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 Hearty Tomato & Roasted Garlic Beef Stew
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Prep Time 20 minutes
Cook Time 40 minutes
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Prep Time 20 minutes
Cook Time 40 minutes
Servings
servings
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Instructions
  1. Set electric pressure cooker to Sauté for 10 min. Add 1 tablespoon oil to insert; heatuntil shimmering. Meanwhile, season beef with salt & pepper. Working in batches,brown meat on all sides. Transfer to clean bowl.
  2. Add remaining oil, mushrooms and onions to insert. Cook 2-3 min. or until slightlysoftened, stirring frequently. Stir in broth and Worcestershire; gently scrape anybrowned bits with wooden spoon. Return beef and any cooking juices to insert. Addcarrots, celery, thyme and sauce. Stir well. Close and lock lid. Cook on High Pressurefor 30 min.
  3. Quick release any remaining pressure. Carefully remove lid. Stir in frozen peas.
Recipe Notes

TIP:

For a thicker stew, stir 1 tablespoon cornstarch combined with 1 tablespoon water into prepared stew. Cook on Sauté for 2 min. while stirring until slightly thickened.

To Prepare on the Stovetop:

Brown meat and vegetables in hot oil in large pot or Dutch oven on medium heat, working in batches if necessary. Stir in all remaining ingredients except peas. Cover with lid. Simmer on low heat 1-1/2 hours or until beef is tender, stirring occasionally. Stir in peas.

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 Simple Skillet Lemon Chicken with Fried Capers
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Prep Time 15 MINUTES
Cook Time 25 MINUTES
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Filter Family Favorites, Seasonal Favorites, Meat Dishes
Prep Time 15 MINUTES
Cook Time 25 MINUTES
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Instructions
  1. Heat oil in large skillet on medium heat until simmering. Cut 1 lemon into ¼-inch-thick slices; add to skillet. Cook, undisturbed, 2-3 minutes or until edges begin to brown. Remove from skillet.
  2. Season chicken with salt and pepper; add to skillet, skin-side down. Cook 12-15 minutes or until done (165ºF), turning halfway. Transfer to clean plate; cover to keep warm. Add shallots and capers to skillet; cook 2-3 minutes or until capers open, stirring occasionally. Stir in broth, juice of remaining lemon and sauce.
  3. Return chicken and any juices to skillet. Cook until heated through. Top with reserved lemon slices and parsley before serving.
Recipe Notes

Tips:

To complete the dish, serve with hot cooked pasta, quinoa or rice.

Substitute 6 boneless skinless chicken breasts (about 2 pounds) for the chicken thighs. Prepare as directed, cooking chicken 10-12 minutes.

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 Wellness-Boosting Chicken Soup
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Prep Time 20 MINUTES
Cook Time 30 MINUTES
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Filter Family Favorites, Meat Dishes
Prep Time 20 MINUTES
Cook Time 30 MINUTES
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Instructions
  1. Heat oil in large pot on medium-high heat. Add vegetables, garlic, turmeric, salt and pepper; cook 4-5 min. or until softened. Stir in broth, lentils and quinoa; bring to boil. Cover. Cook on low heat 15-20 min. or until lentils are tender.
  2. Stir in sauce, chicken and kale; cook 5 minutes or until heated. Top each serving with 1 tablespoon yogurt and a light drizzle of olive oil.
Recipe Notes

Tips:

To simplify prep work, take advantage of pre-chopped vegetables from the produce department of the grocery store.

Chicken bone broth is a nutritious stock made by simmering bones, joints and aromatics in water for a long period of time. The resulting liquid is thick, rich in protein, collagen and gelatin, and makes a delicious base for soups and stews. Look for it in the same aisle as chicken broth.

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 Crispy Crushed Parmesan Potatoes
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Prep Time 10 MINUTES
Cook Time 50 MINUTES
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Filter Seasonal Favorites, Vegetarian Dishes, Side Dishes
Prep Time 10 MINUTES
Cook Time 50 MINUTES
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Instructions
  1. Preheat oven to 450ºF. Place potatoes and salt in a large pot with just enough water to cover potatoes. Bring to boil on high heat. Cook on medium heat 10-12 minutes or until fork-tender. Drain.
  2. Arrange potatoes on rimmed baking sheet lined with parchment paper. Use bottom of a drinking glass to gently press each potato to about ½-inch thickness. Drizzle with oil.
  3. Bake 20 minutes or until bottoms are golden brown. Flip potatoes, sprinkle with half the Parmesan and bake an additional 20 minutes or until edges are crisp.
  4. Arrange potatoes on platter; drizzle with sauce. Sprinkle with remaining Parmesan and chives.
Recipe Notes

Tip:

Substitute small red new potatoes for the Yukon Gold potatoes.

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 Zoodles Primavera
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Prep Time 15 minutes
Cook Time 20 minutes
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Filter Quick & Easy, Family Favorites, Seasonal Favorites, Vegetarian Dishes, Side Dishes
Prep Time 15 minutes
Cook Time 20 minutes
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Instructions
  1. Heat the olive oil in a skillet over medium-high heat. When hot, add the garlic and cook for 2 min.
  2. Then add the carrots, broccoli, and cauliflower. Cook for 5 minutes, stirring frequently. Add the mushrooms, cherry tomatoes, and yellow squash. Stir to combine and cook for an additional 5 min.
  3. Add the entire jar of RAGÚ® Classic Alfredo Sauce, salt, and pepper. Combine with a spoon and bring to a boil. Reduce heat to medium and cook for 10 min. or until the vegetables have softened.
  4. Turn off the heat, add the zucchini noodles to the pan, and toss. Wait 2 min. to serve.
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 Braised Porcupine Meatballs
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Prep Time 15 minutes
Cook Time 25 minutes
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Filter Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes, Side Dishes
Prep Time 15 minutes
Cook Time 25 minutes
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Instructions
  1. In a medium bowl, combine ground beef, minced garlic, Italian seasoning, kosher salt, oregano and rice. Form into 1-inch meatballs, approximately 24.
  2. Heat olive oil in a large skillet over medium high heat. When oil is hot, add the meatballs to the skillet. Brown the meatballs on all sides.
  3. Add an entire jar of RAGÚ® Old World Style Traditional Sauce to the skillet, covering the meatballs. Bring sauce to a boil and then reduce heat to medium. Simmer for 15 min., until the meatballs are cooked all of the way through.
  4. Sprinkle parsley on top of meatballs before serving.
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 Mini Turkey Sloppy Joes
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Prep Time 10 minutes
Cook Time 20 minutes
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Filter Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes
Prep Time 10 minutes
Cook Time 20 minutes
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Instructions
  1. Heat extra virgin olive oil in a large skillet over medium heat. When hot, add the onion and garlic and sauté until the onion is translucent.
  2. Add the ground turkey to the pan. Break up the meat and stir frequently until the meat is browned. Add the carrots, green pepper, and red pepper. Cook for 5 min. so the vegetables can begin to soften.
  3. Add the RAGÚ® Simply Chunky Marinara Sauce and the remaining ingredients, Stir and bring everything to a boil. Reduce the heat so it simmers and partially cover the pan. Cook for 10 min.
  4. Serve with mini buns.
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 Italian-Style Pot Roast with Carrots and Fennel
This simple pot roast incorporates Italian-inspired flavors like fennel, garlic and RAGÚ® Sauce for a family favorite main dish.
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Prep Time 20 minutes
Cook Time 1 hour
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Filter Quick & Easy, Family Favorites, Meat Dishes
Prep Time 20 minutes
Cook Time 1 hour
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Instructions
  1. Set 6 qt. Instant Pot® to Sauté for 25 min. Add oil to inner pot; heat until shimmering.
  2. Meanwhile, combine spices in small bowl. Sprinkle evenly all over beef. Working in batches, cook beef 8-10 min. or until browned on both sides, turning once. Transfer meat to clean plate.
  3. Add onions, fennel and garlic. Cook 2-3 min. or until slightly softened, stirring frequently. Add broth; gently scrape any browned bits from bottom with wooden spoon. Return beef and any cooking juices to inner pot, top with sauce and carrots. Secure lid. Pressure Cook on High for 45 min.
  4. Press Cancel and quick release any remaining pressure. Carefully open lid once all pressure is released. Skim and discard any excess fat from surface of sauce. Serve beef, vegetables and sauce sprinkled with parsley.
Recipe Notes

Tip: This pot roast is fantastic coarsely shredded and tossed with pasta or in a crusty roll as a warm hearty sandwich.

Substitute your favorite variety of RAGÚ® Pasta Sauce for this recipe.

INSTANT POT® and associated logos are owned by Instant Brands Inc. and are used under license.

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 Italian Hunter Chicken
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Prep Time 15 minutes
Cook Time 30 minutes
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Prep Time 15 minutes
Cook Time 30 minutes
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Instructions
  1. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
  2. Heat the olive oil in a large sauté pan over medium high heat.
  3. Brown the chicken in batches, about 5-6 minutes per side, making sure not to crowd the pan. Transfer the chicken to a plate and set aside.
  4. Add the onions, garlic, carrots, red peppers, mushrooms and olives to the pan. Sauté until the vegetables start to soften, about 4-5 minutes.
  5. Pour in the wine and let it bubble scraping any browned bits from the bottom of the pan. Return the chicken to the pan nestling it on top of the vegetables
  6. Pour the RAGÚ® Tomato, Garlic & Onion Sauce into the pan along with the thyme sprigs and remaining salt & pepper
  7. Cover the pan, reduce the heat to medium and simmer for 30 minutes until the chicken is cooked through and the sauce has thickened.
  8. Top with thyme leaves and chopped parsley before serving.
Recipe Notes

Tip: This is an easy, hearty one-pot meal that can be served with a side of spaghetti or penne.

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 Farmer’s Stack
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Prep Time 15 MINUTES
Cook Time 30 MINUTES
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polenta patties
Filter Family Favorites, Seasonal Favorites, Vegetarian Dishes
Prep Time 15 MINUTES
Cook Time 30 MINUTES
Servings
Ingredients
polenta patties
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Instructions
  1. Bring water, milk and salt to boil in medium saucepan on medium-high heat. Reduce heat to medium; whisk in polenta in a steady stream. Cook 4-5 min. or until polenta is soft and creamy, whisking constantly. Remove pan from heat; stir in quinoa. Cool slightly. Use a medium scoop (scant 1/4 cup) to form 18 patties, 2 inches wide and ½ inch thick. Let patties cool on parchment paper-lined rimmed baking sheet.
  2. Brush both sides of patties with oil. Heat large skillet on medium heat. Cook patties, in batches, 3 min. on each side or until golden brown. Cover; keep warm.
  3. Heat remaining oil in same skillet on medium-high heat. Add onions and peppers; cook 3-4 min. or until tender-crisp. Add sauce, garlic and remaining vegetables; cook 2-3 min. or until heated through. Serve sauce on top of warm polenta patties. Sprinkle with cheese.
Recipe Notes

Tips:

Tri-color quinoa is a mix of red, white and black quinoa and can easily be found in the grain aisle or bulk section of your grocery store. You will need 1 cup dry quinoa to make about 2-1/2 cups cooked quinoa.

Polenta patties can be made ahead of time. Form patties as directed and freeze in a single layer before storing in a resealable freezer bag. Thaw in refrigerator overnight before cooking as directed.

Substitute your family’s favorite combination of in-season vegetables. To ensure even cooking, make sure to add firmer vegetables like carrots and green beans to the skillet first, since they will take longer to cook than softer vegetables like eggplant, squash, tomatoes or mushrooms.

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