Chef Boy I Be Illinois Simple Pasta Sauce Recipes

CHEF BOYARDEE SPAGHETTI SAUCE RECIPE

Steps:

• Add olive oil to a deep and wide skillet and heat overmedium-high flame. Add ground beef and cook for 3 minutes.
• Continue cooking and start crumbling beef until thoroughly cooked, about 3 minutes. Then transfer the cooked beef to a large plate linedwith paper.
• Reduce heat; add 1 tbsp of olive oil and sauté onion for few minutes. Add garlic and sauté for 1 minute.
• Add crushed tomatoes, cooked beef, tomato paste, water,basil, salt, pepper, and oregano.
• After bringing to a light boil, reduce heat to low. Cover and simmer until onions are soft and tender. Inspect the thickness of the sauce andadd a little more water if you like thin sauce.
• Stir in parmesan cheese until melted. Remove from heat. Garnish with parmesan and fresh parsley.
• Serve the sauce with cooked spaghetti and enjoy!

CHEF BOY R DEE PASTA SAUCE

Steps:

• Prepare or heat meatballs. Keep warm in low heat oven. You can also use leftover meatloaf cut in chunks.
• Cook chosen pasta according to taste; set aside.
• If condensed, pour tomato soup and water into medium saucepan. Mix and heat slowly. Sauce will be an orange-red.
• Add garlic and onion powder to taste.
• Before adding sugar, taste sauce to see if it is needed (it often isn't).
• Place a portion of pasta in a bowl or dish.
• Add cooked meatballs as desired.
• Pour over a serving of the sauce.
• Garnish with more parmesan or romano cheese if desired.

CHEF-BOY-I-BE-ILLINOIS' BAKED COD CASSEROLE

Steps:

• Preheat oven to 400F.
• Combine cod, tomatoes, wine, garlic, oregano, salt and pepper in medium sauce pan. Simmer until fish flakes easily, about 10 minutes.
• Meanwhile, slice potatoes and onion.
• Place half of the potatoes and onion in bottom of greased 10 inch square baking dish, lightly sprinkling with salt and pepper.
• Place flaked cod evenly over the top, and lightly salt and pepper.
• Pour one half of tomato sauce over this.
• Place remaining potatoes and onion on top, sprinkling lightly with salt and pepper, and then the remaining sauce.
• Cover with foil and bake approximately 45 minutes until potatoes are tender.
• Combine breadcrumbs and cheese and sprinkle over top of casserole and bake uncovered 15 minutes more. Can broil for a couple minutes to brown the top if desired.
• Let stand five minutes before serving.

CHEF JOHN'S SUNDAY PASTA SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.
• Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
• Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
• Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. Add roasted beef, pork, and chicken to tomato sauce mixture.
• Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.