Spaghetti Bolognese

Simple ingredients simmer together to create a robust and satisfying sauce that is even better the next day. 

Prep Time: 15 mins. | Cook Time: 1 hr. | Serves: 6

Ingredients

12 oz (375 g) fresh crimini Mushrooms
1 onion
4 cloves garlic
1 tbsp (15 mL) olive oil
12 oz (375 g) lean ground beef
2 tbsp (30 mL) Worcestershire sauce
1 pkt (5 g) Mushrooms Seasoning Blend
1 1/2 tsp (7 mL) salt
1/2 cup (125 mL) red wine
1 can (156 mL) tomato paste
1 bottle (720 mL) strained tomato purée
1 lb (500 g) spaghetti, cooked and drained
1/2 cup (125 mL) torn fresh basil leaves
Parmesan cheese

 

Method

1. Place the mushrooms, onion and garlic in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Heat the oil in a Dutch oven or large saucepan set over medium heat. Crumble in the ground beef. Cook for 5 minutes or until browned. Add the mushroom mixture, Worcestershire sauce, seasoning blend and salt. Cook for 5 minutes or until tender.
2. Stir in the wine; simmer for 1 minute. Add the tomato paste. Cook, stirring constantly, for 5 minutes or until dark red. Stir in the tomato puree. Simmer for 45 minutes or until thickened. Toss the spaghetti with the sauce and basil. Serve with Parmesan cheese.Tip: Freeze any leftover sauce in a tight container for up to 1 month.
Nutrition Facts Per Serving:
Calories 453
Sodium 571mg
Protein 25g
Fat 8g
Carbohydrates 66g
Dietary Fibre 8

Italian Meatball Soup with Spinach

It may seem like a lot of work to make a two-part recipe on a weeknight but this recipe is not heavy on the busy work.

Recipe courtesy of Christina from Strawberries for Supper.

Prep Time: 10 mins. | Cook Time: 45 mins.

Ingredients

450 g lean ground beef
200 g cremini mushrooms, finely minced
¼ cup grated Parmesan
¼ tsp pepper
½ tsp salt
1 tsp Italian seasoning
2 tbsp olive oil
1 small onion, minced
1 clove garlic, minced
1 tbsp balsamic vinegar
pinch of salt and pepper
900 ml low sodium beef broth
540 ml can stewed tomatoes with Italian seasoning (or diced tomatoes)
2 cups fresh baby spinach

Method

1. Preheat the oven to 425 F.
2. To make the meatballs, start by finely mincing the mushrooms using a food processor with the blade attachment.
3. Combine the finely minced mushrooms with the ground beef, Parmesan, salt, pepper, and Italian seasoning.
4. Mince the onion and garlic, also using the food processor and add 1 tablespoon of that mixture to the meatball mixture.
5. Line a cookie sheet with foil and shape tablespoon and a half size meatballs with your hands or a cookie scoop and place them on the cookie sheet. Bake them in the oven for 20-25 minutes or until brown and release from the foil easily when you try to lift them off with a spatula.
6. While the meatballs cook in the oven, add the olive oil to a large saucepan over a medium heat and sautee the minced onion and garlic with a pinch of salt and pepper.
7. When that has softened, after about 4-5 minutes, add the balsamic vinegar, beef broth, and stewed tomatoes. Break the tomatoes up using the spoon so that they are bite-sized pieces.
8. Put the lid on the pot and let it simmer while the meatballs cook in the oven.
9. When the meatballs are cooked, transfer them to the pot and stir gently. Let them simmer together for 10 minutes.
10. Just before serving, add the two cups of fresh baby spinach. If you like, serve with some freshly grated Parmesan cheese.

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Cheese-Stuffed Sweet & Spicy Mushroom Meatballs

These Cheese-Stuffed Sweet & Spicy BBQ Mushroom Meatballs make the most delicious appetizer for your next potluck or party – just make sure to have plenty of these on hand because you’ll run out quick!

Recipe and photo by Taylor of The Girl on Bloor.

Prep Time: 15 mins. | Cook Time: 15 mins. | Serves: 20 meatballs

Ingredients

1 lb ground beef
1 package button mushrooms, finely chopped
1 tsp garlic powder
1/2 small yellow onion, grated
¼ cup parmesan cheese
¼ cup breadcrumbs
2 tsp ketchup
1 tsp Dijon mustard
1 egg
1 tsp salt
½ tsp pepper
10 mini buffalo mozzarella or bocconcini balls, sliced in half
1 tbsp olive oil
1 tsp hot sauce
1 tbsp honey
1 cup sweet and spicy BBQ sauce
20 toothpicks

Method

1. In a large mixing bowl, combine all ingredients except for cheese, olive oil, hot sauce, honey and BBQ sauce.
2. Take about 1-2 tbsp of meatball mixture and form it around each cheese ball half.
3. Heat olive oil in a large frying pan on med-high heat, then add meatballs. Fry for 10-12 minutes until meatballs are fully cooked and browned on the outside.
4. Meanwhile, mix hot sauce, honey and BBQ sauce together.
5. Remove meatballs from heat, then transfer to a large bowl. Toss in BBQ sauce mixture until fully coated.
6. Serve immediately on a platter with toothpicks inserted. Meatballs can also be prepared ahead of time and reheated in a 375F oven for 15 min.

 

Cheeseburger Quesadillas

Nothing will get the family’s attention like a cheeseburger quesadilla. Filled with all your favourite traditional burger toppings, this fun new way to eat a “cheeseburger” will surely have the kids asking for seconds.

Recipe developed in partnership with Ontario Beef.

Prep Time: 10 mins. | Cook Time: 15 mins. | Serves: 4

Ingredients

8 oz (227g) fresh crimini mushrooms
1 small onion, finely chopped
1/2 lb (225g) lean ground beef
1 clove garlic, minced
8 (8 inch) flour tortillas
2 cups cheddar cheese
½ small red onion, sliced
2 small roma tomatoes, thinly sliced
¼ cup (60 mL) dill pickles, sliced
1 cup (250 mL) shredded lettuceBurger Sauce:
½ cup (125 mL) Miracle Whip
2 tbsp (30 mL) ketchup
2 tbsp (30 mL) yellow mustard
2 tbsp (30 mL) relish
2 tbsp (30 mL) onion, finely diced
1 tsp (5 mL) white sugar

Method

1. Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. In a large saucepan, brown mushrooms until moisture has been released, approximately 5-6 minutes. Add onion, beef and garlic, continue to cook for 10 minutes or until ground beef is cooked through.
3. Meanwhile, combine all burger sauce ingredients in a bowl. Set aside.
4. Place one tortilla in the bottom of a dry grill pan. Sprinkle with cheese, red onion, tomatoes, and dill pickles. Spoon on meat mixture. Top with the second tortilla. If your grill pan comes with a Panini press (lid) place preheated press on top of tortilla. If no press is available, carefully flip the quesadilla over using a spatula.
5. Remove from skillet and cut into wedges. Serve topped with fresh shredded lettuce and burger sauce.

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Chili Loaded Baked Potatoes

Looking for a weeknight meal that comes together in a snap? These Mexican style baked potatoes combine all the fun flavours of Mexico into a meal the whole family will love.

Recipe developed in partnership with Ontario Beef.

Prep Time: 10 mins. | Cook Time: 1 hr. | Serves: 6

Ingredients

6 large russet potatoes
8 oz (227g) fresh crimini mushrooms
1 small onion, finely chopped
1/2 lb (225g) lean ground beef
2 cloves garlic, minced
1 package Tex-Mex seasoning
2 tbsp adobo peppers in chipotle sauce, puréed
1 can (769 mL) diced tomatoes
1/2 cup (125 ml) black beans, rinsed and drained
1 cup (250 mL) frozen whole-kernel corn, thawed
1 cup (250 mL) shredded cheddar cheese
¼ cup (60 mL) fresh chopped cilantro

Method

1. Preheat oven to 400°F/204°C. Pierce potatoes, several times, with a fork and place on a baking tray. Bake for 45-60 minutes, or until softened all the way through.
2. While potatoes bake, place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a large saucepan, brown mushrooms, onion and beef, approximately 10 minutes. Add garlic, Tex-Mex seasoning, adobo peppers and tomatoes. Simmer 15-20 minutes allowing flavours to combine and sauce to thicken.
4. Split baked potatoes lengthwise and spoon in meat mixture. Top with black beans, corn cheddar cheese and chopped cilantro. Serve with a side of salsa, sour cream and guacamole.

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