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Eggplant Parmesan and the SAUCE

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Quick confession here. I'm not actually making eggplant parmesan tonight. But I am making the sauce that I normally put with it for our spaghetti and meatballs. The SAUCE. is what makes this dish. Hands down the yummiest sauce I've made so far. KC loves it and hasn't had a sauce he likes more than it to date, and our friend Rob who has had authentic sauces in Italy says it's his top 2. Pretty good right? Anyways. Here we go! Eggplant Parmesan Eggplant - 1 eggplant                    italian seasoned bread crumbs                    3 eggs, beaten                    flour                    Mama Francesca brand Parmesan, Asiago, and Romano blend cheese                    Oil, for frying Directions :   ...
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Goulash

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Recipe adapted from I Wash You Dry. Link here. INGREDIENTS  - olive oil - 1 sweet onion, diced fine - 2 green bell peppers, diced medium - 1 TB garlic, minced - 2 lbs ground beef 93% lean - 1 beef bullion cube - 1 can 15oz tomato sauce - 1 can 15oz diced tomatoes in juice - 3 TB Worcestershire sauce - 2 TB Italian seasoning - 2 cups macaroni noodles - salt and pepper to taste - shredded cheese, to garnish DIRECTIONS  1. spray pan with nonstick spray and add garlic, diced onions, and ground beef. Season with salt and pepper. Cook until beef is browned. 2. add green peppers, tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, and beef bullion cube. cook until bell peppers are tender. 3. Meanwhile, cook macaroni noodles until halfway done. Drain. Add to goulash mixture to finish cooking. 4. garnish with cheese and serve. 
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Stuffed Pepper Soup

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INGREDIENTS : - 1 lb ground beef - 1 onion, diced - 4 cloves of garlic, minced - 1 green bell pepper, diced - 1 (yellow or orange) bell pepper, diced - 4 cups beef broth - 1 (14.5 oz) can diced tomatoes - 1 TB Worcestershire sauce - 2 cups cooked white rice - parsley - salt and pepper - shredded cheddar cheese (for garnish) DIRECTIONS : 1. Brown beef in stock pot, drain fat. 2. Return beef to stock pot, add garlic and onion.  Season with salt and pepper and cook until onion is tender. 3. Add beef broth, diced tomatoes, 1 TB Worcestershire, parsley, diced bell peppers, and rice. 4. Heat until bell peppers are tender. Serve with shredded cheddar cheese.
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