Cool: Let it cool to room temperature; avoid putting a hot dish in the fridge.
Cover: Seal with plastic wrap or foil to preserve freshness.
Refrigerate: Store in the fridge for up to 24 hours.
Bake: Preheat the oven as per the recipe, then allow the dish to sit for 15-30 mins at room temperature.
Cook: Follow the original recipe bake time, adjusting for refrigeration if needed.
Note: The longer the casserole sits the more liquid the rice will absorb. For the best flavor, if you can, make it fresh.

Make It Better & Ideas

Use lean ground meat, such as turkey which is considered to be less in saturated fat and is leaner than red meat and chicken.
Leave the cheese out, use less, or use low-fat options.
Add more veggies or increase the amount of cabbage and use less meat. It will still be yummy!
Powerful spices - many spices can enhance our digestion. You only need a little. In this cabbage casserole, I like to add fennel, cinnamon, nutmeg, cayenne, cumin, coriander, and ground oregano. And lots of fresh dill on top.
Use brown rice and not white rice whenever possible. You will not taste the difference here!

Tips

I prefer to cut cabbage larger, about 1 ½ inches cubes. It just tastes more juicy this way. This being said, the casserole will bake perfectly with thinner and ‘’coleslaw’’ style cabbage too.
Once the cabbage casserole is baked it will have some liquid in the bottom, which is normal. You can either leave it as it is or remove the liquid by slowly tilting the dish into the sink to remove the juices.
I like to use tomato sauce and chopped tomatoes together here but if you have only one of those, you can use beef broth instead of one. In this case, I also recommend adding 2-3 tablespoons of tomato paste in addition.
Ideas for leftovers - Use leftovers as a base for breakfast hash and top it up with a fried egg. Or mix the leftovers in an omelet.

Serving Suggestions

Greek salad or healthy cucumber salad
crusty bread
glazed carrots
air fryer cauliflower
air fryer potatoes
Caprese salad
roasted asparagus
Air fryer roasted Brussels sprouts
or for an extra hearty meal creamy mashed potatoes

Freezing And Storing Instructions

To store. Let it cool first and any leftover casserole can be stored in an airtight container for up to 3-4 days.
To freeze for later. I would freeze the casserole before baking. Assemble everything, cover with wrap and foil, then freeze for 2-3 months. When ready to bake, allow the casserole to thaw in the fridge for a day or two before baking. Remove the wrap, and bake for 20 minutes before adding the cheese.
To freeze leftovers. You can freeze pre-baked leftovers for 1 month. Thaw the leftover casserole in the fridge and then reheat either in the microwave or in the oven, covered with foil. Preheat the oven to 350°F and bake for 15 minutes or until heated through.
Note: While microwaving is certainly an option when reheating, I don't use it because it will make the cabbage too soggy.

Variations

Like it spicy? Add chopped jalapenos or green chilies, Ro-tel tomatoes with green chilies in place of chopped tomatoes. Valentina or Frank’s red hot sauce are one of our favorites too.
Spicy seasonings - you can also add 1 tablespoon Cajun seasoning, ½-1 teaspoons red chili flakes, or 1 teaspoon chili powder.
Add more veggies - this casserole can be made with more vegetables or completely vegetarian with no meat. Corn, bell peppers, peas, broccoli, cauliflower, mushrooms, asparagus, spinach, kale.
For vegetarian modification, omit the beef and use canned beans and/or lentils and quinoa instead. Add cooked green, or black lentils (but not red, as they will become too mushy in the casserole).

Recipe

Cabbage Roll Casserole Recipe

This lazy cabbage roll casserole has it all - easy and budget-friendly ingredients, it's cheesy, fulfilling, and has all the flavors of cabbage rolls. The difference is that it is a simplified version of cabbage rolls without the fuss and rolling mess in the kitchen.

Course Main Course

Cuisine Ukrainian

Keyword cabbage casserole with ground beef, cabbage roll casserole, lazy cabbage casserole

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 319kcal

Author Julia | The Yummy Bowl

Ingredients

1 pound ground beef or mixed ground meat
1 medium brown onion diced
1 ½ teaspoons fresh garlic minced
¼ teaspoon cajun spice
1 teaspoon sweet paprika
1 tablespoon white sugar or brown sugar or substitute with ½ tablespoon liquid sweetener of choice
1 can (15 oz) tomato sauce or puree, or tomato soup
1 can (15 oz) chopped tomatoes in liquid
1 ½ cup cooked brown or white rice
3 tablespoon olive oil
6 cups green cabbage cut into 1 or 1 ½ inches cubes
1 cup carrot medium grated
1 cup mozzarella grated
1 teaspoon salt or to taste
½ teaspoon black pepper
dill or parsley for serving

Instructions

In a medium-sized skillet or Dutch oven, heat olive oil over medium-high heat. Once the oil is sizzling, sauté onion for approximately one minute before adding the carrot. Continue cooking the mixture for an additional minute.
Add the beef to the skillet, using a spatula to break it apart. Cook until the meat is thoroughly browned and there is no longer any pink color. Gently stir in the garlic and sauté for one minute.
Tip: If you're using lean meat, it's ideal. However, if there's excess liquid, be sure to drain it before proceeding to the next step.
Add the seasonings to the skillet: black pepper, sugar, salt, sweet paprika, Cajun seasoning, along with the tomato sauce and chopped tomatoes. Stir until everything is mixed together. Then, lower the heat to medium-low and let it simmer for 10 minutes.
While the mixture is simmering, get your oven preheated to 350 degrees Fahrenheit.
Next, spray an 8x11-inch or 2-quart baking dish with cooking oil.
Take the skillet off the heat and move the beef mixture to a deep pot or a large Dutch oven.
Mix in the cooked rice and taste for salt and black pepper. Then, set it aside.
Clean the skillet or pot (the same one you used for the beef) with paper towels and heat the remaining 1 tablespoon of oil over medium heat. Add the chopped cabbage along with ¼ cup of water, then simmer until the cabbage softens and the water evaporates. After it's cooked, put half of the cabbage into the baking dish.
Layer it with the saucy beef and rice mixture. Repeat this process with one more layer of cabbage and beef.
Make sure the top layer is even, and then sprinkle it with mozzarella cheese.
Cover with foil and bake for 20 minutes. Then uncover and bake for 20 more minutes until cheese melts.
Optionally, broil for 1-2 minutes to brown cheese.
Garnish with dill, parsley, and a dollop of sour cream.

Video

Notes

Timing - with proper planning and ingredient prep ahead this casserole can be made even quicker.
To Make ahead:
- Assemble: Follow the recipe until layering in the dish before baking.
- Cool: Let it cool to room temperature; avoid putting a hot dish in the fridge.
- Cover: Seal with plastic wrap or foil to preserve freshness.
- Refrigerate: Store in the fridge for up to 24 hours.
- Bake: Preheat the oven as per the recipe, then allow the dish to sit for 15-30 mins at room temperature.
- Cook: Follow the original recipe bake time, adjusting for refrigeration if needed.
- Note: Please note that the longer the casserole sits the more liquid the rice will absorb. For the best flavor, if you can, make it fresh.
I prefer my cabbage larger, about 1 ½ inches cubes. It just tastes juicy this way. This being said, the casserole will bake perfectly with thinner and ‘’coleslaw’’ style cabbage too.
Once the cabbage casserole is baked it will have some liquid in the bottom, it is normal. You can either leave it as it is or remove the liquid by slowly tilting the dish into the sink to remove the extra liquid.
Store. Let it cool first and any leftover casserole can be stored in an airtight container for up to 3-4 days.
To freeze this casserole, follow the same steps and for 2-3 months.
To reheat, thaw first if frozen and reheat in a pot over the stovetop. You may need to add some extra water or stock/broth to thin it out. I don’t recommend reheating this in the microwave as the cabbage will or may become too soggy.

Nutrition

FAQs

Can cabbage casserole be prepared in a skillet?

Make this casserole on the stovetop as I did with my unstuffed cabbage roll recipe.

Can I use red cabbage?

You can, but I prefer green cabbage for its flavor (although both of these taste very similar) and ‘’clean’’ look.

Purple/red cabbage will dye all your food with reddish-purple tone.

Should I cook cabbage before adding it to the casserole?

It is not necessary at all and I love this dish with all the cabbage juices and flavor too.

But if you have enough time, it is better to cook the cabbage ahead, as it sure helps with drawing the extra moisture out of the cabbage before mixing it with the filling.

Even with cooking the cabbage before, once baked, the casserole will still have plenty of juices in the bottom of the casserole, it is normal.

Yummy Cabbage Recipes

If you have extra cabbage and need recipe ideas, check out this extensive roundup collection of the best cabbage recipes.

Love Ground Beef Recipes? Try These Next!

The post Cabbage Roll Casserole (Lazy Cabbage Rolls) appeared first on The Yummy Bowl.

Ground Beef and Cabbage

Julia | The Yummy Bowl — Tue, 09 Feb 2021 04:02:54 +0000

This Ground Beef and Cabbage is an easy budget-friendly one-pot ground beef cabbage recipe that is loaded with flavor.

It is a quick dinner that is gluten-free and also dairy-free.

Try these cabbage recipes next: ground chicken and cabbage or inside out egg roll.

[feast_advanced_jump_to]

Why It's Yummy

Healthy - My favorite thing about this ground beef and cabbage is that it’s made 100% from scratch so you know every ingredient that goes into the pan.
Customizable - Or simply swap beef for chicken, or turkey which will also taste amazing!

How To Make Ground Beef and Cabbage

Start with beef. In a skillet, heat oil over medium heat.

Add ground beef, season with salt and pepper, and cook until golden brown.

Drain and set aside.

Saute Onion. In the same skillet saute onion and cook until translucent.

Add Carrots. Follow with grated carrot and cook until the carrot becomes soft.

Add tomato sauce/paste and veggie stock or a bouillon cube mixed in water and give it a good stir.

Simmer. Let the carrots and onions simmer for 2-3 minutes.

Related: Cabbage Roll Casserole

Add cabbage, add salt, pepper, and paprika.

Combine ingredients, stir well, cover, and simmer until cabbage is tender, stirring occasionally.

Return the cooked beef, stir, garnish with fresh herbs like parsley or chives and serve while hot.

Serve warm with a dollop of sour cream or plain yogurt!

Readers Feedback

What The Yummy Bowl fans are saying across different platforms:

This was delicious and flavorful! My celiac hubby really enjoyed it!! Thank you❤️Denise, Pinterest

I tried it! It came out delicious. my family really loved it. Everyone dished out twice. Pinterest

What To Serve With Fried Cabbage

Sandwiches and wraps: burgers, patties, and corn fritters.
Mains: Slow Cooker Ribs
Soup: Pumpkin Soup
Sides: mashed potatoes, sweet potatoes, green beans, cauliflower, dinner rolls, brussels sprouts.

Ground Beef and Cabbage Variations

Add rice. Cook ½ cup rice while preparing beef and cabbage. Once rice is cooked, blend it into the skillet with the beef and cabbage.
Sauces. Instead of tomato sauce use taco, salsa or BBQ sauce.
Asian flavors. Swap tomato sauce for soy sauce or coconut aminos.
Spicy kick! Chili flakes, chili powder, or tabasco.

Recipe

Ground Beef and Cabbage Recipe

This Ground Beef and Cabbage is an easy budget-friendly, one-pot ground beef cabbage recipe that is loaded with flavor. It is a quick dinner that is gluten-free and also dairy-free. From start to finish, you can have this healthy quick, and easy meal ready in under 30 minutes!

Course Appetizer, lunch, Main Course

Cuisine European

Keyword Fried cabbage and beef, ground beef and fried cabbage, stir fried cabbage and beef

Prep Time 5

Cook Time 15

Total Time 20

Servings portions

Calories 234kcal

Author Julia | The Yummy Bowl

Ingredients

1 lb lean ground beef
½ of a medium cabbage chopped
1 medium carrot grated or julienned
3 tablespoon tomato sauce or paste
½ cup Vegetable or beef stock
Salt and pepper to taste
1 ½ teaspoon paprika regular or smoked
1 medium to large onion
2-3 tablespoon Vegetable oil for cooking

Instructions

Start with beef - in a medium or large skillet heat up a little bit of oil over medium heat. When the skillet is warm, add ground beef, salt, and pepper to taste and cook until golden brown. Drain if needed and set aside.
In the same skillet add onion and cook until translucent. Follow with grated carrot and cook until the carrot becomes soft.
Add tomato sauce/paste and veggie stock or a bouillon cube mixed in water and give it a good stir. Let the carrots and onions simmer for 2-3 minutes.
Follow with cabbage, add salt, pepper, and paprika. Stir well to combine all the ingredients and let simmer under a closed lid (stirring occasionally) until cabbage becomes soft.
Return the cooked beef, stir, garnish with fresh herbs like parsley or chives and serve while hot.
Enjoy!

Video

Nutrition

Easy Beef Recipes

Cabbage recipes

Check out this extensive roundup collection of the best cabbage recipes.

The post Ground Beef and Cabbage appeared first on The Yummy Bowl.

Pasta Fagioli Recipe (Better Than Olive Garden’s)

Julia | The Yummy Bowl — Mon, 10 Oct 2022 02:30:23 +0000

Pasta Fagioli Soup recipe is my take on the traditional and famous Italian and Olive Garden recipe that we love to make in our family.

Rich and dense one-pot tomato soup with beef and healthy veggies!

Pasta Fazool, Pasta, and Beans, Pasta Fasul or Pasta e Fagioli...

This Italian stew is known by many names but they all mean the same. It's homey, cozy, and warm comfort food in a bowl.

[feast_advanced_jump_to]

Ingredients

Small pasta shapes - Ditalini, orechiette, small shells, cavatelli or corn pasta. Ziti, rigatoni, and fusilli are also great choices but are larger. In this case, reduce the amount that is stated for Ditalini in this recipe.
Vegetables - just like in my Minestrone, a good variety of veggies is essential for this recipe to work. Zucchini, carrots, celery, onion, and crushed tomatoes are more common for Pasta Fagioli Soup.
White beans - cannellini beans and Great Northern beans. Butter beans and red kidney beans. Borlotti beans and pinto beans are other our favorites. Drain and rinse them well to remove the high-sodium content. The canned beans add convenience but you can use dried beans that will need to be soaked in water overnight.
Beef - ground beef, pork, ground chicken or turkey, or Italian sausage - all work great in this hearty soup.
Tomato sauce, marinara or pizza sauce - I used rich tomato sauce without any add-ons and crushed tomatoes. If you don't have one of these you can substitute one of these with a good quality Italian tomato paste (tubular one).

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Pasta Fagioli Soup

Cook meat. Brown beef in 1 tablespoon of cooking oil in a large pot over medium-high heat.

Drain excess fat and transfer to a plate, set aside.

Saute veggies. In the same pot, sauté onions, carrots, and celery in 1 tablespoon of oil over medium-high heat until tender (about 5 minutes).

Add garlic and sauté for an additional 30 seconds.

Add seasonings and beef. Next, add Italian herbs, sugar, salt, black pepper, and beef.

Cook for a few minutes until well combined.

Add liquid ingredients. Add beef broth, tomato sauce, water, and canned tomatoes.

Simmer over medium heat, bring to a boil, then reduce to medium-low heat and cook until vegetables are tender but not overly soft.

Cook pasta. Cook the ditalini pasta according to package directions, ensuring it remains al dente.

Stir in the cooked pasta to the soup, white beans, and kidney beans. Taste for seasoning.

If the soup seems to be too thick, you can thin it out with some water or broth.

Allow to cook 1 minute longer.

Serve! Stir in parsley, and serve warm with grated Parmesan cheese.

Tips

For the vegetarian version, omit the beef and broth. Increase beans or use cooked lentils for protein, and consider pan-fried tempeh as a tasty alternative to ground beef.
Don't overcook the pasta - it should be al dente. After boiling, rinse it under cold water to prevent further cooking.
Spicy kick - add a drizzle of hot sauce or red pepper flakes towards the end of cooking for a smoky element and intensified flavor.

What To Serve With Pasta Fagioli

This hearty soup is a meal on its own.

Serve with parmesan cheese, Italian salad and crusty bread on the side!

Freezing And Storing Instructions

To Store. Once cooked, cool the soup before storing it in airtight containers and refrigerate for up to 3 days.
To Freeze. Exclude the cooked pasta when freezing to avoid mushiness during reheating. Follow the instructions, leaving out the pasta, as it tends to change texture when frozen and reheated.

Recipe

Pasta Fagioli Soup Recipe

Pasta Fagioli Soup recipe is my take on the traditional and famous Italian and Olive Garden recipe that we love to make in our family. Rich and dense one-pot tomato soup with beef and healthy veggies!

Course Soup

Cuisine Italian

Keyword olive garden pasta fagioli soup, pasta e fagioli soup, pasta fagioli soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 321kcal

Author Julia | The Yummy Bowl

Ingredients

1 pound lean ground beef
1 ½ cups chopped yellow onion
1 cup carrots diced
1 cup celery about 3 stalks, sliced
1 tablespoon minced garlic cloves
2 ½ cup tomato sauce or passata
3 cups low-sodium beef broth
½ cup water then more as desired
1 15 oz can crushed tomatoes
2 teaspoon granulated sugar
1 ½ tablespoon Italian seasoning Herbs and spices
Salt and freshly ground black pepper
2 tablespoon olive oil divided
1 cup uncooked gluten free small pasta ditalini, elbows, shells
1 15 ounce can dark red kidney beans, drained and rinsed
1 15 ounce can cannellini beans (white beans), drained and rinsed
finely shredded Romano or Parmesan cheese for serving
Chopped fresh parsley for serving

Instructions

In a large soup pot or dutch oven, heat 1 tablespoon of cooking oil and brown beef over medium high heat.
Drain excess fat and transfer to a plate, set aside.
In the same pot, add 1 tablespoon oil and cook onions, carrots, and celery, over medium high heat until tender about 5 minutes. Add garlic and saute for 30 second more. After that, add in Italian herbs, sugar, salt, black pepper and beef. Cook for a couple of minutes until all combined.
Add beef broth, tomato sauce, water, canned tomatoes. Simmer and bring to a boil over medium heat and then reduce the heat to medium-low heat. Cook until vegetables are tender but not overly soft.
Meanwhile cook the ditalani pasta according packaging directions (cook until al dente)..
Stir in the cooked pasta to the soup, white beans, and kidney beans.Taste for seasoning. If the soup seems to be too thick, you can thin it out with some water or broth.
Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.

Notes

To Store. Once cooked, cool the soup before storing it in airtight containers and refrigerate for up to 3 days.
To Freeze. Exclude the cooked pasta when freezing to avoid mushiness during reheating. Follow the instructions, leaving out the pasta, as it tends to change texture when frozen and reheated. Add the pasta once ready to reheat.

Nutrition

More Olive Garden Copycat Recipes

FAQs

What's the difference between pasta fazool and pasta fagioli?

Essentially these two are the same thing. In the US this soup is often referred to as pasta fazool (beans) and Pasta Fagioli is an Italian name.

What is the difference between minestrone soup and pasta Fagioli?

Minestrone Soup emphasizes a variety of veggies, as showcased in my recipe. On the other hand, Pasta Fagioli leans toward a thicker, stew-like consistency, putting the spotlight on pasta and beans rather than an abundance of veggies like in Minestrone.

How long can you keep pasta fagioli?

For optimal flavor and nutrition, refrigerate the soup in an airtight container once cooked, and enjoy within 3 days. Reheat gently on the stovetop, bringing it to a simmer for the best results.

More One-Pot Soup Recipes

ALL DINNER recipes.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Pasta Fagioli Recipe (Better Than Olive Garden’s) appeared first on The Yummy Bowl.