Meaty Bursting Intestines Recipes

PENNE WITH MEATY RAGU

Steps:

• Put the garlic, celery, carrot, onion and oregano leaves in a food processor and pulse to chop into small pieces.
• Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the chopped vegetables and cook, stirring once or twice, until they start to soften, about 5 minutes. Stir in the pork, beef, tomato paste, and some salt, pepper and red pepper flakes and cook, stirring often, until the meat is browned, about10 minutes.
• Add the diced tomatoes, crushed tomatoes and basil sprigs. Bring the sauce to a simmer, reduce the heat to low and cook, stirring occasionally, until thickened, 1 to 1 1/2 hours.
• Just before the sauce is done, bring a large pot of salted water to a boil over high heat and cook the penne until al dente, according to package directions. Drain and return to the pasta pot. Spoon about 1 cup of sauce into the penne and stir to coat. Serve the penne topped with more sauce, some torn basil and a sprinkle of Parmesan.

"HOMEMADE" PIZZA BURSTING WITH NATURESWEET CHERRY TOMATOES

Steps:

• Preheat oven to 450 degrees F or as directed on package for baking pizza.
• Spread sauce over pizza dough or crust.
• Top evenly with mozzarella cheese.
• Arrange tomatoes cut side up on cheese
• Sprinkle parmesan cheese on top of tomatoes
• Bake as directed or until cheese is bubbly and crust is browned.
• Top with basil after removing from oven.
• Let sit for 5 minutes and serve warm.

WIGGLY MEATY OCTO AWESOME

Steps:

• For the octopus: Combine the octopus and 1 cup salt in a stand mixer fitted with a paddle attachment. Turn the mixer to high and tenderize the octopus for 5 minutes.
• Combine the chicken stock, onion, garlic, ginger, lemon, soy sauce, olive oil, sambal chile paste, crushed red pepper flakes, 1 cup water, 1/2 teaspoon salt and the pepper in a pressure cooker. Bring the mixture to a simmer. Remove the octopus from the stand mixer and rinse it well to remove the salt. Add the octopus to the pressure cooker, seal the lid and cook the octopus over medium heat until tender, 20 to 25 minutes.
• For the sauce: Combine the oyster sauce, vinegar, garlic, ginger, sesame oil and sambal chili paste in a small saucepan and bring to a simmer. Remove from the heat.
• Remove the octopus from the pressure cooker and discard the cooking liquid.
• Heat a grill or grill pan over medium-high heat and oil the grates. Grill the octopus, brushing with the sauce and turning once, until charred, 2 to 3 minutes per side.
• For the salad: Combine the vegetable oil, vinegar and sesame oil in a large bowl. Season with salt and pepper. Add the watercress, cabbage, pepper, cucumber, onion and lemon zest and toss to coat with the dressing. Divide the salad among 4 plates. Top each salad with a few pieces of the octopus.