Uncle Bills Pasta With A Vegetarian Tomato Sauce Recipes

UNCLE BILL'S PASTA WITH A VEGETARIAN TOMATO SAUCE

Steps:

• In a large saucepan or frying pan, heat 2 tablespoons of olive oil on medium-high heat.
• Add onion and saute for 4 minutes, stirring often, do not burn.
• Add red and green pepper and saute for another 4 minutes, stirring often.
• Add tomatoes, tomato paste, garlic, basil, dried oregano, Italian herb seasoning, red hot pepper flakes, salt and pepper; stir to mix.
• Reduce heat to medium-low, cover and simmer for 30 minutes, stirring occasionally.
• Remove cover and continue to simmer for another 20 minutes or until sauce begins to thicken slightly. When slightly thickened, remove from heat and set aside.
• Meanwhile, in a large cooking pot or a pasta pot, fill 3/4 full with hot water and bring to boil.
• Add 2 tablespoons of olive oil and 1 tablespoon of salt.
• Add rigatoni and cook for 15 minutes, stirring once during cooking.
• Add bow-tie pasta and continue to cook for another 15 minutes or until both pastas are el dente.
• When pasta is cooked, reserve 1 cup of pasta liquid and set aside.
• Drain the pasta and return to the cooking pot.
• Add 2 tablespoons of butter and the remaining 2 tablespoons of olive oil, 1/4 cup of grated Padano cheese and toss to coat well.
• If pasta appears to be too dry, add a few tablespoons of reserved pasta water.
• You may now add the tomato mixture to the pasta pot and mix well to coat, or ladle the pasta into individual serving plates and then add the tomato mixture over the top.
• Sprinkle with additional grated Padano cheese if desired.

VEGETARIAN PASTA SAUCE

Steps:

• In a Dutch oven, saute the onions and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and stir for 5 minutes., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.

UNCLE BILL'S VEGETARIAN LASAGNA

Steps:

• Heat 2 tablespoons of olive oil in a large frying pan. Add chopped onion, chopped garlic and saute for 5 minutes, stirring often.
• Add chopped celery, diced green pepper, sliced mushrooms, chopped zucchini, and saute until vegetables are softened; about 4 minutes, stirring occasionally.
• Add grated carrots an continue to saute until carrots are limp, about 3 minutes.
• Transfer ingredients to a large pot.
• Add mashed tomatoes and liquid, tomato sauce, parsle, oregano, basil bay leaf, white pepper, red hot pepper flakes and allspice.
• Reduce heat to low and simmer uncovered for 1/2 hour, stirring occasionallhy.
• Blend in wine and simmer for an additional 15 minutes.
• Adjust spices to taste.
• Thaw spinach, squeeze out liquid and discard, chop spinach small.
• Combine spinach with ricotta cheese, 2 tablespoons of olive oil, padano cheese, and set aside.
• TO ASSEMBLE.
• Preheat oven to 500°F.
• Aluminum foil baking pans are provided with (Ondine Delverde Lasagna).
• Use two - 8" x 8" x 2" aluminum pans and 10 sheets of lasagna.
• Spoon about 1/2" layer of the sauce into each 8" x 8" x 2" baking pans and press one lasagna sheet into the sauce.
• Add another 1/2" layer of sauce, then layer another lasagna sheet with grooves turned in opposite direction and press into the sauce.
• Add a 1/2" layer of the spinach/cheese mixture and press another lasagna sheet with grooves turned in opposite direction, press down firmly.
• Add another 1/2" layer of sauce and place another lasagna sheet with groovs in opposite direction and press down firmly.
• Add another 1/2" layer of spinach/cheese mixture and press another lasagna sheet down firmly.
• Cover the last lasagna sheet with another 1/2" layer of sauce.
• Sprinkle top generously with mozzarella cheese and padano cheese.
• Cover the aluminum baking pan tightly with aluminum foil, being careful not to let the foil touch the lasagna.
• Bake in preheated 500 F oven on the middle rack for 20 minutes.
• Uncover and continue to bake for another 10 minutes or until cheese melts.
• Remove from oven, cover with foil and let rest for about 5 minutes before cutting and serving. Cut into 4" x 4" squares for each serving.
• NOTE: Ondine Delverde Lasagna is a brand name and is sold in packages of 15 lasagna sheets and 3 aluminum foil baking pans. The lasagna is pre-cooked and is used as is. You can also use regular lasagna strips and cook as per instructions on package. Also, you can use fresh lasagna.

PASTA WITH TOMATO & HIDDEN VEG SAUCE

Steps:

• Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
• Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.
• Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
• Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.