There'll
be nothing
left over.
Except
money in
your
wallet.
M ake four servings
for under $10,
with this and other
quick and easy recipes at
CampbellsKitchen.com
Tomato
&
S ©
U
F i &
'orriato
S o u p t*
WHAT’S COOKING
Cook and Freeze
I
BASIC BEEF BO LO GN ESE
PREP: 15 MIN. COOK: 45 MIN.
2
lb. lean ground beef
3
medium onions, chopped
2
medium carrots,chopped
1
stalk celery, chopped
4
cloves garlic, minced
2
28-oz. cans crushed tomatoes
i
6-oz. can tomato paste
/2
cup dark beer or beef broth
1
Tbsp. Italian seasoning, crushed
1
tsp. sugar
/2
tsp. crushed red pepper
4
cup chopped fresh basil
STAND: 15 MIN. PREP: 25 MIN. BAKE: 35 MIN.
COOL: 10 MIN. OVEN:375°F
1
.
In 4- to 5-quart Dutch oven cook beef,
onions, carrots, celery, and garlic over
medium heat for
10
minutes or until
browned. Drain off fat.
2
.
Stir in tomatoes, tomato paste, beer,
Italian seasoning, sugar,
V
2
tsp.
salt
, and
red pepper. Bring to boiling over
medium-high heat; reduce heat. Simmer,
covered, 30 minutes. Stir in fresh basil and
cook, uncovered, 5 minutes more, stirring
often. Season to taste with
salt
and
pepper.
3
.
Divide sauce into 1-cup or 2-cup
portions in airtight freezer containers. Let
cool 30 minutes before covering. Freeze
up to
6
months. Thaw and use to make
Smoky Calzoncs,
right,
or other tomato
sauce recipes,
m a k e s a b o u t
10
cups.
EACH SERVING
238 cal, 9gfat (3gsat. fat),
57 mgchol, 535 mg sodium, 20gcarbo,
5gfiber, 20gpro. Daily Values: 70% vit. A,
37% vit. C, 9%>
calcium, 25% iron.
quick
thaw
Thaw in microwave at 30%
power (medium-low) for 5 to
6
minutes for
1
-cup portion or
10
to
12
minutes for
2
-cup
portion, stirring halfway through.
1
1-lb. frozen pizza dough, thawed
(one-third of a 3-lb. pkg.)
Cornmeal
2
Tbsp. snipped fresh oregano, or
2 tsp. dried oregano,crushed
1
2-cup portion Basic Beef Bolognese
sauce, thawed
2
cups shredded smoked Gouda or
cheddar cheese (8 oz.)
4
cup shredded Parmesan cheese (1 oz.)
Snipped fresh oregano (optional)
Crushed red pepper (optional)
1
i-cup portion Basic Beef Bolognese
sauce, thawed (optional)
1
.
Let dough stand at room temperature 15
minutes. Preheat oven to 375°F. Sprinkle a
large baking sheet with cornmeal; set aside.
2
.
On lightly floured surface roll dough to
15xl2-inch oval. If dough is difficult to roll,
let it rest a few minutes once or twice
during rolling. Transfer to prepared baking
sheet. Lightly brush dough with
olive oil;
sprinkle with oregano.
3
.
Spread the 2 cups of Bolognese sauce
on half the dough to within
2
V
2
inches of
edges. Top with Gouda cheese. Fold dough
over filling; press edges together. Seal
edges by pressing with tines of a fork.
With sharp knife, cut several holes in top
crust. Brush top with
olive oil.
Sprinkle
with Parmesan cheese.
4
.
Bake 35 to 40 minutes or until golden
and crisp. Sprinkle oregano and crushed
red pepper. Cool on wire rack 10 minutes
before cutting. Heat the 1 cup of Bolognese
sauce in microwave on
100
% power (high)
for
1
to
2
minutes or until heated through.
Pass for dipping.
MAKES 4 SERVINGS.
EACH SERVING
684 cal, 32 gfat (15gsat. fat),
92 mgchol, 1,216 mg sodium, 64gcarbo,
4 gfiber, 33 gpro. Daily Values: 47% vit. A,
20%) vit. C, 52%) calcium, 114%) iron.
'VW»
