Thanksgiving dinner will be at our house this year, and there will be 8 of us gathered around the table, my parents, my sister, brother-in-law, nephew, and of course, Brett, Andrew, and I. In my family, we cook to excess, which is something I imagine everyone does for Thanksgiving. While Christmas dinner always includes a pasta dish of some kind, we have a traditional New Orleans Thanksgiving meal. Some of these are recipes I've posted in the past, so I've linked them; others will be posted next week.
Cheese Truffles with Assorted Crackers
Baby field greens, feta, pears, red onion, sweet & spicy pecans, with tangy cranberry vinaigrette
Glazed Spiral-sliced Ham
Mirliton & Shrimp Casserole
Deluxe Mashed Potato Casserole
Praline-topped Sweet Potato Souffle
Soft Dinner Rolls
Ragu Printable recipe
2 lbs ground sirloin
2 onions, diced
2 tablespoons minced garlic
2 stalks celery, diced
1/2 bell pepper, diced
3 tablespoons extra virgin olive oil, plus extra if needed
1/2 cup milk
4 oz tomato paste
28-oz crushed tomatoes
1 cup dry red wine or beef broth
2-3 teaspoons dried Italian seasoning
Heat extra virgin olive oil in large skillet.
Add onions, garlic, celery, & bell pepper; cook until transparent and lightly golden on the edges.
Add ground sirloin; cook until meat begins to brown (if pan is dry, add a bit of olive oil)
Pour in milk and cook until milk evaporates.
Stir in tomato paste, then add crushed tomatoes and either wine or broth.
Bring to a boil, add dry seasonings and reduce heat to a very low simmer.
Continue to cook, stirring occasionally, for 60-75 minutes.
Taste for seasoning, adding salt & pepper as desired.