Beef + Lamb

Eggplant Bake with Tomato Cream Sauce

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In the process of putting this together last night I wasn’t quite sure what the end result would be.  What I did know is that I wanted something that reminded me of my moms zucchini casserole but a little more on the healthful side and I wanted it to be indulgent and light all in one.  All I can say is that I will be making this again and again.  It was incredibly simple with just a few ingredients and had our protein, veggies and healthy fat all in one delicious dish.  Although I have never done so, I would suspect this would be a great dish to put together ahead of time and bake just before you are ready to serve it.

I really felt I was taking a risk by not technically making a cream sauce and just mixing cream and parmesan together to pour over the top of the layers but man, it was a risk well worth taking; it made the process so fast and simple, too.

Here are what the layers look like

eggplant on the bottom

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Next goes the ground beef, if using, and the marinara sauce

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And last, the parmesan cream mixture and mozzarella

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Eggplant Bake with Tomato Cream Sauce

Ingredients

3/4 Pound Ground Beef, browned and drained, optional

4 Tablespoons Olive Oil

1 Large Eggplant, sliced 1/2 inch thick

1/3 Cup Heavy Cream

1/3 Cup Freshly Grated Parmesan Cheese

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1 3/4 Cup Marinara

3 Ounces Fresh Mozzarella Cheese, cut into cubes

Directions

Preheat oven to 450.  Brush both sides of eggplant slices with olive oil and place on a baking sheet in a single layer.  Place in the oven and roast for 25 minutes, flipping halfway through, or until both sides are nicely browned.  Remove from oven and cool slightly.

While eggplant is roasting mix cream and parmesan together in a small bowl; stir well to combine.

Turn the oven down to 375 and grease a 9×13 baking dish.  Place the eggplant in a layer to cover the bottom of the dish…if the eggplant overlaps a bit that is just fine.  Next layer the ground beef, if using and then the marinara.  Last pour the parmesan cream mixture over the top and dot the top with mozzarella cubes.  Place in the oven and bake, uncovered, until bubbling and the top begins to brown, about 30 minutes.  Remove from oven and let sit for 5-10 minutes before serving.

Ricotta and Parmesan Meatballs with Red Sauce

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I write this with a mouthful of leftovers and, most likely, a fair amount of red sauce smeared all over my face.  It’s just that good.  My husband requested “pasta Sunday” this weekend and this was the outcome.  So fast and perfect for the entire family and I love the fact that there are no breadcrumbs in the meatballs.  Simple, real and so incredibly tasty.

Ricotta and Parmesan Meatballs with Red Sauce

Adapted from this recipe

Ingredients

For the Meatballs:

1 Pound Ground Beef, preferably 85/15

15 Ounces Whole Milk Ricotta

1 Egg, lightly beaten

3/4 Cup Freshly Grated Parmesan Cheese

1/4 Cup Chopped Fresh Parsley

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1/8 Teaspoon Ground Nutmeg

For the Sauce:

1 Tablespoon Olive Oil

6 Cloves Garlic, chopped

3/4 Cup Red Wine

1 28 Ounce Can Crushed Tomatoes

1 28 Ounce Can Tomato Sauce

1 1/2 Teaspoons Onion Powder

2 Teaspoons Salt

1 Teaspoon Pepper

2 Tablespoons Chopped Fresh Basil

1 Tablespoon Agave or Honey, optional

Directions

For the Meatballs:

Preheat oven to 400, line a baking sheet with foil and grease the foil to prevent meatballs from sticking; non stick cooking spray would work fine also.  Combine all ingredients in a large bowl and mix gently with your hands until just combined.  Use an ice cream scoop to measure out portions of the mixture and then roll into balls.  Place meatballs on prepared baking sheet about 1 inch apart and cook for 15-20 minutes or until just cooked through.  Makes 24-26 meatballs.

For the Sauce:

Heat olive oil in a large saucepan over medium high heat.  Add garlic and cook, stirring constantly, for one minute.  Add wine and bring to a boil and let boil for 2 minutes or until most of the alcohol smell has cooked out.  Add tomatoes, tomato sauce, onion powder, salt and pepper and simmer, over low heat, for 15 minutes.  Add basil and if the sauce tastes too acidic add agave or honey.  Place meatballs in the pot of sauce and simmer for five minutes, stirring occasionally.  Serve with your favorite pasta or polenta, if desired.

Red Wine Braised Pot Roast

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Prepare yourself to throw away your old, beaten up, used and abused pot roast recipe.  One bite of this and you’ll never go back.  It’s simple and absolutely delectable; and you may end up wanting to bathe in the sauce…it’s just that good.  I serve this with whipped potatoes but you can just as easily throw in quartered red potatoes with all of the other veggies and you’ll have yourself a one pot meal.  Sundays finest, indeed.  

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Red Wine Braised Pot Roast

adapted from this recipe

Ingredients

21/2-3 Pound Beef Chuck Roast,  all sides seasoned generously with salt and pepper

2 Tablespoons Olive Oil

3/4 Cup Red Wine (I have used Cabernet, Malbec and Pinot Noir but any would do)

1/2 Cup Water

1 Cup Canned Crushed Tomatoes

8 Carrots, sliced 1-2 inches thick

1 Large Red Onion, quartered

4 Garlic Cloves, chopped

4 Sprigs Fresh Thyme

2 Sprigs Fresh Rosemary

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

Directions

Preheat oven to 275.  In a large ovenproof pot or dutch oven heat olive oil over medium high heat.  Add roast and brown until a nice crust forms, about 3 minutes.  Flip it over and brown the other side for an additional 3 minutes.  Pour in red wine, water and tomatoes and stir as best you can around the roast.  Tuck carrots, onion, garlic, thyme and rosemary into the liquid around the roast and sprinkle with the salt and pepper.  Bring to a simmer, cover and transfer to the oven.  Cook for about 3 hours or until roast is very tender, basting every 30 minutes.  Remove from oven and transfer the roast to a plate.  Boil the remaining liquid and veggies over medium heat until it thickens slightly, about 5 minutes.  Slice roast and serve with the sauce on top.