Thursday, September 13, 2012


Mmmm, this has to be one of my favorite sauce of all time. It just has such a great richness from the cream and red wine. It's great over traditional pasta, and I'm sure it would be equally as tasty on top of polenta!

2 tablespoons butter
1 tablespoon olive oil
1 onion, chopped
2 stalks of celery, small dice
5 cloves garlic, chopped
1 lb ground beef
1 lb hot ground pork
1 1/2 tablespoons parsley{dried}
1/2 tablespoon basil {dried}
1/2 tablespoon oregano {dried}
1/2 tablespoon rosemary {dried}
1/2 cup red wine
1/2 cup cream
1/4 cup parmesan cheese
1 cup beef stock
1 28 oz can petite chopped tomatoes
1 28 oz can crushed tomatoes

  • In a pan over medium heat add the butter, olive oil, onions and celery and saute until softened. Add the garlic and cook for a cook for another 2 minutes.
  • Add the meat and brown. Once cooked, drain the fat off and add in the herbs, cream and wine, and let it evaporate slightly. Add in the parmesan and stir well.
  • Add in all of the beef stock and tomatoes and stir until combined and simmer for at least 2 hours on low heat.
  • Once finished, serve over thin spaghetti and sprinkle with parmesan cheese.



Monday, September 3, 2012


There are a ton of great ingredients in this granola. I almost couldn't find pumpkin seeds, but luckily I did! I made this last week and decided to tweak it a little bit. By adding the flax seed at the beginning of the baking process, it will ensure that they stick better to the oats. I also decided to add more almonds and less cranberries and raisins since they are so sweet. We've been adding this granola to our yogurt or just eating it plain because it's great that way as well.


4 cups oats
1/4 cup flax seed
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup applesauce
1/4 cup honey
1/4 cup brown sugar
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1/2 cup pecans, chopped
1/2 cup almonds, chopped
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup coconut, shredded {unsweetened}
1/4 cup cranberries
1/4 cup golden raisins

  • Preheat oven to 300 degrees.
  • Set aside a baking sheet lined with parchment paper or silicon liner.
  • In a bowl combine the oats, flax seed, cinnamon and salt. In a separate bowl, combine the applesauce, honey, brown sugar, vegetable oil and vanilla.
  • Stir the wet ingredients into the dry ingredients.
  • Pour the granola on the baking sheet and spread out evenly.
  • Place the baking sheets in the oven for 20 minutes. Once finished,  flip over the granola and add the nuts and seeds to the mixture. Bake for another 20 minute. Flip the granola again and add the coconut and bake for a final 20-30 minutes, until completely dry and golden brown.
  • Let the granola cool completely on the baking sheet, once cool, add in the raisins and cranberries.