222 meat paste recipes

Stir-fried pork with red pepper, snow peas, and rice noodles in a soy-lemongrass sauce. A quick Asian-inspired wok dinner with fresh orange slices stirred in at the end.

Ham and asparagus pasta in a creamy tomato sauce with evaporated milk, basil, and oregano. A one-pot trick cooks the asparagus and ham right in the pasta water.

Broiled pineapple is a tasty alternative to a traditional bed of rice or pasta.

A simple but scrumptious dish that is made with chicken, shrimp and fettuccine pasta.

Eingemachtes Kalbsfleisch, traditional German veal in a creamy lemon-and-egg-yolk-thickened gravy. A classic Swabian comfort dish served over potato dumplings or pasta.

Microwave pork and noodle casserole with cream of chicken soup, sharp cheddar, corn, and bell pepper. A retro one-dish dinner ready in about 20 minutes.

Linguine and pork tenderloin stir-fry with cabbage, red bell pepper, and carrots in sesame oil. An Asian-inspired one-pan pasta dinner with crunch.

A simple dinner that is perfect for family and will please everyone!

Stir-fried sirloin strips tossed with bow-tie pasta, cherry tomatoes, fresh basil, and Parmesan. This 1993 National Beef Cook-Off recipe is a 30-minute weeknight winner.

Jumbo homemade ravioli with fresh basil-infused pasta dough and a ground veal filling. Giant 4-inch squares served with homemade tomato sauce. A from-scratch Italian pasta project worth the effort.

This delicious meat sauce made with minced carrots, celery and succulent ground veal tastes wonderful with any kid of pasta you like.

Italian rabbit skewers from the Molise region: boneless rabbit wrapped in Parma ham with sausages and sage, grilled or oven-roasted. A rustic showpiece.

Indian-style pasta salad with curried pork, julienned cucumber, and elbow macaroni in a vinaigrette-mayo dressing. Marinated shredded pork and salted cucumber give this cold salad serious depth.

Paneed veal fried golden in seasoned bread crumbs served over fettuccine in a rich Parmesan cream sauce with cayenne. A Cajun-Italian restaurant classic made at home.

Oven-baked beef and vegetable soup with short ribs, leeks, carrots, celery, mushrooms, and small pasta in a rich homemade broth. Slow-baked for tender, fall-off-the-bone beef and layered flavor in every spoonful.

Rigatoni with Italian sausage, red wine, olives, and peppers tossed in a quick simmered spaghetti sauce. A hearty one-skillet pasta dinner with bold Italian flavors.