Pasta Bolognese

Pasta Bolognese

Pasta Bolognese

Ingredients

  • 2 (28-ounce) cans whole Italian plum tomatoes with juice
  • ¼ cup plus 2 tablespoons olive oil
  • 10 slices Oscar Mayer bacon, finely chopped
  • ½ pound sweet Italian sausage
  • ½ pound ground beef chuck (not lean)
  • ½ pound ground veal
  • 1 small onion, finely chopped (about 1 cup)
  • 1 cup carrot, finely chopped
  • 1 cup celery finely chopped
  • 3 cloves of garlic finely chopped
  • 1 cup dry red wine
  • 1 cup heavy cream
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound ribbed penne pasta such as Barilla’s Mini Penne
  • ½ cup grated Parmigiano-Reggiano cheese for garnish

Instructions

  1. In a food processor or blender puree whole tomatoes with juices (one 28 oz. can at a time. Set aside.
  2. In large, heavy pot over moderate heat, heat the ¼ cup of olive oil until hot but not smoking. Add bacon and sauté until golden brown, 5 to 6 minutes. Add beef, pork, and veal and sauté, breaking up meat with back of spoon, until browned, 7 to 8 minutes. Add onion, celery, garlic and carrot and sauté until vegetables are tender, 5 to 6 minutes.
  3. Stir in red wine and simmer, scraping up browned bits stuck to bottom of pan, until liquid is reduced by half, about 5 minutes. Stir in tomatoes, salt, and pepper. Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until sauce is thickened and brick-red in color, approximately 25 minutes. Add cream, stir in and simmer for another 5 minutes.
  4. In large pot of boiling salted water, cook pasta until almost tender. Drain well, first toss with 2 tablespoons of olive oil and then and toss with sauce. Serve with grated cheese.
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Nana’s ITALIAN Spaghetti Sauce

Nana’s ITALIAN Spaghetti Sauce

Nana’s ITALIAN Spaghetti Sauce

Ingredients

  • Sauce
  • 1 - Large can ( 28 oz.) of Tomatoes
  • • Pope brand
  • • Red Packed
  • • Crushed, plum or whole (Your choice)
  • 3 - Cans (6 oz.) tomato paste
  • • Fill each can with water
  • • Clean out the can and add to spaghetti sauce
  • 1 - Tablespoon thyme leaf
  • 1 - Tablespoon Oregano
  • 1 - Tablespoon Basil leaves
  • Salt and Pepper to taste
  • 4 -(or more) Large pieces of Garlic
  • • For frying with meatballs
  • Meat Balls and Sausages
  • 1.5 - cups Italian Bread Crumb
  • 1 lb. - chopped beef (Chopped chuck)
  • 1 – Teaspoon thyme leaf
  • 1 – Tablespoon poultry seasoning
  • Salt and Pepper to taste
  • ¼ - Cup milk
  • 1 – egg
  • 1 – Lb. Italian Sausages (Nana like it hot)
  • 2 to 3 pieces of pork
  • • Pork chops, shoulder or spare ribs

Instructions

  1. In a large pot make the spaghetti sauce
  2. Cut the Italian sausages into 1 inch pieces and fry in a frying pan
  3. Meanwhile
  4. As the sausage is being fried and spaghetti sauce is cooking:
  5. Make Meat Balls
  6. o Soak bread crumb in milk
  7. o Combine beef, breadcrumb, thyme, poultry seasoning, salt and pepper
  8. o Form into balls 2 inches around
  9. When sausage is browned and “sorta” done (cooked) put them in the spaghetti sauce
  10. Peel and cut garlic cloves into slices
  11. o Put into sausage grease and “sorta” brown the garlic
  12. Then brown the meatballs in the sausage grease with the garlic in the pan
  13. As the meat balls get browned and looked cooked, put them in the Italian Sauce too!
  14. Also brown the pork chops or whatever pork. Whe browned put the pork into the spaghetti sauce. Gives good flavor!
  15. Now add water (28 oz tomato can) to the garlic slices which are left in the pan (Do not throw them away)
  16. Scrape and loosen the brown bits from the sausage, meatballs and pork from the bottom of the pan and stir together with the water. (Do not throw the water away) which still has garlic slices) Nana really liked her garlic.
  17. After pan becomes clean from scraping and stirring add all this mixture to the Italian sauce which is cooking. This gives the Spaghetti sauce a delicious flavor Enjoy!. Yum Yum

I always loved that Helen’s sauce wasn’t Spaghetti Sauce it was ITALIAN Spaghetti Sauce. Somehow this was an oxymoron for me. This recipe originally came from Aunt Marian who was Helen’s sister in law. Marian was Italian and worked in the A&P Grocery store so she was REAL ITALIAN. Hence the family always calls it ITALIAN Spaghetti Sauce

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Beef Ragu

Beef Ragu

8 Servings

Beef Ragu

Ingredients

  • Ingredients
  • 1 beef chuck roast (3 – 4 lbs.)
  • 3 stalk celery
  • 1 medium carrot
  • 1 medium onion
  • 7 clove garlic
  • 1 tbsp. olive oil
  • ¼ c. tomato paste
  • 1 can whole tomatoes
  • 1 c. dry red wine
  • 2 sprig fresh rosemary
  • 1 lb. pappardelle
  • Grated Parmesan cheese
  • Finely chopped fresh parsley

Instructions

  1. Roughly dice celery, carrot, onion, and garlic
  2. In large cast iron Dutch oven, heat oil on medium-high until hot. Sprinkle beef all over with salt and pepper. Add beef to skillet; cook 6 to 8 minutes or until browned on all sides, turning occasionally. Remove
  3. To same skillet, add vegetable mixture and salt. Reduce heat to medium. Cook 5 minutes, stirring occasionally. Add tomato paste; cook 1 minute, stirring. Crush tomatoes with your hands, add wine and stir together. Cook 2 minutes, stirring and scraping up browned bits. Add back the beef. Add rosemary. Cover and place in an 350 degree oven and cook for 3 hours .
  4. Transfer beef to cutting board. Skim and discard fat from cooking liquid. Remove and discard chunks of fat from beef. Shred beef into bite-size chunks and return to cooking liquid. Serve tossed with pappardelle; garnish with parsley and Parmesan, if desired.
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