Bolognese Meat Sauce

I recently discovered that all meat sauce is not equal!  This recipe is very different and very, very delicious. I have to share it with you! The beauty is that the ingredients are usually in everyone's pantry...nothing unusual to buy....

Bolognese Meat Sauce

2 oz bacon
1 medium sweet onion, minced
1 carrot, minced
1 stalk celery, minced
1 lb. ground beef
1/2 lb. ground sausage meat
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon black pepper
28 oz. can of plum tomatoes
1 cup milk
1 t. sea salt
1 15 oz. jar of spaghetti sauce (if needed)

Saute' bacon until crisp

Add minced onions, carrots and celery, cook until golden

Add ground beef and sausage, brown, drain fat

Unusual ingredients!

Add spices and pepper

Add canned tomatoes, break apart

Simmer for 15 minutes

Add milk

Add Sea Salt and simmer for 2 1/2-3 hours, Stir now and then.
Add extra jar of sauce if you like your meat sauce "saucy".

My plate...I went all out and made homemade fettucini noodles with the assistance of my Wynne.
(Apple and Craisin Salad courtesy of Olivia)

This meat sauce is worth a try.  I was surprised when I first made it at the lack of garlic! It is an authentic Italian sauce and yet, no garlic!! Apparently it has been the American version that includes the influence of garlic.

This one is an easy, yummy and much asked for sauce here at my house. It's taken up permanent residence in my recipe box. Enjoy!

p.s. the correct way to pronounce "Bolognese"?  Go HERE.

Pictures of Pasta

I have already posted about ravioli, but I wanted to show you some recent pictures of my success.  I have been learning more and more about pasta making.  It's definitely an art and takes a lot of effort...but it's worth the time.  The family looks forward to each pasta meal, as I get more and more adept at this process.
 Last week, I made pumpkin ravioli with browned sage butter sauce.  It was my best yet...although I learned something new....to hold assembled ravioli until it's time to boil them, you must keep them on a floured surface in order to not have them stick together or to another surface.  Very important! 
So, enjoy my pictures...it was a good meal! 

Ingredients lined up

Pasta dough homogenizing

Confession: This is not butternut squash...it's pumpkin!!

Rolled out pasta sheets with filling sandwiched...ready to cut!

Helper

Perfect specimens!

Ran out of filling...cut fetticini with the excess dough

Browned sage butter...and yes, everything IS better with butter!

Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce

I had success with homemade ravioli! A few things I learned...make sure you have plenty of time to make this. Make the filling ahead of time and then you should be good to go for the rest of the recipe. I would say you need about 2 hours of prep time in all. (that includes roasting the butternut squash, preparing the pasta and letting it dry and assembly of ravioli)
This recipe is restaurant quality and I will definitely be making it again...the family LOVED it!

9 tablespoons butter
3 tablespoons minced shallots
2 cups roasted butternut squash puree
Salt
Freshly ground white pepper
3 tablespoons heavy cream
3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
Pinch nutmeg
1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
12 fresh sage leaves
1 tablespoon finely chopped fresh parsley leaves

In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.

Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.

Remove the pasta from the water and drain well. Season the pasta with salt and pepper.

In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.

Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

Pasta Ponza and Zucchini Parmesan

Pasta Ponza

•2 cups red cherry or grape tomatoes, halved
•1/4 cup capers, rinsed and drained
•1 tablespoon extra-virgin olive oil, plus extra for drizzling
•1/2 teaspoon kosher salt, plus extra for seasoning
•1/4 teaspoon freshly ground black pepper, plus extra for seasoning
•1/2 cup Italian-style seasoned breadcrumbs
•1 pound medium shells
•1 1/4 cups fresh Parmesan cheese, grated
•1/4 cup chopped fresh flat-leaf parsley

Preheat the oven to 375 degrees F.

Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.

While tomatoes bake, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions. Drain and reserve about 1 cup of the pasta water.

Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.


Zucchini Parmesan

2 very large zucchinis or 4 medium, sliced about 1/4 inch thick
2 cups dry Italian style bread crumbs
1 cup flour
3 eggs, mixed with 1/2 cup water
Oil for frying

1 jar of pasta sauce
1/2 lb of shredded mozzarella cheese
a handful of fresh basil, chopped
Coat sliced zukes in flour, then soak in egg mixture...dredge in bread crumbs and fry in oil until browned on both sides. Drain on paper towels. (I did this part of the recipe after lunch...to make it easier on myself...just refrigerate until needed)

Pour half the jar of sauce into the bottom of a 9x13 pan. Layer fried zucchini with cheese in three layers. Cheese will be sprinkled sparsely. Pour second half of pasta sauce on top.

Bake in oven for 30-35 minutes at 375 degrees. (I baked the pasta ponza tomatoes at the same time...worked out great)

Creamy Clam sauce and Pasta

This recipe is one that I have made for years. It is a cheesy clam sauce that is wonderful over a wide pasta like linguini.


This picture was taken as I added the fresh parmesan cheese. You can also use the "shaker" parmesan that is in the canister.

Creamy Clam sauce and Pasta

2 cups fresh mushrooms, sliced
2 cloves garlic
1/2 cup butter
1/2 cup flour
2 (6 oz) cans minced clams, drained and rinsed, but reserve liquid!
1/2 cup water
2 cups half and half
1/2 cup shredded parmesan cheese or shaker can cheese
1/4 teaspoon pepper

Brown mushrooms and garlic in butter. Sprinkle in flour, cook for 1 minute. Stir in clam liquid and 1/2 cup water and cook until thickened. Add clams, half and half, cheese, pepper and keep warm.

Serve over linguini.

Serves 6-8 people.

Mac n' Cheese with Ham and Peas...

3/4 of 16oz package (approximately 12oz) of cooked noodles. I cook the whole 16 oz package and the kids usually have the plain noodles for lunch the next day.I used Rotelle this time

~Cook according to package directions, put into a greased 13x9 baking dish.

Preheat oven to 375 degrees

CHEESE SAUCE
6 Tablespoons butter
1/3 cup flour
3 cups of hot milk (heat in microwave for 5 minutes, until very hot)
2 cups shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper

~Melt butter in a large saucepan.
~Sprinkle flour gradually, whisking constantly to keep smooth.
~Cook over med-low heat for a minute.
~Slowly add hot milk, whisking constantly to keep smooth.
~Bring to a boil. Reduce heat and add 2 cups of cheese, salt and pepper.
Pour cheese sauce over noodles in baking dish. Mix gently.


TOPPING
1/2 cup shredded parmesan cheese or mozzerella cheese (whatever kind of cheese you want to top casserole)
1/2 cup dry bread crumbs or crushed ritz crackers

~Sprinkle 1/2 cup of cheese and crumbs on top. Bake for 30 minutes.

We had a ham for Easter....I chopped up some of the ham (and leftover peas) and added them to the noodles before pouring on the cheese sauce. It made a complete dinner. The family LOVED this version.

Leftover Chicken Idea:

We had a chicken dinner last night. Instead of the usual chicken pot pie, I have been making a tetrazzini dish that is most definitely considered to be a comfort food in this house.



Start with a small chopped onion:


A cup of sliced mushrooms:


Saute' together with 3 Tablespoons of butter until soft:


About a half pound of vermicelli, broken in half and cooked ahead:


Either make a white sauce or do what I did...use a 16oz jar of prepared alfredo sauce:


Two kinds of cheese; cheddar, which is added to the white sauce:


And mozzerella, which is sprinkled on top before baking:


Right out of the oven:



Chicken/Turkey Tetrazzini

8oz cooked vermicelli or thin spaghetti
2 cups cubed chicken or turkey
1 cup sliced fresh mushrooms
1 small chopped onion
3 Tablespoons butter
2 cups of white sauce or 1 16oz jar prepared alfredo sauce
1 cup milk
1/2 teaspoon sage
1/8 teaspoon ground mustard
1 cup shredded cheddar cheese
1 cup shredded mozzerella cheese

~Cook pasta according to package directions. Drain well and place in a greased 11x7inch baking dish. Top with turkey/chicken and set aside.
~In a large skillet or saucepan, saute' mushrooms and onions in 3 Tablespoons butter until tender. Whisk in white sauce (or prepared alfredo sauce), milk, sage and ground mustard. Add cheddar cheese and stir until melted. Pour over turkey/chicken.
~Sprinkle with mozzerella cheese. Bake in 350degree oven for 25-30 minutes or until heated through and cheese is melted.

*Coming soon: Beef Bourguignon