Marinara Sauce - recipes [5-9-17]

Marinara Sauce

Ingredients

1/4 cup of olive oil
4 cloves of garlic sliced in half
1 35oz can of imported Italian tomatoes
3 basil leaves, washed, patted dry and chopped
salt & pepper to taste

Directions

Place garlic and olive oil in large sauce pan. Turn heat to medium and cook until garlic is soft and lightly browned. Crush the tomatoes and add with their juices. Add basil, salt and pepper. Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 25 minutes.

Serves 6

Sugo Alla Bolognese - Bolognan Meat Sauce - Recipes

Sugo Alla Bolognese - Bolognan Meat Sauce

Ingredients

6 to 8 ounces ground beef, it shouldn't be too lean, or the sugo will be dry
2 ounces pancetta, minced (optional)
1 1/2 tablespoons olive oil
quarter of a medium-sized onion, minced
half a carrot, minced
six inch stalk of celery, minced
1/2 cup dry red wine
3/4 cup crushed tomatoes or 2 tablespoons tomato paste dissolved in 1/2 cup water
Beef broth (If you don't have any, dissolve half a bullion cube in a cup of boiling water)
pinch of salt
Pepper
1 pound of pasta.
Grated Parmigiano

Directions

If you omit the pancetta, you will want the full 8 ounces of meat.

This sauce invites improvisation. For example, you may wish to add a few chopped dried porcini (soak them in boiling water first, and strain and add the liquid as well), or a minced chicken liver to the sauce while it's simmering. Some cooks use the meat from a link sausage instead of pancetta, whereas others omit the pork entirely, using more beef. If you use more pork the sauce will taste sweeter. Artusi suggests that you maywant to stir half a cup of whipping cream into it just before you pour it over the pasta.

In any case, assuming you are using the pancetta, mince it and the vegetables, and sauté them in a casserole or Dutch oven with the oil. When the onion's translucent, add the ground meat and continue cooking till it's browned. Stir in the wine and let the sauce simmer till the wine's evaporated, then add the tomatoes, a ladle of broth, and check the seasoning.

Continue simmering over a very low flame for about two hours, stirring occasionally, and adding more broth if the sugo looks like it's drying out. The sugo will improve steadily as it cooks, and if you have the time simmer it longer - Artusi suggests it be simmered for six hours, adding boiling water or broth as necessary. When it is done it should be rich and thick.

This will serve about six as the topping for a first course of pasta or gnocchi, or about four if served over pasta with a tossed salad on the side; in either case serve it with grated Parmigiano. In terms of a wine I'd suggest a relatively light red such as a Chianti Colli Fiorentini.

This recipe expands well, and if you double or triple it, using some and freezing the rest, you will have taken care of several meals.
 

Sugo Alla Bolognese - Bolognan Meat Sauce

 
Sugo Alla Bolognese - Bolognan Meat Sauce

Ingredients

6 to 8 ounces ground beef, it shouldn't be too lean, or the sugo will be dry
2 ounces pancetta, minced (optional)
1 1/2 tablespoons olive oil
quarter of a medium-sized onion, minced
half a carrot, minced
six inch stalk of celery, minced
1/2 cup dry red wine
3/4 cup crushed tomatoes or 2 tablespoons tomato paste dissolved in 1/2 cup water
Beef broth (If you don't have any, dissolve half a bullion cube in a cup of boiling water)
pinch of salt
Pepper
1 pound of pasta.
Grated Parmigiano
If you omit the pancetta, you will want the full 8 ounces of meat.

Directions

This sauce invites improvisation. For example, you may wish to add a few chopped dried porcini (soak them in boiling water first, and strain and add the liquid as well), or a minced chicken liver to the sauce while it's simmering. Some cooks use the meat from a link sausage instead of pancetta, whereas others omit the pork entirely, using more beef. If you use more pork the sauce will taste sweeter. Artusi suggests that you maywant to stir half a cup of whipping cream into it just before you pour it over the pasta.
In any case, assuming you are using the pancetta, mince it and the vegetables, and saut? them in a casserole or Dutch oven with the oil. When the onion's translucent, add the ground meat and continue cooking till it's browned. Stir in the wine and let the sauce simmer till the wine's evaporated, then add the tomatoes, a ladle of broth, and check the seasoning. Continue simmering over a very low flame for about two hours, stirring occasionally, and adding more broth if the sugo looks like it's drying out. The sugo will improve steadily as it cooks, and if you have the time simmer it longer - Artusi suggests it be simmered for six hours, adding boiling water or broth as necessary. When it is done it should be rich and thick.  This will serve about six as the topping for a first course of pasta or gnocchi, or about four if served over pasta with a tossed salad on the side; in either case serve it with grated Parmigiano. In terms of a wine I'd suggest a relatively light red such as a Chianti Colli Fiorentini. This recipe expands well, and if you double or triple it, using some and freezing the rest, you will have taken care of several meals.

Ten rules for doing it better

1.To establish the right quantity of Pasta for each portion it's necessary that you distinguish dried Pasta from fresh. For dried Pasta: 4 ozs each portion for dishes without broth, 2 ozs each portion for dishes with broth. For fresh Pasta: 3 ozs per portion for dishes without broth, 1 oz per portion for dishes with broth.

2.Water is required in proportion of 1 quart per 4 ounces of Pasta.

3.Consequently use a big stockpot filled to 3/4 (to let enough space to the Pasta). The volume of the Pasta after cooking can get up to four-times before cooking. An enameled stockpot is excellent to cook spaghetti. Steel or alluminium pots are better for short Pasta.

4.Salt, ten grams per liter of water (1 teaspoon per quart) must be added to just boiling water.

5.Put Pasta into boiling water; stir it to keep Pasta separated. Reduce the heat slightly and boil the Pasta uncovered, for the time specified on the package directions or till it is "al dente". Stir occasionally.

6.To stir the Pasta use a long fork, better a wooden one, when cooking spaghetti, noodles and other long shapes. Use a long wooden or plastic spoon for short Pasta.

7.Cooking time is normally specified on the package directions, but the best way for being sure of perfect doneness is to test often near the end of cooking time. Home made Pasta needs a very short cooking time. It is close to doneness as, after put into water, this latter starts boiling again.

8.As pasta is cooked, drain it in a colander and put it into a bowl previously heated with hot water. In winter time, also warm the plates; your guests will appreciate it. Add a little sauce and stir.

9.To estimate the real caracteristics of Pasta, taste it when is cooked "al dente" without any sauce or seasoning.

10.The nutritional value of durum wheat Pasta keeps served also after cooking because the diffusion of starch and proteins into water is limited.

Ragú di carne alla fiorentina. (Florentine meat sauce)

Ragú di carne alla fiorentina. (Florentine meat sauce)

Ingredients

1 onion
1 carrot
One stick of celery parsley
4 tablespoons extra-virgin olive oil
8 ounces ground beef or pork
4 ounces chicken or rabbit livers
4 ounces red wine
28 0unces canned tomatoes
Salt

Directions

Finely chop the onion, carrot, celery and parsley. Saut? in the oil over a medium heat. Add the ground meat (do not use any which is too lean!) and the washed and cleaned livers, finely chopped. Add salt and cook rapidly for at least ten minutes, stirring constantly with a wooden spoon so that the meat does not stick to the pan. When the sauce has become golden brown in colour, add the wine and leave to evaporate. Lower the heat and add the peeled and pur?ed tomatoes. Cook over a low heat for half an hour and taste for salt.You could serve this sauce with chili pepper. The method I have described here produces a fairly liquid, but very light sauce. If you prefer it thicker, simply cook it for two hours instead: this produces an entirely different consistency and flavor.

Green Salsa 04-08-15

Green Salsa

Ingredients

8 Green Tomatillos
1/2 large Onion
Fresh Green chiles serranos, quantity as you want
1 clove garlic
Salt and pepper
10 Leaves of Cilantro, optional

Directions

Peel the green tomatillos if they still have the dry skin. In a boiling water cook the tomatillos and chiles serranos for 1 or 2 minutes. Ground all the ingredients. You can use this fresh salsa for tacos or quesadillas or if you want you can cook it: In a sauce pan add a little amount of vegetable oil and when it will be warm add the "salsa", cook 20 min or more.