PENNE WITH BRAISED SHORT RIBS (OVEN OR SLOW COOKER)
The Dijon adds an amazing taste to this dish and is not over powering in the least. . The flavor of the gravy is AMAZING! I adapted this for the crock-pot. I followed the instructions for browning the ribs, added onions, garlic, tomatoes, wine and broth and threw it in the crock pot with the lid propped open with a tooth pic to allow some of the steam to be released and allow the gravy to thicken up beautifully. If using the crockpot, start on high for about one hour and set to low for 4-5 hours. The meat should fall apart and shred when done. Serve over pasta as Giada does or make some mashed potatoes (hold the parmesan). Both are fabulous! I made both. Recipe courtesy of Giada De Laurentiis /Food Network
Provided by Chicagoland Chef du
Categories < 4 Hours
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350°F.
- Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside.
- Add the onion and garlic and cook, stirring frequently, for 2 minutes.
- Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan (or add to crock pot).
- Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.
- Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor (or use a stick blender). Process until the mixture is smooth. At this point I added mushroom slices.
- Pour the sauce into a saucepan and keep warm over low heat.
- Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl.
- Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.
- Notes: I decided to serve over mashed potatoes and omit the parmesan cheese. I also added sliced crimini mushrooms, white mushrooms will work too.
Nutrition Facts : Calories 2404.4, Fat 182.7, SaturatedFat 74.8, Cholesterol 350.2, Sodium 459.4, Carbohydrate 100.2, Fiber 14.7, Sugar 4.2, Protein 78.1
SLOW-COOKER GREEK PENNE
Enjoy a cheesy Mediterranean slow cooked dinner featuring pasta, ground beef andspinach.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h25m
Yield 6
Number Of Ingredients 12
Steps:
- Spray bottom of 5- to 6-quart slow cooker with cooking spray. Line side of slow cooker with foil; spray foil with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
- Meanwhile, in 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in spinach, oregano, salt and pepper. In medium bowl, mix pasta sauce and sugar.
- In slow cooker, spread 1 1/2 cups of the pasta sauce. Layer with half of the pasta, half of the beef mixture and 1 cup of the feta cheese. Repeat layers. Pour remaining 1 1/2 cups pasta sauce over top. Sprinkle with mozzarella cheese.
- Cover; cook on Low heat setting 3 hours or until bubbly. Let stand 10 minutes before serving. Garnish with basil.
Nutrition Facts : Calories 520, Carbohydrate 54 g, Fat 1/2, Fiber 5 g, Protein 33 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1420 mg
CROCK POT MEATBALLS & PENNE IN RED SAUCE
I adopted this recipe from the Recipezaar account as I am always on the look out for make ahead recipe and this one would be a great one for my "what to make with frozen meatballs" cookbook". This is the original introduction This is an adaption of Red Penne with Garden Veggie Meatballs recipe #52512 by --Kari*left*Denver--. I had it on the menu to make, but put it off and some of my ingredients went bad before I got the chance to make it, so, here's the version I came up with instead. I like to make up several batches of the cooked meatballs in the freezer to pull out for an easy meal." Thanks cbw
Provided by Pamela
Categories Penne
Time 4h35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- For Meatballs-Mix all meatball ingredients together, make into tsp size balls, and place on cookie sheet.
- Bake at 350F for 25 minutes or until cooked and drain.
- Put all sauce ingredients and meatballs in the crock pot and mix together.
- Cook on low for 4-5 hours or until noodles are tender.
- Enjoy!
SLOW-COOKER CHICKEN PARMESAN WITH PENNE PASTA
Warmly welcome your family home with the Italian aroma of chicken parmesan slow cooking in the kitchen.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h25m
Yield 4
Number Of Ingredients 10
Steps:
- Spray 2- to 3-quart slow cooker with cooking spray.
- In small shallow bowl, beat egg until foamy. In separate shallow bowl, mix bread crumbs, Parmesan cheese, Italian seasoning, salt and pepper. Dip chicken into egg, then coat evenly with bread crumb mixture; place in cooker. Spread pasta sauce evenly over chicken.
- Cover; cook on Low heat setting 5 to 6 hours.
- Sprinkle Italian cheese blend over top. Cover; cook on Low heat setting 10 minutes longer. Meanwhile, cook and drain pasta as directed on package. Serve chicken with pasta.
Nutrition Facts : Calories 720, Carbohydrate 79 g, Cholesterol 200 mg, Fat 1/2, Fiber 5 g, Protein 51 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1730 mg, Sugar 20 g, TransFat 0 g
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