Recipes

Beef short ribs are braised in a tomato red wine sauce with fresh thyme until the meat falls off the bone and tossed with pappardelle ribbons and plenty of Parmigiano Reggiano cheese. I made a few changes: First off - I cooked it in a crockpot for 8 hours on low. I also used Rigatoni pasta, because we like it better. I always use more oil for the browning part. I cooked it one day, refrigerated it overnight, skimmed the fat off, and reheated it in a Dutch oven, then kept it warm in the crockpot. I found this recipe on a site called "Sip and Feast".

The prep for this recipe takes only minutes. The pork cooks low and slow for hours, then it's crisped and browned in a skillet & finally simmered in it's flavorful juices. **DO NOT skip the Crisping step! It adds lots of flavor and a beautiful brown color. This recipe is from Nagi Maehashi from a website called Recipe-tin-eats. It is wonderful and everyone loves it! This recipe is for a crockpot/slow cooker with Instant Pot and Oven directions at the end. Do not use a frozen roast and do not use a pork tenderloin, as it's too lean. I usually double the recipe (a tight fit in my crockpot) but it freezes very well. We love it best for carnitas tacos, and it's great for nachos, quesadillas, sliders, and in a Mexican rice bowl. Enjoy🌶️

One of my favorite cookbooks is “The Art of Simple Food” by Alice Waters. She believes that when you begin with the best and tastiest ingredients, you can cook very simply and the food will be extraordinary. This is her recipe for sirloin steak, but it is wonderful with any kind of steak. The rub is best with fresh herbs, and so subtle and simple, you may never buy a store-bought rub again. Our tips: *Let grass-fed steaks marinate in extra virgin olive oil in the fridge for up to 3-4 days *Use tongs to flip the steaks, never poke with a fork *Check for doneness with a thermometer

This is Grandma Bertotti's spaghetti SAUCE, which the Italians call GRAVY. I like to double or triple the recipe and freeze the extra for pasta emergencies! Italian Secrets. . . Grandma Dot said to finish off with Romano cheese and only use Del Monte tomato paste. Served with a light tossed salad, sour dough bread and Dago Red - Buon Appetito!

Bertotti Beef Bourguignon (Elegant Beef Stew with Red Wine) This recipe is great for entertaining. I serve it as our holiday meal on Christmas Eve while hosting the entire Bertotti Family. It is so delicious that I prepared it for a large New Year’s Eve Millennium party as our midnight supper in 2000. It is one of our family’s favorite meals, which our boys lovingly renamed “Beef Boogie-On”, when they were little guys. The following is my recipe, but I give all the credit to Julia Child and The Barefoot Contessa. It takes some planning and effort to prepare for the cooking, but fortunately you can prepare it completely ahead of time or the day before, so you can relax and enjoy your guests. The best part is that it tastes even better the next day and becomes more flavorful when reheated! You can serve it as the main course with some toasted rustic bread and a salad. We love it in large bowls over garlic mashed potatoes. This recipe serves 6, but can easily be adjusted. If you are using a crock pot, you will also need either a very large heavy skillet or a large stock/soup pot for the prep cooking. If you are using a large Dutch oven, that is all you will need for all the cooking. Please read the recipe thoroughly before you begin, so you have a handle on what you’ll be doing. Plan on around 1/2 pound of beef per person.

This is the best and last hamburger recipe you will ever need. Start with our delicious and nutritious ground beef and keep it simple!

This recipe is a rich, deep flavored meat pasta sauce that really showcases Italian cooking – the ingredients are simple and fresh, it’s simmered low and slow in the crockpot, and the meat is fork-tender in a luscious sauce. It’s hearty and comforting on a chilly day served with your favorite pasta, simple salad and crusty bread. The prep for this recipe is a bit time consuming, so I always double the recipe – to share, to freeze or reheat for tomorrow!

The Bertotti Family enjoyed this simple and delicious recipe on New Year's Eve. It was given to us by our neighbors down the road who also raise sheep. We served it with garlic mashed potatoes, asparagus and a green salad - a great meal to ring in a new decade!

An awesome combination of Hole-In-One Ranch pork shoulder and Mel's Fresh-roasted Hatch peppers. A seasonal favorite.

A simple overnight marinade to tenderize this roast to feed a crowd!

From frozen to tender in 90 mins, a pressure cooker is a favorite for cooking up a quick week night roast, that will be lunch box ready for the next day too.

Slow cooking shredded lamb shanks topped with a Minty Chimichuri is sure to brighten your Tacos Tuesday for fresh summer fare! Kick it up a notch with a spicy Harissa sauce thats easy to make.