Bolognese Meat Sauce

1/4 Cup Wildtree Roasted Garlic Grapeseed Oil
1/4 Tsp. Red Pepper Flakes
1 Bag Wildtree Garden Vegetable Blend
1 Lg. Bay Leaf
2 Tbsp. Wildtree Hearty Spaghetti Blend
2 Tbsp. Wildtree Basil Pesto Blend
1/2 lb. Ground Turkey
1/2 lb. Ground Beef
1/3 Cup Chianti
2 Containers of Pomi Strained Tomatoes
2 Tsp. Wildtree Chicken Bouillon and 1 cup Water
1 Tbsp. Heavy Cream

Heat oil over medium high heat in a large saucepan. Add red pepper, garden vegetable blend, bay leaf, spaghetti blend, and basil pesto blend. Cook for 2 minutes, stirring constantly.

Lower heat to medium and add beef and turkey. Cook for 2 to 3 minutes stirring constantly. Add the wine then reduce heat to medium and cook for about 3 to 4 minutes or until liquid is almost evaporated.

Raise heat to high. Add sauce and broth. Bring to a boil. Then reduce heat to a simmer. Cook for 45 minutes, stirring occasionally. Add heavy cream for the last 15 minutes of cooking.

Serve over pasta.

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Sausage and Peppers

1 lb. Italian Sausage (Either Sweet or Hot)
6 Red, Yellow and Orange Bell Peppers, sliced
3 Lg. Sweet Yellow Onions, sliced
2 Tbsp. Wildtree Nat. Grapeseed Oil
2 Tbsp. Wildtree Tuscany Bread Dipper
1/2 Cup Water

Heat grapeseed oil in a skillet on medium high. Add the tuscany bread dipper. Add sausage and sear meat about 2 to 3 minutes. Lower heat and add water. Cover. Cook for about 5 minutes. Place sausage in a baking covered casserole dish. Place in over on 300 degrees. Place onions and peppers in skillet. Cover and simmer for about 10 minutes or until the onions start to carmelize. Add to sausage and cook for another hour in the oven.

Serve on rolls with some Wildtree Horseradish Mustard. Or just as a main entree with roasted potatoes.
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Barbeque Ribs

Ribs – 2 slabs of either Pork ribs or the Baby Back ribs
1 Tbsp. of Wildtree Hickory Smoked Grapeseed Oil
2 Tbsp. Widltree Cajun Seasoning
2 Tbsp. Wildtree Rodeo Rub Seasoning
1/2 Cup of Wildtree Slow Cooker Sauce
1/2 Cup Wildtree Cactus Pete Agave BBQ Sauce
2 Beers

Brush both side of the ribs with the grapeseed oil. Sprinkle the cajun and rodeo rub on each side of the ribs over oil. Wrap in foil and place in refrigerator overnight. On a hot grill, sear the ribs on each side. Place aluminum containers with cooling racks in bottom. Pour beer in bottom under the top of the cooling rack. Place ribs on top of the cooling rack. Cook on medium heat for about 3 hours basting with the slow cooker sauce. Cut ribs and serve with side of BBQ sauce.

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