Sugo di Carne (Tomato Sauce with Pork) 23-12-2014

Sugo di Carne (Tomato Sauce with Pork)

Ingredients

½ pound pork shoulder or pork steak.
3 tablespoons olive oil
1 medium onion chopped
1 colove garlic, finely chopped.
¼ teaspoon salt
A small pinch crushed red pepper
28-ounce can Italian tomatoes

Directions

Peel and chop the tomatoes reserving the liquid. Trim the fat from the pork and cut into ½" cubes. Slowly brown the pork cubes evenly on all sides, in the olive oil, for 10 minutes. Lower the heat and add the onion, garlic and lightly sauté for 2 minutes. Add the tomatoes, the reseved liquid salt and crushed red pepper. Simmer, partially covered, for 1¼ hours, stirring occasionally. Take off the stove and let cool. Purée the meat and sauce in a food processor or blender. Reheat and serve over spaghetti or gnocchi with Romano cheese.

Linguini with Roasted Yellow Pepper Sauce 14-07-2014

Linguini with Roasted Yellow Pepper Sauce

Ingredients:

3 yellow bell peppers
Vegetable oil
3/4 cup extra-virgin olive oil
1 hard-cooked egg yolk
1 clove of garlic
Salt and pepper to taste
1-1/2 pounds linguini, cooked, drained
5 teaspoons chopped fresh parsley

Directions:

Rub the yellow peppers with vegetable oil. Place on a grill rack.Grill over hot coals until the skin is blistered and charred on all sides, turning frequently. Place in a sealable plastic bag.Steam until cool. Peel and seed the yellow peppers; cut into large pieces. Combine the yellow peppers, 3/4 cup olive oil, egg yolk and garlic in a food processor container. Process until smooth. Season with salt and pepper. Spoon into a saucepan. Cook until heated through, stirring frequently. Pour over the hot pasta in a bowl, tossing to mix. Spoon onto a serving platter. Sprinkle with the parsley.

Note: May substitute 1/8 teaspoon garlic powder, 1/8 teaspoon instant minced garlic, 3/4 teaspoon garlic salt, or 5 drops of liquid garlic for 1 fresh clove of garlic.

Servings: 6