Best Nonna Lolas Beef Broth And Lesso Rifatto Boiled Beef Stew Recipes

Lasagna Nonna image

Provided by Food Network

Time 2h

Yield 8 servings

Number Of Ingredients 15

3 butternut squash
3 pounds whole milk ricotta
3 cups heavy cream
1/4 cup minced garlic
1/4 cup minced shallots
2 tablespoons dried basil
2 tablespoons dried oregano
2 teaspoons crushed red pepper flakes
1/4 cup fresh sage leaves
Kosher salt and freshly cracked black pepper
4 cups marinara sauce
8 sheets fresh lasagna noodles
12 cups baby spinach
1/2 cup Parmesan
2 cups shredded mozzarella

Steps:

Preheat the oven to 350 degrees F.
Cut the butternut squash in half and spoon out the seeds. Place on baking sheet cut-side down. Add some water and bake until a knife slides through the skin and squash easily. Cool and then spoon the flesh from the shell. Set aside for later use.
Raise the oven temperature to 400 degrees F.
Place the ricotta, cream, garlic, shallots, basil, oregano and red pepper flakes in a medium-size mixing bowl. Whisk to combine until there are no lumps.
Mince up the sage and add to the ricotta mix. Adjust the seasoning with salt and pepper. Whisk until blended and set aside for later use.
Take 1 cup of the marinara and evenly coat bottom of each pan. Next lay a sheet of pasta down in each. Spread some of the ricotta mixture on each sheet and top with 3 cups of baby spinach.
Add another sheet of pasta, then some more ricotta and spread half of the butternut squash, mashing up any larger pieces, over each lasagna.
Then add another layer of pasta on each. Top with the remaining ricotta mixture and 3 cups of baby spinach on each. Add the last layer of pasta and pour the remaining marinara on top. Finish with the Parmesan and then the mozzarella.
Wrap each with parchment paper and then aluminum foil. Bake until cooked through, 1 hour to 1 hour 15 minutes. Let cool, then cut and serve.

Chuckwagon Beef Stew image

Provided by Food Network

Categories main-dish

Time 2h40m

Yield 10 to 12 servings

Number Of Ingredients 15

4 pounds lean beef, cubed
4 tablespoons oil
2 cloves garlic, minced
4 cups hot water
2 large cans tomatoes
2 thin slices lemon
4 medium onions, sliced
2 tablespoons salt
1/2 teaspoon pepper
6 tablespoons sugar
12 medium carrots, peeled and cut into 1-inch pieces
9 to 10 medium potatoes, quartered
Dash cloves
1/2 teaspoon dried basil leaves
2 cans English peas

Steps:

In a Dutch oven or skillet, brown beef well in oil. After the beef is cooked, remove and put into a deep pot. Add the garlic and mix well. Add water, tomatoes, lemon, onions, salt, pepper, and sugar. Mix well and simmer 2 hours, stirring occasionally. Add carrots, potatoes, cloves, and crushed basil leaves. Cover, and cook until vegetables are tender. Add canned peas, and cook until they are heated through, about 4 minutes. If necessary, to thicken gravy, thicken with flour, dissolved in water. Serve hot.