New Jersey Beef and Sausage Ragu Pasta Hearty New Jersey-Style Beef & Italian Sausage Ragu with Rigatoni Ingredients: 1 lb ground beef 1/2 lb sweet Italian sausage, casings removed 2 tbsp olive oil 1 small yellow onion, finely chopped 4 cloves garlic, minced 1/4 tsp crushed red pepper flakes (optional) 1 (28 oz) can crushed tomatoes 1 (14 oz) can tomato sauce 2 tbsp tomato paste 1/2 tsp sugar 1 tsp dried oregano 1 tsp dried basil Salt and black pepper, to taste 1/4 cup fresh parsley, chopped 12 oz rigatoni or ziti pasta Freshly grated Parmesan, for serving Fresh basil leaves, for garnish Directions: In a large Dutch oven or deep skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3–4 minutes. Stir in garlic and red pepper flakes, cook for 1 minute. Add ground beef and sausage. Cook until browned, breaking it up with a spoon, about 8–10 minutes. Drain excess fat if needed. Stir in crushed tomatoes, tomato sauce, and tomato paste. Add sugar, oregano, basil, salt, and pepper. Reduce heat to low, cover, and let simmer for 25–30 minutes, stirring occasionally. Meanwhile, cook rigatoni according to package directions. Reserve 1/2 cup pasta water before draining. Stir fresh parsley into the ragu. Add pasta to the sauce, tossing to coat. Use reserved pasta water if needed to loosen the sauce. Serve topped with grated Parmesan and fresh basil. Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 640 kcal | Servings: 4–6 servings #newjerseyragu #beefandsausagepasta #comfortfoodclassic #homemaderagu #italianamericanrecipe #rigatonirecipe #pastanight #sundaydinner #heartymeal #raguinspired #meatsauceperfection #familydinnerideas #pastaeats #italiandinner #saucygoodness #jerseykitchen #easyitalianmeals #meatloverpasta #redgravyrecipe #pastaloversdelight Nothing says cozy New Jersey dinner like this rich Beef & Sausage Ragu Pasta A meaty, bold red sauce hugging every bite of rigatoni—seriously comforting!

Spicy Korean Seafood Stew Ingredients: - 200g squid, cleaned and sliced - 200g shrimp, peeled and deveined - 100g mussels, cleaned - 1 cup tofu, diced - 1 tablespoon vegetable oil - 1 onion, chopped - 2 cloves garlic, minced - 1 teaspoon ginger, minced - 1 tablespoon gochugaru (Korean red pepper flakes) - 2 tablespoons soy sauce - 4 cups fish broth - 1 cup water - 1 zucchini, sliced - 1 carrot, sliced - 2 green onions, chopped - Salt and pepper to taste Preparation Steps: 1. Heat the vegetable oil in a large pot over medium heat. 2. Add the chopped onion, minced garlic, and ginger; sauté until fragrant. 3. Stir in the gochugaru and cook for another minute. 4. Pour in the fish broth and water; bring to a boil. 5. Add the sliced zucchini and carrot; simmer for 5 minutes. 6. Add the squid and cook for another 3 minutes. 7. Add the shrimp, mussels, and diced tofu; simmer until the mussels open. 8. Season with soy sauce, salt, and pepper to taste. 9. Garnish with chopped green onions before serving. Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins Calories: 280 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with steamed rice and kimchi for a complete meal! #seafoodstew #koreanfood #spicyrecipe

CYCLOPEAN MEATBALL MARINARA DEEP DISH Ingredients: 1 deep-dish pizza crust 1 lb large meatballs, cooked 1 ½ cups marinara sauce 2 cups shredded mozzarella cheese 2 cloves garlic, minced Fresh basil or parsley Salt & pepper to taste Instructions: 1⃣ Pre-bake crust 5 min at 375°F (190°C). 2⃣ Spread marinara on crust, arrange meatballs on top. 3⃣ Sprinkle garlic, salt, pepper, and cover with mozzarella. 4⃣ Bake 25-30 min until cheese is golden and bubbly. 5⃣ Garnish with fresh herbs, serve hot. Prep: 15 min | Cook: 30 min | Total: 45 min | Serves: 4

Canadian Tourtière – Traditional Meat Pie A classic French Canadian meat pie made with a mix of ground pork, beef, and spices, encased in flaky pastry. Ingredients (Serves 6): * 500g ground pork * 500g ground beef * 1 onion, finely chopped * 2 cloves garlic, minced * 1 tsp cinnamon * ½ tsp cloves * ½ tsp allspice * Salt, pepper * 1 ready-made pie crust (top and bottom) * 1 egg (for egg wash) Instructions: 1. Cook onion and garlic until translucent. Add ground meats and brown. 2. Stir in spices, salt, and pepper. Cook until well combined and fragrant. 3. Line a pie dish with crust, fill with meat mixture, cover with top crust. 4. Seal edges, cut slits in top. Brush with beaten egg. 5. Bake at 200°C (400°F) for 45 minutes or until golden brown. Canadian Tip: Serve warm with ketchup or mustard, popular during the holidays.

Beef Birria Tacos Juicy Beef Birria Tacos with Consomé for Dipping Ingredients: For the Birria: 3 lbs beef chuck roast or short ribs, cut into chunks 3 dried guajillo chiles 2 dried ancho chiles 2 dried pasilla chiles 1 tbsp oil 1 medium onion, quartered 5 garlic cloves 1 large tomato, quartered 1 tbsp apple cider vinegar 1 tsp ground cumin 1 tsp dried oregano 1/2 tsp ground cinnamon 1/4 tsp ground cloves 1 bay leaf Salt and pepper to taste 4 cups beef broth For the Tacos: 12 small corn tortillas 1 1/2 cups shredded Oaxaca or mozzarella cheese Chopped white onion, for garnish Chopped cilantro, for garnish Lime wedges, for serving Directions: Toast the dried chiles in a dry pan for 1–2 minutes until fragrant. Remove stems and seeds, then soak in hot water for 15 minutes. In a large pot, heat oil and sauté onion, garlic, and tomato until softened. Transfer to a blender. Add soaked chiles, vinegar, cumin, oregano, cinnamon, cloves, salt, and pepper to the blender. Blend until smooth. Return the beef to the pot. Pour the sauce over the meat. Add bay leaf and beef broth. Bring to a simmer. Cover and cook on low for 3 hours, or until beef is fall-apart tender. Remove beef, shred it, and return to the pot. Reserve the broth (consomé) for dipping. To assemble tacos: Heat a skillet over medium heat. Dip each tortilla in the consomé, place in the pan, and top with cheese and shredded beef. Fold and crisp each side for 2–3 minutes until golden. Serve tacos with onion, cilantro, and lime, plus a bowl of consomé for dipping. Prep Time: 25 minutes | Cooking Time: 3 hours | Total Time: 3 hours 25 minutes Kcal: 520 kcal | Servings: 6 servings #birriatacos #tacotuesday #beeftacos #mexicanfood #authenticbirria #tacorecipe #homemadetacos #slowcookedbeef #cheesytacos #dippingtacos #birriaconsome #mexicancomfortfood #foodieapproved #streetfoodstyle #beefbirria #crispycheesytacos #spicybirria #slowcookingrecipes #dinnerideas #latinflavors These Beef Birria Tacos are next-level delicious Fall-apart tender meat, crispy cheese crust, and that rich consomé dip… your taste buds are in for a ride!