Fettuccine With Beef And Peppers Recipes

Steps:

• Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet over medium heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and oregano to the skillet and cook and stir for 1 minute. Return the beef to the skillet. Stir in the concentrated broth and water and cook until the beef is cooked through.

Steps:

• For the ragu: Preheat the oven to 350 degrees F.
• Heat the oil in a large Dutch oven over high heat. Season the beef well with salt; then sear it on all sides, about 8 minutes. Add the tomatoes with their juices, wine, vinegar, fennel seeds, garlic, carrots, celery, bay leaves and onion. Season the liquid with 1 tablespoon salt. Bring to a simmer, cover and transfer to the oven. Cook until the meat is almost tender, about 2 hours. Uncover and cook until the meat is tender all the way through and falling off the bone, 30 to 45 minutes more.
• Cool the meat in the braising liquid. Remove and discard the bay leaves. Place the meat on a cutting board and pull it into large bite-size chunks with 2 forks. Remove any fat from the surface of the sauce and discard; return the meat to the sauce. (The dish can be prepared to this point up to 2 days ahead, the cooled, covered and refrigerated.)
• For the pasta: Mix the semolina flour and 1 teaspoon salt in a stand mixer fitted with the paddle attachment. Add the eggs, yolks, lemon zest and juice and pepper; mix slowly to make a rough dough. Switch to the dough hook attachment and knead until smooth, about 5 minutes. Form the dough into a ball by hand; cover with plastic wrap and let rest at room temperature for 1 hour.
• Divide the dough into 10 pieces and cover with a towel. Roll the dough with a pasta machine into sheets to setting number 6. Dust with semolina and lay on baking sheets; dry for 15 minutes. Then cut into fettuccini with the appropriate attachment. Dust with semolina and set aside on baking sheets; dry for at least 1 hour.
• Bring a large pot of water to a boil over high heat and salt it generously. Add the fettuccini and cook, stirring frequently, until al dente, about 4 minutes. Drain and toss with the grated pecorino. Transfer to serving plates. Spoon the meat sauce over the pasta and sprinkle with the parsley.
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Steps:

• In a bowl whisk together the cornstarch, the soy sauce, the broth, the Scotch, the sugar, and the sesame oil. In a large heavy skillet or a wok heat 1 tablespoon of the vegetable oil over high heat until it just begins to smoke and in it stir-fry the beef, patted dry, in 2 batches, for 30 seconds, or until it is browned but still pink within, transferring it with a slotted spoon as it browns to a bowl. In the skillet heat 1 tablespoon of the remaining vegetable oil over moderately high heat until it is hot but not smoking, in it stir-fry the bell peppers for 2 minutes, or until they are crisp-tender, and transfer them to the bowl with the beef. In the remaining 1 tablespoon vegetable oil stir-fry the garlic and the gingerroot over moderately high heat for 30 seconds, stir the cornstarch mixture, and add it to the skillet. Cook the sauce, stirring, until it is thickened and stir in the beef mixture, the scallions, the red pepper flakes, and salt to taste. In a kettle of boiling salted water boil the penne until it is al dente, drain it well, and in a large bowl toss it with the beef mixture.

Steps:

• Add water to a large pot, place on stove and turn on high.
• Run over to the table and frantically chop up the green and orange peppers into chunks. No need to dice or mince.
• When the water boils, add the shell macaroni.
• Dump the pasta sauce into a large sauce pan (about 3 quarts). Add maybe 1/4 cup of water to the jar, tightly close the lid, shake and empty rest of sauce into the pan. No waste! Heat on medium.
• Drop ground beef into large frying pan on medium heat.
• When the ground beef is about half cooked, pour in the peppers. Stir it all together. At this point, you might also drop in salt (I used sea salt - about 1 teaspoon) and onion powder (I added a lot - maybe 1 tablespoon). I didn't have an onion on hand.
• When the macaroni is done, add it to the pasta sauce.
• When the beef is cooked through and the peppers look a bit limp, drain the grease. (I didn't have the muscles, empty cans or lid for pouring it out, so I just wad up a paper towel, tilt the pan and let the grease collect in the paper towel. It works for me.).
• Add the beef and peppers to the pasta sauce and macaroni. Stir it all together, heat through and serve.

Steps:

• Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately.,

Steps:

• Prepare and bake Meatballs (see Step 3). In a large pot or kettle cook pasta according to package directions until just tender; drain.
• Meanwhile, in a 10-inch skillet cook fennel, onion, carrots, and garlic in hot oil over medium heat for 7 minutes or until vegetables are tender. Return pasta to cooking pot. Add vegetable mixture, meatballs, and Classico® Tomato and Basil pasta sauce to pasta; toss to coat. Heat through. Season to taste with salt and pepper. Top each serving with the shredded cheeses.
• *Mealmaker meatballs: Preheat oven to 400 degree F. Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine the egg, bread crumbs, onion, garlic, oregano, 1/2 teaspoon salt, and pepper. Add beef; mix well. Shape into 24 meatballs (about 1 tablespoon mixture per meatball). Arrange meatballs in prepared pan. Bake 15 minutes or until juices run clear. Drain off fat. Makes 24 meatballs.

Steps:

• finley chop onions, peppers,and mushrooms
• heat the vegetable oil in a saucepan. add onions, peppers, mushroom and sweetcorn. fry gentley for 5 minuites
• add the can of tomatoes, tomato puree, sugar, seasoning
• simmer gentley, uncoverd for about 15 minuites stirring occasionaly
• whilst simmering cook the pasta in boiling water for 10-12miniuites then rinse in cold water
• after simmersd, use the hand blender to blend in a closed up container
• once done add beef chunks to the sauce
• mix together with the pasta then put in foil container
• sprinkle cheese on top and grill for 5 - 10 mins

Steps:

• Saute bacon until crisp.
• Remove and set aside.
• Add onions and saute for 5 minutes.
• Add paprika and caraway, saute for 1 minute.
• Add beef and toss well, cook 3-5 minutes until beef is browned.
• Season with salt and pepper.
• Add stock and wine. Bring to a boil and simmer covered for 30 minutes. Remove cover and simmer 30 longer.
• Bring 2 quarts of water to a rolling boil, and cook pasta according to package directions, drain , and set aside keeping warm.
• Whisk sour cream and flour together, add to meat mixture, and set aside keeping warm.
• Saute mushrooms in oil for 3 minutes.
• Add peppers and saute for another 5 minutes.
• Season with salt and pepper.
• Top pasta first with beef mixture, then mushroom/ pepper mixture and sprinkle with bacon.

Steps:

• Heat oil in skillet, brown beef on all sides. Add the garlic and continue to cook for 2 minutes. Add onion, peppers and broth; cover and simmer 20 minutes. , Combine water and cornstarch; stir into broth. Cook and stir until gravy is thick and shiny. Add seasonings. Serve over hot cooked rice.