Очень вкусно! Делала только с говядиной.

1/4 cup extra-virgin olive oil

1/2 pound ground beef chuck

1/2 pound ground sirloin

4 teaspoons minced garlic

1/2 teaspoon dried oregano, crumbled

1/4 teaspoon crushed red pepper

2 tablespoons tomato paste

2 (28-ounce) cans Italian peeled tomatoes, finely chopped, juices reserved

1 (28-ounce) can tomato puree

2 cups chicken stock or low-sodium broth

2 bay leaves

6 thyme sprigs, tied together with kitchen string

Pinch of sugar

Kosher salt

Freshly ground black pepper

1 1/2 pounds sweet Italian sausage, casings removed

2 pounds fresh ricotta

1/4 cup finely chopped flat-leaf parsley

2 tablespoons finely chopped basil

1/2 cup freshly grated Parmesan cheese, divided

1 pound packaged whole-milk mozzarella, shredded (3 cups), divided

1 large egg, beaten

12 dried lasagna noodles

Directions

In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add the chuck and sirloin and cook over moderately high heat, breaking up the meat into large chunks, until no pink remains. Add the garlic, oregano, and crushed red pepper and cook until fragrant. Stir in the tomato paste and cook until the meat is coated. Add the tomatoes and their juices, tomato puree, chicken stock, bay leaves, thyme, and sugar. Season with salt and pepper and bring to a boil. Simmer over moderate heat, stirring occasionally, until thickened and reduced to 8 cups, about 1 1/2 hours. Remove the bay leaves and thyme sprigs.

Meanwhile, heat a large skillet. Add the sausage meat in large pieces and cook over moderately high heat until browned and just cooked through, about 10 minutes. Drain the sausage and break it into 1/2-inch pieces.

In a large bowl, combine the ricotta with the parsley, basil, and 1/4 cup of the Parmesan. Add two-thirds of the shredded mozzarella and season with salt and pepper. Beat in the egg.

Cook the lasagna noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain the noodles and rinse under cold water. Dry the noodles between layers of paper towels.

Preheat the oven to 375°F. Spread 1 cup of the sauce in the bottom of a 9- x 13-inch glass baking dish. Line the dish with four overlapping noodles. Spread half of the ricotta mixture over the noodles, then top with half of the sausage, 1 1/2 cups of the sauce, and another 4 noodles. Repeat the layering with the remaining ricotta, sausage, and another 1 1/2 cups of sauce. Top with four noodles and cover with 1 1/2 cups of sauce. Toss the remaining 1 cup of mozzarella with the remaining 1/4 cup of Parmesan and sprinkle over the lasagna.

Bake the lasagna for about 45 minutes or until the top is golden and crisp around the edges and the filling is bubbling. Let the lasagna rest for 20 minutes before serving.

Make Ahead

The lasagna can be prepared through Step 5 and refrigerated overnight, or it can be baked ahead and then reheated in a 325°F oven.

Источник: https://www.foodandwine.com/recipes/grandmas-lasagna?hid=87feb1daf8cc0eb211f3d513294f9f8812324104&did=15543727-20241127&utm_campaign=faw-the-dish_newsletter&utm_source=faw&utm_medium=email&utm_content=112724&utm_term=recipe-of-the-day&lctg=87feb1daf8cc0eb211f3d513294f9f8812324104&lr_input=3425e5ca6bb89d6f1a1b749988efce97dcfff0fc8b394ebb4092ab45324a3632

Сделала по мотивам вот этого рецепта: https://www.africanbites.com/easy-meatloaf-2-2/. Получилось вкусно. 1/2 паунта свинины и 1/2 говядины. Соусы не добавляла. Meatloaf Glaze тоже можно пропустить.

1 tablespoon (14ml) cooking oil
▢1 medium onion , grated
▢2 teaspoons (10g) minced garlic
▢¼ cup (46.25g) finely chopped green bell
▢1 ½ pound (680.39g) ground beef meat
▢3 tablespoons (12g) chopped parsley
▢¾ cup (37.5g) breadcrumbs(1/4)
▢1 egg
▢2 teaspoons (2g) fresh thyme
▢1 teaspoon (2g) white pepper
▢½ -1 teaspoon (1g-2g) cayenne pepper (лучше 1/2)
▢½ tablespoon (1g) beef bouillon powder or 1 cube (не добавляла)
▢2 teaspoons (11.34g) Worcestershire sauce (не добавляла)
▢¾ cup (180ml) milk (1/4 сливки)
▢salt to taste (I used about ( 1 1/2 teaspoon)

Meatloaf Glaze
▢½ cup (117.5g) ketchup
▢1 tablespoon (15g) dijon mustard
▢2 tbsp (25g) brown sugar , lightly packed

Preheat oven to 350°F with rack in middle. Pour about 1 tablespoon of oil to a small- medium saucepan, bring to medium heat.
Add onions, garlic, and bell pepper and saute for about a minute or two to let the flavors bloom. Be careful to not let it burn. Let it cool.
Place the beef, parsley, breadcrumbs, egg, thyme, white and cayenne pepper, Worcestershire sauce, beef bouillon powder into a medium bowl. Add the cooled onion mixture, followed by milk and salt. Mix lightly until everything has been fully combined.
Form meatloaf into a loaf on a rimmed baking pan or place into a 5×9 loaf pan, lightly press so it’s evenly distributed in the pan.
Bake for about about 40 minutes, then carefully remove from the oven.
Meatloaf Glaze
Mix ketchup, mustard, and brown sugar. Then brush meatloaf with the ketchup glaze.
Return meatloaf back to the oven. Continue baking for another 20 minutes or until an instant-read thermometer inserted into center of meatloaf registers 160 degrees F.
Let it stand for 10 minutes before serving.

Очень и очень вкусно! Отныне любимое блюдо.

Свинину отбиваем, солим и перчим с одной стороны, очень быстро обжариваем с двух сторон и выкладываем на тарелку.

Твердый сыр натераем, смешиваем с мелко порезанным луком и майонезом. Часть сыра оставляем на потом.

Картошку чистим, моем, тонко нарезаем в комбайне.

В ту же емкость, в которой обжаривали свинину, кладем картофель, солим, поливаем авокадовым маслом и перемешиваем.

Печку разогрели до 400 Ф.

На картофель выложили свинину, на свинину сырно-майонезную смесь.

Запекаем без крышки минут 30. За 10 минут до готовности посыпаем все блюдо остатками сыра.

Не смогла скопировать рецепт, но в принципе все просто. Вадиму понравилось.

2 pork chops
1/4 cup of Mirin
1 cup of kimchi

1. Солим, перчим свинину и на большом огне обжариваем в авокадовом масле с двух сторон. Удаляем.

2. Заливаем Мирин и даем покипеть 30 секунд-минуту.

3. Уменьшаем огонь до среднего. Закидываем кимчи вместе с соком и даем покипеть 5-7 минут.

4. Сдвигаем кимчи. Выкладываем на дно свинину, сверху кимчи, накрываем крышкой и тушим все вместе минут 10-15 (в оригинале 2-3 минуты).

Источник: https://thesubversivetable.com/korean-pork-chops-kimchi-pan-sauce/

Нам с Вадимом обоим понравились эти прирожки.

1 lb ground pork
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/8 to 1/4 teaspoon ground cloves
1/8 to 1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1 large egg плюс ложка молока
упаковка слоеного теста

Фарш со специами обжарила на авокадовом масле. Дала остыть. Раскатала тесто. Разогрела печь до 425 Ф. Налепила пирожков. Смазала взбитым яйцом с молоком. Запекала 15 минут.

По мотивам: https://www.tasteofhome.com/recipes/mini-pork-pies/

4 куска свинины без кости
2 яйца
3 ст.л. муки
соль, перец


Отбиваем мясо. Солим, перчим. Разогреваем масло на сковороде. Обмакиваем мясо в муку, затем в яйцо, опять в муку и обжариваем, время от времени переворачивая.

Источник: https://delo-vcusa.ru/recept/otbivnaya-iz-svininyi/

Получился очень вкусный гарнир. Вадиму и свинина понравилась, но для меня суховата, а вот с сосисками такая картошка с яблоками очень хороша!

4 center-cut pork loin chops (about 1 1/2 inches thick)
Salt and pepper
1 tsp. each granulated garlic and granulated onion
2 tbsp. EVOO
2 tbsp. butter
6 small or baby potatoes, thinly sliced (about 1 lb.)
2 sweet-tart apples, such as Gala or Honeycrisp—quartered, cored, and thinly sliced (to peel or not is up to the cook)
1 small red onion, thinly sliced, or 2 small shallots, peeled and thinly sliced
½ cup (combined) chopped herbs, such as sage, rosemary, and thyme
½ cup chicken stock
Juice of 1/2 lemon
1 tbsp. grainy mustard

Bring the pork chops to room temperature. Pat the meat dry, then sprinkle on both sides with salt and pepper and the granulated garlic and granulated onion.


Heat a very large cast-iron skillet (13 to 14 inches) or Dutch oven over medium-high. Add the EVOO, two turns of the pan. When the oil shimmers, add the chops. Cook until browned, 3 minutes per side; transfer to a plate.


In the same skillet, melt the butter, then add the potatoes, apples, onion, and herbs. Season with salt and pepper. Cover and cook, stirring occasionally, until the vegetables and apples soften a bit, 4 to 5 minutes.


Stir in the stock, lemon juice, and mustard. Slide the chops back into the skillet. Cover partially and cook until an instant-read thermometer inserted horizontally into the chops registers 140°, about 5 minutes. Serve the chops directly from the skillet.

Источник: https://www.rachaelraymag.com/recipe/pork-chops-with-apples-and-onions-recipe

Отличный способ готовить свинину!

6 thick cut boneless pork chops
1 tablespoon olive oil
salt and pepper to taste
2 teaspoons minced garlic
1/2 cup ketchup
1/3 cup low sodium soy sauce
1/4 cup honey
2 tablespoons cornstarch
2 tablespoons chopped parsley

Heat the oil in a pan over high heat. Season the pork chops generously with salt and pepper on both sides.
Cook the pork for 4-5 minutes on each side until deep golden brown.
Add the pork chops to the slow cooker.
NOTE: you can skip the browning process if you prefer and simply season the pork chops with salt and pepper then add them to the slow cooker.
In a small bowl, whisk together the garlic, ketchup, soy sauce and honey. Pour the sauce over the pork chops.
Cover the slow cooker and cook on LOW for 4 hours.
In a small bowl, mix the cornstarch with 1/4 cup cold water. Add the cornstarch mixture to the slow cooker.
Cook for 1 more hour or until sauce has just thickened and pork chops are tender. Sprinkle with parsley and serve.


Notes

Boneless skinless chicken thighs can be substituted for pork chops.
You can add some sriracha or chili flakes if you want a spicier meal.

Источник: https://www.dinneratthezoo.com/honey-garlic-pork-chops-slow-cooker/#wprm-recipe-container-12013

Вадиму понравилось, сказал повторять.

2 pounds of pork tenderloin cleaned of excess fat/veins (1 kilo)
▢ 1 tablespoon ground cumin approx. 7 grams
▢ 1 teaspoon ground coriander approx. 2.5 grams
▢ 1 tablespoon sweet Spanish paprika approx. 7 grams
▢ 1 teaspoon ground turmeric approx. 2.5 grams
▢ 1 teaspoon oregano approx. 2.5 grams
▢ 1/2 teaspoon freshly ground black pepper approx. 1 gram
▢ 1/4 teaspoon ground cinnamon approx. .5 grams
▢ 1 teaspoon salt approx. 2.5 grams
▢ 5 minced garlic cloves
▢ 1/4 cup extra virgin olive oil (60 ml)
▢ Juice of 1/2 a lemon for marinade
▢ Lemon wedges for serving

Trim the pork loin of excess fat and then cut into 1.5 inch cubes and put into a large freezer bag
Mix all spices, olive oil and lemon juice in a bowl and then pour over the pork cubes
Seal the bag and toss the spice mixture with the pork, then marinate in the fridge overnight (or a minimum of 2 hours)
Remove the marinated pork cubes and place on metal skewers with a little bit of space between each cube
Grill on a high heat until browned on the outside but just cooked through (don’t overcook or they’ll be dry!)
Rest the skewers for five minutes and serve with lemon wedges

Источник: https://spanishsabores.com/spanish-pork-skewers-recipe-pinchos-morunos/

Вкусно!

2
tablespoons vegetable oil, divided

4
cups very coarsely chopped green cabbage (from about ¼ medium head)

2
7-ounce packages instant udon noodles, flavor packets discarded

2
teaspoons toasted sesame oil

8
ounces ground pork

5
scallions, white and pale-green parts coarsely chopped, dark-green parts thinly sliced

2
teaspoons finely grated fresh ginger (from a 1-inch knob)

1
teaspoon crushed red pepper flakes

⅓
cup mirin

⅓
cup soy sauce

1
tablespoon toasted sesame seeds, plus more for serving
Preparation
Step 1

Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Add cabbage and cook, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage leaves are tender, about 4 minutes longer. Remove from heat and set skillet aside.
Step 2

Place udon in a large heatproof bowl (or pot if you don’t have one) and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain in a colander. Transfer noodles back to bowl and toss with sesame oil. Transfer cabbage to bowl with noodles. Wipe out skillet.
Step 3

Heat remaining 1 Tbsp. vegetable oil in same skillet over medium-high and add pork, breaking up and spreading across surface of pan with a spatula or tongs. Cook pork, undisturbed, until underside is brown, about 3 minutes. The pork will never brown if you’re fussing with it the whole time, so when we say “undisturbed,” that means keep your paws off it and let the heat of the pan and the pork do their thing. When pork is browned, break up meat into small bits. Cook, tossing, just until there’s no more pink, about 1 minute. Add chopped scallions (the pale parts), ginger, and red pepper. Continue to cook, tossing often, until scallions are softened and bottom of skillet has started to brown, about 1 minute. Add udon mixture, mirin, and soy sauce and cook, tossing constantly, until noodles are coated in sauce (be sure to scrape bottom of skillet to dissolve any browned bits), about 45 seconds. Remove from heat and fold in 1 Tbsp. sesame seeds and dark-green parts of scallions. Top with more sesame seeds before serving.

Источник: https://www.bonappetit.com/recipe/stir-fried-udon-with-pork