Lamb Ragout

This one pot ragout is extremely flavourful and an easy weekend meal. Mushrooms blend seamlessly with the ground lamb extending the portion size and boosting the flavour. Leftovers taste even better the next day.

Recipe developed in partnership with Ontario Lamb.

Prep Time: 15 mins. | Cook Time: 2.5 hrs. | Serves: 4

Ingredients

8 oz (227 g) fresh crimini mushrooms
2 tbsp (30 mL) olive oil
1 small onion, diced
2 carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
salt and pepper
1 lb (500 g) ground lamb
4 tbsp (60 mL) tomato paste
1 tsp (5 mL) cinnamon
1 tsp (5 mL) nutmeg
1 tsp (5 mL) Italian herbs
1 can (796 mL / 28 oz) whole tomatoes
1/2 cup (125 mL) red wine
1 bay leaf
1 lb. (500g) dried spaghetti
Freshly grated parmesan cheese
Fresh parsley, finely chopped

Method

1. Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. Heat oil in a large sauce pan over medium-high. Add mushrooms and sauté for 3-4 minutes. Add onions and sauté for 2 minutes. Add carrots and celery; sauté until they start to soften, 4 minutes. Add garlic and sauté another minute. Season with salt and pepper.
3. Add ground lamb and cook until browned, approximately 5 minutes. Add tomato paste, cinnamon, nutmeg, and Italian herbs. Stir until well combined.
4. Add tomatoes to the pan. Using spatula, break up tomatoes. Add red wine, stir until well combined. Add bay leaf. Lower heat to low, place lid on pot and simmer 2 hours. Stir occasionally to ensure bottom does not burn.
5. Remove lid and taste sauce; season with salt and pepper as needed. Continue to simmer on low, with the lid removed; sauce will begin to thicken.
6. Meanwhile prepare spaghetti as per package directions. Serve the sauce over the pasta with a sprinkle of parmesan cheese and finely chopped parsley.

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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

Turkey and Mushroom Lettuce Wraps

These lettuce wraps come together quickly for a fresh and light weeknight meal. Serve with toppings of your choice – shredded carrots, bean sprouts, julienne peppers, sliced snow peas, and chopped peanuts are a great start.

Recipe and photo courtesy of Brittany from My Daily Randomness.

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

Ingredients

1 lb. crimini mushrooms, finely diced
1 tbsp olive oil
1 lb. ground turkey
1/2 red onion, diced
1 clove of garlic, finely diced
2 tbsp hoisin sauce
2 tbsp teriyaki sauce
8-10 large lettuce leaves
Toppings (optional): shredded carrots, bean sprouts, julienne peppers, sliced snow peas, chopped peanuts

Method

1. Finely chop mushrooms in a food processor, or by hand. On medium-high heat sauteed mushrooms in olive oil until they are browned and most of the moisture has been released, about 6-8 minutes. Set aside.
2. On medium-high heat, add turkey to the pan. Halfway through cooking add the onion and garlic. When turkey is almost cooked through, add the sauteed mushrooms, hoisin sauce, and teriyaki sauce. Continue to cook until turkey is completely cooked,3-5 minutes.
3. Allow meat and mushroom mixture to cool slightly. Spoon mixture into each lettuce leaf. Top with desired toppings. Serve with soy sauce if desired.

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.

 

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