Looking for great pasta sauce...

J

jan_in_evansville

Enthusiast Member
i'm taking my son's new kitchenaid pasta attachment for a spin this weekend, and i'm looking for a T&T red sauce, just a marinara or a bolognese sauce that i can simmer on the stove all afternoon.

thanks in advance...

 
Italian American Sunday Gravy- made this in one of the classes I took at the CIA.

If I'm not going to make braciole, I I brown some beef and pork ribs and simmer that with the sauce. Can also toss in browned sausage and raw meatballs.



ITALIAN AMERICAN “SUNDAY GRAVY”


Ingredients for sauce:

3 Plum Tomatoes, canned, 32 oz.; crushed (
I like Cora San Marzano Pomodori Pelati, but
whatever you use make sure it’s a quality
tomato)
4 Cloves garlic; minced
3 medium onions; minced
1/3 cup olive oil
1 cup good quality red wine
4 Bay leaves
6 Tbsp. Tomato Paste ( I use 1 small can)

Method for sauce:

Heat oil. Add onions and cook until soft
and lightly golden.
Add garlic and cook to aroma.
Add red wine and cook out (‘til its reduced
to about ¼ cup)
Add bay leaves, tomato paste and crushed
tomatoes.

Braciole:

12 slices beef bottom round
2 chopped hard boiled eggs
¼ cup raisins
¼ cup toasted pine nuts
¼ cup fine grate parmigiano
2 cups stale Italian bread, crust removed
¼ cup chopped fresh parsley
1 ½ cups milk
2 finely minced garlic cloves
12 slice very thin Prosciuto
12 pieces 1/4x 2 inches imported Provolone
Olive oil for browning as needed

Pound Meat slices to about ½ inch
Season with salt and pepper
Soak bread in milk, squeeze out and crumble
Mix Parmigiano, raisins, pine nuts, garlic,
parsley, eggs and bread together
Lay a slice of Prosciutto on each piece of
Braciole
Sprinkle bread/ cheese mix on top
Place a piece of provolone on top of that
Roll up and tuck in ends (I use a club
sandwich size toothpick to secure the edge-
just remember to remove when done!)
Brown in hot olive oil and toss in sauce.
I also toss raw meatballs (your fav recipe)
into the sauce and country style spare ribs.

I sometimes make half the Braciole out of
pork

I cook browned hot sausage and sometimes pork ribs in the sauce, too

Simmer everything in the sauce for about 2
hours.

Freezes well

 
Dianncy posted this one recently, it looks wonderful!

Recipe:

2 red peppers, diced
3-5 pieces of sun dried tomatos
1 teaspoons of olive oil
2 TABLESPOONS plain yoguart or sour cream (I use sour cream)
Freshly ground pepper and salt, to taste

Directions:

Puree (in blender) all the ingredients.
Heat in a saucepan to a gentle boil.
Add to your favorite pasta or cheese filled pasta and add parmesan cheese.
Or...
Let cool, put in a bowl and serve with chips, tortilla chips are good. or Use as a vegetable dip for a vegetable platter.

I love this recipe.......

 
Si. Spaghetti Alla Bolognese (Spaghetti with Meat Sauce)

I'll skip the commentary and just give you the recipe.

Spaghetti Alla Bolognese (Spaghetti with Meat Sauce)

From Vincent Price's book, A Treasury of Great Recipes. This is from the restaurant, Tre Scalini, in Rome.

Meat Sauce

1. In a heavy skillet heat: 2 tablespoons butter and 2 tablespoons olive oil. Add: 1 onion, finely chopped, and cook until soft. Add: 3 rashers of lean bacon, cut into small pieces, 1 carrot, chopped, and 1 stalk celery, chopped. Saute over medium heat until lightly browned.

2. Add: 1/2 pound beef, coarsely ground, and stir until meat is coated with fat. Add: 2 chicken livers, minced. Stir until meat browns evenly.

3. Add: 2 tablespoons tomato puree, 1/2 cup dry white wine, 1 cup beef stock, 1 bay leaf, and 1 strip lemon peel (thin yellow skin only). Season with: salt, freshly ground pepper, and 1 clove garlic, crushed.

4. Cover and simmer for 40 minutes, stirring occasionally. Remove bay leaf and lemon peel and allow to simmer, uncovered, until sauce thickens slightly. Just before serving, stir in: 1/4 cup cream and reheat sauce.

Makes one pint.

A sante!

Michael

 
I've never made this, but I love chicken livers. I bet they would contribute...

...a really fine background flavor that would be hard to indentify if you hadn't known they were there.

I may be tempted to do this later this week.

My sister and I used to fight over who got the chicken livers that came out of the giblet broth Mom made for her fried chicken dinners on Sundays. And then there's that wonderful '70's appetizer, Rumaki.... Woo Hoo!~

Michael

 
The Bell and Evans chicken livers that Whole Foods sells are wonderful. I'd given up on

chicken livers until Whole Foods opened a store here.

 
Every grocery store here has fried chicken livers and gizzards in their

hot food case. I try to resist them, but sometimes I just can't. When done right, they are one of my favorite foods.

 
It's my favourite, too. Note the quantity of carrots she puts in. I really think lots of carrots

are critical in this type of meat sauce.

But...on to trying with chicken livers.

 
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