One-Pot Beef Fettuccine Recipes

One-Pot Beef Fettuccine

Ingredients of One-Pot Beef Fettuccine

Bacon slices, chpped 5 5

Beef top sirloin steak, cut into 1/2 inch (12 mm) cubes 1 lb. 454 g

Diced carrot 1 cup 250 mL

Diced onion 1 cup 250 mL

Diced celery 3/4 cup 175 mL

Prepared beef broth 2 cups 500 mL

Can of tomato sauce 14 oz. 398 mL

Water 1 cup 250 mL

Dry (or alcohol-free) red wine 1/2 cup 125 mL

Tomato paste 2 tbsp. 30 mL

Garlice clove, minced 1 1

Pepper 1/4 tsp. 1 mL

Fettuccine, Broken in half 8 oz. 225 g

Grated Parmesan cheese 1/4 cup 60 mL

How to One-Pot Beef Fettuccine

Cook bacon in Dutch oven medium-high until crisp. Tranfer with slotted spoon to paper towel-lined plate to drain. Drain and discard all but 1 tbsp. (15 mL) drippings.

Add next beef to same pot. Cook uncovered, for 2 to 4 minutes, stirring occasionally, until browned. Reduce heat to medium.

Add next 3 ingredients. Stir. Cook, uncovered, for about 5 minutes, stirring occasionally, until vegetables are softned

Add mext 7 ingredients. Stir, scraping any brown bits form bottom of pan. Bring to a boil. Reduce heat to medium-low. Simmer, covered, for about 30 minutes until beef is tender.

Add pasta and bacon. Stir. Simmer, covered, for about 20 minutes, stirring often, until pasta is tender but firm.

Sprinkle with cheese. Makes about 6 1/2 cups (1.6 L).

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Beef Satay Linguine Recipes

Beef Satay Linguine

Ingredients of Beef Satay Linguine

Frozen concentrated orange juice,thawed 1/2 cup 125 mL

Peanut sauce 3 tbsp. 50 mL

Rice vinegar 3 tbsp. 50 mL

Brown sugar,packed 1 tbsp. 15 mL

Soy sauce 1 tbsp 15 mL

Ground ginger 1 tsp. 5 mL

Garlic powber 1/2 tsp 2 mL

Pepper 1/2 tsp. 2 mL

Beef top sitlon steak 1 lb. 454 g

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Linguine 10 oz. 285 g

Cooking oil 2 tsp. 10 mL

Cooking oil 1 tsp. 5 mL

Thinly sliced onion 1 cup 250 mL

Thinly sliced red pepper 1 1/2 cups 375 mL

Thinly sliced yellow pepper 1 1/2 cups 375 mL

How to Beef Satay Linguine

Combine first 8 ingredients in medium bowl. Cut steak across the grain into thin strips. Add to bowl. Toss to coat. Let stand for 10 minutes. Remove beef from marinade with slotted spoon. Reserve marinade.

Bring water and salt to a boil in Dutch oven. Add pasta. Boil, uncovered, for 9 to 11 minutes, stirring occasionally , until tender but frim. Drain. Return to same pot. Cover to keep warm.

Heat frist amount of cooking oil in large frying pan on mrdium-high. Add beef. Cook for 3 to 5 minutes, stirring occasionally , until no longer pink. Tranfer beef and liquids to small bowl. Cover to keep warm. Reduce heat to medium.

Heat second amount of cookimg oil in same pan. Add onion. Cook for 5 to 10 minutes, stirring often, until onion is softened. Add reserved marinade. Bring to a boil.

Add red and yellow pepper. Cook for 3 to 5 minutes, stirring occasionally, until pepper is almost tender-crisp. Add pasta , beef and juices. Heat and stir for 1 to 2 minutes until coated and heated throuhg. Make about 8 cups (2 L).

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Teriyaki Beef Rotini Recipes

Teriyaki Beef Rotini

Ingredients of Teriyaki Beef Rotini

Water 8 cups 2 L

Salt 1 tsp. 5 mL

Rotini pasta 3 cups 750 mL

Cooking oil 2 tsp. 10 mL

Lean ground beef 1 lb. 454 g

Chopped carrot 1 cup 250 mL

Chopped celery 1 cup 250 mL

Chopped onion 1 cup 250 mL

Chopped red pepper 1 cup 250 mL

Garlic cloves, minced 2 2

All-purpose flour 1 tbsp. 15 mL

Ground ginger 1/2 tsp. 2 mL

Pepper 1/4 tsp. 1 mL

Prepared beef broth 1 cup 250 mL

Thick teriyaki basting sauce 1/3 cup 75 mL

How to Teriyaki Beef Rotini

Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered, for 12 to 14 minutes, stirring occasionally, until tender but frim. Drain. Return to same pot. Cover to keep warm.

Heat cooking oil in large frying pan on medium-high . Add next 6 ingredients. Cook for about 10 minutes, stirring frequently, until beef is no longer pink.

Add next 3 ingredients. Heat and stir for 2 minutes.

Add broth and teriyaki sauce. Heat and stir until boilling and thickened.

Add pasta. Stir to coat. Makes about 9 cups (2.25 L).

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Greco Beef Manicotti Recipes

Greco Beef Manicotti

Ingredients of Greco Beef Manicotti

Olive (or cooking) oil 1 tbsp. 15 mL

Lean ground beef 1 lb. 454 g

Chopped onion 1 cup 250 mL

Garlic clove, minced 1 1

Sliced black olives 1/2 cup 125 mL

Crumbled feta cheese 1/3 cup 75 mL

Tomato pasta sauce 1/4 cup 60 mL

Sun-dried tomato pesto 2 tbsp. 30 mL

Dried oregano 1 1/2 tsp. 7 mL

Grated lemon zest 1 tsp. 5 mL

Tomato pasta sauce 1 cup 250 mL

Fresh lasagna sheets 4 4

Tomato pasta sauce 2 cups 500 mL

Crumbled feta cheese 1/3 cup 75 mL

Chopped fresh basil 2 tbsp. 30 mL

How to Greco Beef Manicotti

Heat olive oil in large frying pan on medium. Add nezt 3 ingredients. Scramble-fry for about 10 minutes until beef is no longer pink and onion is softened.

Add next 6 ingredients.Stir.

Spread frist amount of pasta sauce on bottom of greased 8 x 8 inch (20 x 20 cm) baking dish.

Soak pasta sheets in warm water for 2 minutes to soften. Blot dry. Spread about 3/4 cup (175 mL) beef mixture over each pasta sheet, leaving 1/2 inch (12 mm) along on longer edge. Roll up, jelly roll-style, from poopsite long edge

Arrange rolls, seam-side down, close together in baking dish. Pour second amount of pasta sauce over rolls. Bake, covered, in 350 F (175 C) oven for about 75 minutes until pasta is tender. Let stand, uncovered, for 10 minutes.

Sprinkle with second amount of cheese and basil. Makes 4 manicotti.

Note : You may use a fresh homemade pasta instead of purchased pasta sheets. Roll pasta out into four 6 x 8 inch (15 x 20 cm) rectangles.

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