Tortelloni Bolognese

2 Tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
1/2 lb ground beef
6 oz Italian sausage, skinned
1 cup red wine
18 oz can crushed tomatoes, chopped (ground)
1 tsp fresh rosemary, chopped (1/4 tsp dry)
1 tsp fresh sage, chopped (1/4 tsp dry)
Salt to taste
Pepper to taste
2 lbs Tortelloni
Parmesan cheese, freshly grated

1. Heat oil in a large pan. Add celery, carrot, onion, garlic and
cook about 5 minutes. Add meat and cook 10 minutes over medium
heat, stirring occasionally.

2. Deglaze pan with wine; let reduce. Add tomatoes and remaining
ingredients and stir. Simmer for about 1 hour.

3. Toss hot, drained pasta in sauce. Top with parmesan cheese.
Serve immediately.

Serves 4

lentil soup

Ingredients
2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan
Directions
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.


Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.


Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

caramel oatmeal bars

You Need
1 pkg. (14 oz.) KRAFT Caramels
1/3 cup milk
2 cups flour
2 cups old-fashioned or quick-cooking oats
1-1/2 cups packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup cold butter, cut up
1 pkg. (8 oz.) BAKER'S Semi-Sweet Chocolate, melted
1 cup chopped PLANTERS Walnuts


Make ItHEAT oven to 350ºF.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Cook caramels and milk in saucepan on low heat 10 to 15 min. or until sauce is smooth, stirring frequently.

MIX next 5 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until crumbly; press 3 cups onto bottom of prepared pan. Bake 10 min. Spread chocolate over crust; top with nuts, caramel sauce and remaining crumb mixture.

BAKE 25 min. or until golden brown. Cool completely. Use foil handles to lift dessert from pan before cutting into bars. Refrigerate 3 hours or until chilled.

Spicy Sausage Lentil Soup

Spicy Sausage Lentil Soup

INGREDIENTS
2 tablespoons olive oil
1 cup minced onion
3/4 cup grated and minced carrot
1 tablespoon minced garlic
1 pound uncooked hot Italian sausage
2 ounces diced ham (about 1/2 cup, cut from a ham steak)
7 cups water
5 cups chicken broth
1 pound dry lentils
1 medium tomato, diced
2 tablespoons vinegar
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes

DIRECTIONS
1. Heat up olive oil in a Dutch oven or large sauce pot over medium
heat. Add onion, carrot, and garlic. Remove sausage from casing,
and add it to the pan. Saute for 8 minutes, stirring often. Break
up the sausage into bite-size bits as it cooks. Add ham, and cook
for an additional minute.

2. Add the remaining ingredients to the pot, bring to a boil, then
reduce heat and simmer for 1 hour.

3. Serve 1 cup for a "cup" portion, or serve 2 cups for a "bowl"
serving.

Makes 12 to 13 cups.