Vodka Sauce with Veggies and Egg Pasta

This is a delicious and quick go-to recipe for Vodka Sauce with Veggies and Egg Pasta that will soon be a family favorite!

Vodka Sauce with Veggies and Egg Pasta
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Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Vodka Sauce with Veggies and Egg Pasta
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Rating: 0
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Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Heat large heavy skillet on medium-high heat. Melt 2 tbsp. butter. Sautee onion until translucent. Add garlic. Add tomatoes. Salt and pepper to taste. Add 1/2 stick butter, heavy cream, vodka. Simmer on low until warmed through. Add frozen peas and asparagus.
  2. Boil pasta for 11-13 minutes or according to package directions. Drain. Drizzle with olive oil and toss with vodka sauce and veggies. Add parsley and mozzarella pearls. Serve immediately.
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Cast Iron Beef Osso Buco with Corn Polenta Grits

Osso Buco with Polenta Grits

Cast Iron Beef Osos Buco with Corn Polenta Grits is a hearty, home-cooked dish that is melt-in-your-mouth good! Slow cooked to perfection in your cast iron Dutch oven. Layered on top of those silky smooth corn polenta grits. It doesn’t get much better!

Beef Osso Buco with Polenta Grits
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Servings Prep Time
4-6 people 30 minutes
Cook Time
2 1/2 hours
Servings Prep Time
4-6 people 30 minutes
Cook Time
2 1/2 hours
Beef Osso Buco with Polenta Grits
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Rating: 0
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Servings Prep Time
4-6 people 30 minutes
Cook Time
2 1/2 hours
Servings Prep Time
4-6 people 30 minutes
Cook Time
2 1/2 hours
Ingredients
Servings: people
Units:
Instructions
  1. Heat butter in large Dutch oven. Add carrot, celery, onion, and garlic. Gently sauté until onions are a golden brown color.
  2. Add tomatoes, and chop while in pan using a wooden spoon. Add wine, beef broth, herbs. Simmer.
  3. While the sauce is simmering gently in the Dutch oven, coat beef shanks in flour seasoned with salt and pepper. Heat olive oil in separate large cast iron skillet. Brown on all sides.
  4. Return the browned beef shanks to the Dutch Oven with the tomato sauce.
  5. Bake in the oven at 350 degrees F for two hours or until meat falls away from the bone. Stir occasionally during cooking. Serve with polenta. Garnish with extra freshly chopped parsley.
  6. We used Bob's Red Mill Organic Corn Polenta Grits. http://www.bobsredmill.com/corn-grits-polenta-organic.html
Recipe Notes

Another option is to add some lemon zest and additional crushed garlic at the end. Feel free to embellish at will. 🙂

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