Tag Archives: italian flat leaf parsley

Tuna Marsala with Whole Wheat Linguine

Are you hungry for pasta? This hearty dish will do the trick! Tuna Marsala with Whole Wheat Linguine is savory, delicious and sure to make your tummy very happy…as well as your pocket book!

Tuna Marsala with Whole Wheat Linguine
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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
Tuna Marsala with Whole Wheat Linguine
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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. Using a large skillet, melt butter and olive oil on medium heat. Add mushrooms. Sauté until lightly browned. Add the shallots. Continue cooking until translucent. Sprinkle flour over mushrooms then slowly pour the Marsala wine over while stirring. Then pour in the chicken broth. The sauce will form as you stir in the ingredients together. Turn heat down to low and add the tuna.
  2. Cook the linguine pasta according to the package directions. Usually about 7-9 minutes.
  3. Drain the pasta and add directly into the pan with the sauce. Coat noodles evenly then plate, add parmesan cheese and garnish with parsley.
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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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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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