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How to Make Homemade Marinara Sauce

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Pork Bites with Gravy

Ingredients

2 ½ pounds pork tenderloin, cut into bite sized pieces (see notes below)

1 teaspoon kosher salt

1 teaspoon garlic powder

1 teaspoon herbs de Provence

½ teaspoon black pepper

2 Tablespoons oil (divided use)

For the gravy:

4 Tablespoons unsalted butter

½ small sweet onion, thinly sliced

2 garlic cloves, minced

3 Tablespoons all-purpose flour

1 cup beef stock or broth (can use low or no sodium)

1 Tablespoon balsamic vinegar

2 teaspoons beef Better than Bouillion

Instructions

Place 2 1/2 pounds pork tenderloin, cut into bite sized pieces, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon herbs de Provence and 1/2 teaspoon black pepper in a large bowl. Toss to combine and coat with the spices.

Place a large skillet over medium-high heat.

Once hot, add 1 Tablespoon of oil, then add half of the pork bites. We are looking to get a sear (browning) on all sides but not to cook all the way through.

Set them on a plate while you sear the other half of the pork bites with the remaining Tablespoon of oil. Once all of the pork is seared, place it on the plate and set it aside.

Do not wipe out the pan; lower the heat to medium and melt 4 Tablespoons unsalted butter.

Add 1/2 small sweet onion, thinly sliced and cook until translucent, 8-10 minutes.

Add 2 garlic cloves, minced and cook until it becomes fragrant, about 30 seconds.

Add 3 Tablespoons all-purpose flour and whisk it into the butter. Cook for 1 minute.

Slowly stream in 1 cup beef stock or broth while whisking constantly to avoid lumps.

Stir in 1 Tablespoon balsamic vinegar and 2 teaspoons beef Better than Bouillion.

Bring to a simmer and add the pork bites and any drippings that came off the meat to the skillet, coat in the gravy.

Continue simmering for 5 minutes, or until the sauce has thickened, and serve immediately. (Note: pork bites should have an internal temperature of at least 145F degrees when ready.)

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5-ingredient creamy cacio e pepe gnocchi bake

Ingredients

1 tbsp extra virgin olive oil

200g Coles Rindless Streaky Bacon, roughly chopped

2 x 400g pkts Coles Finest Italian Potato Gnocchi with Cacio E Pepe Sauce

300g broccoli, cut into small florets, halved

60g baby spinach leaves

1 1/2 cups (120g) grated vintage cheddar

Method

Show ingredient quantity

Step 1 Preheat oven to 200C/180C fan-forced. Grease a 2L baking dish.

Step 2 Heat oil in a large frying pan over medium-high heat. Cook bacon, stirring, for 3-4 minutes or until browned and a little crispy. Drain on a plate lined with paper towel.

Step 3 Wipe pan clean and return to medium-high heat. Add gnocchi, plus 160ml (2/3 cup) water. Cover and cook for 4 minutes. Stir in broccoli and simmer, uncovered, for 3-4 minutes or until broccoli is bright green. Stir in bacon and spinach until spinach wilts. Transfer to the prepared dish and sprinkle with cheese.

Step 4 Bake for 15-20 minutes or until the cheese is melted and golden and the sauce has thickened. Serve.

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Malt vinegar beef stew

Ingredients

1.5kg beef chuck, cut into 5cm pieces

salt and pepper, to season

50g butter

3 brown onions, 1 finely diced and 2 cut into large chunks

4 carrots, peeled, 1 finely diced and 3 cut into 5cm lengths

1 celery stalk, peeled and finely diced

4 garlic cloves, bruised

3 fresh bay leaves

1 tbsp tomato paste

¼ cup plain flour

1 litre beef stock

1 tbsp dark soy sauce

3 potatoes, peeled and cut into large chunks

¼ cup malt vinegar

2 tbsp finely shredded parsley

fresh baguette and butter, to serve

cornichons, to serve

Method

Step 1

Season the beef well with salt and pepper. Heat a large casserole dish over medium heat and add the butter. Brown the beef well in batches and remove from the dish. Add the finely diced onion, carrot and celery (reserving the large pieces of onion and carrot for later) and fry for about 8 minutes. Add the garlic, bay leaves and tomato paste and fry for a further minute. Add the flour, stir and fry until the flour browns on the base of the pot. Deglaze by adding the stock in small amounts and mixing well. Return the beef to the pot, add the soy sauce and bring to a simmer. The liquid does not need to cover the meat, as it will release extra liquid as it cooks. Cover and simmer over low heat for about 1½ hours. If you do need to top up any liquid, just add a little water. Step 2

Add the large pieces of onion and carrot, and the potatoes, and simmer, covered, for 30 minutes, then allow to stand for a further 30 minutes. To serve, reheat the stew and stir the malt vinegar and parsley through. Serve with torn pieces of baguette, butter and cornichons.

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Tuna Noodle Casserole

Ingredients:

Cooking spray

8 oz. wide egg noodles

3 Tbsp. unsalted butter, divided

1 small yellow onion, diced

2 Tbsp. all-purpose flour

2 cups whole milk

1 tsp. Dijon mustard

1/2 tsp. kosher salt

1/4 tsp. black pepper

1/2 cup plus 2 tablespoons grated Parmesan cheese, divided

2 (5 oz. each) cans chunk light tuna, drained

1 cup frozen peas

16 butter crackers, such as Ritz (about half a sleeve)

1/2 tsp. garlic powder

Directions

Prepare pan:Preheat the oven to 400°F. Grease a 2-quart glass or ceramic baking dish; set aside.

Cook pasta:Cook the egg noodles to al dente, according to package directions. Drain and keep warm.

Make sauce:Meanwhile, in a large saucepan or deep skillet over medium heat, melt 2 tablespoons butter. When it foams, add the onion and cook until softened, stirring frequently, about 4 minutes.Sprinkle the flour over the mixture and cook, stirring constantly, until the mixture has a nutty smell. Slowly whisk the milk in, a little at a time, to avoid lumps. Bring to a simmer over medium-high heat, then reduce the heat to maintain a simmer. Cook until thickened, 5 to 6 minutes, stirring often. Remove from heat.

Mix remaining casserole ingredients:Stir the Dijon mustard, salt, and pepper into the milk mixture. Add 1/2 cup Parmesan cheese, and stir until the cheese is melted. Stir in the tuna and frozen peas, then add the cooked noodles, stirring to make sure the noodles are completely coated with the sauce.

Bake casserole:Spoon the mixture into the prepared baking dish, and bake for 15 minutes.

Make topping:While the casserole is cooking, melt the remaining 1 tablespoon butter in the microwave. In a medium bowl, crush the crackers with a wooden spoon or a potato masher. Add the remaining 2 tablespoons Parmesan cheese and the garlic powder to the crushed crackers. Drizzle the mixture with the melted butter and toss to coat.

Finish casserole:Remove the casserole from the oven and sprinkle with the cracker mixture, then bake for an additional 5 to 7 minutes, until the topping is browned. Let stand 5 minutes before serving.

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Lebanese Lemon Garlic Chicken

Ingredients:

500g/ 1lb chicken tenderloin (or breast), cut into 4cm / 1.5" squares, large vein cut out (Note 1)

Lemon garlic marinade:

4 tbsp Greek or plain yogurt

3 tbsp lemon juice

1 tbsp garlic , finely grated or crushed using garlic press (~4 big cloves)

1 tbsp olive oil

1 tsp cooking salt / kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes)

Lemon garlic yogurt sauce:

1 cup Greek or plain yogurt

3/4 tsp garlic , finely grated or crushed using garlic press (~1 clove)

2 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tbsp tahini (hulled), or extra 1 tbsp olive oil (Note 3)

1 tbsp+ water

1 tsp cooking salt / kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes)

Cooking & serving:

2 tbsp olive oil , for cooking

1 tsp parsley , roughly chopped (or equal amounts mint and parsley)

Lemon wedges and extra virgin olive oil , for garnish

Lebanese bread for sauce mopping (recommended)

Instructions:

ABBREVIATED RECIPE:

Marinade chicken 12 - 24 hrs. Cook in 2 batches. Whisk sauce, rest 1 hr, warm just before serving. Smother chicken, serve!

FULL RECIPE:

Marinade - Mix the marinade ingredients in a bowl. Add the chicken, toss to coat then refrigerate to marinate for 12 - 24 hours (Note 2).

Sauce - Put the sauce ingredients in a microwaveable bowl and whisk to combine. Set aside for 1 hour + (garlic flavour melds). Just before serving, microwave for 40 seconds to warm (but not hot) then give it a good whisk. Taste and add more lemon for tangier, or more water to loosen (some yogurts are thicker than others).

Cooking - Drain off excess marinade from the chicken. Heat 1 tbsp oil in a large non stick pan over high heat. Place half the chicken in and cook for 1 1/2 - 2 minutes on each side until golden. Remove onto a plate.

Repeat - Scrape out / quickly wipe loose black bits out of the pan. Reheat remaining oil and cook remaining chicken. Rest for 2 minutes.

Serving - Spread half the sauce in a shallow bowl. Use a spatula to transfer the chicken onto the yogurt. Spoon over remaining sauce, finish with a swish of olive oil and sprinkle of parsley. Serve!

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Easy Pepper Steak

Ingredients

Sauce

½ cup soy sauce low sodium

¼ cup rice vinegar or less, if you don't like the vinegar taste

1 tablespoon brown sugar packed

2 tablespoon cornstarch

Stir Fry

2 tablespoon vegetable oil

1 pound flank steak sliced thinly against the grain

¼ teaspoon salt or to taste

½ teaspoon pepper freshly ground

1 medium onion sliced

1 medium red bell pepper thinly sliced

1 medium green bell pepper thinly sliced

3 cloves garlic minced

Instructions

Make the sauce

Combine Ingredients: In a small bowl combine all the sauce ingredients together and set aside.

Stir Fry

Prep the Steak: Season the flank steak with salt and pepper in a bowl.

Cook the Steak: Add 1 tbsp of the vegetable oil to a skillet and heat over medium-high heat. Add the seasoned steak and spread it evenly in the skillet. Cook for 1 minute without touching it, then use a spatula to stir the meat around. Continue cooking for another minute then transfer to a plate.

Cook Veggies: To the same skillet, add the remaining tbsp of vegetable oil and add the peppers and onions - cook for about 4 to 5 minutes or until softened.

Add Sauce: Return the beef to the skillet and add the garlic. Cook for 30 seconds until the garlic is aromatic. Pour the sauce over everything. Stir and cook for another 30 seconds to 1 minute until thickened.

Finish and Serve: Garnish with sesame seeds if preferred and serve over cooked rice.

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Baked Cheesy Cuban Chicken Taquitos

Ingredients

453.59 g ground chicken

1 yellow onion, chopped

1 poblano or green bell pepper, chopped

4 cloves garlic, chopped

2 teaspoons dried oregano

1 teaspoon ground cumin

0.5 teaspoon cayenne pepper, use more or less to taste

salt and black pepper

2 tablespoons chopped pepperoncini

480 g red enchilada sauce

16 (6-inch) corn tortillas, warmed

olive oil for coating

216 g shredded Swiss cheese

113 g shredded pepper jack cheese

2 avocados chopped or sliced

Greek yogurt, limes, and sea salt, for serving

Pineapple Salsa

1 jalapeño, seeded if desired, and chopped

330 g diced pineapple

8 g cilantro chopped

59.15 ml lime juice

Instructions

1. Preheat the oven to 425°F.2. Cook the ground chicken in a skillet set over medium-high heat. Add the onions and peppers. Break up the meat as you go, about 5 minutes, until cooked throughout.3. Add the garlic, oregano, cumin, cayenne, salt, pepper, and 1/2 cup water. Cook for 5 minutes, until fragrant. Mix in the pepperoncini. Remove from the heat.4. Working in batches, warm the tortillas in the microwave in 30-second intervals until pliable. Place the tortillas on a baking sheet and rub with olive oil on one side. Spoon 2 tablespoons of chicken down the center of each tortilla. Roll up and arrange seam-side down on the baking sheet5. Bake for 10 minutes, until crispy. Pour the enchilada sauce over the crispy taquitos. Scatter the cheese all over. Bake for another 10 minutes, until the cheese is melted and bubbling.6. To make the salsa, combine all ingredients in a bowl.7. Top with avocado, yogurt, and salsa.

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Mushroom Asparagus Quiche

Ingredients

1 tube (8 ounces) refrigerated crescent rolls

2 teaspoons prepared mustard

1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces

1 medium onion, chopped

1/2 cup sliced fresh mushrooms

1/4 cup butter, cubed

2 large eggs, lightly beaten

2 cups shredded part-skim mozzarella cheese

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon each dried basil, oregano, parsley and rubbed sage

Directions

Separate crescent dough into 8 triangles; place in an ungreased 9-in. pie plate with points toward the center. Press dough onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside.

In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.

Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting

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Homemade Lasagna Bolognese Recipe

Ingredients:

6 cups homemade Bolognese sauce 1 ¼ pounds fresh pasta, rolled into thin sheets 2 cups (1 pound) homemade ricotta cheese 1 teaspoon freshly grated nutmeg, divided 3 cups (12 ounces) grated mozzarella cheese, divided 1 cup finely grated Parmigiano-Reggiano cheese ¾ cup finely chopped fresh basil, divided

Instructions:

Step 1: Preheat the oven to 350 degrees. Spray a 9-by-13-inch pan that is 2 ½ to 3 inches deep. Ladle 1 ½ cups of the sauce into the bottom of the pan. Arrange a single layer of pasta sheets in the pan, you’ll need about 3 sheets (a little overlap is okay), cutting the sheets to fit and saving any scraps. Spoon half of the ricotta evenly over the pasta. Sprinkle evenly with ½ teaspoon of the nutmeg. Sprinkle ½ cup of the mozzarella, ¼ cup of the Parmigiano, and ¼ cup of the basil over the ricotta.

Step 2: Arrange another layer of noodles and 1 ½ cups of sauce over the ricotta layer. Sprinkle with ½ cup of the mozzarella and ¼ cup of the Parmigiano. Top with another layer of pasta and the last of the ricotta and nutmeg, plus ½ cup of mozzarella and ¼ cup of the Parmigiano, and ¼ cup of the basil.

Step 3: End with a final layer of pasta, remaining sauce (you may not be able to fit all of it in the pan), and the last of the cheeses. Cut a piece of parchment paper to fit the size of the pan and put it on top of the lasagna. Wrap the pan tightly with foil and place on a rimmed baking sheet to catch drips.

Step 4: Bake for 1 hour covered. Carefully remove the foil and parchment and continue to bake until the cheese on top is bubbly and browned in places, about 15 minutes. If you have a convection setting, turn it on so you get the lovely crispy corners and edges. Set the lasagna on a trivet and let it stand for 20 to 30 minutes. Sprinkle with the remaining ¼ cup of basil and cut into 6 to 8 squares before serving. The finished lasagna can be refrigerated for up to two days.

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Pizza Dough Recipe (Vegan)

Recipe Source!

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Rosemary and Bacon Chicken

Ingredients:

olive oil, for frying

250 g smoked back bacon, excess fat removed and diced

8 free-range, bone-in chicken thighs, skinless

1 large white onion, finely diced

1 garlic clove, minced

2 stems fresh rosemary, leaves picked and finely chopped

5 ml (1 teaspoon) dried oregano

80 ml ( 1/3 cup) white wine

325 ml (1 1/3 cup) chicken stock

125 ml (1/2 cup) fresh cream

125 ml (1/2 cup) full cream milk

30 ml (2 tablespoons) cold water

10 ml (2 teaspoons) cornflour

3 oil-soaked sun-dried tomatoes, roughly chopped

salt and black pepper, to taste

a handful flat leaf parsley, roughly chopped, to finish

lemon wedges, to serve

Instructions:

Heat 1 tablespoon oil in a wide-based pan and fry the bacon until golden and crispy. Remove and drain on kitchen paper. Season the chicken with salt and pepper. Brown on both sides in the remaining bacon fat. Remove the chicken and set aside. Add a little more oil to the pan and sauté the onion until softened, about 6 minutes. Add the garlic, rosemary and oregano and cook for another minute or two. Deglaze the pan with the wine and reduce by half. Add the stock, cream and milk and bring the sauce up to a simmer. Add the chicken back into the pan. Cover with a lid and simmer for about 45 minutes. Make a slurry with the cornflour and water, then add to the sauce. Simmer for several minutes until the sauce is creamy and thickened. Add half the bacon to the pan, along with the sun-dried tomatoes and mix in gently. Adjust seasoning if needed. Scatter the remaining bacon on top and finish with fresh parsley, if you like. Serve with lemon wedges on the side.

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Ricotta and Oregano Meatballs

Ingredients:

30 ml (2 tablespoons) olive oil

2 white onions, finely diced

2 cloves garlic, minced

several sprigs oregano, leaves roughly chopped

30 ml (2 tablespoons) tomato paste

80 ml (1/3 cup) red wine

400  g tin chopped tomatoes

600 ml chicken stock

500 g free-range beef mince (lean)

100  g fresh brown breadcrumbs (about 2 thick slices)

250 g ricotta

60 g parmesan, grated

1 egg plus 1 yolk, lightly whisked together

several stems flat leaf parsley, roughly chopped

salt and freshly ground black pepper

Instructions:

Heat 15 ml oil in a pan and sauté the onion until softened, about 8-10 minutes. Remove half the onion and set aside for the meatballs.

Add the garlic and oregano to the onions in the pan and cook for another minute or two, then add the tomato paste and stir through. Pour in the wine and reduce by half.

Add the chopped tomatoes and half the stock. Season lightly with salt and pepper, cover partially and simmer for 10-15 minutes.

For the meatballs, combine the beef, breadcrumbs, ricotta, parmesan and reserved onions in a mixing bowl. Season with 3/4 teaspoon salt and black pepper. Add the egg mixture and parsley and mix together by hand. Shape into evenly sized balls. You’ll get about 18 per batch.

Heat the remaining oil in a non-stick pan. Brown the meatballs on both sides, turning gently with a spoon. Place the meatballs in the tomato sauce, add the remaining stock, cover and simmer until the sauce is thickened and the meat, cooked through, about 25-30 minutes.

For the crispy oregano: Heat 20ml olive oil in a pan and fry 3-4 sprigs oregano until crisp. Scatter the oregano over the meatballs and drizzle the pan oils over, too.

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Swedish Meatball Pasta Bake

Ingredients

1 large egg

1/4 cup fine dry bread crumbs

1/4 cup finely chopped onion

2 tablespoons milk

1/2 teaspoon kosher salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/8 teaspoon cayenne pepper

1 pound 85% lean ground beef

1 tablespoon olive oil

8 ounces dried bowtie pasta

2 1/2 cups lower sodium beef broth

1 cup whipping cream

4 teaspoons Worcestershire sauce

1 cup shredded Gruyere cheese

1 tablespoon chopped fresh dill

lemon wedges for serving

Directions

Gather all ingredients. Grease a 7x11-inch baking dish.

Lightly beat egg in a medium bowl. Stir in bread crumbs, onion, milk, salt, nutmeg, allspice, and cayenne pepper. Add ground beef and mix well. Shape 1 1/2 tablespoon portions of the mixture into meatballs.

Heat oil in a 12-inch skillet over medium-high heat. Add meatballs and brown on all sides, about 8 minutes. They won’t be done at this point, but will get done as they bake. 

Meanwhile, cook pasta according to package directions. Drain and add to the prepared baking dish. Nestle meatballs atop the pasta.

Preheat the oven to 375 degrees (190 degrees C).

Pour beef broth into the same skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour in whipping cream and Worcestershire sauce to and bring to a boil. Reduce heat to medium and simmer until sauce has slightly thickened and reduced to 2 1/2 cups, 6 to 8 minutes. 

Pour sauce over meatballs and pasta in the baking dish. Cover dish with foil.

Bake in the preheated oven until hot and bubbly, 20 minutes.

Uncover and sprinkle with cheese. Bake, uncovered until cheese melts, 3 to 5 minutes. Garnish with dill. Squeeze lemon wedge over the dish.

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Eggplant Parmigiana

Ingredients

1½-2 eggplants (depending on their size) sliced lengthwise, ¼-½ inch thick

3/4 cup vegetable oil to fry the eggplants, see notes below

2½ cups homemade or store-bought tomato sauce

2 tbsp Italian seasoned breadcrumbs

1 fresh mozzarella (200 grams) sliced into 1/2 inch pieces

¾ cup shredded mozzarella for the top

3 tbsp pecorino romano finely grated

1 hardboiled egg chopped fine

2 tbsp fresh basil roughly chopped

Flour Mixture:

1 cup all-purpose flour

1/2 tsp salt

Instructions

Prepare the eggplants: slice horizontally into ¼-½ inch slices and lay flat on a baking sheet. Lightly season both sides with salt and allow to rest for at least 30 minutes. Preferable an hour. Then, using paper towel, blot to remove any excess moisture.

Prepare the egg: to a small pot, add the egg, and cover with cold water. Bring to a rumbling boil and then turn off the heat. Cover and allow to sit for 11-13 minutes. Transfer the egg to an ice bath for a few minutes. Crack, peel, chop and set aside until ready to use.

Prepare the flour mixture: to a large plate, mix together the flour and salt. Next, dredge the eggplants in the flour mixture, pressing to coat on both sides, shaking off any excess flour.

Fry: to a large, deep frying pan add the cooking oil and set to medium/high heat. Fry the eggplants on each side for 2-3 minutes or until they've turned a light golden colour. Transfer to a wire rack to cool.*Preheat the oven to 375 °F.

Assemble: to a 9x13 baking dish (or similar in size) add 1/2 a cup of tomato sauce, followed by a layer of sliced eggplants, ensuring there are no gaps.Add another layer of sauce (about 1 cup), followed by half of the pecorino romano, half of the chopped hard boiled egg, half of the fresh mozzarella, half of the basil, and half of the seasoned breadcrumbs.*Save the shredded mozzarella for just the top layer.Repeat with the second layer of remaining ingredients: eggplants, sauce, pecorino romano, hard boiled eggs, fresh mozzarella pieces, fresh basil, toasted breadcrumbs and now the top layer of shredded mozzarella.

Bake: uncovered for 30-35 minutes or until slightly golden and bubbling.Sammy's tip: broil for the last 1-2 minutes.

Rest: allow the eggplant parmigiana to rest for at least 15 minutes before slicing and serving.

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Skillet Ravioli Lasagna

Ingredients

1 Tbsp. olive oil

1 small yellow onion, finely chopped (1 cup)

4 cloves garlic, finely chopped (about 4 tsp.)

24-oz. jar marinara sauce

1 20-oz. pkg. refrigerated four-cheese ravioli (such as Buitoni)

2 Tbsp. chopped fresh basil, plus leaves for garnish

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper, divided

3/4 cup whole milk ricotta cheese

4 oz. low-moisture mozzarella cheese, shredded (1 cup)

Directions

Preheat broilerPreheat broiler with oven rack in top third position.

Cook sauceHeat oil in a 10-inch, high-sided, broiler-safe skillet over medium. Add onion; cook, stirring occasionally, until softened, about 3 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add marinara sauce. Pour 1⁄2 cup water into marinara sauce jar, seal, and shake to clean jar of any remaining sauce. Add tomato-water mixture to skillet.

Add ravioliStir in ravioli, chopped basil, salt, and 1⁄4 teaspoon pepper; cook, stirring occasionally, until ravioli are al dente, about 5 minutes. Remove from heat.

Broil, garnish, and serveStir together ricotta and remaining 1⁄4 teaspoon pepper in a small bowl; dollop over mixture. Sprinkle evenly with mozzarella. Broil until cheese is melted and beginning to brown, 3 to 5 minutes. Let stand for 5 minutes before serving. Garnish with basil leaves.

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Beef Noodle Casserole

Ingredients

Kosher salt

12 oz. egg noodles

2 Tbsp. unsalted butter

2 Tbsp. extra-virgin olive oil  

1 lb. (85% lean) ground beef

1 large yellow onion, finely chopped

3 cloves garlic, finely chopped 

1 (15-oz.) can tomato sauce 

1 (10.5-oz.) can cream of mushroom soup

1/3 cup heavy cream 

8 oz. sharp cheddar, shredded, divided 

1 Tbsp. chopped fresh parsley 

Directions

Step 1Preheat oven to 350°. In a large pot of boiling salted water, cook noodles, stirring occasionally, until 1 minute less than al dente according to package directions. Drain; reserve 1 cup pasta water. Add butter to noodles and toss to combine.

Step 2Meanwhile, in another large pot over medium-high heat, heat oil. Cook beef, breaking up with a wooden spoon, until no longer pink, about 6 minutes; season with salt.

Step 3Reduce heat to medium. Add onion and garlic and cook, stirring, until onion is translucent, 4 to 5 minutes. Add tomato sauce, soup, cream, and one-third of cheese. Bring to a simmer and cook, adding 1/2 to 1 cup pasta water, until cheese is melted and desired consistency is reached, about 1 minute; season with salt, if needed. Add noodles to pot and mix with meat mixture. Pour into 13" x 9" baking pan and sprinkle with remaining cheese.

Step 4Bake casserole until center and edges are bubbly, 30 minutes. Top with parsley.