Type what you have

Ingredients

• ✓ ground pork
• pork liver
• onion
• salt
• pepper
• sausage casing

Instructions

1. 1 Mix together pork, liver, onions, salt and pepper. Put into casings and boil in water for one hour.

By Tina

Ingredients

• ✓ ground pork
• paprika
• garlic salt
• salt
• black pepper
• vegetable oil
• anise seed
• fennel seed
• red pepper flake

Instructions

1. 1 Combine pork, paprika, garlic salt, salt, and black pepper in a large bowl; set aside.
2. 2 Place oil, anise seed, fennel seed, and red pepper flakes into a blender or food processor; blend well. Pour over pork mixture and mix until well combined.
3. 3 Cover and refrigerate until flavors blend, about 24 hours. Freeze sausage in resealable plastic bags in desired portions.

By jim

Ingredients

• ✓ ground pork
• black pepper
• parsley
• italian seasoning
• garlic powder
• red pepper flakes
• anise seed
• paprika
• onion
• salt

Instructions

1. 1 In a small bowl, combine the ground black pepper, parsley, Italian-style seasoning, garlic powder, crushed red pepper flakes, anise, paprika, minced onion flakes and salt; mix well.
2. 2 Place pork in a separate large bowl and add the spice mix to it. Mix this thoroughly with your hands.
3. 3 In a large skillet over medium high heat, saute the seasoned pork for 10 minutes, or until well browned and crumbly.

By Lee

Ingredients

• ✓ ground pork
• butter
• olive oil
• veal
• ground beef
• tomato
• tomato paste
• onion
• mushroom
• red wine
• green pepper
• garlic
• white sugar
• worcestershire sauce
• bitters
• cayenne pepper

Instructions

1. 1 Melt butter with the olive oil in a pot over medium heat. Cook and stir veal, beef, and pork in the butter mixture until completely browned, about 10 minutes.
2. 2 Stir stewed tomatoes, tomato paste, onion, mushrooms, red wine, bell pepper, garlic, sugar, Worcestershire sauce, bitters, and cayenne pepper into the meat mixture; bring to a simmer, reduce heat to medium-low, and cook at a simmer until the tomatoes break down into a sauce, at least 3 hours.

By paul doran

Ingredients

• ✓ ground pork
• parsley
• fennel seed
• salt
• black pepper
• garlic granule
• italian seasoning
• onion
• red pepper flakes
• olive oil

Instructions

1. 1 Combine parsley, fennel, salt, black pepper, garlic, Italian seasoning, minced onion, and red pepper flakes in a spice grinder or mortar and pestle. Grind until finely crushed.
2. 2 Combine pork and spice mixture in a large bowl using your hands. Roll into a log; slice into four ½-inch-thick patties.
3. 3 Heat oil in a skillet over medium heat; add sausage patties and cook for 4 minutes. Flip patties; cook 4 minutes more. An instant-read thermometer inserted into centers should read at least 160 degrees F (73 degrees C).

By thedailygourmet

Ingredients

• ✓ ground pork
• garlic
• tomato sauce
• tomato paste
• parsley
• basil
• ground beef
• bread crumb
• parmesan cheese
• garlic powder
• parsley

Instructions

1. 1 In a large pot mix together garlic, tomato sauce, tomato paste, parsley and basil. Bring sauce to a boil and then turn down the heat and simmer.
2. 2 In a large bowl mix together the ground beef, ground pork, bread crumbs, parmesan cheese, garlic powder and parsley. Shape into balls the size of a child's fist. In a skillet, fry meatballs in hot olive oil until brown. Add to sauce mixture. Simmer over low heat for four hours.

By Joiamia

Ingredients

• ✓ ground pork
• ground beef
• olive oil
• onion
• garlic
• red wine
• mushroom
• oregano
• rosemary
• thyme
• tomato sauce
• tomato paste

Instructions

1. 1 Heat a large skillet over medium heat. Cook beef and pork in the hot skillet until crumbly and no longer pink, 5 to 7 minutes. Remove from the heat and set aside.
2. 2 Warm olive oil in another large skillet over medium heat. Sauté onions and garlic in hot oil until onions are tender, about 5 minutes. Pour in 1/2 cup wine; mix well.
3. 3 Add mushrooms, oregano, rosemary, and thyme to onion mixture. Pour in another 1/2 cup wine; cook and stir until mushrooms are tender, about 5 minutes.
4. 4 Add browned meat, tomato sauce, and tomato paste to mushroom mixture. Reduce the heat and simmer for 1 hour.
5. 5 Pour in remaining 2 cups wine. Continue simmering for 2 to 3 hours, stirring occasionally; serve.

By Debbie

Ingredients

• ✓ ground pork
• ground beef
• veal
• romano cheese
• egg
• garlic
• flat leaf parsley
• salt
• black pepper
• bread
• water
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Combine beef, veal, and pork in a large bowl. Mix in cheese, eggs, garlic, parsley, salt, and pepper.
3. 3 Add bread crumbs and slowly mix in water, 1/2 cup at a time, until mixture is moist but still holds its shape (I usually use about 1 1/4 cups of water); shape into meatballs.
4. 4 Heat olive oil in a large skillet over medium heat. Add meatballs in batches, spacing them slightly apart so they brown instead of steam. Cook, turning occasionally, until evenly browned on all sides, slightly crisp on the outside, and cooked through in the center, about 10 to 15 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C). Drain on paper towels.
5. 5 Enjoy!

By Geanine

Ingredients

• ✓ ground pork
• cooking spray
• ground beef
• spaghetti sauce
• brown sugar
• cottage cheese
• blue cheese
• parmesan cheese
• egg
• oregano
• lasagna noodle
• provolone cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Coat a 9x5-inch loaf pan with cooking spray. Line a baking sheet with aluminum foil.
2. 2 Heat a large skillet over medium-high heat. Add beef and pork; cook, breaking up meat with a wooden spoon, until brown and crumbly, 5 to 7 minutes. Drain and discard grease. Add spaghetti sauce and brown sugar; stir until well blended. Set aside.
3. 3 Combine cottage cheese, blue cheese, Parmesan cheese, egg, and oregano in a bowl.
4. 4 Spread 1 inch sauce in the bottom of the prepared loaf pan. Break and arrange 2 lasagna noodles to fit length of the pan, slightly overlapping. Spread 1/2 cottage cheese mixture on top noodle layer; layer 3 overlapping slices provolone on top cottage cheese mixture. Sprinkle 1/2 Cheddar cheese on top provolone. Repeat layering with remaining sauce, noodles, cottage cheese mixture, provolone, and Cheddar cheese, ending with a sauce layer.
5. 5 Place loaf pan on the prepared baking sheet; cover loosely with aluminum foil.
6. 6 Bake in the preheated oven until bubbling and cooked through, about 1 ½ hours. Set aside before slicing, about 15 minutes.

By Ginny Maziarka

Ingredients

• ✓ ground pork
• black pepper
• nutmeg
• garlic salt
• sugar
• parsley
• oregano
• tomato paste
• parmesan cheese
• garlic
• egg
• corn flake cereal
• ground veal
• ground beef
• red wine
• olive oil
• garlic
• salt
• sugar
• basil
• parsley
• oregano
• tomato sauce
• tomato paste
• tomato

Instructions

1. 1 For the sauce, combine the chopped tomatoes, 2 cans tomato paste, tomato sauce, 4 teaspoons oregano, 2 teaspoons parsley, basil, 2 teaspoons sugar, salt, 6 cloves garlic, olive oil, and red wine in a large, heavy pot. Cover, and cook over medium heat until bubbling. Uncover, reduce heat to low, and simmer for at least one hour, stirring often.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with non-stick cooking spray.
3. 3 Combine the meatloaf mix, corn flakes, eggs, 3 garlic cloves, Parmesan cheese, 3 tablespoons tomato paste, 2 teaspoons dried oregano, 2 tablespoons dried parsley, 1 tablespoon sugar, garlic salt, nutmeg, and black pepper in a large bowl. Mix well with a large fork. Form the meat mixture into 1 1/2 inch firm balls. Place the meatballs on the prepared pan.
4. 4 Bake meatballs until browned and cooked though, about 20 to 30 minutes. Drop cooked meatballs into hot spaghetti sauce, and serve immediately.

By Jansen

Ingredients

• ✓ ground pork
• red wine vinegar
• parsley
• garlic powder
• onion powder
• basil
• salt
• black pepper
• paprika
• red pepper flakes
• fennel seed
• brown sugar
• oregano
• thyme

Instructions

1. 1 Gather all ingredients.
2. 2 Place pork and red wine vinegar in a large mixing bowl. Sprinkle with parsley, garlic powder, onion powder, basil, salt, black pepper, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme.
3. 3 Knead until flecks of spice are evenly distributed throughout meat.
4. 4 Divide sausage into thirds. Form each into a 3-inch diameter log, wrap securely in plastic wrap, and place in a zip-top bag. Refrigerate for at least 12 hours before cooking.
5. 5 When ready to cook, remove logs from the zip-top bags and place on a cutting board. Use a finely serrated knife to cut logs right through the plastic wrapping into 1/4- to 1/2-inch-thick patties. Carefully remove and discard any plastic.
6. 6 Heat a large skillet over medium heat. Working in batches, cook sausage patties in the hot skillet until no longer pink in the center, 2 to 6 minutes per side, depending on thickness. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By Michelle Leigh Gossman

Ingredients

• ✓ ground pork
• olive oil
• onion
• garlic
• italian seasoning
• ground beef
• egg
• bread crumb
• parmesan cheese
• milk
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Drizzle a large baking sheet with about 2 tablespoons olive oil.
2. 2 Heat remaining olive oil in a small saute pan over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 7 minutes. Add garlic and Italian seasoning; continue to saute until garlic is softened, 2 to 3 minutes. Remove from heat and allow to cool enough to handle.
3. 3 Combine beef, pork, bread crumbs, Parmesan cheese, milk, onion mixture, salt, and pepper in a large bowl. Mix together using your hands as quickly as possible as overmixing can produce a tough meatball.
4. 4 Form 1 1/2-inch meatballs and place on the prepared sheet.
5. 5 Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes, turning them over after 15 minutes.

By stefychefy

Ingredients

• ✓ ground pork
• butter
• onion
• celery
• carrot
• ground beef
• tomato
• oregano
• tarragon
• sage
• rosemary
• black pepper
• salt
• bay leaf
• mushroom

Instructions

1. 1 In a large skillet over medium heat saute the finely chopped onions, carrot, and celery with the 2 tablespoons of butter or margarine. Add the beef and pork and cook until brown. Add chopped tomatoes, dried oregano, tarragon, sage, rosemary, and bay leaves. Add salt and pepper to taste. Simmer for an hour.
2. 2 Near completion of cooking time add in mushrooms and simmer until softened, about 10 minutes.

By Marica van Wynen

Ingredients

• ✓ ground pork
• bread crumb
• milk
• olive oil
• onion
• ground beef
• egg
• parmesan cheese
• parsley
• garlic
• salt
• black pepper
• herb seasoning
• red pepper flakes

Instructions

1. 1 Gather all ingredients.
2. 2 Cover a baking sheet with foil and spray lightly with cooking spray. Soak bread crumbs in milk in a small bowl for 20 minutes.
3. 3 Meanwhile, heat olive oil in a skillet over medium heat. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender, about 15 minutes more.
4. 4 Gently stir beef and pork together in a large bowl. Add onions, bread crumb mixture, eggs, Parmesan cheese, parsley, garlic, salt, black pepper, Italian herb seasoning, and red pepper flakes; mix together using a rubber spatula until combined. Cover and refrigerate for about one hour.
5. 5 Preheat the oven to 425 degrees F (220 degrees C).
6. 6 Form mixture into balls about 1 ½ inches in diameter; arrange in a single layer on the prepared baking sheet.
7. 7 Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.
8. 8 Serve with your favorite tomato sauce. Enjoy!

By John Mitzewich

Ingredients

• ✓ ground pork
• olive oil
• mushroom
• red bell pepper
• onion
• garlic
• bread crumb
• romano cheese
• parsley
• egg
• italian seasoning
• ground beef
• tomato sauce
• dijon mustard
• brown sugar
• white vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
2. 2 Heat 1 tablespoon oil in a skillet over medium heat. Add mushrooms, bell pepper, and onion; cook and stir until just soft, 3 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Set mixture aside and let cool.
3. 3 Meanwhile, mix bread crumbs, parsley, egg, and Italian seasoning together in a large bowl. Add cooled veggie mixture; mix well. Gently mix in ground pork and ground beef. Place mixture into the prepared loaf pan and form into a loaf shape.
4. 4 Mix tomato sauce, Dijon mustard, brown sugar, and vinegar together in a bowl. Set glaze aside.
5. 5 Bake meatloaf in the preheated oven for 45 minutes. Remove from the oven and brush glaze over loaf. Return to the oven and continue to bake, brushing with glaze every 10 to 15 minutes, until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven and drain excess oil.

By Bren

Ingredients

• ✓ ground pork
• butter
• onion
• carrot
• celery
• pancetta
• olive oil
• ground beef
• white wine
• beef stock
• tomato paste
• chicken liver
• heavy cream
• salt
• black pepper
• nutmeg

Instructions

1. 1 In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, carrot, celery, and pancetta; cook, stirring often, until lightly browned, about 10 minutes. Transfer to a heavy large saucepan.
2. 2 In the same skillet, heat olive oil over medium heat. Cook and stir ground pork and beef in hot oil until crumbly and browned. Pour in wine, increase heat to medium-high, and boil briskly, stirring constantly, until almost all of the liquid has evaporated. Transfer ground meat mixture to the saucepan with pancetta and vegetables. Set the skillet aside.
3. 3 Stir beef stock and tomato paste into the saucepan; bring to a boil. Reduce heat and simmer, partially covered, for 45 minutes, stirring occasionally.
4. 4 Meanwhile, melt remaining 2 tablespoons butter in the skillet over medium-high heat. Sauté chicken livers in hot butter until firm and lightly browned, 3 to 4 minutes. Remove livers from the skillet and dice. Set aside and add to sauce 10 minutes before it is done.
5. 5 A few minutes before serving, stir in cream and cook until sauce is heated through. Season with salt, pepper, and nutmeg.

By MARBALET

Ingredients

• ✓ ground pork
• ground turkey breast
• mace
• coriander seed
• onion
• cayenne pepper
• red pepper flakes
• parsley flakes
• anise seed
• oregano
• fennel seed
• paprika
• black pepper
• garlic powder
• salt
• sugar
• red wine

Instructions

1. 1 Pour red wine into a large bowl. Whisk in sugar and salt until dissolved. Sprinkle in garlic powder, black pepper, paprika, fennel seed, oregano, anise seed, parsley flakes, red pepper flakes, cayenne pepper, minced onion, coriander seed, and mace; thoroughly mix in ground turkey and ground pork with your hands until seasonings and meat are evenly combined.
2. 2 Line 2 or 3 baking sheets with plastic wrap. Roll meat mixture into 1/4 cup balls; flatten into 1/2-inch thick patties and place in a single layer on the prepared baking sheets. Cover baking sheets with plastic wrap; freeze until solid. Place frozen patties into a resealable plastic bag; store in the freezer.

By Robert

Ingredients

• ✓ ground pork
• pancetta bacon
• carrot
• celery
• onion
• olive oil
• ground beef
• white wine
• tomato
• nutmeg
• salt
• red pepper
• beef stock
• heavy cream
• tagliatelle pasta
• parmesan cheese

Instructions

1. 1 Cook pancetta in a pan over medium heat until it has released its fat and is crisp, 7 to 8 minutes. Add carrots, celery, and onions; cook until vegetables soften and onions are translucent, 7 to 8 minutes. Set aside.
2. 2 Heat olive oil in a 4-quart pot over medium heat. Break ground beef and pork into small chunks and add them to the pot; cook, stirring lightly, until browned, 7 to 8 minutes.
3. 3 Stir pancetta-vegetable mixture into ground meat. Add wine. Reduce heat to medium-low and stir, breaking up meat until finely ground, until wine has evaporated and the pot is almost dry, 13 to 15 minutes. Add tomatoes, nutmeg, salt, and red pepper. Use the back of a spoon to break up tomatoes and continue to break down meat mixture into tiny bits, about 5 minutes.
4. 4 Pour beef stock and heavy cream into the pot and reduce heat to lowest setting. Simmer, partially covered and stirring occasionally, for at least 2 hours.
5. 5 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Reserve 1 cup pasta water and drain well.
6. 6 Stir pasta into Bolognese sauce and mix well, adding a little reserved pasta water if needed to develop a satiny coating. Top with grated Parmesan cheese.

By Howard

Ingredients

• ✓ ground pork
• cheese tortellini
• italian seasoning
• basil
• garlic
• carrot
• green bean
• kale
• onion
• red potato
• tomato sauce
• beef broth
• black pepper
• salt
• parsley
• onion
• ground beef

Instructions

1. 1 Mix beef, pork, onion, and parsley together in a bowl. Season liberally with salt and some black pepper. Roll into small meatballs.
2. 2 Bring beef broth to a boil in a large pot. Pour in tomato sauce. Add meatballs to the boiling soup. Reduce heat to medium and simmer, skimming off oily residue occasionally, about 1 hour. Add potatoes, onion, kale, green beans, carrots, garlic, basil, and Italian seasoning; simmer until vegetables are tender, 30 minutes to 1 hour.
3. 3 Stir in frozen tortellini and continue to cook until heated through, about 10 minutes more.

By Leanne Wiechert

Ingredients

• ✓ ground pork
• ground beef
• onion
• tomato
• tomato sauce
• parsley
• garlic
• basil
• salt
• oregano
• white sugar
• lasagna noodle
• cottage cheese
• parmesan cheese
• egg
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Combine pork and ground beef in a large, deep skillet over medium-high heat; cook and stir until browned and crumbly, 5 to 7 minutes.
3. 3 Add onion and cook until translucent, about 5 minutes.
4. 4 Stir in crushed tomatoes, tomato sauce, 1 tablespoon fresh parsley, garlic, basil, salt, oregano, and sugar. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
5. 5 While the sauce is simmering, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside. While the noodles are cooking, preheat the oven to 375 degrees F (190 degrees C).
6. 6 Mix cottage cheese, Parmesan cheese, eggs, remaining 1 tablespoon fresh parsley, salt, and pepper in a large bowl until combined.
7. 7 Assemble lasagna: Spread a spoon or two of sauce over the bottom of a 9x13-inch baking dish just to to coat it. Place two layers of noodles over the sauce to cover.
8. 8 Layer with 1/2 of the cheese mixture, 1/2 of the remaining sauce, and 1/2 of the mozzarella cheese. Repeat layers once more using the remaining noodles, cheese mixture, sauce, and mozzarella. Cover the baking dish with aluminum foil.
9. 9 Bake in the preheated oven for 30 to 40 minutes. Remove the foil and bake until cheese is golden brown, 5 to 10 more minutes.
10. 10 Remove from the oven and let stand for 10 minutes before cutting and serving.

By CRAIG

Ingredients

• ✓ ground pork
• pasta
• pepper
• salt
• oregano
• basil
• chicken stock
• white wine
• celery
• carrot
• tomato sauce
• mushroom
• plum tomato
• ground beef
• garlic
• bacon
• onion
• olive oil

Instructions

1. 1 Warm oil in a large skillet over medium heat. Sauté onion, bacon, and garlic in hot oil until bacon is browned and crisp, about 10 minutes. Use a slotted spoon to transfer bacon mixture to a paper towel-lined plate to drain; set aside.
2. 2 Place the same large skillet over medium-high heat. Cook and stir ground beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Stir bacon mixture, tomatoes, mushrooms, tomato sauce, carrots, celery, wine, stock, basil, oregano, salt, and pepper into meat mixture. Bring to a boil. Cover, reduce heat, and simmer sauce for 1 hour, stirring occasionally.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook in boiling water until al dente, 8 to 10 minutes; drain.
5. 5 Serve sauce over hot pasta.

By Kimber

Ingredients

• ✓ ground pork
• water
• red pepper flakes
• basil
• white sugar
• red wine
• marinara sauce
• garlic
• black pepper
• salt
• garlic powder
• egg
• panko bread crumb
• egg
• ground beef
• onion
• bell pepper
• mushroom
• olive oil

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add mushrooms, bell pepper, and onion. Cook and stir until vegetables are tender, 5 to 7 minutes. Remove from skillet and set aside.
2. 2 Mix ground beef, ground pork, bread crumbs, egg, garlic powder, salt, and pepper in a bowl. Divide meat mixture into four equal portions and form into burgers.
3. 3 Heat skillet over medium-high heat and brown burgers for about 4 minutes on each side. Remove burgers to a plate and set aside.
4. 4 Reduce heat to low and add garlic to the skillet. Stir until fragrant, about 30 seconds. Add marinara sauce, red wine, sugar, basil, and crushed red pepper flakes; mix to combine. Add burgers back to the skillet, spoon sauce over them, cover, and simmer for about 15 minutes.
5. 5 Check occasionally and stir in a little water if the sauce becomes too dry. Remove cover and add mushrooms, bell peppers, and onions back to the skillet. Cook until heated through, 3 to 4 minutes.

By lutzflcat

Ingredients

• ✓ ground pork
• parmesan cheese
• salt
• nutmeg
• milk
• all-purpose baking flour
• butter
• egg
• all-purpose baking flour
• spinach
• salt
• water
• milk
• salt
• tomato sauce
• vegetable broth
• red wine
• ground beef
• olive oil
• onion
• celery
• carrot
• pancetta

Instructions

1. 1 Start preparing ragù by sautéeing pancetta in a large stockpot over medium-high heat until fat renders, 1 to 2 minutes. Add carrot, celery, onion, and oil. Cook, stirring until vegetables have softened, about 5 minutes. Add beef and pork. Cook while mashing meat into small pieces until browned, 5 to 7 minutes.
2. 2 Add wine and bring to a boil. Add 1 cup broth and tomato sauce. Reduce heat to low, and partially cover the pot to allow steam to escape. Simmer ragù, stirring occasionally, about 1 hour.
3. 3 Add 1 more cup of broth to ragù. Continue simmering, stirring often, until very thick, 1 to 1 1/2 hours. Add more broth only if necessary; ragù should drop, not run, off a spoon. Set aside.
4. 4 Start preparing pasta after ragù is cooked. Bring water and salt to a boil in a small saucepan. Add spinach, cover, and return to a boil. Cook, stirring gently, until spinach is heated through. Remove from heat, leave covered, and let cool.
5. 5 Drain spinach in a mesh strainer set over a bowl, pressing it down with a fork to squeeze out as much water as possible; reserve the liquid. Purée spinach in a blender until smooth.
6. 6 Sift flour into a bowl. Make a well in the center. Add eggs, spinach, and about 1 tablespoon of the reserved spinach cooking liquid. Mix together by hand or using the dough hook in a stand mixer, adding more liquid if needed, until dough becomes a smooth ball. Cover with plastic wrap and let sit at room temperature for 30 minutes.
7. 7 Taste the ragù and season with salt. Remove from heat, add milk, and stir to combine. Set aside to cool.
8. 8 Divide pasta dough into 4 equal pieces. Use a pasta machine or rolling pin dusted with flour to roll pasta into 1/16-inch thick sheets. Lay sheets on clean dish towels to help them dry. Let rest for 20 minutes.
9. 9 Meanwhile, start béchamel sauce by melting butter in a saucepan over medium heat. Do not allow to brown or burn. Add flour and whisk constantly until golden. Add 1/2 cup milk, whisking constantly. Repeat with remaining milk. Simmer until béchamel is thick, about 10 minutes. Season with nutmeg and salt.
10. 10 Preheat the oven to 350 degrees F (175 degrees C).
11. 11 Spread a bit of the ragù on the bottom of a 9x13-inch baking dish. Add a layer of pasta. Top with a spoonful of ragù and béchamel. Add a spoonful of Parmigiano-Reggiano. Top with another layer of pasta. Add more ragù, béchamel, and cheese. Repeat layers, finishing with a layer of pasta, béchamel, and cheese.
12. 12 Bake in the preheated oven until the ragù is bubbling and the cheese has browned, 25 to 30 minutes. Let lasagne rest for 10 or 15 minutes at room temperature before slicing.

By Buckwheat Queen

Ingredients

• ✓ ground pork
• cornstarch
• mozzarella cheese
• parmesan cheese
• olive oil
• parsley
• ricotta cheese
• lasagna noodle
• black pepper
• salt
• garlic powder
• onion powder
• egg
• bread crumb
• ground veal
• ground beef
• chicken breast
• chicken broth
• escarole
• carrot
• garlic
• onion
• butter

Instructions

1. 1 Melt 1 tablespoon butter in a large pot; cook and stir 1/2 small onion and 1/2 garlic clove until onion is translucent, about 5 minutes. Stir shredded carrots and escarole into onion mixture; cook and stir until escarole is wilted, about 10 minutes.
2. 2 Pour chicken broth into pot with vegetables and bring to a boil. Reduce heat to low and simmer chicken breasts in broth until chicken is no longer pink inside, about 10 minutes. Remove chicken breasts and vegetables from broth with a slotted spoon, let chicken cool, and chop into bite-size pieces. Set chicken and vegetables aside; retain chicken broth in pot.
3. 3 Combine meat loaf mix, bread crumbs, egg, remaining 1/2 small onion, remaining 1/2 garlic clove, onion powder, garlic powder, salt, and black pepper in a bowl; mix thoroughly. Scoop about 1 1/2 teaspoon meat mixture and roll into a small meatball; repeat with remaining mixture. Refrigerate meatballs until firm, about 30 minutes.
4. 4 Bring chicken broth back to a boil, reduce heat to medium-low, and simmer meatballs in broth until no longer pink inside, about 10 minutes. Remove meatballs from chicken broth with a slotted spoon. Retain chicken broth in pot.
5. 5 Bring chicken broth back to a boil, reduce heat to medium-low, and cook lasagna noodles until cooked through but still slightly firm to the bite, about 10 minutes, stirring occasionally. Drain and set noodles aside. Reserve remaining chicken broth.
6. 6 Combine chopped chicken, vegetables, ricotta cheese, and parsley in a bowl; season with salt and black pepper. Chill mixture for 10 minutes to become firm.
7. 7 Preheat oven to 375 degrees F (190 degrees C). Coat the bottom of a large, deep baking dish with olive oil.
8. 8 Place 3 cooked lasagna noodles into baking dish. Layer 1/3 the ricotta-chicken mixture and 1/3 the meatballs over noodles; sprinkle layers with 1/3 cup Parmesan cheese and 2/3 cup mozzarella cheese. Repeat layers twice more, using 3 lasagna noodles, 1/3 the ricotta mixture, 1/3 the meatballs, 1/3 cup Parmesan cheese, and 2/3 cup mozzarella cheese per layer.
9. 9 Bring remaining chicken broth to a boil, reduce heat to low, and whisk cornstarch into chicken broth until thickened, about 5 minutes. Pour thickened chicken broth over casserole. Sprinkle remaining 1/3 cup Parmesan and 2/3 cup mozzarella cheese over top.
10. 10 Bake casserole in the preheated oven until bubbling and cheese topping has melted, about 20 minutes.

By Dsom216

Ingredients

• ✓ ground pork
• olive oil
• parmesan cheese
• egg
• flat leaf parsley
• milk
• bread crumb
• ground beef
• white sugar
• turkey sausage
• olive oil
• black pepper
• salt
• tomato
• water
• tomato paste
• garlic
• onion
• red pepper flakes
• mint
• basil
• lamb shank
• beef rib
• beef chuck
• pork rib
• pork neck bone
• olive oil

Instructions

1. 1 Heat 1/4 cup olive oil in a stockpot over medium heat; add neck bones, pork rib, beef chuck, beef rib, and lamb shank. Cook, flipping often, until browned on all sides, 7 to 10 minutes; transfer to a large bowl.
2. 2 Add 1/4 cup olive oil to the same stockpot over medium heat; add 1 pinch each basil, mint, and red pepper flakes. Add onion; cook and stir until translucent, about 5 minutes. Add 1 clove minced garlic; cook and stir 1 minute. Stir in tomato paste until incorporated. Add water and crushed tomatoes; bring to a low boil. Add remaining 2 pinches each basil, mint, and red pepper flakes; season with salt and black pepper.
3. 3 Return browned meats to stockpot; bring to a simmer and cook 2 1/2 hours, stirring every 15 minutes. Remove and discard neck bones.
4. 4 Heat 2 tablespoons olive oil in a skillet over medium heat; crumble in Italian sausage. Cook and stir until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir sausage and sugar into tomato sauce; heat to a simmer and cook 1 1/2 hours.
5. 5 Combine ground beef, bread crumbs, ground pork, milk, parsley, eggs, Parmesan cheese, and remaining 1 clove minced garlic in a large bowl with your hands until evenly mixed; shape into 2-inch meatballs.
6. 6 Heat 1 1/2 teaspoons oil in a skillet over medium heat. Add meatballs; cook until evenly browned, 5 to 7 minutes.
7. 7 Add meatballs to tomato sauce; simmer for 1 hour, adding water as needed to keep sauce from becoming too thick. Let sit off heat 2 to 3 minutes. Skim and discard any fat from top of sauce.

By owensjo

Ingredients

• ✓ ground pork
• butter
• parmesan cheese
• ricotta cheese
• nutmeg
• salt
• milk
• all-purpose flour
• butter
• chicken liver
• pepper
• salt
• oregano
• tomato paste
• beef stock
• ham
• ground beef
• bacon
• onion
• celery
• carrot
• butter
• all-purpose flour
• salt
• egg
• semolina flour
• spinach

Instructions

1. 1 Make pasta: Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until bright green, about 2 minutes. Squeeze spinach to remove excess moisture and process in a food processor to make a paste. Add semolina, eggs, and salt; process until smooth. Transfer mixture to a large bowl and stir in enough flour to make a smooth dough. Knead briefly, then cover with a dish towel and set aside.
2. 2 Make ragu: In a large skillet, melt butter over medium-high heat. Cook and stir carrot, celery, onion, and bacon in hot butter until onion is translucent. Stir in pork, beef, and ham; cook and stir until crumbly and browned. Stir in beef stock, tomato paste, and oregano. Season with salt and pepper. Reduce heat to low, cover, and simmer for 20 minutes.
3. 3 While ragu is simmering, make béchamel: Combine butter and flour in a medium saucepan over medium-low heat. Whisk to make a roux. Remove from heat, let rest for 1 minute, then whisk in warm milk. Return to heat and simmer for 10 minutes, stirring constantly, until thickened. Season with salt and nutmeg. Remove from heat.
4. 4 Cook pasta: Prepare an ice bath. Bring a large pot of lightly salted water to a boil. On a floured surface, divide pasta dough into 3 portions. Roll each portion out to a thin sheet. Cook each pasta sheet in boiling water for 3 minutes; remove and dip in ice water; drain and dry on a clean cloth.
5. 5 Finish ragu: Stir chicken livers into simmering sauce. Cook for 1 minute, remove from heat, and set aside.
6. 6 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
7. 7 Assemble lasagna: Place 1 pasta sheet in the bottom of the prepared baking dish. Spread 1/3 of the ragu, 1/4 of the béchamel, 1/3 of the ricotta, and 1/4 of the Parmesan over pasta. Repeat layers twice. Top with remaining béchamel and Parmesan; dot with butter.
8. 8 Bake in the preheated oven until the top is golden brown, about 30 minutes.

By Arianna

Ingredients

• ✓ ground pork
• cheddar cheese
• jalapeno pepper
• taco seasoning
• coriander
• hamburger bun

Instructions

1. 1 Combine ground pork, Cheddar cheese, jalapeno, taco seasoning, and coriander in a large bowl. Using your hands, mix well until evenly combined. Form into 4 patties.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Grill patties for 4 minutes. Flip and grill for 3 minutes more. Remove from grill and let rest for 5 minutes. Serve on buns.

By Soup Loving Nicole

Ingredients

• ✓ ground pork
• salt
• chili powder
• clove
• paprika
• garlic
• oregano
• cider vinegar

Instructions

1. 1 Mix ground pork, salt, chili powder, ground cloves, paprika, garlic, oregano and vinegar together thoroughly. Store in air-tight container in refrigerator for 4 days before using, to let spices blend together.

By BIGJIM

Ingredients

• ✓ ground pork
• ketchup
• water
• vinegar
• brown sugar
• mustard
• salt
• hamburger bun

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Stir ketchup, water, vinegar, brown sugar, dry mustard, and salt into the ground beef; bring to a simmer and cook for 20 minutes. Serve on hamburger buns.

By jodygreiner

Ingredients

• ✓ ground pork
• salt
• sage
• red pepper
• marjoram
• onion powder
• black pepper
• thyme

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine ground pork, sea salt, sage, red pepper, marjoram, onion powder, pepper, and thyme in a large bowl. Mix with your hands well until evenly combined. Form mixture into 8 patties.
3. 3 Place 4 patties in the basket of the air fryer and cook for 5 minutes. Carefully flip the patties and cook for 5 minutes more. Transfer to a paper towel-lined plate and repeat with remaining patties.

By Soup Loving Nicole