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Lemon Pasta Sauce
Dinner Italian

Lemon Pasta Sauce

4.4

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Combine broth, cream, and butter in a large saucepan or skillet. Bring to a simmer over medium heat; cook until reduced by about half. Stir in lemon juice, lemon zest, and lime zest. Set sauce aside.
  2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes; drain.
  3. 3 Add pasta to sauce and toss until well coated.

By MARBALET

Best Ever Slow Cooker Italian Beef Roast
Dinner Italian

Best Ever Slow Cooker Italian Beef Roast

4.7

Prep
10 min
Cook
360 min
Total
370 min

Instructions

  1. 1 Place chuck roast in a slow cooker; scatter onion quarters around roast. Pour beef broth over roast; sprinkle au jus mix, dressing mix, salt, and black pepper over roast.
  2. 2 Cover cooker. Cook on Low until meat very tender, 6 to 8 hours.

By Allrecipes Member

Italian Sausage Ravioli Bake
Dinner Italian

Italian Sausage Ravioli Bake

4.8

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish and set aside.
  2. 2 Cook Italian sausage in a skillet over medium-high heat until browned and crumbly, 5 to 10 minutes. Drain off grease. Add spaghetti sauce, diced tomatoes, beef broth, Italian dressing, and sugar. Mix until well combined. Remove from heat and add uncooked ravioli; stir to combine. Pour into the prepared dish.
  3. 3 Bake in the preheated oven until ravioli are tender, 45 to 55 minutes.
  4. 4 Top with mozzarella cheese and let sit until cheese is melted. Sprinkle with basil before serving.

By Yoly

Italian Style Short Ribs
Dinner Italian

Italian Style Short Ribs

4.2

Prep
15 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large heavy saucepan over medium heat, melt the butter and brown the bacon and beef short ribs, stirring constantly for about 10 minutes.
  3. 3 Transfer ribs and bacon to a 2 quart baking dish. Season with salt and pepper. Pour in the beef broth, lemon juice and red wine. Sprinkle in oregano. Mix well and cover the dish.
  4. 4 Bake in the preheated oven 1 1/2 to 2 hours, until the meat may be easily separated from the bone. Spoon off excess fat before serving.

By Kimber

Hearty Italian Meatball Soup
Dinner Italian

Hearty Italian Meatball Soup

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine tomatoes, beef broth, water, and Italian seasoning in a large pot; bring to a boil.
  2. 2 Add frozen meatballs, Italian-blend vegetables, and pasta; bring to a boil, then reduce heat to medium-low. Cook until meatballs are heated through and pasta is tender, about 10 minutes.
  3. 3 Divide soup among bowls; garnish with Parmesan cheese.

By Suzanne Call

Italian Sausage Soup
Dinner Italian

Italian Sausage Soup

4.8

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat a stockpot or Dutch oven over medium-high heat. Add sausage and garlic; cook and stir until browned, 5 to 7 minutes.
  3. 3 Stir in broth, tomatoes, and carrots; season with salt and pepper. Reduce heat to medium-low, cover, and simmer 15 minutes.
  4. 4 Stir in beans with liquid and zucchini; cover and simmer another 15 minutes, or until zucchini is tender.
  5. 5 Remove soup from heat and add spinach; replace the lid and allow spinach to wilt.
  6. 6 Stir until warmed through. Serve and enjoy!

By Karen Marshall

Marsala Sauce
Dinner Italian

Marsala Sauce

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Melt butter in a saucepan over medium-low heat. Add mushrooms, shallot, garlic, and rosemary and cook, stirring occasionally, until mushrooms are tender, 4 to 5 minutes.
  2. 2 Sprinkle flour over the mushroom mixture and cook, stirring constantly, for 1 minute. Deglaze the pan by pouring in the marsala, and cook for about 2 minutes.
  3. 3 Increase heat to medium, stir in beef broth and port, and cook until sauce starts to reduce and thicken to your preference, 10 to 12 minutes. Season with salt and pepper, taste, and adjust any of the ingredients to your liking.

By lutzflcat

Classic Veal Marsala
Dinner Italian

Classic Veal Marsala

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C).
  2. 2 Lightly dredge veal medallions in flour; season with salt and black pepper. Place coated medallions, unstacked, on a plate; set aside.
  3. 3 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add medallions; cook until an instant-read thermometer inserted into centers reads 160 degrees F (70 degrees C), about 5 minutes. Transfer medallions to a baking dish; cover with aluminum foil and keep warm in the preheated oven until ready to serve.
  4. 4 Heat remaining 1 tablespoon olive oil in the same skillet over medium-low heat. Add mushrooms and shallot; cook, scraping up any browned bits, until shallot is tender. Increase heat to medium-high; stir in Marsala and garlic. Cook and stir until thickened.
  5. 5 Stir in chicken broth and beef broth; cook and stir until reduced to about 1/4 cup.
  6. 6 Off heat, whisk in butter until melted and emulsified; serve over veal medallions.

By Nan Waugh

Carabaccia (Tuscan Onion Soup)
Dinner Italian

Carabaccia (Tuscan Onion Soup)

4.8

Prep
20 min
Cook
105 min
Total
125 min

Instructions

  1. 1 Make the soup: Peel onions and cut in half. Cut along the grain lengthwise into thin slices.
  2. 2 Heat oil in a very large skillet over medium-high heat. Add onions and kosher salt. Cook and stir until starting to turn translucent, 5 to 7 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until very soft and sweet, about 1 hour.
  3. 3 Add sage leaves, pepper, cinnamon, and almonds to the onions. Cook and stir until fragrant, 3 to 5 minutes. Transfer mixture to a soup pot. Pour in vinegar and broth and bring to a simmer over high heat. Reduce the heat to medium-low and simmer until flavors blend, about 30 minutes.
  4. 4 When the soup is almost finished, make the toast: Preheat the oven to 400 degrees F (200 degrees C). Line a small baking sheet with aluminum foil.
  5. 5 Place Italian bread onto the prepared baking sheet. Drizzle some olive oil over the bread; sprinkle sliced sage and some Parmesan cheese on top.
  6. 6 Toast in the preheated oven until browned, about 15 minutes.
  7. 7 Ladle soup into serving bowls and top each with a piece of toast. Drizzle remaining olive oil over the toast and sprinkle remaining Parmesan cheese on top. Dunk toast into the soup and let soak for a few minutes before serving.

By John Mitzewich

Italian Braised Pork Shoulder
Dinner Italian

Italian Braised Pork Shoulder

4.8

Prep
25 min
Cook
140 min
Total
165 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Rinse and dry pork roast. Season all sides with salt and pepper.
  3. 3 Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.
  4. 4 Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Sauté in the pan drippings until onion has softened and turned translucent, about 5 minutes; do not overcook.
  5. 5 Pour red wine, beef broth, and tomato purée over the roast in the baking dish. Add sautéed vegetables, parsley, and thyme.
  6. 6 Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.

By Alison Willette

Chicken Marsala with Portobello Mushrooms
Dinner Italian

Chicken Marsala with Portobello Mushrooms

4.4

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Melt 4 tablespoons butter and heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir the mushroom slices in the skillet until tender. Remove pan from heat and set aside.
  3. 3 Melt 1 tablespoon butter and heat 1 tablespoon olive oil in a saucepan over medium-high heat. Stir in the garlic and cook until tender, then gradually whisk in 1 tablespoon flour. Cook, stirring constantly, for 1 minute.
  4. 4 Increase heat to high, and whisk in the beef broth, Marsala, and browning sauce. Season sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring sauce to a boil, and reduce heat to low. Mix in the cooked mushrooms; you'll use the skillet to cook the chicken. Cover saucepan and remove from heat.
  5. 5 Season chicken with salt and pepper, and dredge chicken breasts in the flour. Over medium heat, melt remaining 3 tablespoons butter in the skillet used to cook the mushrooms. Cook the chicken 2 minutes per side, until browned. Arrange the chicken in the bottom of a 9x13 inch baking dish, and cover with the sauce and mushroom mixture.
  6. 6 Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.

By JPFRMNY

Italian Sausage Soup with Tortellini
Dinner Italian

Italian Sausage Soup with Tortellini

4.9

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Cook sausage in a 5-quart Dutch oven over medium-high heat until browned and crumbly, 8 to 10 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate. Drain grease, reserving 1 tablespoon drippings in the pot.
  2. 2 Sauté onions and garlic in drippings over medium heat until onions are translucent, 3 to 4 minutes.
  3. 3 Stir in beef broth, tomatoes, tomato sauce, carrots, water, wine, basil, oregano, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
  4. 4 Skim fat from soup. Stir in zucchini and parsley. Simmer covered for 30 minutes.
  5. 5 Add tortellini during the last 10 minutes.
  6. 6 Serve hot and enjoy!

By Mary P

Best Italian Sausage Soup
Dinner Italian

Best Italian Sausage Soup

4.5

Prep
30 min
Cook
360 min
Total
390 min

Instructions

  1. 1 In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 3 tablespoons.
  2. 2 Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley.
  3. 3 Cover, and cook on Low for 4 to 6 hours.
  4. 4 Bring a pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, about 7 minutes. Drain water, and add pasta to the slow cooker. Simmer for a few minutes, and season with salt and pepper before serving.

By Perri Pender

Bek's Minestrone Soup
Dinner Italian

Bek's Minestrone Soup

4.3

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Heat butter in a large pot over medium heat; cook and stir onion and garlic until onion is transparent, 5 to 10 minutes. Add chicken stock, beef broth, and water; bring to a simmer. Stir tomato paste, tomatoes with jalapenos, and potatoes into broth mixture; simmer until potatoes are slightly tender, 10 to 15 minutes.
  2. 2 Stir celery, zucchini, carrots, and garbanzo beans into soup mixture; simmer until potatoes are tender and flavors have blended, 45 minutes.

By POSHBEKI

Baked Fettuccine Lasagna
Dinner Italian

Baked Fettuccine Lasagna

4.3

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta until al dente, 8 to 10 minutes; drain.
  2. 2 Brown beef in a large skillet over medium heat. Drain fat from the pan and transfer meat to a bowl. Melt butter in the same skillet and cook onion and bell pepper until tender. Stir in tomatoes, mushrooms, olives, and beef. Season with oregano. Simmer for 10 minutes.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  4. 4 Arrange 1/2 of the cooked fettuccine in the prepared dish, top with 1/2 of the beef and vegetable mixture, and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers.
  5. 5 Mix together condensed soup and beef broth until smooth. Pour over casserole. Sprinkle with Parmesan cheese.
  6. 6 Bake in the preheated oven until heated through, 30 to 35 minutes.

By MARBALET

Slow Cooker Italian Beef Stew
Dinner Italian

Slow Cooker Italian Beef Stew

4.3

Prep
20 min
Cook
245 min
Total
265 min

Instructions

  1. 1 Whisk together flour, onion powder, garlic powder, salt, and pepper in a large shallow bowl. Add beef to seasoned flour and toss until evenly coated; shake off any excess flour.
  2. 2 Heat oil in a large skillet over medium heat. Cook beef in hot oil, stirring occasionally, until browned on all sides, 5 to 10 minutes. Transfer beef to the slow cooker; add carrots, onion, potatoes, celery, and garlic.
  3. 3 Whisk together red wine, beef broth, tomato paste, and rosemary in a small bowl until smooth; pour over beef and vegetables.
  4. 4 Cook on Low until beef and vegetables are tender, 4 to 6 hours.

By Christine Foley Wanner

Meatball and Tortellini Soup
Dinner Italian

Meatball and Tortellini Soup

Prep
30 min
Cook
105 min
Total
135 min

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

Miles of Mozzarella Baked Mostaccioli
Dinner Italian

Miles of Mozzarella Baked Mostaccioli

4.4

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Heat 1 teaspoon olive oil in a large saucepan over medium heat; cook and stir 1/4 cup onion and 2 garlic cloves in the hot oil until onion is slightly transparent, about 5 minutes. Increase heat to medium-high; add beef broth, tomato sauce, oregano, basil, sugar, parsley, thyme, savory, red pepper flakes, and marjoram. Simmer mixture, stirring occasionally, until flavors have blended, 15 to 20 minutes.
  2. 2 Heat 1 teaspoon olive oil in a large saucepan over medium-high heat; cook and stir 1/4 cup onion and 1 garlic clove in the hot oil until onion is tender and slightly transparent, about 5 minutes. Cook and stir ground beef into onion mixture until browned and crumbly, 10 to 15 minutes. Drain excess grease.
  3. 3 Stir ground beef mixture and green bell pepper into tomato sauce mixture; simmer for 15 minutes.
  4. 4 Preheat oven to 350 degrees F (175 degrees C).
  5. 5 Pour meat sauce, water, mostaccioli, and shredded mozzarella cheese into a 3-quart glass baking dish; stir well. Cover dish with aluminum foil.
  6. 6 Bake in the preheated oven for 20 minutes. Remove aluminum foil and lay mozzarella cheese slices over mostaccioli mixture. Bake until cheese is melted and bubbling, about 10 minutes.

By Mat Myers

Minestrone Soup II
Dinner Italian

Minestrone Soup II

4.6

Prep
Cook
Total

Instructions

  1. 1 In a large stock pot, cook bacon and drain off fat. Add onion, garlic, and beef. When onions are translucent, add celery, carrot, pureed tomatoes, whole tomatoes, broth, condensed soup, water, wine, oregano, basil, salt and pepper. Cook for 15 minutes.
  2. 2 Stir in zucchini, spinach, pasta, garbanzo beans and parsley. Cook for 15 minutes and serve with fresh Parmesan cheese.

By Ann Satler

Perfect Lasagna Bolognese
Dinner Italian

Perfect Lasagna Bolognese

4.4

Prep
30 min
Cook
358 min
Total
403 min

Instructions

  1. 1 Heat olive oil and 1 tablespoon butter in a large Dutch oven over medium heat. Add pancetta; cook and stir until browned, about 8 minutes. Add celery, carrots, and onion; cook, stirring occasionally, until very soft, about 15 minutes. Stir in beef and pork. Season with salt and pepper. Cook until evenly browned, about 20 minutes.
  2. 2 Pour white wine into the Dutch oven; cook until alcohol evaporates, about 5 minutes. Stir in crushed tomatoes, tomato paste, and sugar. Bring to a simmer; reduce heat to low, cover and simmer Bolognese sauce, stirring occasionally and skimming fat off the surface, about 3 1/2 hours. Stir in beef broth, 1/4 cup at a time, if sauce looks dry.
  3. 3 Stir heavy cream and 1/2 cup milk into the Bolognese sauce; mix well. Cover and cook over very low heat until flavors combine, about 30 minutes.
  4. 4 Melt 5 tablespoons butter in a large saucepan over medium heat. Stir in flour until a smooth paste forms; cook and stir until paste turns a golden sandy color, about 7 minutes.
  5. 5 Increase heat to medium-high and slowly whisk 4 cups milk into the saucepan. Bring to a gentle simmer; reduce heat to medium-low and add bay leaf. Continue simmering, stirring occasionally until bechamel sauce is thick and smooth, about 10 minutes. Season with salt and nutmeg; discard bay leaf.
  6. 6 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
  7. 7 Spread 1/4 cup bechamel sauce in the bottom of the baking dish. Cover with 1 lasagna sheet; prick in several places with a paring knife. Spread 1/2 cup bechamel sauce and 1/2 cup Bolognese sauce on top. Sprinkle 1/4 cup Parmesan cheese on top.
  8. 8 Repeat layers 7 times with remaining lasagna sheets, bechamel sauce, Bolognese sauce, and Parmesan cheese. Cover lasagna with aluminum foil and place on a rimmed baking sheet.
  9. 9 Bake lasagna in the preheated oven until bubbly, about 25 minutes. Remove aluminum foil and continue baking until cheese is browned, about 20 minutes more. Let cool before serving, about 15 minutes.

By gem

BBQ Pork for Sandwiches
Dinner

BBQ Pork for Sandwiches

4.8

Prep
15 min
Cook
270 min
Total
285 min

Instructions

  1. 1 Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
  3. 3 Bake in the preheated oven for 30 minutes, or until heated through.

By KMB233

Healthier BBQ Pork for Sandwiches
Dinner

Healthier BBQ Pork for Sandwiches

4.0

Prep
15 min
Cook
270 min
Total
285 min

Instructions

  1. 1 Pour beef broth into slow cooker and add pork ribs. Cook on High until meat shreds easily, about 4 hours. Remove meat and shred with two forks.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Transfer shredded pork to a Dutch oven or skillet and stir in carrots, barbecue sauce, and mesquite sauce.
  3. 3 Bake in preheated oven until heated through, about 30 minutes.

By MakeItHealthy

Maria's Rice
Dinner

Maria's Rice

4.4

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 In a 9x9 inch baking dish combine rice, soup and broth. Place butter slices on top of the mixture.
  3. 3 Cover with foil and bake for 30 minutes. Remove cover and bake 30 minutes more.

By Melissa Davidson

Salsa Mac and Beef
Dinner

Salsa Mac and Beef

4.3

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring to separate meat. Pour off any fat.
  2. 2 Stir the stock in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.
  3. 3 Stir in the soup and salsa and cook until the mixture is hot and bubbling, stirring often.

By Campbell's Kitchen

Bow Tie Pasta with Sausage and Sweet Peppers
Dinner

Bow Tie Pasta with Sausage and Sweet Peppers

4.3

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 While pasta is cooking, cook sausage and peppers in a large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in broth, season with pepper, and bring to a boil.
  3. 3 Toss pasta with sausage mixture and serve.

By Kristin