PEASANT PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.
AUTHENTIC HOMEMADE ITALIAN GRAVY (SPAGHETTI SAUCE)
This authentic homemade Italian Sauce (or Gravy as most Italians call it) is bursting with sweet San Marzano tomato flavor, fresh basil, and is easy enough even for the beginner in the kitchen. Learn to make this sauce to WOW your family, guests, and to have on hand when time is short and you need to feed a crowd. Even the pickiest of eaters will love it - children and adults alike! It's so versatile you can use it for everything. This sauce has low acidity. Please be sure to PINCH this recipe to save it to your recipe box, share it with friends, and last but not least, Enjoy!
Provided by Sarah McCormick @Sarah_McCormick
Categories Gravies
Number Of Ingredients 8
Steps:
- Heat olive oil in a dutch oven or pot (large enough to contain all sauce ingredients) over medium heat. When hot but not smoking, add onion and garlic and saute until onion is translucent and garlic is fragrant. Be sure to stir every couple minutes so the garlic doesn't burn. If you want to leave the garlic in the sauce, you may do so, but if not, now is the time to remove garlic from the pot. I personally leave it in because my family loves garlic. If you choose to remove it, there will only be a very subtle garlic flavor present in the sauce.
- Add ground beef to pot with onion and olive oil. Fry, breaking up until small pieces are all that's left. Drain if excess oil is present; I recommend using lean ground beef for health reasons and draining.
- Once drained, add both cans of tomatoes, filling with 1.4 can of water afterwards to rinse the remaining sauce out and add to pot. Add chopped or broken up basil leafs if using fresh, or add dried basil at this time. Also add salt and pepper to pot. Stir well, breaking up any large chunks of tomato against the side of the pot.
- Allow pot to come to a simmering boil, and then turn heat down to low. Place lid on the pot, stirring every 5 minutes or so. Allow to simmer for 30-45 minutes. When the proper time has passed, taste the sauce and add more salt and pepper to your liking.
- Once this time has elapsed, your sauce is done and you are ready to use it for whatever you want - baked ziti, lasagna, spaghetti, stuffed peppers, or over polenta. You can also make a meatless version by simply omitting the ground beef, and you may use the sauce for pizza as well! It's a great, flavorful, and very versatile sauce for all occasions. Enjoy!
PEASANT SPAGHETTI SAUCE(AKA GRAVY!)
This recipe comes from my italian great grandmother who lived on a pig farm in the old country during ww2. Everything is cooked in one pot.
Provided by joepro
Categories One Dish Meal
Time 4h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- sear neckbones on all sides using olive oil, then set aside.
- saute in olive oil, onion, garlic and basil.
- add the wine and scrape pot with cooking utensil.
- add tomatoes, bouillon, neck bones, sugar.
- add lid, cook on low, stir sauce every 20 minutes.
- with an hr left remove neckbones and add the paste.
- salt as needed. add parmesan to sauce when finished cooking.
- add cooked pasta.
Nutrition Facts : Calories 289, Fat 8.2, SaturatedFat 4.6, Cholesterol 22.2, Sodium 1380, Carbohydrate 32, Fiber 6.8, Sugar 17.9, Protein 16.1
SPAGHETTI SAUCE (AKA: RED GRAVY)
There are so many recipes for a delicious pot of spaghetti sauce, which, in my family, (and in many parts of the South Jersey region), is referred to as "gravy". Nothing is better than walking into the house on a lazy Sunday afternoon to the enticing aroma of a big pot of tomato heaven. Here is my recipe for a smooth sauce filled with a great assortment of meats and spices. With some preparation in the beginning and a few voluntary hands to stir the pot throughout the day, this comfort meal will not dissapoint. Salut! and enjoy...
Provided by Kamiller
Categories Vegetable
Time 4h20m
Yield 1 large pot, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large dutch oven or 8 quart pot. briefly cook garlic and olive oil.
- Place fresh sausage and neck bones in pot.
- Add desired amounts of salt and pepper to meats.
- Add enough of the 2 qts. of water to cover meats in the pot, (not all of the water may be used). Cover and cook on low-medium for at least an hour. Do not allow water to boil; this will toughen meats.
- Add the crushed tomatoes to the pot and stir. Begin with 4 cans and add the last can according to desired thickness, remembering that sauce will thicken as it cooks.
- Add spices, again according to taste, and stir. More may be added as sauce cooks.
- Stir frequently and keep on low to medium heat, making sure sauce never boils. Continue to cook for at least 4 hours; sauce may cook longer if desired.
- Homemade or store-prepared meatballs may be added to pot.
- Serve over pasta, raviolis, or as a base to lasagnas and zitis.
SOPRANO'S SUNDAY GRAVY (SPAGHETTI SAUCE)
Badda-bing badda-boom. Its a thing of beauty. This recipe is not a fast one, its an all afternoon dinner; But it is definitely worth it. From The Soprano Family Cookbook
Provided by Lightly Toasted
Categories Sauces
Time 2h15m
Yield 8 cups
Number Of Ingredients 20
Steps:
- To make the sauce, heat the oil in a large heavy pot over medium heat.
- Pat the pork dry and put the pieces in the pot.
- Cook turning occasionally, for about 15 minutes or until nicely browned on all sides.
- Transfer pork to a plate.
- Brown the veal in the same way and add it to the plate.
- Place the sausages in the pot and brown on all sides.
- Set the sausages aside with the pork.
- Drain off most of the fat from the pot.
- Add the garlic and cook for about 2 minutes or until golden.
- Remove and discard the garlic.
- Stir in the tomato paste and cook for 1 minute.
- With a food mill (I use a Braun hand blender) puree the tomatoes, with their juice into the pot.
- Or for a chunkier sauce, just chop up the tomatoes and add them.
- Add the water; and salt and pepper to taste.
- Add the pork, veal, sausages, and basil and bring the sauce to a simmer.
- Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours.
- If the sauce becomes too thick, add a little more water.
- Meanwhile, make the meatballs: Combine all the ingredients except the oil in a large bowl.
- Mix together thoroughly.
- Rinse your hands with cool water and lightly shape the mixture into 2 inch balls.
- Heat the oil in a large heavy skillet.
- Add the meatballs and brown them well on all sides.
- They will finish cooking in the sauce.
- Transfer the meatballs to a plate.
- After the sauce has cooked for its two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats are very tender.
- To serve, remove the meats from the sauce and set aside.
- Toss the cooked pasta with the sauce.
- Sprinkle with cheese.
- Serve the meats as a second course, or reserve them for another day.
Nutrition Facts : Calories 798.5, Fat 39.1, SaturatedFat 12.9, Cholesterol 169.4, Sodium 1276.4, Carbohydrate 63.9, Fiber 6.2, Sugar 11.4, Protein 47.1
CONFORTI FAMILY RED GRAVY (SPAGHETTI SAUCE)
When I was growing up my mother would open a jar of Ragu when we had spaghetti. Even though I do like Ragu, there is just nothing like home made! My husband is Italian, and I had never made sauce from scratch. He got me started, but now, I make it my own. And the house smells phenomenal while it's cooking!
Provided by Lauren Conforti
Categories Other Sauces
Time 8h20m
Number Of Ingredients 18
Steps:
- 1. This is a double batch. The single batch always gives me enough sauce for 2 dinners, so I double it and freeze the extra.
- 2. Use a large stock pot. (I've used a 6 qt. crock pot and without the meat added, it filled it right to the top!)
- 3. If adding meat, fry the sausage or meatballs until nice & browned. De-glaze the pan with a little wine to get all those browned bits. If NOT adding the meat, just add a little wine to the sauce.
- 4. Add all the ingredients into the pot with the seasonings being added as below.
- 5. ** For the seasonings, My husband's grandmother taught him to add the seasonings in this order as a boy. I thought it was cute. - First you see the grass grow (this is the oregano, basil, parsley); - then the snow falls on the grass (parmesan cheese); - then you see some frost on the snow (this is the sugar) Then, of course, you mix it all in. :)
- 6. Cook at a low boil for 8-10 hours. I replace the pot lid with a flat slotted pan (like a pizza pan) to allow moisture to escape. The sauce needs to cook down a bit and thicken.
- 7. ** Note: You can cook this recipe all day on LOW in a 6-quart or larger crock pot.
VICTORIA GOTTI'S SUNDAY GRAVY SPAGHETTI SAUCE
From her book, Hot Italian Dish. The longer you cook this sauce, the more flaverful it will be. I minced my garlic but her recipe doesn't specify how it should be.
Provided by Punky Julster
Categories Sauces
Time 3h15m
Yield 10 cups
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan over medium heat. Add the garlic browning slightly, be careful not to burn it.
- Add the meat a few pieces at a time. Brown all the pieces on both sides, about 5 minutes per side.
- Add the tomatoes, tomato paste, bouillon cubes, and water to the meat mixture, stir to combine. Bring to a boil and cook for 10 minutes, stirring constantly.
- Add the salt and pepper, basil sprigs, oregano, and parsley to the pot, cover and let simmer for 2-3 hours until the meat is falling off the bone and the sauce has thickened. Stir the pot every 20 minutes.
- When the sauce is done and the meat is tender, remove the meat from the sauce and set aside in a covered casserole dish. Serve both the meat and the sauce with your choice of pasta.
Nutrition Facts : Calories 348.1, Fat 19.6, SaturatedFat 4.6, Cholesterol 52.7, Sodium 1127.6, Carbohydrate 22.1, Fiber 4.6, Sugar 12.2, Protein 23.4
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