tomato puree

Lasagna without noodles

You might think this recipe makes no sense.  Lasagna, without lasagna noodles?  Don’t knock it until you’ve tried it.  I have been so hungry for lasagna.  I am avoiding sugar and carbohydrates.  I didn’t feel like messing with zucchini so I adapted my lasagna recipe and made it without noodles.  The flavor was wonderful and the noodles were not missed at all.  It was very easy to assemble.  The leftovers were amazing.  I hope you like this as much as the Butcher and I did.


Group 1
1 to 1 1/2 pounds of sausage (available at your local meat market)
1 to 1 1/2 pounds of extra lean ground beef (available at your local butcher shop)
2 Tablespoons Granulated Garlic
1 Tablespoon Parsley Flakes
1 Tablespoon Basil Flakes
32 oz. can of tomato puree
16 oz. can of tomato paste

Group 2
2) 15 oz. container of Ricotta Cheese
2 to 3 beaten eggs
Salt and pepper to taste
2 Tablespoons of Parsley Flakes
8 oz. of Parmesan Cheese (available at your local meat market)
1 pound of grated Provolone/Mozzarella Cheese (available at your local butcher shop)

Remove sausage from casing. I used several varieties (Hot Italian, Mild Italian, and Butcher’s Wife Sausage). Place the sausage in a 5 to 6 quart roasting pan and place over medium heat. Stir until sausage is starting to brown. Mix in the Extra Lean Ground Beef and cook until all the meat is cooked thoroughly. Add the Garlic, Basil and Parsley Flakes and stir into the browned meat. Add the Tomato Puree and the Tomato Paste (you can also use 2 jars of your favorite spaghetti sauce–I would still use the garlic) and stir. Simmer for 30 minutes to an hour.

Put the eggs in a large bowl. Add the 2 containers of  Ricotta Cheese, the Parsley Flakes, the salt and pepper and mix together with the eggs.

Spray the bottom of a 9 X 13 baking dish with a “no stick” spray. Take 1/2 of the Group 2 filling and layer it in the bottom of the baking dish. Put 1/2 pound of the grated Provolone/Mozzarella Cheese on top of the Ricotta cheese filling. Put 1/2 of the Sauce with meat on top of the grated cheese. Repeat the layer ending with the Sauce.

Preheat the oven to 350 degrees. Cook the Lasagna for 45 to 50 minutes. The grated cheese should be bubbling through the sauce when it is done.

I can guarantee this will be a family favorite. Leftovers will freeze nicely for a quick lunch or dinner.

That’s all for now. Until next time…From our Butcher Block to your Table.

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Well, here we are the first day of November and it is still “Indians” Summer. I can hardly work today–I am so excited about the Indians Mauri-1playing in the World Series tonight with the opportunity to win it all! Last Tuesday, we were just getting started with game 1. After taking the initial game, Chicago took the second game and that meant we were heading to Chicago tied at one game each. No one expected the Indians to storm into Chicago and take 2 out of the 3 games, and come back to Cleveland leading the series 3 games to 2. I will be cheering them on from home, but make sure if you are at the game tonight your presence is known. Cheer them on every play and don’t even bother sitting down. They are going to need you tonight!


Group I – Sauce
1 lb. ground beef
1 lb. ground pork
1 clove minced garlic
1 Tablespoon parsley flakesphoto (47)
1 Tablespoon basil flakes
1 29 oz. can tomato puree
16 oz. can tomato paste
6 large lasagna noodles (cooked according to package, run under water to cool, and set aside)

Group II – Filling
12 oz. cottage cheese
16 oz. Ricotta cheese
2 beaten eggs
2 Tablespoon parsley flakesphoto (46)
8 oz. grated Parmesan cheese
1 lb. grated Mozzarella cheese

Brown beef and sausage; cook until done. Drain off fat. Add the rest of the ingredients in Group I and simmer. With the exception of Mozzarella cheese, mix all the ingredients in Group II. Take a 9 X 13 inch pan and spray with Mazola no stick. Put 3 noodles in the bottom of the pan, layer with cheese mixture (Group II). Put 1/2 pound Mozzarella cheese on top, then 1/2 of the sauce mixture (Group I). Repeat in same order. Bake at 359 degrees for 45 to 50 minutes. The Mozzarella will be bubbling through when it is (48)

Allow to set for 10 minutes then cut and serve.

I saw Francisco Lindor’s mom making lasagna on one of the sports programs. I have looked high and low for the recipe. If you see it will you please forward it to me?

In the meantime, enjoy the “Indians” summer days and cheer on the Tribe! Until next time…From our Butcher Block to your table.


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Chili con carne

Fall is definitely in the air and it happened overnight. Friday was warm and balmy. Saturday was decidedly chilly. It never really seems like fall until you make that first batch of chili. I am a chili fan and I have to confess I am veryMauri-1 traditional, but that doesn’t mean you have to be. Make your chili with your own unique twists. If you are like me, it is impossible to make a small batch of chili. One of my fondest childhood memories was coming home from school and mom having a big pot of chili simmering on the stove. Maybe that’s why I make a roaster full of chili for the Butcher and I. The great thing about chili is that it’s even better the next day and if there are any leftovers you can freeze the chili in small containers and pull one out when you need to be warmed from the inside out.


2 pounds of extra lean ground beef (available at your local meat market)
1 Tablespoon of Extra Virgin Olive Oil
2 to 3 onions peeled and diced
1 packet of Checkerboard chili seasoning packet (available at your local butcher shop)
2 Tablespoons of chili powder
2) 15 oz. cans of diced tomatoes
2) 32 oz. cans of tomato puree
2) 15 oz. cans of dark red kidney beans (you can substitute black beans or pinto beans)

To make this Paleo friendly, omit the beans from the recipe.


Optional Toppings
finely grated Mexican Cheese
diced onions

Put olive oil in a roaster pan and heat over medium high heat. Add onions and brown for 2 minutes. Add extra lean ground beef to the onions, reduce heat to low and cook the ground beef. Add the chili seasoning packet and chili powder to the ground beef and thoroughly mix. Add diced tomatoes and pureed tomatoes to the ground beef mixture. Allow the mixture to heat as you stir. Reduce the heat to simmer and put a lid on the pan. Stir every 15 minutes to prevent sticking.

Simmer 1 hour and add the beans to the chili. Remove the lid from the pan. Heat for an additional 30 minutes and serve.

This is a dish that always warms me. Maybe it is remembering those childhood memories.

Until next time…From our Butcher Block to your Table.

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Championship Chili

Does everyone have Championship on their mind today?  Weren’t the Buckeyes over the top last night?  They did Ohio proud.  Well, even thoughMauri-1 my chili didn’t win a National Championship, it was the hit of the pregame party.  I changed it up just a little bit and I got the thumbs up from everyone who ate it.  This will certainly keep you warm on a winter’s day.

Championship Chili

2 pounds of extra lean ground beef
2 Tablespoons of Extra Virgin Olive Oil
2 teaspoons of extra dark chili powder
1 packet of Checkerboard Chili Seasoning (available at your local meat market)
2 teaspoons of ground cumin
2 onions, peeled and diced
3) 16 oz. cans of diced tomatoes (I like to use no salt added)    chili with cheese
1) 32 oz. can of Tomato Puree
2) 16 oz. cans of kidney beans (don’t drain the beans)
Grated Mexican Cheese (optional)

Put a 6 quart pan on the stove on medium heat and add the olive oil. Mix the chili powder in the olive oil and cook for about a minute, stirring constantly. Add the diced onions and the ground beef to the pan and saute until the ground beef is thoroughly cooked. Add the diced tomatoes, tomato puree, Checkerboard Chili Seasoning and the ground cumin to the ground beef mixture. Mix well. When the mixture boils, lower the heat to simmer and cover with a lid. Check to make sure the chili is not cooking too fast. Stir with a wooden spoon once an hour. Refrigerate overnight. The next day, heat the chili in the same pan and simmer several hours. Add the kidney beans about 90 minutes before you serve so they will be heated through.  Always plan to cook your chili for 2 days.  You will be glad you did.

Dish in bowls and garnish with grated Mexican Cheese, if desired.  I guarantee your guests will be begging for seconds and thirds.

Until next time…From our Butcher Block to your Table.


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