Adrienne's Classic Creations

Super Spaghetti & Pasta Sauce Dish

Ingredients
3 tablespoons olive oil
1 pound hot Italian sausage (4 to 6 links), cut into
1-inch pieces
1 pound sweet Italian sausage (4 to 6 links), cut into
1-inch pieces
1 pound boneless beef chuck-eyeroast, trimmed
and cut into 1-inch cube
Salt and pepper
3 onions, chopped
1 red bell pepper, stemmed, seeded, and chopped
1 green bell pepper, stemmed, seeded, and chopped
1 (6 ounce) can tomato paste
8 garlic cloves, minced
1 tablespoon minced fresh oregano
1-2 teaspoons red pepper flakes
1 pound 93 percent lean ground beef
3 (28 ounce) cans crushed tomatoes
1 (14.5 ounce) can diced tomatoes
½ cup grated Parmesan cheese
2 tablespoons sugar
2 tablespoons plain dried bread crumbs
½ cup chopped fresh basil
1 pound spaghetti (try whole wheat, spinach,
or standard enriched macaroni)

To Prepare

Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Add the sausages and cook, stirring occasionally, until well browned, 5 to 7 minutes. Transfer the sausages to a bowl.

Pat the beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon more oil in the pot over medium-high heat until just smoking. Add the beef and cook, stirring occasionally, until well browned, about 8 minutes. Transfer the beef to the bowl with the sausages.

Heat the remaining 1 tablespoon oil in the pot over medium-heat until shimmering. Add the onions, bell peppers, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the vegetables are softened, 8 to 10 minutes. Stir in the tomato paste, garlic, oregano, and pepper flakes and cook until the tomato paste begins to brown, 2 to 4 minutes.

Add the ground beef, increase the heat to medium-high, and cook, breaking up any large clumps with a wooden spoon, until no longer pink, about 5 minutes. Stir in the crushed tomatoes, diced tomatoes, cheese, sugar, and bread crumbs. Return the sausages and beef, along with any accumulated juices, to the pot. Bring to a simmer, cover, and cook, stirring occasionally, for 1 hour.

Uncover and continue to simmer, stirring occasionally, until the meat is tender and the sauce is dark and thickened slightly, about 1 hour longer.

Off the heat, season with salt and pepper to taste and stir in the basil.

Prepare spaghetti according to directions on the box. Serve sauce over the spaghetti

Scrumptious Shrimp Creole

To Prepare

Bring the reserved shrimp shells and water to a simmer in a large saucepan over medium-high heat and cook for 20 minutes. Strain the stock through a fine mesh strainer and discard the shells. Set the stock aside to cool slightly.

Heat the oil in a Dutch oven over medium heat until just smoking. Gradually stir in the flour with a wooden spoon, working out any lumps that form. Cook, stirring constantly, and reaching into the edges of the pan, until the mixture has a toasty aroma and is deep reddish brown, about 20 minutes. (The roux will become thinner as it cooks; if it begins to smoke, remove the pan from the heat and stir the roux constantly to cool slightly.)

Add the onions, celery, bell pepper, and 1 teaspoon salt to the roux and cook, stirring occasionally, until the vegetables are softened, 8 to 10 minutes. Stir in the garlic, bay leaves, celery salt, ¼ teaspoon pepper, and cloves and cook until fragrant, about 30 seconds.

Gradually stir in 1 cup of the reserved shrimp stock. Stir in the remaining stock, the tomato juice, stewed tomatoes, chopped tomatoes, ketchup, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until thickened, about 2 hours.

Stir in the shrimp and cook until just cooked through, 3 to 5 minutes. Discard the bay leaves and season with salt and pepper to taste. Serve.

Ingredients
3 lbs boneless beef chuck-eye roast, trimmed & cut into 1 ½ inch cubes
Salt and pepper
2 tablespoons vegetable oil
2 onions, minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons ground cumin
2 teaspoons ground coriander
¼ teaspoon cayenne pepper
4 garlic cloves, minced
2 (15 ounce) cans tomato sauce
¼ cup dry red wine
2 cups shredded cheddar cheese
12 (6 inch) corn tortillas
¼ cup chopped fresh cilantro, for serving
Lime wedges, for serving

To Prepare

Adjust the oven rack to lower-middle position and heat to 300 degrees. Pat the beef dry with paper towels, and season with salt and pepper. Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Add a half of the beef and cook until well browned on all sides, about 8 minutes, turning as needed. Transfer the beef to a bowl. Repeat with the remaining 1 tablespoon oil and remaining beef.

Pour off all but 1 tablespoon fat from the pot. Add the onions and ½ teaspoon salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the chili powder, cumin, coriander, cayenne, and ¼ teaspoon pepper and cook until the spices darken slightly and are fragrant, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the tomato sauce and wine and bring to a simmer, scraping up any browned bits.

Return the beef, along with any accumulated juices, to the sauce. Bring to a simmer, then cover the pot and place it in the over. Cook until the meat is tender, 2 to 2 ½ hours. Transfer the beef to a plate. Pour the sauce through a fine-mesh strainer, discarding the solids, and set aside. (You should have about 2 cups sauce.)

Adjust an oven rack to the middle position and increase the temperature to 375 degrees. Grease a 13 by 9 inch baking dish. Spread ¾ cup of the sauce over the bottom of the dish and set aside.

When the meal is cool enough to handle, shred it into bite-sized pieces and place it in a bowl. Add ¼ cup of the sauce and 1 cup of the cheese and toss to combine.

Spray the tortillas on both sides with vegetable oil spray and arrange on a rimmed baking sheet. Bake until the tortillas are warm and pliable, about 1 minute. Spread the tortillas out over a clean counter. Place 1/3 cup of the beef mixture evenly down the center of each tortilla. Tightly roll the tortillas around the filling, then lay them seam-side down in the baking dish.

Pour the remaining 1 cup sauce over the enchiladas to coat evenly. Sprinkle with the remaining 1 cup cheese and cover tightly with foil. Bake until the enchiladas are heated through and the cheese is melted, 20 to 25 minutes. Serve with cilantro and lime wedges.

To Prepare

For the Pasta: Pulse the flour, garlic powder, and ½ teaspoon salt together in a food processor several times to aerate. Add the spinach, eggs, oil, and oregano and process until the dough forms a rough ball, about 30 seconds. If the dough resembles small pebbles, add water, ½ teaspoon at a time, and process until the dough forms a rough ball. Turn the dough out onto a clean counter and knead until smooth, about 2 minutes. Cover with plastic wrap and let rest for at least 30 minutes, or up to 2 hours.

Roll out the pasta dough into four 25 inch long sheets using a manual pasta machine. Trim the ends of the dough, then cut each sheet crosswise into four 6 inch long noodles (you should have 16 noodles) and transfer to a well-floured baking sheet.

Bring 4 quarts water to a boil in a large pot. Add 4 of the noodles and 1 tablespoon salt and cook, stirring often, until the noodles rise to the surface, about 40 seconds. Using tongs, gently transfer the noodles to a colander and rinse under cold water. Spread the cooked noodles out in a single layer over clean kitchen towels. (Do not use paper towels; they will stick to the pasta.) Repeat three more times with the remaining noodles.

For the Meat Sauce: Melt the butter in a Dutch oven over medium heat. Add the onion, celery, carrot, and ½ teaspoon salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the tomato paste, garlic, and ½ teaspoon pepper and cook until the tomato paste begins to brown, 2 to 4 minutes. Add the meatloaf mix and sausage, increase the heat to medium-high, and cook, breaking up any large clumps with a wooden spoon, until no longer pink, about 5 minutes.

Add the wine and cook until almost evaporated, about 1 minute, Stir in the broth, bring to a simmer, and cook until the sauce is thickened, about 30 minutes. Season with salt and pepper to taste. Set aside off the heat.

For the Béchamel: Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Stir in the flour and cook until golden, about 1 minute. Whisk in the half-and-half, bring to a simmer, and cook until the sauce is thickened, about 1 minute. Stir in the remaining 1 tablespoon butter, ½ teaspoon salt, ½ teaspoon pepper, and the nutmeg. Season with salt and pepper to taste. Set aside off the heat.

To Assemble and Bake: Adjust an oven rack to the middle position and heat the oven to 400 degrees.

Spread 1 cup of the meat sauce over the bottom of a 13 by 9 inch baking dish. Place 4 of the noodles in the baking dish to create the first layer. Spoon 1 cup more meat sauce evenly over the noodles. Spoon ¾ cup of the béchamel over the meat sauce. Sprinkle evenly with ½ cup cheese. Repeat this layering twice.

For the final layer, place the remaining 4 noodles on top of the sauce, spoon the remaining meat sauce and béchamel evenly over the top, and sprinkle with the remaining 1 cup of cheese.

10. Place the baking dish on a foil-lined rimmed baking sheet and bake until the sauce is bubbling and the cheese is spotty brown, about 25 minutes. Cool for 20 minutes before serving.


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. Super Spaghetti & Pasta Sauce Dish Ingredients 3 tablespoons olive oil 1 pound hot Italian sausage (4 to 6 links), cut into 1-inch pieces 1 pound sweet Italian sausage (4 to 6 links), cut into 1-inch pieces 1 pound boneless beef chuck-eyeroast, trimmed and cut into 1-inch cube Salt and pepper 3 onions, chopped 1 red bell pepper, stemmed, seeded, and chopped 1 green bell pepper, stemmed, seeded, and chopped 1 (6 ounce) can tomato paste 8 garlic cloves, minced 1 tablespoon minced fresh oregano 1-2 teaspoons red pepper flakes 1 pound 93 percent lean ground beef 3 (28 ounce) cans crushed tomatoes 1 (14.5 ounce) can diced tomatoes ½ cup grated Parmesan cheese 2 tablespoons sugar 2 tablespoons plain dried bread crumbs ½ cup chopped fresh basil 1 pound spaghetti (try whole wheat, spinach, or standard enriched macaroni) To Prepare Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Add the sausages and cook, stirring occasionally, until well browned, 5 to 7 minutes. Transfer the sausages to a bowl. Pat the beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon more oil in the pot over medium-high heat until just smoking. Add the beef and cook, stirring occasionally, until well browned, about 8 minutes. Transfer the beef to the bowl with the sausages. Heat the remaining 1 tablespoon oil in the pot over medium-heat until shimmering. Add the onions, bell peppers, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the vegetables are softened, 8 to 10 minutes. Stir in the tomato paste, garlic, oregano, and pepper flakes and cook until the tomato paste begins to brown, 2 to 4 minutes. Add the ground beef, increase the heat to medium-high, and cook, breaking up any large clumps with a wooden spoon, until no longer pink, about 5 minutes. Stir in the crushed tomatoes, diced tomatoes, cheese, sugar, and bread crumbs. Return the sausages and beef, along with any accumulated juices, to the pot. Bring to a simmer, cover, and cook, stirring occasionally, for 1 hour. Uncover and continue to simmer, stirring occasionally, until the meat is tender and the sauce is dark and thickened slightly, about 1 hour longer. Off the heat, season with salt and pepper to taste and stir in the basil. Prepare spaghetti according to directions on the box. Serve sauce over the spaghetti Scrumptious Shrimp Creole Ingredients 4 pounds large shrimp, peeled, shells reserved and shrimp deveined 2 ½ cups water ½ cup vegetable oil ½ cup all-purpose flour 2 onions minced 2 celery ribs, chopped fine 1 red bell pepper, stemmed, seeded, and chopped fine Salt 6 garlic cloves 2 bay leaves ¼ teaspoon celery salt Pepper 1/8 teaspoon ground cloves 1 ½ cups tomato juice 1 (14.5 ounce) can stewed tomatoes 4 ripe tomatoes, cored, seeded, and chopped ¼ cup ketchup 2 tablespoons Worcestershire sauce 1 tablespoon hot sauce To Prepare Bring the reserved shrimp shells and water to a simmer in a large saucepan over medium-high heat and cook for 20 minutes. Strain the stock through a fine mesh strainer and discard the shells. Set the stock aside to cool slightly. Heat the oil in a Dutch oven over medium heat until just smoking. Gradually stir in the flour with a wooden spoon, working out any lumps that form. Cook, stirring constantly, and reaching into the edges of the pan, until the mixture has a toasty aroma and is deep reddish brown, about 20 minutes. (The roux will become thinner as it cooks; if it begins to smoke, remove the pan from the heat and stir the roux constantly to cool slightly.) Add the onions, celery, bell pepper, and 1 teaspoon salt to the roux and cook, stirring occasionally, until the vegetables are softened, 8 to 10 minutes. Stir in the garlic, bay leaves, celery salt, ¼ teaspoon pepper, and cloves and cook until fragrant, about 30 seconds. Gradually stir in 1 cup of the reserved shrimp stock. Stir in the remaining stock, the tomato juice, stewed tomatoes, chopped tomatoes, ketchup, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until thickened, about 2 hours. Stir in the shrimp and cook until just cooked through, 3 to 5 minutes. Discard the bay leaves and season with salt and pepper to taste. Serve.	Excellent Enchiladas Ingredients 3 lbs boneless beef chuck-eye roast, trimmed & cut into 1 ½ inch cubes Salt and pepper 2 tablespoons vegetable oil 2 onions, minced 3 tablespoons chili powder 2 teaspoons ground cumin 2 teaspoons ground cumin 2 teaspoons ground coriander ¼ teaspoon cayenne pepper 4 garlic cloves, minced 2 (15 ounce) cans tomato sauce ¼ cup dry red wine 2 cups shredded cheddar cheese 12 (6 inch) corn tortillas ¼ cup chopped fresh cilantro, for serving Lime wedges, for serving To Prepare Adjust the oven rack to lower-middle position and heat to 300 degrees. Pat the beef dry with paper towels, and season with salt and pepper. Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Add a half of the beef and cook until well browned on all sides, about 8 minutes, turning as needed. Transfer the beef to a bowl. Repeat with the remaining 1 tablespoon oil and remaining beef. Pour off all but 1 tablespoon fat from the pot. Add the onions and ½ teaspoon salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the chili powder, cumin, coriander, cayenne, and ¼ teaspoon pepper and cook until the spices darken slightly and are fragrant, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the tomato sauce and wine and bring to a simmer, scraping up any browned bits. Return the beef, along with any accumulated juices, to the sauce. Bring to a simmer, then cover the pot and place it in the over. Cook until the meat is tender, 2 to 2 ½ hours. Transfer the beef to a plate. Pour the sauce through a fine-mesh strainer, discarding the solids, and set aside. (You should have about 2 cups sauce.) Adjust an oven rack to the middle position and increase the temperature to 375 degrees. Grease a 13 by 9 inch baking dish. Spread ¾ cup of the sauce over the bottom of the dish and set aside. When the meal is cool enough to handle, shred it into bite-sized pieces and place it in a bowl. Add ¼ cup of the sauce and 1 cup of the cheese and toss to combine. Spray the tortillas on both sides with vegetable oil spray and arrange on a rimmed baking sheet. Bake until the tortillas are warm and pliable, about 1 minute. Spread the tortillas out over a clean counter. Place 1/3 cup of the beef mixture evenly down the center of each tortilla. Tightly roll the tortillas around the filling, then lay them seam-side down in the baking dish. Pour the remaining 1 cup sauce over the enchiladas to coat evenly. Sprinkle with the remaining 1 cup cheese and cover tightly with foil. Bake until the enchiladas are heated through and the cheese is melted, 20 to 25 minutes. Serve with cilantro and lime wedges. Classic Lasagna Ingredients for Pasta 3 cups all-purpose flour ½ teaspoon garlic powder Salt 4 ounces curly-leaf spinach (3 ¼ cups packed), stemmed 2 large eggs, lightly beaten 2 tablespoons olive oil 1 teaspoon minced fresh oregano Water Ingredients for Meat Sauce 3 tablespoons unsalted butter 1 onion, minced 1 celery rib, chopped fine 1 carrot peeled and chopped fine Salt 1 (6 ounce) can tomato paste 7 garlic cloves, minced Pepper 1 ¼ pounds meatloaf mix 4 ounces sweet Italian sausage, casings removed 1/3 cup red wine 2 cups low-sodium chicken broth Ingredients for Béchamel (White) Sauce 3 tablespoons unsalted butter ¼ cup all-purpose flour 3 cups half-and-half Salt and pepper Pinch ground nutmeg 2 ½ cups grated Parmesan cheese To Prepare For the Pasta: Pulse the flour, garlic powder, and ½ teaspoon salt together in a food processor several times to aerate. Add the spinach, eggs, oil, and oregano and process until the dough forms a rough ball, about 30 seconds. If the dough resembles small pebbles, add water, ½ teaspoon at a time, and process until the dough forms a rough ball. Turn the dough out onto a clean counter and knead until smooth, about 2 minutes. Cover with plastic wrap and let rest for at least 30 minutes, or up to 2 hours. Roll out the pasta dough into four 25 inch long sheets using a manual pasta machine. Trim the ends of the dough, then cut each sheet crosswise into four 6 inch long noodles (you should have 16 noodles) and transfer to a well-floured baking sheet. Bring 4 quarts water to a boil in a large pot. Add 4 of the noodles and 1 tablespoon salt and cook, stirring often, until the noodles rise to the surface, about 40 seconds. Using tongs, gently transfer the noodles to a colander and rinse under cold water. Spread the cooked noodles out in a single layer over clean kitchen towels. (Do not use paper towels; they will stick to the pasta.) Repeat three more times with the remaining noodles. For the Meat Sauce: Melt the butter in a Dutch oven over medium heat. Add the onion, celery, carrot, and ½ teaspoon salt and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the tomato paste, garlic, and ½ teaspoon pepper and cook until the tomato paste begins to brown, 2 to 4 minutes. Add the meatloaf mix and sausage, increase the heat to medium-high, and cook, breaking up any large clumps with a wooden spoon, until no longer pink, about 5 minutes. Add the wine and cook until almost evaporated, about 1 minute, Stir in the broth, bring to a simmer, and cook until the sauce is thickened, about 30 minutes. Season with salt and pepper to taste. Set aside off the heat. For the Béchamel: Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Stir in the flour and cook until golden, about 1 minute. Whisk in the half-and-half, bring to a simmer, and cook until the sauce is thickened, about 1 minute. Stir in the remaining 1 tablespoon butter, ½ teaspoon salt, ½ teaspoon pepper, and the nutmeg. Season with salt and pepper to taste. Set aside off the heat. To Assemble and Bake: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Spread 1 cup of the meat sauce over the bottom of a 13 by 9 inch baking dish. Place 4 of the noodles in the baking dish to create the first layer. Spoon 1 cup more meat sauce evenly over the noodles. Spoon ¾ cup of the béchamel over the meat sauce. Sprinkle evenly with ½ cup cheese. Repeat this layering twice. For the final layer, place the remaining 4 noodles on top of the sauce, spoon the remaining meat sauce and béchamel evenly over the top, and sprinkle with the remaining 1 cup of cheese. 10. Place the baking dish on a foil-lined rimmed baking sheet and bake until the sauce is bubbling and the cheese is spotty brown, about 25 minutes. Cool for 20 minutes before serving.
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