beef

love this dish – spaghetti and meatballs

March 6, 2025 by Becky Spoon

This recipe for Spaghetti and Meatballs is very easy with simple ingredients. I watched an old school chef from Italy make the meatballs that adds ricotta cheese and it is a game changer. I made a simple marinara using techniques like making a base sauce by going back to Marcella Hazen’s onion and butter sauce tomato sauce, then adding ingredients that I like in a marinara; for example fresh basil and a little red pepper flakes.

By the way, if you don’t have Marcella Hazen’s book here’s a link. https://amzn.to/43aT6z1. It is an authentic Italian book that she wrote that introduced America to Italian food. Although my exact sauce is not in her book, the onion and butter sauce is. I will have that in the recipe portion of this post.

What ingredients will you need for this recipe?

FOR THE MEATBALLS

Ground Pork
Ground Beef
eggs
pecorino Romano
shallots
parsley
fresh white bread
milk
ricotta cheese
garlic
garlic powder
salt
black pepper
red pepper flakes
water
oil

TOMATO SAUCE

San Marzano tomatoes from Italy
butter
onions
garlic
red pepper flakes
fresh basil
olive oil

To make the best tomato sauce for your Italian dishes, San Marzano from Italy are the best. You may find some that say San Marzano “style” but they are not the same. I’ll show you some brands.https://amzn.to/41waw83

I make the onion and butter tomato sauce first which is the Marcella Hazen recipe. I prefer to use a sweet onion for this recipe because sometimes tomatoes can be a little acidic so a little sweet helps. You can also add a pinch of sugar.

When I am preparing the sauce for the meatballs, in a separate pan I add EVOO, heat to low and add the garlic and red pepper flakes You can omit the pepper flakes but I like them. Make sure you don’t burn the garlic. I immediately add the prepared tomato sauce at that point that the garlic is fragrant and has not started to brown. Add a hearty sprig of basil leaves and allow the sauce to simmer. Another trick is that I add leftover Parmigianino Reggiano rind. Adds amazing flavor to your sauce.

What would you serve with this?

I like a good salad and garlic bread with my Spaghetti and Meatballs. It just seems like the perfect fairing. Here’s my recipe for my Caesar Salad which just makes sense to have with meatballs to me. A Classic – Beautiful Caesar Salad.

My favorite things I used making this recipe:

I love a bowl for a meal better than a plate. These are my favorites at home and they are perfect for any meal. https://amzn.to/3VejQcs

Rotary Grater:https://amzn.to/4bOFZoY

Need another recipe?

Try this meatball lasagna that is perfect for your leftovers. Love this! Leftover Meatballs Lasagna

More pasta recipes:

Here’s the link for this sauce: easy instant pot meat sauce with pasta…

Here is the recipe for this homemade spaghetti and meatballs. Enjoy!

Spaghetti and Meatballs

These meatballs are so tender they will melt in your mouth,

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Course: Main Course

Cuisine: Italian

Ingredients Method

Ingredients

1 lb ground beef (I prefer 80/20)
1 lb ground pork
6 oz grated Pecorino Romano
1 small shallot, diced
1/3 cup chopped parsley
3 large eggs
1 cup soft breadcrumbs (I use white sandwich bread)
enough milk to soften the breadcrumbs
3-4 oz Ricotta Cheese
2 minced garlic cloves
1/2 tsp garlic powder
1/4 tsp salt
1 tsp black pepper
a pinch of red pepper flakes
water and oil for the sheet pan

For the Sauce

2 28 oz cans Italian San Marzano Tomatoes
10 tbsp butter
1 onion, halved
salt to taste

Method

For the Meatballs

Preheat the oven to 450 degrees.
Place the ground beef and pork in a bowl. Add the cheese, shallot, parsley, eggs, grated garlic and fresh parsley. In a separate bowl combine the breadcrumbs with the milk. Toss together until the breadcrumbs have absorbed the milk. Add the breadcrumbs, the ricotta cheese, the minced garlic, the garlic powder, the salt and pepper and red pepper flakes. Gently fold the ingredients together and form the meatballs to the size you prefer.
Place the prepared meatballs on a sheet pan. Combine 90 percent water and 10% oil in a container to hold enough water to drizzle over the meatballs leaving a thin later on the bottom of the pan. Place in the oven and cook for 20 minutes.

For the Marinara Sauce

In a bowl or food processor add the tomatoes and break them up with your hands for more of a pureed consistency. I used my food processor and pulsed them to make a chunky puree. Additionally, you can use the canned pureed tomatoes.
In a pot large enough, add the tomatoes, the onions, butter and salt and cook uncovered very slow, about 45 minutes until fat forms on top stirring from time to time.

To finish the dish

At this point you can add the meatballs to the sauce and simmer for about 20 minutes.
At this time you can (if you want) remove the meatballs for plating. In a separate large skillet, add just enough tomato sauce to cover your spaghetti. I add a little pasta water, maybe about a quarter cup, then add the pasta straight from the pasta cooking pot allowing excess water to drain off and then toss until completely coated. Pile the sauced pasta in a large bowl, or individual plates or bowls. And the desired number of meatballs and top with a little more sauce. Top with fresh basil if desired and a generous shaving of parmesan cheese. Bon Appetit!

love this easy beef pot pie.

October 5, 2021 by Becky Spoon

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As promised, another recipe from leftover pot roast! This Beef Pot Pie is the easiest thing ever! I used the leftover chuck roast, the gravy and the carrots to make this pie and it was delicious! I cut the leftover pot roast into small cubes, sliced the large carrots leftover, used the leftover gravy and added some frozen peas and potatoes. Delicious and probably took 10 minutes or so to throw together.

So what I did was saute some onions and celery, then added my leftover gravy. If you think you need more gravy you can make some with the brown gravy packages you get in the store or you can add 2 tablespoons flour to two tablespoons oil and make a roux. Then add 2 to 3 cups beef broth. To the gravy mixture, I added my diced potatoes and cooked until they were tender. Then I added some frozen peas, the leftover carrots that I sliced, then the diced pot roast.

easy beef pot pie.

For the crust, I used Pillsbury prepared crust. https://amzn.to/3bfaYL7

There are other choices in the freezer section that may be easier to find. Or, make a homemade crust.

Here’s my beef pot roast recipe that you will need to make this! Remember, this is from the leftover pot roast so you’re getting another meal! https://the2spoons.com/the-best-instant-pot-pot-roast/

easy beef pot pie.

Here’s the easy recipe for this beef pot pie! You can just adjust for the amount that you have left. Enjoy!

beef pot pie

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Servings: 2 servings

Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

1 pie crust
2 cups leftover pot roast, cubed
1/2 cup onion, diced
1 stalk celery, diced
2 tbsp butter
1 1/2 cups diced potatoes
leftover roast gravy
leftover carrots (If you don't have leftover carrots, add 1-2 carrots thinly sliced with the potatoes and cook until tender)
1 cup frozen peas
salt and pepper to taste
1 egg for brushing the top

Method

Preheat oven to 425 degrees. I was making a small pot pie for 2 so I used only one of the pie crust. I rolled it out and measured the bottom of my dish and placed the crust into the bottom to bake. I par baked it until starting to brown.
Heat the butter in a saucepan and add the onions and celery and cook until the onions are translucent. Add your leftover gravy, adding a little beef broth or water if it is too thick, then add your potatoes (raw carrots if you don't have any carrots leftover from your roast) and cook until your potatoes are tender. Remove from the heat and add the leftover carrots if you are using them, the peas and the beef. Stir just to combine. Adjust the salt and pepper.
Pour the mixture into the dish that you baked the bottom crust. Gather the remaining dough and roll out again on a floured surface. Top the dish and crimp the edges and cut slits in the top to vent. Brush with the beaten egg. Cook in the 425 degree oven until golden brown.
Note: If you have a larger amount of roast left over, then just adjust your ingredients to the amount you have left and use 2 pie crust, one for the bottom and one for the top if needed.
Note: Additionally, if you don't have enough gravy leftover, you can make the gravy with 2 tablespoons oil that you have heated and whisk in two tablespoons flour. Add two to three cups beef stock, whisking together and cook until thickened. An alternative is the brown gravy package you can get from the store!

The Best! Awesome Smoked Brisket

December 28, 2019 by Becky Spoon

Is there anything more gorgeous than a Texas Smoked Brisket? So simple, yet loaded with amazing flavor. I had the point of a very large brisket in my freezer and decided to thaw it out and cook on Christmas Day. I had used the flat end to make Texas Brisket Chile. It ended up taking 12 hours, so we actually had something else I had prepared. This brisket is one of the most flavorful I have made and it was the just right amount of tenderness. It melts in your mouth!

My favorite part of the brisket is the point. Yes, there is more fat, but there is so much more flavor, it is less dry, and it really does melt in your mouth. We love it on a buttery toasted bun with a mayonnaise based slaw with an on the sweet side BBQ sauce.

How can you resist this sandwich? It’s just one of those sandwiches that you would really like to have another, but you know you can’t!

The Best! Awesome Smoked Brisket

I’ve been cooking briskets for years but you never stop learning how to make a better brisket. Never! One of my favorite books is written by Aaron Franklin of the famous Franklin BBQ. I’ve used this book over and over and I’ve learned a lot! Here’s a link for the book that you have to try: https://www.amazon.com/Franklin-Barbecue-Meat.

One of the reasons I wanted to cook this brisket was because I wanted to use it in making tamales! Another use I have for brisket is my Texas Brisket Chile which is crazy good. Here’s the link and it is a must make recipe: https://the2spoons.com/essential-texas-brisket-chili/.

Here’s the recipe for the smoked brisket!

Smoked Brisket

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Prep Time 15

Total Time 27

Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

1 12-14 LB Brisket I buy untrimmed and trim my own. You want some of the fat to make a melt in your mouth brisket
1/2 cup Brisket and Beef Rub

Brisket and Beef Rib Rub

1/2 Cup equal parts of salt, black pepper and garlic powder with some added cayenne pepper (optional) to your taste
Yellow Mustard if you want to slather

Method

I like to trim and season my brisket the day before because it does take some time.
The first thing you want to do is trim your brisket Here is a link that explains how to trim your brisket. I do not buy a trimmed brisket because I want some of the fat, especially on the Flat or the lean portion of the brisket. Here is a link from Arron Franklin of Franklin BBQ In Austin on how to trim a brisket. It's easier for you to see a video, rather than me trying to explain. https://www.bing.com/videos/search?q=aaron+franklin+how+to+trim+a+brisket&docid=607987932646936196&mid=D327C71E9E76AD3EAB65D327C71E9E76AD3EAB65&view=detail&FORM=VIREHT
After you have trimmed your brisket you are ready to slather and add the rub. I don't always slather because I forget. It does help to hold your rub.
Apply a total of 1/2 cup of rub to both sides of the trimmed brisket.
Store the brisket overnight in the refrigerator and remove at least an hour before cooking to come to room temperature.
I have cooked brisket using these 3 methods: Big Green Egg, Using a smoker that you use only wood and have a firebox to feed your wood. I am not an expert, these are how I do it after years of muddling through learning how to do it.
Big Green Egg:
When using my Big Green Egg I load it up with the charcoal lumps recommended for the Big Green Egg. I then add wood pieces that I have soaked in water for at least 30 minutes. I use Oak or being in Texas and have a ranch full of mesquite wood I will use mesquite chunks that I have soaked also. Start your fire with an electric fire starter or your preferred method of starting your fire and bring the temperature to 225 degrees. I place the Big Green Egg ConvEGGtor with the legs up and my grill resting on the legs. Between the grill and the Conveggator, I place a 9×11 pan covered in foil. Then I place the brisket on the grill. I close the cover, put the lid on that has the vents, adjust the heat again to 225 – 250. Honestly, it seems I usually end up smoking at about 250 degrees.
Keep a watch for the temperature, making sure you maintain a consistent 225 degrees to 250 degrees. After about 6 hours, check to see if the brisket has turned a deep brown and begins to puddle in the middle. I then wrap in pink butcher paper. I get mine online from Amazon. I place the brisket back on the grill, get it back up to temperature and continue cooking another 6 hours at least or until the internal temperature reaches 200 – 205 degrees.
When the Brisket reaches about 165 internal temperature, it may get in a stall. I crank the heat up, get the cooking going again. After a few minutes, I’ll let the temperature come back to about 225 to 250 degrees. The time for slow smoking a brisket is between 12-14 hours at this temperature.
Smoker with Firebox
When I use a smoker with a firebox, I use all wood. I save my fat drenched pink butcher paper from the previous smoke session and freeze it in a plastic bag or plastic wrap, and I use that to start my fire. Start your fire, get some coals going, and add wood as needed to the firebox to maintain your heat as above 225 to 250 degrees. Everything else is the same as above….wrapping and cooking until the internal temperature reaches 200-205 degrees.
Searing on a Charcoal grill and finishing in the oven
For those of you that do not have a smoker and still want delicious brisket, I did this for years. I would season the same as I would on any smoking session of brisket, place on the charcoal grill and char as much as I could on all sides. You’re going to leave it on a while because you want to get a good char. I then would wrap the brisket in foil and place it on a sheet pan and finish in the oven at 225 degrees until the internal temperature reached 200 to 205degrees. Everyone loved the brisket, so it must have been a success. I did that for years.
I use no barbecue sauce while I am cooking the brisket. I serve the brisket with my favorite sauce at the time. I love all of Franklin Barbecue Sauces that you can buy in your local store, and I also love the Salt Lick Barbecue Sauce from the famous Salt Lick in Texas.

the best instant pot – pot roast.

June 25, 2019 by Becky Spoon

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We love a pot roast! One of the reasons I made this roast over the weekend was because I knew I could make several meals from one roast for my husband and this is another opportunity to show others struggling with meals during these difficult times, recipes using the leftovers.

I used a chuck roast because I just love that they are well marbled and so tender. Of, course a pot roast of any kind is a slow cook or braised and takes a couple of hours or you can cook in the Instant Pot like I did. Here are other roast you can use:

Chuck roast
Chuck center roast
Chuck eye roast
7-bone chuck roast
Arm roast
Blade roast
Shoulder roast

If you don’t have an Instant Pot, and if you can afford it, here’s a link from Walmart for one of the choices. https://goto.walmart.com/c/2049504/568839/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=696895054&u=https%3A%2F%2Fwww.walmart.com%2Fip%2F696895054

The good thing is you can order this online! Honestly, my Instant Pot saves me hours!

The Best Instant Pot – Pot Roast

So, we know cooking a delicious tender pot roast can take hours, that’s why I love making my roast in the Instant pot. I do most things the same as I would cooking a roast in the oven or stove top, so I start with salt and peppering my roast, then lightlly coating in flour, then sear in oil on the saute mode on your Instant Pot.

After I brown the roast, I added onions, celery and carrots for aromatics along with a bayleaf, fresh thyme and fresh parsley. To this about 4 pound roast I added a little tomato sauce and beef stock which immediately adds richness to your pot roast.

The vegetables I cooked with the pot roast become part of the gravy, so I cook potatoes and carrots separately. When tender, I remove the roast then strain the broth mashing the very soft carrots, onions and celery through my strainer to help thicken the gravy and add so much flavor.

Usually, depending on the size, you can cook a pot roast in 45 minutes in the Instant Pot.

The Best Instant Pot – Pot Roast

One of my favorite uses of the leftovers is hash! Here’s my link for a delicious hash! https://the2spoons.com/easy-leftover-prime-rib-roast-hash/ This is with prime rib roast, but just substitute the chuck roast.

Also, I love to make a Beef Pot Pie with the leftovers! Delicious! Here’s that link:https://the2spoons.com/easy-beef-pot-pie/

Here’s the recipe for my this roast! Enjoy!

The Best Instant Pot – Pot Roast

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Servings: 6 servings

Ingredients Method

Ingredients

For the Chuck Roast

3-4 lb chuck roast, marbled well
2-3 tbsp extra virgin olive oil for browning the roast
Salt and Pepper
1 bay leaf
a couple of thyme sprigs, rosemary and parsley
a quartered onion, couple of carrots and a celery stick
4 tbsp cups beef broth plus 1 tbsp tomato paste

For the additional potatoes and carrots for serving

6-8 red potatoes, peeled, halfed or quartered if large
enough water to top of potatoes
3-4 carrots, peeled and quartered
drizzle of extra virgin olive oil
1 sprig of rosemary
salt and pepper

For the Gravy

2 tbsp oil
1 tbsp flour
the reserved strained broth

Method

For the Pot Roast:

Put your instant pot on sauté. Salt and pepper both sides of the roast and dust each side with flour pressing in so the flour will adhere to the roast. This will help in the browning of your roast. Add the oil and when heated, add the roast and brown on both sides. When browned, toss in the onions, carrots and celery along with the fresh herbs. In a separate bowl, combine the beef broth and tomato paste, then pour over your roast. Set your mode on the instant pot for Meat/Stew for 45 minutes. When the time has lapsed, I unplug the Instant Pot and allow it to release the steam naturally.
Note 1: If you want to get perfectly sliced pot roast, cook the day before and refrigerate. When ready to use, slice and reheat in the microwave or in the oven covered with foil in about a 200 degree oven.
Note 2: If you don't have an instant pot, brown in a heavy pot, follow the other steps and place in a 350 degree oven until tender.
Remove the roast from the pot, cover and set aside. Strain the broth in a large strainer, pressing with a spoon the vegetables though your strainer, scraping the bottom into your bowl. This makes your gravy extra delicious and you won't waste those delicious ingredients.

For the Gravy:

In a saucepan, heat the oil and add the flour to make a roux. Cook for a minute or so, whisking, then add your reserved strained broth, continuing to whisk to keep from having lumps. Cook until the gravy has thickened, and keep warm until ready to serve.

For the potatoes and carrots to serve:

Place your peeled potatoes in the Instant pot along with your quartered carrots. Add about 2 cups of water or so to the pot. Drizzle with olive oil, lightly salt and pepper and add a sprig of rosemary. Set the pressure cook timer to 5 minutes. When time has lapsed, do a quick steam release.
To serve add the pot roast with potatoes and carrots on a plate and drizzle with the gravy. Serve with more gravy for passing. Enjoy!

So Easy – Beef, Broccoli & Noodle Stir-fry

February 19, 2019 by Becky Spoon

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This Beef, Broccoli and Noodle Stir-fry is easy and the perfect dish for creating your own “Takeout Tuesday”. Not being close for Asian Takeout, I just make it at home. I even buy the take out containers for serving. So fun!

My cowboy isn’t as fond of stir fry as I am, so I make it when he may be wanting something I don’t want. Yes, I kind of run a diner, everyone wants something different. I love how easy this recipe is and how quick it is when that happens.

So Easy - Beef, Broccoli & Noodle Stir Fry — So Easy – Beef, Broccoli & Noodle Stir Fry

I love all Asian noodles, especially these easy Udon Noodles. You can buy them packaged and ready to use in your recipe. Here’s a link that describes the difference in Soba, Rice, and Udon: .https://www.thekitchn.com/whats-the-difference-soba-udon-116505 /.

This Beef Broccoli and Noodle Stir Fry is easy and fun to eat, my kind of recipe! I love Asian food. Ramen, Chinese Dumplings, Pho, Asian Lettuce Wraps, Spring Rolls, just to name a few.

This stir fry literally took me about 15 minutes! Get your ingredients ready as with all stir fry dishes, and you will have lunch or dinner in minutes! It’s pretty healthy too and an easy way to get your veggies with the broccoli, onions, and peppers. Oh, and you can practice your chopstick skills!! HaHa! A skill I need a lot of practice in, but I’m getting better.

So Easy – Beef, Broccoli & Noodle Stir Fry

This recipe is versatile. I used ground beef, but you can substitute ground pork or even a spicy sausage. You could add more vegetables, spinach would work also. The addition of Sriracha or Sambal Oelek gets it just right. I love spicy, and the addition of the brown sugar in the sauce makes this sweet and spicy. Yum!

Ok. Here’s this so very easy recipe. Let me know what you think! I believe it will become one of your favorites! Swap out the ingredients and you can use the same recipe over and over! Use all those veggies on hand and customize this recipe to the ingredients you have on hand.

So Easy – Beef, Broccoli & Noodle Stir Fry

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Prep Time 10

Cook Time 15

Servings: 4 servings

Course: dinner, Lunch, Main Course

Cuisine: Asian

Ingredients Method

Ingredients

2 7 oz udon noodles, discard seasoning pack if included
1 tbsp olive oil
1 lb ground beef (you could substitute pork or a spicy sausage)
1 onion, diced
1 red pepper, thinly sliced
1 green pepper, thinly sliced
12 oz broccoli florets
1 green onion, thinly sliced

For the Sauce

1/4 cup soy sauce
2 tbsp rice wine vinegar
2 tbsp brown sugar, packed
3 cloves garlic, minced
1 tbsp fresh grated ginger
1 tsp sesame oil
1 tsp Sriracha or Sambal Oelek

Method

In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, ginger, sesame oil, and Sriracha, if using; set aside.
If you used Udon that has to be cooked: In a large pot of boiling water, cook udon noodles according to package instructions; drain well. I used ready to use Udon noodles that come in packaging in the Asian aisle at your grocery store.
Heat olive oil in a wok or large skillet over medium-high heat. Add ground beef or ground pork and onion and cook until beef or pork has browned, about 3-5 minutes, making sure to crumble as it cooks; drain excess fat.
Stir in bell peppers and broccoli. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles and soy sauce mixture until well combined, about 2-3 minutes.
Serve immediately, garnished with green onion, if desired.

Need a dessert? This Lemon Ice Box Pie will be perfect with this dish: https://the2spoons.com/nostalgic-lemon-ice-box-pie/

Essential – Perfect Roast Beef

February 11, 2019 by Becky Spoon

Did you know that the carving station roast beef is called a “Steamship Round”? It is the whole Round (hindleg) of the cow with the Top Round, Bottom Round and Eye Round included. The heel and one of the leg bones are taken out, as is the Rump, so that it can sit upright on the carving table. They can weigh any where from 30-50 lbs. They are quite hard to carve, because now we have the grains from several muscles running different directions. A good Chef (or knifeman) can cut nice thin slices of beef, against the grain, starting at the top of the meat and working his way down.

Read more: http://askabutcher.proboards.com/thread/77/big-roast-beef#ixzz5fFZ5irGr

Roast Beef at home can be accomplished with a nice top round . The top round will bring about those roast beef carving station results you’re looking for. Roast Beef is a delicious main course either served with aus jus, a brown gravy or a horseradish cream.

Essential – Perfect Roast Beef

Not only is this Roast Beef perfect as a main course, but this is the roast beef for those thinly sliced sandwiches! This is the roast beef you get used for deli sandwiches.

Slather some mustard or another favorite sandwich topping on my homemade rolls for a delicious slider! https://the2spoons.com/my-best-dinner-rolls-yet/

Here’s the recipe! I think you will love it!

Essential – Perfect Roast Beef

For the home cook, a nice top round will bring about those roast beef carving station similar results and is a delicious main course served with aus jus, a brown gravy or a horseradish cream. Not only is this a main course but this is the roast beef for those thinly sliced sandwiches!

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Prep Time 15

Total Time 21

Servings: 6 Servings

Course: dinner, Main Course

Cuisine: American

Ingredients Method

Ingredients

1 Top round roast, 3 or 4 pounds
2 Tsp Salt
3/4 Tap Garlic powder
1 Tsp Minced garlic
1 Tsp Black pepper
Fresh herbs, thyme, rosemary and parsley, chopped
4 Tbsp Olive oil

Method

Combine all the ingredients and pour into a plastic zip lock bag. Add the top round roast and turn, coating on all sides. Place in the refrigerator and marinate 24 to 48 hours. This is a tough piece of meat so the marinating is essential.
When ready to cook take the roast out of the refrigerator and bring to room temperature for about 2 hours.
Preheat the oven to 325 degrees F. Remove the fresh herbs because they will burn while searing the roast. In a hot, heavy skillet, brown the meat on all sides. Place the roast on a roasting rack over a sheet pan and cook until the internal temperature reaches 125 for medium rare. A thermometer is essential because if you over cook this roast it will be tough.
Remove the roast from the oven and let it rest for about 30 minutes.
Thinly slice this roast against the grain. Serve with a brown gravy, with aus jus, or a horseradish sauce. Perfect for sandwiches too!