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2 Onion - finely diced
2 cloves of garlic - finely diced
500g ground beef
some olive oil
50g Parmesan - grated
180g mushrooms - chunky diced
2 teaspoonfuls of sugar
1 jar of Bongiovi sauce (spicy, arrabbiata or another one)
500 milliliter of beef broth
2 teaspoonfuls of oregano
3 -4 heaped tablespoonfuls of basil
250 milliliter cream
3 tablespoonfuls of tomato paste
salt & pepper
1 yellow pepper - diced
some slices of a thin salami or finely diced salami (a handful) Cooking
First give teh olive oil in a stock pot.
Stir-fry onions, garlic and the beef for about 5 minutes until it is light brown.
Give the vegetables and the tomate paste into the pot.
Stir-fry everything for about one minute.
Then give the Bongiovi sauce to it, next the beef broth & the cream.
Next the spicery and the parmesan.
Let the soup simmer for about 15 minutes.
DONE enjoy your meal!
Mexican layer salad
Give 500 gram of chopped meat in a pan and sear it.
Give a glass Bongiovi Sauce Arrabiata over it and let it cool down.
Now slice some iceberg lettuce and give it in a bowl.
Give a can of corn and a can red beans over it (approx. 200g).
Now give to chopped meat / sauce mixture over the beans.
Give some sour cream, then grated cheese on it.
At the end some tortilla chips.
and then.enjoy
1/3 c sun-dried tomato pesto
1/3-1/2 c Bongiovo Brand Marinara Sauce (as per taste)
2/3 c Diana's Original BBq Sauce
1 tsp dried oregano leaves (I just use oregano spice)
5 or 6 Italian sausages (I use mild, but up to you)
2 red peppers, cored and cut into bite-size strips
4 c hot cooked penne (prefer fusilli and I just use a box of Catelli Smart Pasta)
4 c coarsely chopped arugula or swiss chard (I omit), but spinach may be an option too
chopped Italian parsley
shaved parmigiano reggiano (or parmesan)
fresh ground pepper
Stir BBq sauce with the pesto and oregano. Brush 1/4 of the sauce on the sausages and grill on the BBq. Cool slightly and slice into bite size pieces.
Add 1/3-1/2 c of BB Marinara sauce (as per my taste) to the remaining sauce, heat, and reserve it to mix with the pasta.
Saute red peppers in olive oil until it has a slight charring on them.
Toss the sausages, red peppers, with the hot fusilli, and reserved sauce mixture. Season to taste with pepper. Serve hot or at room temperature. Makes about 6 servings.
Garnish with chopped up Italian parsley and parmigiano reggiano!!
Then enjoy for a few meals, unless you have a big family! :) lol
Garnish with diced green onions. Note: I have made Jambalaya many times. It has always turned out great.Adding the Bongiovi Brand pasta sauce took it to the Next Level!! ❤