#aromaticvegetables

This Italian soup is hearty and comforting. It has beans, ground beef, pasta, and aromatic vegetables simmered in a tasty beef broth.

Ingredients: 1 cup ditalini pasta. 1 can 15 oz cannellini beans, drained and rinsed. 1 can 15 oz diced tomatoes. 4 cups beef broth. 1/2 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 carrot, diced. 1 stalk celery, diced. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Grated Parmesan cheese for garnish.

Instructions: Over medium-low heat, brown the ground beef in a large pot until it's fully cooked. If you need to, drain the extra fat. Dice the onion, garlic, carrot, and celery and put them in the pot. It will take about 5 minutes of cooking until the vegetables are soft. Add the dried basil and oregano and mix well. To the pot, add diced tomatoes, cannellini beans, and beef broth. Bring to a low boil. After you add the ditalini pasta, cook for about 10 to 12 minutes, or until the pasta is soft. Add pepper and salt to taste. Grate some Parmesan cheese on top and serve hot. Enjoy your tasty Pasta e Fagioli Soup from Italy!

Prep Time: 15 minutes

Cook Time: 25 minutes

This dish is hearty and comforting because it has crispy gnocchi and tender braised short ribs. Beef, red wine, and aromatic vegetables all have rich flavors that go well together. It's perfect for a special event or a cozy night in.

Ingredients: 4 pounds beef short ribs. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, chopped. 2 carrots, chopped. 3 cloves garlic, minced. 1 cup red wine. 2 cups beef broth. 1 can 14 ounces crushed tomatoes. 2 sprigs fresh thyme. 1 bay leaf. 1 pound gnocchi. 2 tablespoons butter. Grated Parmesan cheese for garnish. Fresh parsley for garnish.

Instructions: Add a lot of salt and pepper to the short ribs. In a big Dutch oven, heat the olive oil over medium-high heat. After you add the short ribs, sear them all over until they are brown. Take it out and set it aside. Put chopped onions and carrots in the same pot. For 5 minutes, saut them until they start to get soft. Add the minced garlic and stir it in. Cook for another 30 seconds. Add the red wine and stir the food around to get rid of any brown bits on the bottom of the pot. Put the beef broth, crushed tomatoes, thyme sprigs, and bay leaf back into the pot with the seared short ribs. Bring to a low boil, then cover and cook on low for two to three hours, or until the short ribs are soft and fall off the bone. Follow the directions on the package to cook the gnocchi while the ribs are braising. Remove the water and set it aside. Take the short ribs out of the pot when they're done and shred the meat. Throw away the bay leaf and any bones. Put the shredded meat back into the braising liquid and heat it up for a few more minutes. In a different pan, melt the butter over medium-low heat. Add the cooked gnocchi and cook them until the outside is mostly brown and crispy. Put the short ribs that have been braised on top of a bed of crispy gnocchi. Top with fresh parsley and grated Parmesan cheese.

Prep Time: 30 minutes

Cook Time: 180 minutes

This dish is hearty and comforting because it has crispy gnocchi and tender braised short ribs. Beef, red wine, and aromatic vegetables all have rich flavors that go well together. It's perfect for a special event or a cozy night in.

Ingredients: 4 pounds beef short ribs. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, chopped. 2 carrots, chopped. 3 cloves garlic, minced. 1 cup red wine. 2 cups beef broth. 1 can 14 ounces crushed tomatoes. 2 sprigs fresh thyme. 1 bay leaf. 1 pound gnocchi. 2 tablespoons butter. Grated Parmesan cheese for garnish. Fresh parsley for garnish.

Instructions: Add a lot of salt and pepper to the short ribs. In a big Dutch oven, heat the olive oil over medium-high heat. After you add the short ribs, sear them all over until they are brown. Take it out and set it aside. Put chopped onions and carrots in the same pot. For 5 minutes, saut them until they start to get soft. Add the minced garlic and stir it in. Cook for another 30 seconds. Add the red wine and stir the food around to get rid of any brown bits on the bottom of the pot. Put the beef broth, crushed tomatoes, thyme sprigs, and bay leaf back into the pot with the seared short ribs. Bring to a low boil, then cover and cook on low for two to three hours, or until the short ribs are soft and fall off the bone. Follow the directions on the package to cook the gnocchi while the ribs are braising. Remove the water and set it aside. Take the short ribs out of the pot when they're done and shred the meat. Throw away the bay leaf and any bones. Put the shredded meat back into the braising liquid and heat it up for a few more minutes. In a different pan, melt the butter over medium-low heat. Add the cooked gnocchi and cook them until the outside is mostly brown and crispy. Put the short ribs that have been braised on top of a bed of crispy gnocchi. Top with fresh parsley and grated Parmesan cheese.

Prep Time: 30 minutes

Cook Time: 180 minutes

This dish is hearty and comforting because it has crispy gnocchi and tender braised short ribs. Beef, red wine, and aromatic vegetables all have rich flavors that go well together. It's perfect for a special event or a cozy night in.

Ingredients: 4 pounds beef short ribs. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, chopped. 2 carrots, chopped. 3 cloves garlic, minced. 1 cup red wine. 2 cups beef broth. 1 can 14 ounces crushed tomatoes. 2 sprigs fresh thyme. 1 bay leaf. 1 pound gnocchi. 2 tablespoons butter. Grated Parmesan cheese for garnish. Fresh parsley for garnish.

Instructions: Add a lot of salt and pepper to the short ribs. In a big Dutch oven, heat the olive oil over medium-high heat. After you add the short ribs, sear them all over until they are brown. Take it out and set it aside. Put chopped onions and carrots in the same pot. For 5 minutes, saut them until they start to get soft. Add the minced garlic and stir it in. Cook for another 30 seconds. Add the red wine and stir the food around to get rid of any brown bits on the bottom of the pot. Put the beef broth, crushed tomatoes, thyme sprigs, and bay leaf back into the pot with the seared short ribs. Bring to a low boil, then cover and cook on low for two to three hours, or until the short ribs are soft and fall off the bone. Follow the directions on the package to cook the gnocchi while the ribs are braising. Remove the water and set it aside. Take the short ribs out of the pot when they're done and shred the meat. Throw away the bay leaf and any bones. Put the shredded meat back into the braising liquid and heat it up for a few more minutes. In a different pan, melt the butter over medium-low heat. Add the cooked gnocchi and cook them until the outside is mostly brown and crispy. Put the short ribs that have been braised on top of a bed of crispy gnocchi. Top with fresh parsley and grated Parmesan cheese.

Prep Time: 30 minutes

Cook Time: 180 minutes

This slow cooker recipe makes a rich broth with aromatic vegetables and herbs that goes with a juicy and flavorful whole chicken.

Ingredients: 1 whole chicken about 4-5 pounds. 4 cups chicken broth. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, chopped. 2 stalks celery, chopped. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon dried parsley. Salt and pepper to taste.

Instructions: Wet a paper towel and rinse the chicken all over with cold water. Add a lot of salt, pepper, dried thyme, rosemary, and parsley to the chicken. Cut up the onion, garlic, carrots, and celery and put them in the bottom of the slow cooker. Fill up the bowl with chicken broth. Put the seasoned whole chicken on top of the vegetables in the slow cooker with care. Let the chicken cook on low for 6 to 8 hours or high for 4 to 5 hours, until it is fully cooked and soft. After the chicken is done, take it out of the slow cooker with care and let it rest for a few minutes before cutting it up. Put the broth through a fine mesh sieve and throw away the solids. You can put the strained broth on the side with the chicken or use it to make soups, stews, or sauces. Have fun with your whole chicken and broth from the slow cooker!

Prep Time: 15 minutes

Cook Time: 360 minutes

Venison Bolognese is a tasty take on a traditional Italian dish. The hearty sauce is made from lean and rich venison meat. When you mix aromatic vegetables, herbs, and red wine, you get a tasty sauce that goes great with your favorite pasta.

Ingredients: 1 lb ground venison. 1 onion, finely chopped. 2 cloves garlic, minced. 2 carrots, finely chopped. 2 stalks celery, finely chopped. 1 can 28 oz crushed tomatoes. 1/2 cup red wine. 1/4 cup tomato paste. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp dried thyme. Salt and pepper to taste. 12 oz pasta such as spaghetti or fettuccine. Grated Parmesan cheese for serving.

Instructions: In a large skillet, cook ground venison over medium heat until browned. Remove excess fat. Add onions and garlic to the skillet, cook until softened. Add carrots and celery, cook until vegetables are tender. Stir in crushed tomatoes, red wine, tomato paste, oregano, basil, thyme, salt, and pepper. Simmer uncovered for 30-40 minutes, stirring occasionally, until sauce thickens. While the sauce is simmering, cook pasta according to package instructions until al dente. Drain. Serve the venison Bolognese over cooked pasta, topped with grated Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 40 minutes

This stew is hearty and full of flavor. It has tender pork and healthy black beans cooked in a savory broth with spices and aromatic vegetables.

Ingredients: 500g pork shoulder, diced. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 1 red bell pepper, diced. 1 can 400g black beans, drained and rinsed. 800ml chicken broth. 1 can 400g diced tomatoes. 1 teaspoon cumin. 1 teaspoon paprika. 1 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a big pot, heat the olive oil over medium-low heat. Put in the diced pork and cook until all sides are brown. Take it out of the pot and set it aside. Put the onions and garlic in the same pot and saut them until they smell good. Put in the bell pepper, carrots, and celery. Cook until the vegetables get a little soft. Fill the pot with chicken broth, cumin, paprika, oregano, salt, and pepper. Then add the pork back in. Bring to a simmer and stir well. Then lower the heat and let it cook for 45 minutes to an hour, or until the pork is soft and the stew has thickened. If necessary, change the seasoning. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 60 minutes

A hearty and flavorful Cajun-inspired dish featuring tender potatoes, succulent shrimp, and savory smoked sausage, slow-cooked to perfection with aromatic vegetables and Cajun seasoning.

Ingredients: 1 lb baby potatoes, halved. 1 lb shrimp, peeled and deveined. 1 lb smoked sausage, sliced. 1 onion, chopped. 1 bell pepper, chopped. 3 cloves garlic, minced. 1 can diced tomatoes, drained. 2 cups chicken broth. 2 tbsp Cajun seasoning. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a crockpot, layer potatoes, shrimp, sausage, onion, bell pepper, and garlic. Add diced tomatoes and chicken broth. Sprinkle Cajun seasoning, salt, and pepper over the top. Cover and cook on low for 6-8 hours or high for 3-4 hours, until potatoes are tender and flavors are blended. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 240 minutes