Beef Contadina Recipes

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CLASSIC CONTADINA® SPAGHETTI SAUCE



Classic Contadina® Spaghetti Sauce image

This classic pasta sauce with lots of tomatoes and Italian sausage served on hot cooked pasta makes a quick, satisfying dinner any night of the week.

Provided by Contadina

Categories     Trusted Brands: Recipes and Tips     Contadina®

Time 45m

Yield 6

Number Of Ingredients 11

1 pound Italian sausage (casings removed), or extra lean ground beef
1 cup chopped onion
1 teaspoon minced garlic
1 (28 ounce) can CONTADINA® Crushed Tomatoes
1 (15 ounce) can CONTADINA® Tomato Sauce
1 cup chopped fresh mushrooms
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon sugar
1 pound Cooked pasta

Steps:

  • Combine sausage, onion and garlic in a large skillet. Cook over medium-high heat 4 to 5 minutes or until sausage is no longer pink inside, stirring to break up sausage.
  • Stir in crushed tomatoes, tomato sauce, mushrooms, oregano, basil, salt, sugar.
  • Bring to a boil. Reduce heat to low; cook, uncovered, 30 minutes. Serve over hot cooked pasta.

Nutrition Facts : Calories 605.2 calories, Carbohydrate 69.8 g, Cholesterol 57.5 mg, Fat 25.1 g, Fiber 7.2 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1401.3 mg, Sugar 7.2 g

CONTADINA® QUICK BOLOGNESE SAUCE



Contadina® Quick Bolognese Sauce image

For a quick weeknight dinner, this Bolognese sauce with ground beef and veggies, beef broth or wine is a perfect dish for families on the go.

Provided by Contadina

Categories     Trusted Brands: Recipes and Tips     Contadina®

Time 25m

Yield 6

Number Of Ingredients 9

1 pound lean ground beef
3 ounces bacon, chopped
1 cup chopped onion
½ cup sliced celery
½ cup chopped carrots
½ cup COLLEGE INN® Fat Free & Lower Sodium Beef Broth, or red or white wine
1 (28 ounce) can CONTADINA® Crushed Tomatoes
¾ cup whole milk
Cooked pasta

Steps:

  • Brown beef, bacon, onion, celery and carrots in a large saucepan over medium-high heat until browned and crisp, about 10 minutes.
  • Add broth; simmer until evaporated, scraping browned bits from bottom of pan.
  • Stir in tomatoes and milk. Simmer over medium-low heat until sauce is thickened, about 15 minutes. Serve over pasta.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 40.4 g, Cholesterol 59.8 mg, Fat 13.2 g, Fiber 4.6 g, Protein 25.5 g, SaturatedFat 5.1 g, Sodium 534.5 mg, Sugar 7.5 g

BEEF BRAISED IN RED WINE



Beef Braised in Red Wine image

Categories     Beef     Garlic     Onion     Pork     Tomato     Vegetable     Braise     Sauté     Red Wine     Fall     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 (3- to 3 1/2-pound) boneless beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
1/4 pound sliced pancetta, finely chopped
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, thinly sliced
4 (4- to 6-inch) sprigs fresh thyme
2 (6- to 8-inch) sprigs fresh rosemary
2 tablespoons tomato paste
2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or Côtes du Rhône
2 cups water
Accompaniment: creamy polentaepi:recipelink
Special Equipment
a 4- to 5-qt heavy ovenproof pot with lid

Steps:

  • Put oven rack in middle position and preheat oven to 325°F.
  • Heat oil in pot over moderately high heat until hot but not smoking.
  • Meanwhile, pat meat dry and sprinkle with salt and pepper.
  • Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.
  • Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.
  • Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.

SKILLET BEEF AND MACARONI



Skillet Beef and Macaroni image

I found this simple skillet recipe many years ago on a can label. I made some tweaks, and my family loved it. Because it's so easy to put together, it's a real timesaver for people with super busy schedules. -Maxine Neuhauser, Arcadia, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1-1/2 pound ground beef
1/2 cup chopped onion
2 cans (8 ounces each) tomato sauce
1 cup water
1 package (7 ounces) macaroni
1/2 cup chopped green pepper
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet over medium-high heat, cook beef and onion until the meat is no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until macaroni is tender, stirring occasionally, 20-25 minutes. Add more water if needed.

Nutrition Facts : Calories 317 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 700mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.

BEEF CONTADINA



Beef Contadina image

Named not because it has the famous tomato sauce in it! Contadina is Italian for "Farmer's Wife" or "Country Woman".

Provided by PalatablePastime

Categories     One Dish Meal

Time 42m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs cube steaks, cut into 1 1/2 inch pieces
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
1/4 cup olive oil
1 1/4 lbs new potatoes, cut into 1 inch cubes
3 cloves garlic, minced
1 green bell pepper, cored,seed,and cut into 1 inch squares
1 red bell pepper, cored,seed,and cut into 1 inch squares
1 large tomatoes, seeded,and cut into 1 inch chunks
1/4 teaspoon basil leaves
1/4 teaspoon dried marjoram
1/4 teaspoon dried rosemary
2 tablespoons chopped fresh parsley

Steps:

  • Season meat (to taste) with salt and pepper; saute meat in olive oil in large heavy skillet over medium-high heat until brown on all sides; remove from skillet.
  • Add potatoes to skillet and saute 1 minute; lower heat to medium-low; cook, turning often, for 7-8 minutes or until potatoes are browned.
  • Stir in garlic, and saute 1 minute, adding 1 tbsp of olive oil if necessary.
  • Stir in bell peppers and tomato chunks, cooking 5 minutes more, or until peppers are crisp-tender, and potatoes are done.
  • Return meat to pan; sprinkle with herbs and toss to heat through; serve immediately.

Nutrition Facts : Calories 369.7, Fat 19.9, SaturatedFat 5.5, Cholesterol 69.2, Sodium 259.9, Carbohydrate 20.5, Fiber 3.3, Sugar 2.9, Protein 27.1

VITELLO CONTADINA



Vitello Contadina image

Number Of Ingredients 14

3 1/2 pounds veal roast
3/4 teaspoon dried rosemary
1/2 pound pancetta
2 tablespoons pepper, chopped
2 bay leaves
1/4 teaspoon grated nutmeg, to taste
1/4 teaspoon coarsely ground pepper, to taste
1/4 cup porcini dried mushrooms, soak in hot water for 30 minutes--reserving the liquid
3/8 cup butter
3 cups garlic, crushed
1/4 teaspoon salt, to taste
1/2 cup dry white wine
1/2 cup vermouth
1/3 cup ground almonds

Steps:

  • 1. Make a deep incision down the center of the veal, being careful not to cut all the way through gently open it out flat as you would a book. Trim off and reserve any irregular pieces of meat along the edges, leaving a neat, compact shape.2. Place rosemary along the center of the meat. Top the meat with half of the pancetta, overlapping the slices. Sprinkle with parsley and top with remaining pancetta, bay leaves, nutmeg and pepper.3. Drain the porcini mushrooms, reserving and straining the liquid. Rinse the porcini in cool water, drain again, chop coarsely and place on the top of the meat.4. Top with any reserved meat trimmings. Close up meat compactly and tie with kitchen twine, going once around lengthwise and several times around crosswise. Pat dry.5. Melt the butter in a deep casserole over medium heat. Add garlic and cook until golden, about 6 minutes, then discard the garlic. Add the stuffed roast, season with salt, and cook until lightly golden on all sides, 15 to 20 minutes.6. Add wine and vermouth, basting the meat. Cover the casserole, lower heat to medium low and cook, turning and basting occasionally, for 15 minutes. Stir in the almonds and 1/2 cup of reserved mushroom-soaking liquid. Cook, turning and basting occasionally, until tender, about 15 to 20 minutes longer. Transfer the meat to carving board and let it stand for 10 minutes or longer.7. Boil the sauce until lightly reduced. Cut the roast into 1/2-inch slices if necessary, reheat the slices in the casserole. Spoon sauce over and serve.

Nutrition Facts : Nutritional Facts Serves

MAGGIANO'S LITTLE ITALY ITALIAN POT ROAST



Maggiano's Little Italy Italian Pot Roast image

I found this recipe and want to preserve it for a Sunday dinner. It sounds like a lot of work, but sounds fabulous!

Provided by Cook4_6

Categories     Roast Beef

Time 5h10m

Yield 4-6 serving(s)

Number Of Ingredients 30

2 lbs beef chuck roast
1/2 tablespoon salt and pepper
1 tablespoon olive oil
1 cup roughly cut Spanish onion
1/2 cup roughly cut carrot
1/2 cup roughly cut celery
1/2 teaspoon tomato paste
3/4 cup red wine, plus
1 tablespoon red wine (any kind can be used)
4 3/4 cups chicken stock
1 sprig fresh rosemary
1 sprig fresh sage
1 sprig fresh thyme
1 slice smoked bacon
1 1/2 cups veal stock
cooked great northern bean (to garnish) (optional)
1/2 cup olive oil
1/4 cup finely chopped fresh rosemary leaf
1/4 cup finely chopped fresh thyme leave
1/4 cup finely chopped fresh sage leaf
1/4 cup finely chopped garlic
1 tablespoon whole black peppercorn, freshly ground
1/8 cup olive oil
3 medium russet burbank potatoes, skins on, quartered
2 large carrots, split lengthwise, cut into 2-inch pieces
3 medium Spanish onions, quartered with root intact
3 1/3 celery ribs, cut in 21/2-inch pieces
8 large mushrooms, left whole
1 medium fennel bulb, cut into about 8 lengthwise slices
salt and pepper

Steps:

  • Prepare herb marinade first; then prepare vegetables and keep warm.
  • To prepare the herb marinade:Combine all ingredients in blender and briefly blend until smooth. This can be made in smaller batch, but it will be difficult to puree.
  • Note: Leftover marinade can be used on steaks, fish and chicken. Brush on before grilling or saute meat in it.
  • To prepare vegetables:Preheat oven to 375 degrees.
  • In very large oven-proof saute pan, heat oil over medium-high heat.
  • Add vegetables and saute until browned, turning frequently.
  • Season with salt and pepper.
  • Transfer to preheated oven and cook uncovered 1 hour or until all vegetables are tender. Set aside and keep warm. Vegetables will have to be reheated briefly before they are served.
  • To prepare roast:When ready to prepare meat, season roast with herb marinade, salt and pepper.
  • Brown on all sides on olive oil in heavy, oven-safe braising pan.
  • Remove meat from pan and set aside.
  • To pan, add onion, carrots and celery and saute over medium-high flame until browned. Add tomato paste, mix well and cook 1 to 2 minutes.
  • Add wine, bring to boil, then cook to reduce by half.
  • Return meat to pan. Add chicken stock, herbs and bacon and return to boil.
  • Transfer to 325-degree oven and cook, uncovered, until meat is tender, 3 to 31/2 hours.
  • When meat is done, remove from oven and let rest at least 20 minutes.
  • Remove meat from pan and set aside. Strain liquid into saucepan.
  • Skim grease off top, removing as much fat as possible from braising liquid. Add veal stock.
  • Bring to boil. Remove from heat and set aside.
  • To serve:Place half the vegetables in center of serving plate as a base for the meat. Place sliced meat on top and garnish with remaining vegetables on and around beef. Top with sauce and beans if desired.

Nutrition Facts : Calories 1347.1, Fat 61.1, SaturatedFat 14.1, Cholesterol 160.4, Sodium 794.2, Carbohydrate 140.2, Fiber 52.5, Sugar 15.6, Protein 80.7

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