a modified version of an Anne Burrell recipe.
makes enough sauce to freeze 1/2 for another time
Takes a while but most of the time is just simmering and adding water occasionally
1 large onion diced
3 carrots diced
3 ribs celery diced
1 Tbsp minced garlic
2 12oz cans tomato paste
2 Lbs ground beef
1 lb ground pork
bunch of fresh thyme,tied in a bundle
3 bay leaves
750ml bottle red wine I use chianti
1/2 cup parmesan
1 lb spaghetti
in a food processor puree the carrots,onion celery and garlic
Heat some oil in a large skillet
saute the pureed vegetables with some salt until the water evaporates and they are nicely browned 20 minutes or so
add the meat and a little more salt and cook 15 minutes or so until nicely browned
stir in the tomato paste and cook 5 minutes
stir in the wine,turn the heat to high and cook until the wine is reduced by 1/2 5 more minutes or so
add the thyme and bay leaf
add water to cover the meat by an inch or so
bring to a boil and simmer 3 1/2 to 4 hours. as it simmers you will need to add water to keep the meat covered by an inch or so,I add 2 cups every hour or so
taste for salt as it cooks you may need to add some but remember as the sauce reduced the saltiness will increase
when the sauce has about 1/2 hour left boil some water with salt
cook the spaghetti for 1 minute less than the package calls for
drain,reserving 1/2 cup of water
Remove the thyme bundle
pour 1/2 the sauce in a bowl to freeze for later
stir the spaghetti into the remaining sauce and add the water
cook over medium heat 1-2 minutes or so
pour into serving bowls,sprinkle with cheese and drizzle some olive oil over each serving
serves 3-4 plus you have 1/2 the sauce to freeze for another time
a very quick italian main course
4 boneless skinless chicken breasts about 1/2 lb each
4 slices thinly slice prosciutto
16 fresh sage leaves
4 slices provolone cheese
salt and pepper
1/4 cup oil oil
flour for dredging
pound the chicken breasts so the are of equal thickness
dredge with flour
season with salt and pepper
In a large oven proof skillet heat the olive oil until shimmering.
add the sage leaves and cook 30 seconds.
remove the leaves and set aside
cook the chicken breasts about 3-4 minutes per side until browned and no longer pink when sliced into
place 3 sage leaves on each breast
Place a slice of prosciutto on top of the sage
place a slice of cheese on top of the prosciutto and top with a sage leave
broil 3 minute or so until the cheese is starting to brown.
if the chicken wont all fit in the skillet place in a baking dish before broiling
This recipe originally came from rachel ray but I modified it. It is a moderately spicy pasta sauce. It has the advantage o being fairly quick quick to make
1 lb cavatelli or similar dry pasta
14.5 oz can chicken broth (I use swansons)
1 lb ground pork
1/2 tsp saffron threads (3 or so pinches)
1 tsp fennel seeds
1 tsp ground sage
1/2 tsp crushed red pepper flakes
6 cloves garlic finely chopped
1 medium onion diced
2 tsp smoked paprika
1 28 oz can tomatoes
1/3 cup chopped fresh basil
2 tbsp olive oil
bring water for 1 lb pasta to a boil
in a medium sauce pan add the chicken broth and the saffron. bring to a boil reduce heat to a medium simmer and cook until reduced by 1/2 (about 15 minutes)
in a large saute pan heat 2 tbsp olive oil over medium heat. when hot add the fennel seeds and toast for 1 minutes. add the pork and raise the heat to medium high. add the sage,pepper flakes and paprika. cook,stiring frequently until the meat is browned. add the garlic and onions and cook 5 minutes more,until the onion is soft. add the tomatoes and crush with a wooden spoon. bring to a boil,reduce heat to medium and cook 10 minutes. add the basil and the chicken broth/saffron mixture. bring to a boil and simmer 5 more minutes.
while the sauce is simmering cook the pasta.
stir the cooked pasta into the sauce.
serve with romano cheese and crusty bread.
Just like Mama used to make (If she was Italian,Mine wasnt so this will have to do 🙂 )
1 cut up chicken
2 red bell peppers cut into 1/2″ slices
2 green bell peppers cut into 1/2″ slices
1 medium yellow onion halved and sliced into 1/2″ slices
6 cloves garlic sliced in half
10 oz brown mushrooms sliced
1 cup white wine
28oz can whole tomatoes with juice,crused by hand
3 Tbsp tomato paste
1 tsp dried oregano
1/2 tsp red pepper flakes
3 Tbsp capers
1/3 cup chopped fresh basil
3/4 cup flour
salt and pepper
1 cup olive oil
mix the flour with 2 Tbsp salt and 1 Tbsp pepper in a bowl. Dredge the chicken pieces in the flour and shake off the excess>
in a large saute pan heat the oil over medium high heat. working in batches saute the chicken until golden brown on both sides (about 5 minutes a side)
remove the chicken and set aside.
add the garlic to the oil and saute,stirring until its golden brown. remove with a slotted spoon and set aside with the chicken>
saute the mushrooms in the oil until they release their liquid,5 minutes or so. add the peppers and onion and saute until soft stirring often.add the wine and reduce by half. stir in the tomato paste,tomatoes,red pepper flakes,oregano and capers. return the chicken and garlic to the pan,bring to a boil,reduce heat and simmer 15 minutes.
uncover and simmer 15 minutes more or until the chicken is cooked through. stir in the basil just before serving.
this is a very rich pasta sauce,it takes a long time to cook but most of that is simply simmering on the stove.
4 pork hocks
2 beef knuckle bones or any beef soup bones
28 oz can tomato puree
28 oz can diced tomatoes
6 oz can tomato paste
15 oz can swansons chicken broth
1 cup red wine
1 onion diced
7 cloves garlic diced
4 bay leaves
1/4 cup chopped fresh basil
2 tbsp fresh oregano
5-6 sprigs fresh thyme
in a large dutch oven heat the olive oil. add the pork hocks and neck neck bones and cook until brown on all sides. remove from the dutch oven and reserve
add the onion saute until it just starts to turn brown. add the garlic and cook 1 minute more
add the puree,diced tomatoes,broth wine and paste.
return the hocks and neckbones to the pot. add the bay leaves.
heat to boil and the reduce heat to a low simmer. partially cover and cook 5 hours or so stirring occasionally. remove the hocks and neck bones.
remove from the heat and stir in the basil oregano and thyme. let sit for 1 hour. skim off any fat that rises to the top.
reheat before serving.