Homemade Organic Hamburger Helper Lasagna

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Meat Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen mix, and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces and add the tomatoes and garlic.  Cover and simmer for an additional 5 minutes.  Proceed with step 4.
  2. Brown the beef in a saucepan until halfway done, or warm up the Italian sausage with some water, if using.
  3. Add the tomatoes and onions, then saute with the ground beef for 5 minutes; Add the mushrooms and saute until the beef is brown and the onions are clear.
  4. Pour in the beef  or pork stock, vegetable stock, whey and milk.
  5. Add the broken lasagna noodles or farfalle pasta; Stir well.
  6. Stir in the salt, sugar, basil, paprika, oregano, turmeric and red pepper flakes (if using) until well blended.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 18-22 minutes. Stir in the ricotta, cheddar (if using), and Parmigiano Reggiano cheeses and allow them to melt into the dish.
  8. Garnish with sprigs of organic fresh parsley, if desired.
  9. Enjoy!

Homemade Organic Hamburger Helper Cheesy Italian Beef

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Beef Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen beef mix, tomatoes and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces and add the garlic.  Cover and simmer for an additional 5 minutes.  Proceed with step 4.
  2. Brown the beef in a saucepan until halfway done.
  3. Add the tomatoes and onions, then saute with the ground beef for 5 minutes; Add the garlic and saute until the beef is brown and the onions are clear.
  4. Pour in the beef stock, vegetable stock, whey and milk.
  5. Add the fusilli pasta, stir well.
  6. Stir in the salt, basil, paprika, oregano, fennel seed and turmeric until well blended.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 18-22 minute. Stir in the ricotta, cheddar (if using), Pecorino Romano and Parmigiano Reggiano cheeses and allow them to melt into the dish.
  8. Garnish with sprigs of organic fresh parsley, if desired.
  9. Enjoy!

 

Homemade Organic Hamburger Helper Ultimate Three Cheese Marinara

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Beef Mix:  Pour 1/4 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen beef mix, onions and tomatoes.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces and add the garlic.  Cover and simmer for an additional 5 minutes.  Proceed with step 4.
  2. Brown the beef in a saucepan until halfway done.
  3. Add the onions and saute with the ground beef for 5 minutes; Add the tomatoes and garlic then saute until the beef is brown and the onions are clear.
  4. Pour in the beef stock, vegetable stock, crushed tomatoes and milk.
  5. Add the penne pasta, stir well
  6. Stir in the salt, basil, parsley, oregano, paprika, pepper and turmeric until well blended.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 18-22 minutes.
  8. Stir in the cheddar, ricotta and Parmigiano Reggiano cheeses and allow them to melt into the dish.
  9. Garnish with sprigs of organic fresh parsley, if desired.
  10. Enjoy!

 

Homemade Organic Pasta e Fagioli

This recipe is inspired by Olive Garden’s Pasta e Fagioli recipe.  This is an Italian pasta and bean soup. I found Damn Delicious‘ recipe; I modified it to make it organic and made from scratch.

Here’s What You’ll Need:

  • 1 cup dry organic kidney beans
  • 1 cup dry organic cannellini beans
  • 1 cup organic cavatelli [baby shell] pasta (or other small shaped pasta)
  • 2 cups cooked Homemade Organic Italian Sausage
  • 3 cloves organic garlic, minced
  • 1 small organic yellow onion, diced
  • 3 small or 2 medium organic carrots, sliced
  • 2 ribs organic celery, sliced
  • 6 cups Homemade Organic Pork Stock, Homemade Organic Beef Stock, Homemade Organic Brown Stock or Homemade Organic Chicken Stock  (a combination works, too)
  • 6 cups unfluoridated and unchlorinated water, divided
  • 2 cups organic crushed tomatoes
  • 2 organic beefsteak tomatoes, diced [2 cups] OR  2 cups organic diced tomatoes
  • 1 Tbsp. organic fresh basil OR *1 tsp. organic dried basil
  • 1 Tbsp. organic fresh oregano OR *1 tsp organic dried oregano
  • 2-1/4 tsp. organic fresh thyme OR *3/4 tsp. dried thyme
  • 1 Tbsp. Real Salt
  • 1 tsp. organic freshly ground peppercorn blend

Here’s How I do it:

  1. Place 3 cups of water and stock into an 8 quart stock pot and bring to a boil.
  2. Meanwhile rinse the beans thoroughly.
  3. Add the beans to the pot;  Do not season with salt until the end of the cooking process or the beans might not get soft.
  4. Reduce the heat to medium, cover and cook for 1 hour.
  5. Add the crushed tomatoes, diced tomatoes, carrots, celery, onion, garlic, basil, oregano and thyme to the pot and return to a boil.
  6. Reduce to a simmer and cook for 30 minutes.
  7. Add the pasta and remaining 3 cups of water to the pot.
  8. Bring the soup to a boil once again.
  9. Reduce the heat to a slow simmer and cook for an additional 15 minutes, or until the pasta and vegetables are tender.
  10. When there’s ten minutes of cooking time left, add the sausage, salt and pepper to the pot.
  11. Enjoy!

Homemade Organic Italian Sausage Lasagna Sauce

Here’s What You’ll Need

  • 2 cups cooked Homemade Organic Italian Sausage
  • 24 oz. organic crushed tomatoes
  • 1/2 cup organic minced yellow onion
  • 3-4 organic garlic cloves, minced
  • 3 – 4 Tbsp. organic tomato paste
  • 3 cups Homemade Organic Pork Stock, Homemade Organic Beef Stock or Homemade Organic Chicken Stock
  • 1 Tbsp. organic brown sugar
  • 4-1/2 Tbsp. minced organic fresh basil OR 1-1/2 tsp. organic dried basil
  • 1/2 tsp. organic fennel seeds
  • 2 tsp. organic Italian seasoning
  • 2 tsp. Real Salt
  • 1/4 tsp. organic freshly ground peppercorn blend
  • 4 Tbsp. finely minced organic fresh Italian flat-leaf parsley stems OR 1 Tbsp. plus 1 tsp. organic dried parsley flakes
  • home rendered tallow or home rendered lard, for sauteing

Here’s How I do it:

  1. Warm a stock pot over medium-high heat.
  2. [Optional Step]  If you are making the sausage in the same pot you are making this sauce, no additional lard or tallow should be necessary.  Just remove all of the sausage before going to step 4.]
  3. Place the tallow or lard in the pot and allow it to get warm and bubbly.
  4. Place the onion, and garlic in the pot and allow to saute for 2-3 minutes.
  5. Stir in crushed tomatoes, tomato paste, and stock.
  6. Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and 2 tablespoons parsley; Stir until well blended.
  7. Add the Italian sausage and bring to a boil.
  8. Reduce heat and simmer, covered, for about 1 1/2 hours, stirring occasionally.  (You want this sauce to be thick and chunky so that it doesn’t make the lasagna soggy.)
  9. Enjoy!