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Jansen's Spaghetti Sauce and Meatballs
I usually spend an afternoon preparing this and freeze leftovers in batches because it's that good. It will easily feed six or you can cut the entire recipe in half. Serve over your favorite spaghetti.
Pasta Sauce a la Pauly
Enjoy this meaty pasta sauce over your favorite noodles.
Hearty Meat Lasagna
This classic layered pasta, sauce and cheese dish gets a zesty boost with the addition of chunky, chili sauce.
Sexy Air-Fried Meatloaf
What is sexier than an easy dinner that doesn't take a lot of time or strange ingredients, heat up the house, or require a lot of clean up? This is a spicy, saucy, juicy meatloaf made in an air fryer. In less than an hour - but more importantly, with very little effort - you can have a delicious and tender meatloaf on the table. Serve with mashed potatoes.
Cannelloni Florentine
A delicious dish of veal stuffed cannelloni in a quick marinara sauce.
Classic Italian Veal Spezzatino
Veal spezzatino features veal chunks stewed with vegetables until tender and flavorful. This Italian dish is less soupy than stews from other cuisines. Even though there are potatoes in the recipe, it is typically served alongside polenta or mashed potatoes. Leftover stew freezes beautifully.
Veal Scallopini in a Sweet Red Pepper Sauce
This family veal scallopini recipe has been passed down for generations. The tender meat paired with a flavorful sweet red pepper sauce is so delicious you'll want it weekly. I love serving it with a spring mix salad and balsamic vinaigrette. If desired, swap beef or chicken for veal.
Solianka (Russian Beef Soup)
This solianka recipe is a traditional Russian soup served as a meal by itself. Vodka is usually served with it. Garnish with fresh lemon slices and sour cream.
Three Meat Cannelloni Bake
This meat cannelloni is best made with fresh noodles. You can substitute one pound of cannelloni pasta cooked according to package directions, then proceed as directed.
Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce)
I lived in Germany for 7 years and fell in love with Rahmschnitzel. Every recipe I found says to use dry white wine in the sauce. Every time I made it, something was missing. It wasn't that "Yep, I'm in Germany" taste. Then my beautiful wife had a Riesling one night and I used it. Now we're back in Germany!
Scaloppine al Marsala
Sometimes called veal Marsala, this is the classic Italian dish made with thinly sliced veal scaloppine. It's a recipe typical of Sicily, where the best Marsala comes from. Serve with plenty of bread to mop up the sauce.
Veal Scaloppini with Lemon Cream Sauce
A rich, lemony cream sauce compliments thin cutlets of lightly fried veal. Serve with mushroom ravioli, which pairs perfectly with the velvety sauce.
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