Chili Lime Salmon

Posted on February 4, 2026 | Leave a comment

This was a delicious refreshing take on salmon, which is in a weekly rotation in this house. Sometimes in the air fryer and sometimes in the oven.

This time out I did it in the oven and it was delicious, moist and tasty. I prefer my salmon just slightly undercooked so I tend to cook for a little less time. If you like it more well done add another minute or two.

The flavors here are amazing all together. I served with rice and roasted peppers and it was perfection. Obviously you can serve it with any sides that you like.

I bought my chili lime seasoning at Trader Joes but you can get in any supermarket.

Ingredients;

2 salmon filets

1 Tablespoon Dijon Mustard

Olive Oil

Kosher Salt and Black Pepper

Chili lime seasoning blend

Hot Honey

*lemon or lime wedge

*chili crunch hot honey is delicious as a variation to hot honey I order my chili crunch hot honey from Momofuko and may be available on Amazon

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Directions:

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Preheat oven to 400 degrees. I spray my baking sheet with cooking spray for easy clean up. Dry salmon filets with paper towels, Lay salmon skin side down and spread dijon mustard over top of salmon. Add a light drizzle of olive oil (you can also spray with olive oil spray if you’d like) sprinkle salt and pepper over salmon pieces, and sprinkle the chili lime seasoning over the salmon.

Bake in the oven for 8-10 minutes depending on how you like your salmon, Remove from the oven and drizzle with some hot honey and squeeze a little lemon or lime juice over the top.

Enjoy!

  • air fryer instructions
  • Pre heat air fryer to 390 degrees and air fry for about 6-8 minutes depending on the thickness of your salmon or until salmon is done to your liking.

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Apricot Honey-Mustard Chicken

Posted on February 2, 2026 | Leave a comment
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Apricot Preserves (13 ounce size jar) is fine or 12 oz. Honey and delicious Dijon Mustard from Maille
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straight out of the oven–why you will want to have sprayed baking dish with cooking spray
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Delicious Apricot Honey Mustard Chicken

This is a simple, quick to assemble and delicious chicken recipe.  We prefer chicken thighs because we think they are tastier. I am sure this would be delicious over chicken breasts as well. If making chicken breasts the cooking times could vary. This whole dish from start to finish was just under an hour!!!! Now that’s a recipe I can get behind. Hope you enjoy it as much as we did.

The basting is important. So set your clock to go off every 10 minutes . Whole chicken dish should cook  in 1/2 hour to 40 minutes so that’s 3- 4 basting times. I cooked for about 38 minutes. Use a spoon to baste.

8 chicken thighs will serve 4 people–I made 5 but wanted to check amounts of ingredients so I used full on amounts of sauce which worked out fine and made for easier basting and enough sauce for serving. This recipe will be perfect with 8 average size thighs.

Enjoy!

Ingredients:

6-8 chicken thighs (check that they aren’t very small) average to large size thighs or 1 – 1/2 lbs thin chicken breasts 

Kosher Salt and Freshly Ground Black Pepper  -*see variation on spices below

1 12oz. jar of Apricot Preserves or Jam ( 13 oz. is OK) some jars are 12 oz. and that’s fine as well

2 Tablespoons Honey or Hot Honey which I used on my chicken breasts

2 Tablespoons Dijon Mustard ( heaping)

*for a variation on this recipe sprinkle paprika, salt, pepper, and curry powder first and then add other ingredients

Directions:

Preheat oven to 425 degrees.

Rinse chicken thighs and pat dry. Transfer to a sprayed baking dish ( cooking spray) Season chicken generously with kosher salt and freshly ground black pepper on both sides. Set aside.

Bring jam, honey, and mustard mixture to a low boil in a small saucepan over medium heat. Once it starts to boil reduce heat to medium-low or just low. Simmer until sauce thickens and gets reduced by about half, app. 15 minutes. Spoon apricot mixture over chicken thighs in baking dish, spread with spoon to coat evenly.

Bake chicken , basting with sauce from bottom of dish every 10 minutes. Cook until juices run clear when chicken is pricked with a fork. Anywhere from 30 – 40 minutes depending on the size of your chicken thighs. If your chicken doesn’t get that browned up you can always put it under the broiler to crisp up for a few minutes. Just keep an eye on it if you do this.

*for chicken breasts same temperature but only like 15 minutes and you’ll check chicken be careful because breasts dry out very quickly and I didn’t use broiler for chicken breasts — not necessary and if you use 2 lbs. you’ll probably need 2 baking dishes. I also made rice pilaf and my Lemon Parmesan Salad which is super crunch and fresh , it was a great combo of flavors.

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White Chicken Chili

Posted on January 30, 2026 | Leave a comment

This is so my kind of meal once the weather starts to turn a little colder. It’s made with a store bought rotisserie chicken and this chicken chili is all made in one pot on the stove-top. It’s filling and the different peppers add a wonderful mix of flavors to the chili. You’ll need a large dutch oven sort of pot for this and you’ll have some left overs for sure depending on how many people you’re cooking for.

I crumbled some tortilla chips on top of my chili and added a dollop of sour cream which added to the flavor. Cheese is also a wonderful topping here.

Of course if you hate cilantro you can eliminate it and be careful cutting the peppers, the seeds and ribs in the pepper hold all the heat. It’s your call how spicy you’d like it. I like spicy but don’t really use the seeds and I keep it mild and more family-friendly because you never really know how spicy it can get adding the seeds and ribs. I also use rubber or latex gloves while cutting and be careful not to touch your eyes till you’ve completely washed your hands. If I want heat I can add a shot of Chohula to my own.

This chili does thicken considerably as it sits. If you make it ahead of time, you may want to add broth or water depending on how thick you like it.

Leftovers are great and this chili can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat and you may want to add some broth or water to it as well.

Enjoy!

Ingredients:

4 cups chicken broth, divided

2 15 oz. cans white beans (cannellini)–drained and rinsed

2 Tablespoons extra virgin olive oil

1 large yellow onion, diced

1 jalapeno pepper , seeded and minced

2 medium poblano peppers, seeded and diced

4 garlic cloves, minced

1 Tablespoon ground cumin

1 1/2 teaspoons ground coriander

1 teaspoon ancho chili powder

Kosher Salt to taste

1 Rotisserie chicken, skin removed and shredded

3/4 cup frozen corn

1 Tablespoon fresh lime juice, from one lime

*1/4 cup fresh chopped cilantro –we like it a lot but not everyone does I know so just omit it

Optional Toppings:

Sour Cream

Crushed Tortilla Chips

Shredded Pepper Jack or Cheddar Cheese

Lime Wedges

Directions:

Get all ingredients chopped and ready to cook.

In a food processor , blend 1/2 of the beans (1 can) with 1 cup of the chicken broth and set aside with the remaining drained beans

Add the olive oil to a large pot or Dutch Oven and heat it over medium high heat. Add the onions, jalapeño pepper and poblano peppers and cook, stirring frequently until soft about 4-5 minutes.

Add the garlic and cook for another minute or so, then add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently for another few minutes. Add the Chicken Broth, pureed beans and app. 1/2 teaspoon kosher salt, bring to a boil and then reduce the heat to low and simmer, uncovered for 20 minutes.

Stir in the shredded chicken, reserved whole can of beans, corn and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust salt . Stir in the chopped cilantro. It will be somewhat soupy still and that’s OK. The longer it sits the thicker it will get. I let it cook for probably an hour or so and If it’s too thick you can add a little water. It’s really a chili so I like it thick but it’s totally up to you how you like it.

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Bucatini al’Amatriciana

Posted on January 24, 2026 | Leave a comment

Amatrice is a small town in Italy outside of Rome and this dish is named for it. This dish is intended to be made with guanciale , which is a pig jowl and it tastes like a porkier version of bacon or pancetta. I use pancetta, which now comes pre-diced in packages making for a very easy time. I also keep packages of the diced pancetta in my freezer, they defrost very quickly which makes them a perfect dinner ingredient.  I also use bucatini pasta which is thick and ropey with a hole like a straw. I wouldn’t wear white while eating this it’s a messy one. Super easy and delicious. I made it tonite with my marinated flank steak. I also used 2 containers of grape tomatoes, but you can easily substitute with 1 large  can of San Marzano tomatoes –the crushed one. The cherry/grape tomatoes give it a lighter sauce, and I prefer it especially in the summer months but it is equally as delicious made with canned crushed tomatoes. Enjoy!

Ingredients:

4 tablespoons olive oil

4 – 6 oz. diced pancetta ( or 1/4 lb. glacial)

1/2 yellow onion chopped finely

2 garlic cloves , minced

2 containers of tomatoes halved ( I used grape tomatoes , I love them ) or 1 large can crushed tomatoes 28 oz. size (San Marzano is best here)

*1 teaspoon red pepper flakes ( we like spicy) use your own discretion , can always add at the table

1/2 teaspoon salt, or more to taste

1/2 teaspoon freshly ground black pepper, or more to taste

Grated Pecorino Romano Cheese, or any kind of Parmesan Cheese

1 lb. bucatini ( you can obviously use 1/2 pound and save any leftover sauce to freeze for another time) any thick spaghetti will do but I love this one in this recipe. Perciatelli is another good choice. Of course feel free to sub any pasta .

Directions:

In a large heavy skillet, heat 2 tablespoons of olive oil over medium heat. Add the pancetta and cook, stirring constantly. I like my pancetta crispy, but just get it golden brown, about 5 – 7 minutes. Using a slotted spoon remove pancetta into a separate bowl. Add onions to olive oil till translucent, about 5 minutes. Stir in the garlic and red pepper flakes , I do this off the heat. I then add all the tomatoes, some kosher salt ( to taste) and some black pepper and add back in the pancetta. I also add 2 tablespoons of olive oil and cook the tomatoes till they start to break down and form a sauce. Taste for salt and pepper. Simmer uncovered for at least 45 minutes , up to an hour for perfect sauce.

Cook Pasta according to package directions, tender but still firm to the bite. Before draining pasta take out about 1 cup of pasta water and set aside. Drain the pasta and place in a large serving bowl, I add a little of the pasta water and then I add the sauce. Toss gently and serve. I served with Parmesan Cheese .

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Winner Winner Chicken Dinner-Mustard and Balsamic

Posted on January 18, 2026 | 1 comment

This is one of those dinners that I think of when I can’t think of anything else to make, it’s always delicious and perfect for dinner served along side rice/potatoes any veggie or salad you’d like. I used boneless skinless chicken thighs, of course you can use any cut of chicken you’d like.  All I needed was the chicken and the fresh rosemary.  I had all the other ingredients on hand. You will need to marinate for about 1/2 hour and cooking time is about an hour, no need to marinate over night which is part of what I loved about this recipe.  Balsamic Vinegar and Dijon Mustard and a few other easily obtainable ingredients make this a no fuss recipe.  This recipe is for 8 boneless skinless thighs but feel free to double it up, I used about 10 thighs . It would be perfect on the grill as well. I used my oven and I have to say we both loved this recipe. It is sort of a Balsamic Chicken with a hint of mustard. 

I will say that sometimes I don’t have rosemary and have all the other ingredients and it is just as tasty! So no worries if you don’t like Rosemary or if you just don’t have it in the house. I couldn’t find any fresh Rosemary yesterday so it had none! All Good!

The chicken would also be wonderful on day 2 as a leftover in a salad!

Enjoy!

Ingredients:

8 boneless chicken thighs or 1 package of thighs about 1 – 1 1/2 lbs. you can double recipe but you probably don’t need to double olive oil — maybe 3/4 cup for double but double down on everything else if you’re doubling

1 Tbsp. Dijon Mustard ( make it heaping)

1/4 cup of Balsamic Vinegar

1/4  cup of Olive Oil 

2 tbsp. fresh lemon juice ( I average lemon)

2 Tbsp. Fresh Rosemary chopped

1 garlic clove, minced

app.  1/4 tsp. of kosher salt, I just sprinkled lightly over the chicken and about 6 grinds on the pepper mill. If you’re doubling recipe you will obviously need more salt and pepper

Directions:

In a bowl, combine the mustard, vinegar, garlic, rosemary and lemon juice. Slowly add in the olive oil with the mixture while you whisk–to emulsify.

Place the chicken in a container or Pyrex  (don’t use metal). I sprinkled about 1/4 teaspoon of kosher salt over the chicken tops.  Pour the marinade over the chicken and mix around so chicken gets a good covering on all sides.  I left it out for 1/2 hour and let it marinate, you can refrigerate it.

Preheat oven to 375 degrees

Transfer the chicken to a sprayed ( cooking spray ) baking dish and empty any remaining sauce on top of it.

Place in the oven and bake for 50 minutes  or until the chicken is cooked through. It got a nice crust without drying out the chicken after one hour. If you’d like for maybe 2 minutes you can put under the broiler but watch it carefully so it doesn’t char too much, I do this sometimes if it doesn’t have a nice crust from baking it.  Depending on your oven and the size of your chicken 1 hour should do it. If you’re working with breasts you’ll have to cut into chicken after 50 minutes to check for doneness depending on the size of your breasts. Haven’t tried it on the grill yet but I can’t imagine this would be anything but delicious, just don’t burn it up!!!!!

Once cooked I spooned a little cooked marinade over the chicken and rice! and served with burnt brussels this time out or any vegetable will do.

Yummy!

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No Breading Chicken Parmesan

Posted on January 15, 2026 | Leave a comment

So delicious and so perfect. I used thin chicken breasts to start , if you’re using thicker ones you’ll have to monitor the timing of them a bit more and you can just use a meat thermometer to do so. This really couldn’t be easier and it was super tasty and is a cheese lovers delight. It’s lightened up from traditional breaded and fried chicken parm. *if you’re chicken breasts are too thick you can pound them with a meat mallet to the desired thickness — this is a very useful tool. Just place chicken cutlet between 2 pieces of parchment paper or plastic wrap and pound to desired thickness.

If you’re using over 2 lbs I double dry ingredients and egg

Prep and ingredients are super easy .

This recipe is for 4.

Ingredients:

1 1/2 – 2 pounds of thin chicken breasts — you can use thicker ones –read directions above for pounding chicken breasts

1 egg

3/4 cup grated Parmesan Cheese

1/2 tbsp. garlic powder

1/2 tbsp. onion powder

1 Tablespoon Italian Seasonings — It comes in one jar and is available in most spice sections in supermarkets —

pinch kosher salt

1/4 tbsp. freshly ground black pepper

and because we like a little extra kick I add a sprinkle of crushed red pepper flakes

3/4 -1 cup Jarred Marinara or if you have home made that’s good too . I prefer Raos Arabiata or Marinara for jarred sauce.

Shredded Mozzarella — probably 1/2 cup to 1 cup depending on how much cheese you like — I like a good sprinkle of cheese — see pics.

A little olive oil for drizzle in pan before cooking

Directions:

Pre heat oven to 400 degrees

I used a large baking dish and sprayed with cooking spray and drizzled a bit of olive oil to bottom of pan — just a little

Beat egg in a wide enough bowl for dipping chicken

In a second wide bowl combine the parm cheese and spices and mix

Dip each piece of chicken in the egg and then the cheese, coating both sides. Place in prepared baking dish.

Bake for 20 minutes — since cutlets are thin this should be fine because you’ll be cooking more with sauce and cheese. If thicker cutlets you may need a bit more time.

Top each piece with sauce and shredded mozzarella. ( you can spread a little sauce in between chicken as well . I served over spaghetti and needed a little more sauce so this was enough. If you want you can heat up extra sauce in a small saucepan for spaghetti. Bake for another 10-20 minutes till chicken is 160 degrees when checked with meat thermometer and cheese is melted and bubbly. I like my cheese just slightly browned so you can turn to broil for a minute or so depending on your broiler but be careful you don’t want to burn the whole thing.

I served over pasta and had enough sauce for us.

That’s it folks — enjoy!

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Creamy Tomato Soup with Parmesan Crisps

Posted on January 12, 2026 | 1 comment
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Parmesan Crisps with Tomato Soup

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Soup at the beginning of the cooking process

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Parmesan Crisps


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Tube of Tomato Paste–I love the tubes

FullSizeRender (27) FullSizeRender (26)FullSizeRender (23) FullSizeRender (24)One of our most favorite soups is Tomato Soup. I love the creaminess in this soup and the texture and tang of the tomatoes. I added parmesan crisps to the top which only add another layer of “deliciousness” to the soup. I did add 1/2 cup of heavy cream mostly because I had it in the house but also because over the whole recipe it’s just a little bit of richness that goes a very long way. I suppose you can omit it but I wouldn’t. We loved it just the way it was and I have 2 large containers that went into the freezer for another night’s meal. The parmesan crisps are super easy and all you’ll need is some grated parmesan. Croutons would work well as well. One of our most fav meals for lunch or dinner is a grilled cheese sandwich with tomato soup.

*you’ll need an immersion blender and a Dutch Oven type of pot with a tight fitting lid.

Enjoy!

Ingredients:

1 Tablespoon Unsalted Butter

1 whole onion, finely diced

1 Tablespoon Olive Oil

1 minced garlic clove

3 whole Large Carrots, Peeled and finely diced

2 Tablespoons Tomato Paste–the tubes make life so nice and easy

3 Cans Whole Tomatoes — 28 oz. each–Italian whole plum tomatoes with their juices

32 ounces , Vegetable or Chicken Broth

1 cup water

1/2 cups Heavy Cream

Kosher Salt and Freshly Ground Black Pepper to taste

2 Tablespoons Chopped Fresh Basil ( approximate amount) you can eyeball and you can use more for garnish if you’d like

Grated Parmesan if you want to make the Parmesan Crisps (recipe to follow soup recipe)

Directions:

In a large Dutch Oven kind of pot ( Le Creuset) , heat butter and olive oil over medium-high heat, then add onion, garlic and carrots. Stir and cook till vegetables soften but be careful not to burn the garlic and onions. This will take app. 5 minutes.

Add tomato paste and incorporate it into the vegetables with a wooden spoon. Cook for another 3 minutes or so.

Add canned tomatoes with their juice, broth and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for at least 30 minutes. I had time so I allowed it to simmer for about an hour. The longer the better.

I then turned heat off and allowed to cool for a few minutes before using immersion blender. Be careful because hot soup can burn. I gave it a quick few minutes with the immersion blender , the tomatoes completely broke down because they had cooked so long. You can leave some texture in the tomatoes if you like chunkier pieces.

Add the cream, salt and pepper to taste, I used about 1 teaspoon of kosher salt and about 12 grinds on the pepper mill. You should taste for salt to your own particular taste. Add the basil and simmer for another 5 minutes or so. I then topped with parmesan crisps and they just kind of melted in to the soup which was just divine.

Parmesan Crisps:

Preheat oven to 400 degrees.

1 heaping Tablespoon of Grated Parmesan onto a silicone or parchment paper lined cookie sheet. Pat each teaspoon down a little, leave about 1/2″ apart. Cook for  3- 5 minutes till edges turn brown and crisps are golden. Allow to cool for a few minutes and lift off cookie sheet.

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Turkey Meatloaf

Posted on January 10, 2026 | 1 comment

Turkey Meatloaf is definitely one of our family favorites . Perfect for a large family gathering or just the two of you with great left-overs. I love the down home flavor of meatloaf and this one is just delicious. 

I cut the recipe in 1/2 for the 2 of us using 2 lbs. of Ground Turkey and 2 eggs and cut everything else in 1/2. I still have enough leftovers the next day and it’s just enough. If you’re making for 4 or more go with the full recipe. I served with roasted (burnt brussels sprouts and roasted red potatoes) and if you do make the whole recipe you can easily freeze the leftover for another night.

Enjoy!

*original recipe from The Barefoot Contessa – Ina Garden 

*you will need a meat thermometer to check for doneness

Ingredients:

5 lbs ground turkey— I prefer chopped dark meat as it has a little fat and a lot less dry than white meat turkey. You can find 85% lean which is fine . It’s sometimes hard to find dark meat ground turkey so when I find it I buy it. It just makes for a tastier meat loaf.  If made with all white meat it will be very dry especially the 98% –take my word for it I’ve tried it both ways

3 cups chopped yellow onions ( app. 2 large onions)

2 tablespoons olive oil

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon dried thyme

1/3 cup Worcestershire Sauce

3/4 cup chicken stock

1 1/2 teaspoons tomato paste

1 1/2 cups plain dry bread crumbs

3 extra-large eggs, beaten

3/4 cup ketchup/1 tablespoon brown sugar

Directions:

Preheat oven to 325 degrees

In a medium saute pan (frying pan) , over a medium low heat, cook the onions in the olive oil, add salt, pepper, and thyme until translucent app. 10 minutes or so. Don’t brown them. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow this mixture to cool in frying pan off the heat to room temperature.

In the meantime, combine the turkey, bread crumbs, and eggs in a large bowl and mix well. Then add in the onion mixture when it’s cooled down and incorporate well. Shape into a rectangular loaf on a lightly sprayed sheet pan. When you shape as a loaf , try to make the ends even with the middle or they will dry out. ( I kind of like the ends like that but just saying…) Spread the ketchup/brown sugar evenly on top. Bake for app. 1 1/2 hours  until the internal temperature of meatloaf is 160 degrees and the meatloaf is cooked through. Once meatloaf comes out of the oven let it sit for about 5 minutes. 

Serve hot, at room temperature and delicious cold the next day.

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this was our dinner with baked sweet potatoes and roasted string beans and turkey meatloaf–

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Air Fryer Salmon

Posted on January 7, 2026 | 1 comment

I love cooking salmon in the air fryer. It is no small announcement when I tell you that salmon cooked in the air fryer is truly something to brag about. It is seriously tasty and I have to say better than a lot of the salmon I’ve ordered out. If you haven’t tried an air fryer maybe it’s time. I generally hate purchasing another new kitchen appliance especially a rather large one but this one is worth it. If you DO have one you know what I’m talking about. Salmon and Chicken are delicious cooked in the air fryer.

This recipe is very easy and very loose and what I did last night. Served with rice pilaf and a vegetable ( like burnt brussels) or a salad. Perfection!

Ingredients:

2 Salmon Fillets — about 6-8 oz. each

Kosher Salt and freshly ground black pepper

1 Tablespoon brown sugar or you can use Honey or Hot Honey which is awesome

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1 Tablespoon Dijon Mustard

1/2 Tablespoon Olive Oil

1/2 Tablespoon low sodium soy sauce

1/4 teaspoon garlic powder

Directions:

with paper towels, pat the salmon dry. Sprinkle lightly on top with Salt and Pepper

For easy cleanup I always spray the air fryer with cooking spray

Pre-heat the air fryer to 400 degrees for about 5 minutes -I like this step and find it gives the salmon a little more crisp.

In a small bowl, mix together brown sugar, dijon, oil, soy sauce and garlic powder. Spoon over the top of the salmon.

Cook the salmon in the air fryer for 6-10 minutes depending on thickness of salmon. Around 1″ salmon fillets will take about 8 minutes. Do not over cook or the salmon will be dry. Salmon is done when it registers 145 degrees with and instant read thermometer .I like to remove mine a few degrees early, let it rest, the carryover cooking will finish the job. You can easily check it a few times towards the end to make sure it doesn’t overcook.

I love cold salmon so leftovers are perfect.

Ridiculously easy and delicious!

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DELISH BOLOGNESE (REAL DEAL)

Posted on January 5, 2026 | Leave a comment

Forget engagement chicken. This is the dish to make if you’re really interested in getting engaged!  I know there is a whole lotta hoopla out there about making a roast chicken and getting an engagment ring out of the meal but I will tell you that this should really be called “The Engagement Bolognese Sauce” because it is that good; and everyone who eats it falls in love with it. Well…almost. You just have to be a meat lover and a pasta lover. Then, surely, this will work. Try it and let me know. What have you got to lose? This is my perfect Sunday night dinner. It’s pure comfort food. So, even if you’re not looking to get engaged, are already married, or just want a wonderful meat sauce to make…Serve with a green salad with my vinaigrette dressing, a nice crusty bread and you’re set. You can always make my chocolate cherry cookies as an add on bonus. Have a great meal! 

*freezes perfectly for up to 3 months in a sealed container

(Original inspiration from Mario Batali)

Delish bolognese 

Ingredients: 

1/4 CUP OLIVE OIL

1 MEDIUM SIZE CARROT DICED

1 MEDIUM CELERY RIB DICED

1 MEDIUM ONION DICED (SPANISH ONION)

1 GARLIC CLOVE, THINLY SLICED

4 OZ. PANCETTA,  DICED (I USUALLY CAN FIND A 4 OZ. PKG. IN THE SUPERMARKET ALREADY DICED AND IT WORKS JUST FINE.)

1 LB. GROUND BEEF (NOT THE SUPER LEAN ONE, THE 85/15 IS BEST FOR THIS B/C YOU WANT THE FAT)

1/4 CUP TOMATO PASTE (Why I love the tubes of tomato paste)

1 cup milk  (not skim, whole or at least 2 percent)

1 cup dry white wine

1 cup water

salt and freshly ground black pepper

red pepper flakes

fresh parmagiano or pecorino cheese, grated

1 box (1 pound)  gemelli, rigatoni, penne, etc . a sturdy type of macaroni that will stand up to the sauce

I use my Le Creuset large cast iron casserole.

Heat the olive oil on a medium heat. Add the carrot, celery, onion and garlic. Continue to cook this stirring occasionally, until soft but not browned (you may need to lower heat). Cook for about 10 minutes. Add the pancetta to pot and crisp it up a bit, then add the ground beef breaking up the meat with a wooden spoon until the beef is no longer pink; about 10 minutes . Add the tomato paste and stir it in over a low heat. It will get a shiny look to it, and a deep rust color. Cook for another 10 minutes.

Add the milk, white wine and water and simmer over a low heat, stirring sauce occasionally. It will get thick and saucy looking. I cook it for another 1 1/2 hours. Taste for salt and pepper here.

In a large pot of boiling salted water, cook 1 box of pasta according to directions on box, until al dente. Drain pasta and add it to the sauce. Stir well and coat pasta.  Serve in nice pasta bowls, along with fresh cheese. I add a few red pepper flakes but I like it hot. You can leave that on the table along with grated cheese for your guests.

Note: You can make sauce ahead and refrigerate for up to 3 days. I have frozen it as well.

This is super yummy, and I believe this is the go to engagement dish.

*serves 8 as a small side dish and 4 as a meal

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