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Bacon, Beef & Mushroom Ragu

3 to 4 slices of bacon, chopped

1/4 lb. cremini mushrooms, chopped

2 to 3 Tbsp. Halladay's Classic Meat Sauce

1 lb. ground beef

1 medium onion, finely chopped

3 Tbsp. tomato paste

2 cups beef stock

1 lb. ziti or pasta of choice

Grated parmesan cheese, for topping

Bring a large pot of water to a boil. Meanwhile, in a deep skillet cook bacon until crispy. Add mushrooms and seasoning. Cook until mushrooms brown, about 4 minutes. Add the beef and cook, breaking up into small pieces with a spatula, until browned, about 5 minutes. Add onion, cover and cook until softened, about 5 minutes. Add tomato paste and cook another minute. Add stock, reduce heat to low and simmer while pasta cooks. Salt the water and cook pasta until al dente. Drain, reserving ½ cup of the pasta cooking water. Return pasta and cooking water to the hot pot. Toss with half the ragu. Serve pasta topped with remaining ragu and cheese.

SIMILAR RECIPES
Blue Ribbon Maple Bacon Chili

Blue Ribbon Maple Bacon Chili

1 Tbsp. canola oil

4 strips of bacon, diced

1 lb. ground beef

1 lb. ground spicy Italian sausage

1 large white onion, diced

2 Tbsp. apple cider vinegar

2 cups water

1 (8 oz.) can tomato sauce

1 (28 oz.) can crushed tomatoes

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) can red kidney beans, drained and rinsed

1/4 cup maple syrup

3 Tbsp. Halladay's Farmhouse Chili Seasoning

3 Tbsp. Halladay's Maple Bacon Seasoning

1 cup dark beer or 1/2 cup of bourbon, optional

Heat a large stock pot over medium heat. Add oil, bacon and onion and saute until onions and bacon are lightly cooked and browned.

Add ground beef and sausage, cook until completely browned and no pink remains. Stir occasionally to break up meat.

Add all remaining ingredients, scraping up browned bits from the bottom of the pan. Reduce heat and simmer for at least 30 minutes until flavors are well combined.

Serve with sour cream, green onions, cheddar cheese, crisp crumbled bacon or desired toppings

Chicken and Farro with Blistered Tomato Sauce

Chicken and Farro with Blistered Tomato Sauce

1 Tbsp Halladays Harvest Barn Garlic Tomato Basil Dip mix

1 lb of Boned Chicken Thighs or Breasts (cut or pounded thin)

1 medium zucchini, halved and sliced diagonally

2 Tbsp. capers/ drained and chopped

1 cup cherry tomatoes, halved

1 cup of farro

2 Tbsp. Greek Yogurt

1/2 cup of water

3 Tbsp. grated Parmesan cheese

2 Tbsp.Greek Yogurt

2 cloves of garlic minced

3 Tbsp. of olive oil

Cook farro in boiling salted water for 18 to 20 minutes and drain.

Saute zucchini in 1 Tbsp. of olive oil for 4 minutes. Add chopped garlic and cook for another 2 minutes. Remove from pan.

Season chicken with 2 tsp. of Halladay's Harvest Barn Garlic Tomato Basil Seasoning and salt and Pepper to taste. In the zucchini pan, add another Tbsp. of olive oil and cook the seasoned chicken for 6 to 7 minutes per side until done.

In a second pan add another Tbsp. of olive oil and cook the halved cherry tomatoes for 1 to 2 minutes, flattening them as they cook. Add the water, chopped capers and remaining seasoning and cook for 1 to 2 more minutes until the sauce is thickened.

To the cooked farro add the Greek Yogurt, zucchini and 2 Tbsp. of cheese. Add salt and Pepper to taste.

Line your plate with the farro mixture, top with the cooked chicken and the pan sauce. Garnish with the remaining cheese.

Family-Style Meatball Fondue

1 small zucchini, shredded

1 lb. ground turkey

1/2 cup onion, finely diced

1 egg

1 Tbsp. olive oil

8 oz. mushrooms, finely diced

2 to 3 Tbsp. Halladay's Garlic Tomato Basil Seasoning

2 cups marinara sauce added to 1/4 cup water

1 cup mozzarella, shredded

Baguette or bread of choice, thinly sliced and toasted

Preheat oven to 400˚F. Combine first 7 ingredients; form into small meatballs and arrange on a baking sheet. Bake until fully cooked, about 12 minutes. Meanwhile, simmer marinara sauce over medium heat for 5 minutes. Add meatballs to a casserole dish; top with sauce and cheese. Broil until cheese is hot and bubbly. Serve with bread.

Beef Barbacoa

1 (14.5 oz.) can diced tomatoes

1 jalapeno, seeded and finely chopped

2 Tbsp. lime juice

1 1/2 lbs. beef brisket, trimmed

2 to 3 Tbsp. Halladay's Farmhouse Chili Seasoning

Cilantro, chopped

Corn tortillas, optional

Combine tomatoes, jalapeno and lime juice in a slow cooker. Rub brisket with seasoning and place in slow cooker. Cook on low 7-8 hours or on high for 4-5 hours. Remove beef and shred. Return to crockpot and add cilantro. Serve with warmed tortillas.