Bolognese Sauce

Source: Pappardelle with Bolognese
Yield: Approximately 10 cups

2 tablespoons extra virgin olive oil
2 carrots - peeled, minced
2 stalks celery - minced
2 cloves garlic - minced
8 ounces cremini mushrooms - minced
1 onion - minced
6 ounces tomato paste
1/2 bottle red wine
2 pounds ground beef
water
salt/pepper
1 pound pappardelle pasta

Heat olive oil in a large, deep sided pan over a medium-high flame. A heavy-duty, enamel stock pot is good for this. When the oil begins to shimmer, add the veggies (carrots through onion) and saute for 20-25 minutes, until soft and tender.

Add the ground beef, season with salt and pepper and brown. Once the beef is fully cooked, add the tomato paste. Stir to combine and cook for 5 minutes. Pour in the wine. Allow the sauce to cook until the liquid has reduced by half. Check seasoning and add additional salt and pepper as required.

Add water to cover the sauce by 1 inch. Simmer on low, stirring as necessary. Continue to cook on low heat for at least 1 hour, adding additional water if needed. Flavor will improve if allowed to cook for 2-3 additional hours.

Prepare pasta according to package directions, serve with bolognese sauce.

Meatball Sliders with Garlic Aioli

Source: Betty Crocker's 40th Anniversary Cookbook
Yield: 24 Sliders

Sliders
1 lb ground beef
1 lb ground pork
1 c dry bread crumbs
2 tbls dried parsley
1/2 t salt
1/2 t pepper
1 small onion, diced
1/2 c milk
1 tsp Worcestershire sauce
1 egg
3 tbls olive oil
2 12 count packages King's Hawaiian dinner rolls

Crumble beef and pork together with your fingers into a large mixing bowl. Mix in bread crumbs, parsley, salt, and pepper. In a separate container (I like to use a large measuring cup), combine milk, beaten egg and Worcestershire sauce. Pour over the meat mixture and lightly crumble all of the ingredients together until everything is fully incorporated.

Add olive oil to a large skillet over medium heat. Scoop golf-ball sized portions (a meduim to large sized disher works well) of the meat mixture and form into 1/2 in thick patties using your hands. When the pan is ready, fry the sliders. Brown them on each side for 3-5 minutes to cook through. Work in small batches, don't over crowd the pan. Keep them warm in a 200 degree oven until you are ready to assemble.


Aioli
1/2 c mayonaise (not Miracle Whip)
2 tbs grated prepared horseradish (not horseradish sauce)
2 large cloves garlic, grated
1 tsp fresh basil, finely minced
1/2 tsp dried oregano
1 tbls dried parsley

Combine all ingredients in a small bowl.

Heat the dinner rolls according to package directions. Split each roll in half and fill with a slider patty and a dollop of aioli. Additional suggested garnishes: thinly sliced red onion, red bell pepper, and cheddar cheese.

Super Sloppy Joes

Source: Food Network

Time: 25 min (prep: 10 min, cook: 15 min)
Yield: 4 sandwiches

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Once it begins to brown, add onion, garlic, and bell pepper. 

Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, continue to cook for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. 

Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.

Meatloaf

Yield: 3-4 large meatballs
Source: Betty Crocker's 40th Anniversary Edition Cookbook

This is based on Betty's original but I find that a full size meatloaf just takes too long to cook on a weeknight. Breaking it up into smaller portions prior to baking shortens the cooking time quite a bit. Use 3 ramekins for 1/3 pound portions or 4 smaller ones for 1/4 pound portions. 

1 pound lean ground beef

1 t fresh or 1/2 t dried sage

1 t salt

1/2 t ground mustard seed

1 t fresh ground pepper

1/2 cup Panko bread crumbs

1 small onion, diced

1 clove garlic or 1/2 t garlic powder

1/2 cup milk

1 egg

1 T Worcestershire sauce

1/2 c tomato jam, barbecue sauce, or ketchup + 1 T per ramekin 

3 or 4 8-12 oz ramekins

Preheat oven to 350°. Lightly crumble beef into a large mixing bowl.  Toss in sage through garlic and combine with your fingers. Be careful not to overwork the meat. Add tomato jam to the meat, don't mix it yet. Measure milk into a large liquid measuring cup, whisk egg and Worcestershire sauce into milk. Once combined, pour over meat and lightly work with a large fork or your fingers until fully incorporated. 

Prepare 3 or 4 ramekins by greasing the bottoms (I realize this seams odd but it will help with clean up later). Divide the meat mixture evenly and form into loose balls, put one ball into each ramekin. Top each one with 1 tablespoon of tomato jam. You could also add a pice of uncooked bacon here, everything's better with bacon.

Load the ramekins into a small cookie sheet and place into the oven. Cook 3 larger ramekins for 45 minutes or 4 smaller ones for 30 minutes. 

When the meatloaves are done allow to cool for 5-10 minutes. Remove the meatloaves from the ramekins (I used a small metal spatula). Small meatloaves are ready to serve. Large ones can be served as is on a bug burger-style or cut in half width-wise first.