“Where’s the beef?”
I’m pretty sure that’s what Clara Peller from the old Wendy’s commercial would say if she saw my blog. It’s true; I haven’t shared any beef recipes here. Today, I’m remedying that with this delicious Italian beef soup with pasta shells.
I don’t know about you, but after all the holiday cookies, cheesecake, nut roll and pie, I could go for some good, old-fashioned soup. This is the kind that starts with a chuck roast and cooks on low for four hours. Your home will smell amazing.
We enjoy this soup on Christmas Day, and it was a regular part of our dinner rotation while I was growing up. I adapted it a bit to intensify the beef flavor, but otherwise, it’s like my Nonna’s version.
And speaking of Christmas, I hope you enjoyed yours, if you celebrate. I’m so excited about my presents! Mom and Dad got me a cast iron skillet, which I’ve been wanting for a while. It’ll enable me to start meals on the stove and then finish them in the oven. Hello, crispy, cheesy browned goodness. And ooh, I can bake a giant skillet cookie! The possibilities are endless.
My daughter got us a gift certificate to one of my favorite restaurants, so my husband and I are looking forward to a night out. My son surprised me with assorted plates, bowls, glasses and placemats that I can use in my Cooking with Mamma C photos (like today’s). So thoughtful. And…he got me a chef’s hat, which you can see me wearing on Instagram. Too funny!
Last, but not least, my hubby got me my requested gym membership, which I really need to help counter all of these food-blogging calories. I’m aiming to increase my workouts to three days a week, instead of my usual two. There, I put it in writing. Please hold me accountable.
(Recipe Source: Adapted from my Nonna’s method, via my Mom)