GROUND BEEF ITALIAN SAUSAGE RECIPE RECIPES

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BEEF AND ITALIAN SAUSAGE CASSEROLE RECIPE - FOOD.COM



Beef and Italian Sausage Casserole Recipe - Food.com image

This is a hardy casserole, our friend Joe, loves making this. He changes up the sausage from time to time but always uses something with a kick to it.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 8 serving(s)

Number Of Ingredients 16

1 lb hot Italian sausage or 1 lb sweet Italian sausage, casings removed
1 lb ground beef
1 large onion, chopped
4 garlic cloves, chopped
2 teaspoons dried oregano, crumbled
1 teaspoon dried thyme, crumbled
1 (28 ounce) can Italian plum tomatoes, drained (reserve 2 tablespoons juice)
2 tablespoons tomato paste
1/4 teaspoon dried red pepper flakes
1 (15 ounce) can kidney beans, rinsed, drained
salt and pepper
1 lb mostaccioli pasta, cooked al dente, drained
1/2 cup grated parmesan cheese
1/4 cup chopped fresh Italian parsley
nonstick cooking spray
12 ounces fontina or 12 ounces provolone cheese, grated

Steps:

  • Cook first 6 ingredients in large heavy saucepan over medium-high heat until sausage and beef are brown, crumbling with fork, about 5 minutes.
  • Add tomatoes, 2 tablespoons juice (from tomatoes), tomato paste and pepper flakes; simmer 5 minutes, breaking up tomatoes with back of spoon.
  • Add kidney beans and heat through.
  • Season with salt and pepper.
  • Add mostaccioli, Parmesan and parsley and toss to combine.
  • Spray 9-by-13-inch baking pan with nonstick spray.
  • Transfer mixture to prepared pan.
  • Sprinkle with cheese.
  • Bake until cheese melts, about 30 minutes.

Nutrition Facts : Calories 799, FatContent 40.6, SaturatedFatContent 18.3, CholesterolContent 126.1, SodiumContent 1359.7, CarbohydrateContent 61, FiberContent 6.1, SugarContent 7.2, ProteinContent 46.4

SOUTHERN BEEF AND SAUSAGE GOULASH - DEEP SOUTH DISH



Southern Beef and Sausage Goulash - Deep South Dish image

An American goulash, made with ground beef, Italian sausage and andouille, tomato, garlic and pasta, and seasoned with the Trinity and a bit of Cajun seasoning.

Provided by Deep South Dish

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Number Of Ingredients 19

2 tablespoons olive oil
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 of a large onion, chopped
1 pound ground beef
1/2 pound Italian sausage
1/4 pound andouille sausage, chopped
3 garlic cloves, chopped
1 tablespoon Italian seasoning
1 teaspoon kosher salt, or to taste
1/4 teaspoon freshly cracked black pepper, or to taste
1/2 teaspoon Creole or Cajun seasoning (like Slap Ya Mama), or to taste, optional
1 (8 ounce) can tomato sauce
1 can diced tomatoes with green chilies (like Rotel)
1 (14.5 ounce) can stewed tomatoes
2 bay leaves
1 tablespoon dried parsley
2 cups beef stock/broth
2 cups uncooked, elbow macaroni noodles

Steps:

  • Heat oil in a large pot over medium heat; saute the celery, green pepper and onion until softened.
  • Add the ground beef and Italian sausage, cooking over medium high heat, until lightly browned and cooked through, breaking up the meat as it cooks.
  • Add the andouille sausage and the garlic, stir and cook another 3 minutes.
  • Add the Italian seasoning, salt, pepper, and Cajun seasoning, stir and cook another minute.
  • Stir in the tomato sauce, diced tomatoes, stewed tomatoes, bay leaves and parsley, and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.
  • Add the beef broth and pasta, bring to a boil, reduce heat, cover and simmer for 20 minutes or until noodles are tender and liquids have reduced.
  • Taste, adjust seasonings as needed, remove and discard bay leaves, and serve with a nice side salad and a green veggie.

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