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cooking.nytimes.com
Mr Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans
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A hearty and flavorful beef, sausage, bacon and tomato sauce baked with spaghettini. Spaghettini is a thinner version of spaghetti.
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Don't buy that tomato-based chili sauce! Make your own with tomato sauce, brown sugar, vinegar, and seasonings using this DIY recipe.
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This shepherd's pie recipe layers roasted, puréed kohlrabi—instead of potatoes—over a savory lamb filling.
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A French-influenced side salad with herbs and red wine vinaigrette.
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Asparagus often makes wine taste vegetal. To counter that, chef Mark Ladner of Manhattan's Del Posto mixes shaved spears with a supremely wine-friendly ingredient: Parmesan.
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Colorful shredded cabbage salad with oranges and radishes and a zesty lime cumin coriander dressing!
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Hamburger and Macaroni! Others call it goulash or even American chop suey. Whatever you call it, it's great for a midweek meal. Browned ground beef cooked in a tomato onion sauce, mixed in with elbow macaroni. So good!
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An easy tomatillo sauce recipe adapted from Rick Bayless. You will need fresh tomatillos, onion, garlic, cilantro, serrano chiles, and chicken broth.
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Get Salsa Recipe from Food Network
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With layers of fresh spinach, tomato, goat cheese, beef, and mozzarella cheese, this lasagna is quick and easy to cook in an Instant Pot®.
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Get Turkey, Kale and Oat Meatballs with Quick Tomato Sauce Recipe from Food Network