• 1 (8 ounce) box uncooked ziti pasta (or penne pasta)
• 3 tablespoons oil (to coat the cooked pasta)
• 1/2 pound ground beef
• 1/2 pound bulk pork sausage meat (or can use use 1 pound of either)
• 1/2 teaspoon dried chili pepper flakes (or adjust to heat level)
• 1 medium onion, chopped
• 1 small green bell pepper, seeded and chopped
• 4 garlic cloves, minced
• 1 teaspoon seasoned salt, or to taste (can use white salt)
• fresh ground black pepper, to taste
• 4-5 cups favorite prepared pasta sauce (or a drier casserole use 4 cups)
• 2 cups shredded mozzarella cheese, divided (can use more)
• 1/2 to 3/4 cup freshly grated Parmesan cheese,

Instructions:————————————–

1. Grease a 13 x 9-inch baking pan.
2. In a large pot cook the pasta in boiling salted water until just about halfway cooked (leave the pasta still firm, do not cook completely) drain but do not rinse.
3. Transfer to a large bowl and mix in 2-3 tablespoons oil to prevent the pasta from sticking together; set aside and cover the bowl with a clean tea towel to prevent from drying out)
   
4. In a pot or Dutch oven cook the ground and sausage meat with chili flakes, onion and bell pepper until no longer pink; drain fat.
5. Add in the garlic; continue cooking until the meat is well browned (this may take about 10-12 minutes to brown the meat).
   
6. Season with seasoned salt or white salt and ground black pepper.
7. Stir in the pasta sauce and reduce heat to low; simmer partially covered stirring occasionally for about 25-30 minutes.
8. Mix in 1 cup of mozzarella cheese and the cooked ziti or penne pasta.
9. Transfer the mixture into baking dish.
10. At this point you may cool and refrigerate for until ready to bake.
11. Bake in a preheated 350 degree F oven uncovered for about 45 minutes or until hot and bubbly.
12. Remove from oven and sprinkle about 1 cup or more of mozzarella cheese on top then return to oven for 5 minutes to melt the cheese.

Cook the diced bacon over medium heat in a large stockpot or Dutch oven until almost crisp; remove to a plate (leave the bacon fat in the pot).In a bowl toss the stew beef cubes with 1/4 cup all-purpose flour, 1-1/2 teaspoons salt, and black pepper.

Add the beef to the pot; brown well on all sides in the the bacon fat adding in oil if needed; transfer to the plate (you can place with the bacon).

Add in sliced mushrooms, celery and onion; cook stirring for about 5 minutes or until softened.

Add in garlic, bay leaf and chili flakes; cook stirring 1 minute.

Add in the beef broth, Worcestershire sauce,  browned beef and the cooked bacon; bring to a simmer over medium-high heat.

Reduce heat to low, cover and simmer for about 45 minutes.

After the 45 minutes of cooking time add in the barley, sliced carrots and turnip; continue to simmer over low heat for 25 minutes, then add in the potatoes and cook until the potatoes and the beef are tender (about 20-25 minutes more).

Season with salt and black pepper to taste.

OPTIONAL; for a thicker consistancy whisk 2 tablespoons all-purpose flour with 2 tablespoons cold water until smooth and well combined; add to the simmering broth and stir until thickened (about 3 minutes).

If using fresh tomatoes in place of the canned I recommend to blanch them first then remove the peel, but canned tomatoes works great for this recipe…

This is a restaurant-quality dish that I have served many times to my dinner guests and always receive rave reviews!

• 1 (6 ounce) package fresh baby spinach
• 1 tablespoon butter
• 6 slices thick bacon, chopped
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes (optional or to taste)
• 2 tablespoons dry white wine
• 1 (14 ounce) can diced tomatoes, drained  (or can use 2 Roma tomatoes, chopped)
• 8 ounces uncooked spaghetti
• 1/2 cup fresh grated parmesan cheese
• 2 large eggs
• salt and fresh ground black pepper, to taste
• 3 tablespoons chopped fresh parsley, or to taste

Instructions:—————————————-

1. Heat 1 tablespoon butter in a large skillet over medium heat; add in spinach and cook stirring until spinach wilts, remove to a bowl (this will not take long for the spinach to wilt)
   
2. Add in chopped bacon; cook until crisp (about 3 minutes) remove the bacon to the plate with the spinach; set aside (reserve about 2-3 tablespoons bacon fat in the skillet).
3. Add in onion to the drippings and cook for about 3 minutes or until softened.
4. Add in garlic and chili flakes; cook stirring for 2 minutes.
5. Add in wine and drained diced tomatoes; cook stirring over medium heat for about 3-4 minutes, then remove the skillet from heat.
6. Cook the spaghetti until al dente (omitting any salt and fat to the pot) drain well then immediately add the cooked spaghetti to the skillet.
7. Add in the spinach and bacon; stir well to combine, then place the skillet over low heat.
8. In a small bowl combine the eggs with 1/2 cup Parmesan cheese; add to the pasta; cook over low heat tossing for 1-2 minutes.
9. Season with fresh ground black pepper to taste and salt if desired.
10. Remove from heat sprinkle the top with fresh parsley.
11. Serve with more Parmesan cheese.

Plan ahead the pork needs to marinade for 8-24 hours, make certain to line your pan with foil for easy clean up

• 1/3 cup low sodium soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil (can use more)
• 2 tablespoons Worcestershire sauce
• 2 1/2 tablespoons brown sugar (10 teaspoons)
• 1 1/2 tablespoons Asian chili paste
• 1/2 teaspoon fresh ground black pepper (or to taste)
• 4-6 garlic cloves, minced(garlic loves use 6 cloves)
• 2 green onion, chopped
• 1 pork tenderloin (about 2 pounds)

Instructions:

1. In a bowl combine the soy sauce with sesame oil, vegetable oil, Worcestershire sauce, brown sugar, chile paste, black pepper and garlic; whisk until well combined, then mix in green onion.
2. Transfer the marinade to a shallow dish; add in the pork then turn to coat in the marinade.
3. Cover and refrigerate for 8-24 hours turning a few times during chilling (24 hours is better).
   
4. Generously grease a baking pan or small roaster pan then line the pan with foil.
5. Transfer the pork and the marinade to the pan.
6. Preheat oven to 400 degrees F.
7. Roast for about 25-30 minutes.
8. Allow to stand for 10 minutes before slicing.