T’s Best and Favorite Bolognese (RAGU ALLA BOLOGNESE)

 

6 tablespoons of butter

6 tablespoons Cold Pressed Extra Virgin Olive Oil (EVOO)

1 cup of onion, minced

1 cup of celery, minced

1 cup of carrots, minced

2 pounds plain ground pork or 1 pound ground pork & 1 pound ground chicken

Salt

2 cups of dry white wine

3/4 cup of milk

¼ teaspoon nutmeg

2 28-ounce cans crushed tomatoes, San Marzano if possible

¼ cup milk

 

In a large pot, if possible, use an enameled cast iron deep pot, heat the EVOO and butter, add in the onion and cook for 2 minutes over medium heat. Next add the celery and carrots, continue cooking until onions are clear and celery and carrots have softened.  Now add the ground pork and 1/2 teaspoon of salt, breaking up the pork with a fork as it cooks. As soon as the pork starts to lose its pink look add the wine and turn heat up to medium high. Cook stirring occasionally until wine has almost all evaporated. Turn the heat back to medium and add the milk and the nutmeg. Again, cook until milk has almost evaporated. Add the tomatoes and mix well. When the tomatoes have started to bubble, turn the heat down until the ragu has the laziest simmer, meaning just an occasional bubbling. Simmer, uncovered for a minimum of 4 hours, stirring occasionally. After 3 hours of simmering add the ¼ cup of milk. This is usually served on Tagliatelle in Italy but most all my USA friend prefer it on Capellini or angel hair pasta.

* Robert & Lily Kleimon's favorite pasta dish!

T’s Sweet Baby Ray’s Style BBQ Sauce

 1 ¼ cup ketchup

¾ cup brown sugar

¼ cup molasses

1 (6-ounce) can pineapple juice

¼ cup water

2 tablespoons Worcestershire sauce

2 tablespoons apple cider vinegar

1 tablespoon dry mustard powder

1 tablespoon smoked paprika

2 teaspoons cornstarch

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1 teaspoon hot sauce

½ teaspoon black pepper

¼ teaspoon cayenne pepper, or to taste

 

In a saucepan whisk all ingredients together. On medium heat bring to a boil, then turn the heat down and simmer for 5 -7 minutes.

Cream of Mushroom Soup

1 tablespoon Olive Oil

1 large onion, chopped

2 leeks, cleaned and chopped

6 thyme springs 

2 16 ounce packages of sliced baby portobello mushrooms

1 ounce dried porcini mushrooms

1 cup white wine

1/4 cup flour

1/4 butter

2 cartonsTrader Joes Low Sodium Chicken Broth

1 -2 cups Heavy Cream or Half & Half

Salt and Pepper to taste

In a  2 cup glass measuring cup add the dried mushrooms and fill the cup with oiling water. Stir and set aside.

Saute onions and leeks in the tablespoon of olive oil until they are staring to turn clear. Add the mushooms and saute for 2 - 3 minutes.  Strain the procini mushrooms and their broth into the mushroom onion mixture.  Add the white wine and cook over high heat until wine has almost evaporated.  Now add the butter and flour and mix until butter is melted and all is mixed together well.  Add the chicken stock, thyme, salt and pepper.  Simmer for 30 minutes.  Remove thyme sprigs and puree soup in a blender and then return the soup to the pan.  Add 1 -2 cups of cream or half & half, reheat and serve. Do not boil!  

T's Air Fryer Chicken Cutlets

 2 Chicken breasts, pounded

1 egg, beaten

1/4 cup Panko bread crumbs

1/4 cup grated (not shredded) Parmesan cheese

Dash garlic powder

dash cayenne pepper

heavy dash Penzeys Lemon Pepper

1/4 teaspoon basil or any herb you desire optional

Pam Original Cooking Spray or Avocado Spray

In a pie pan or bowl mix together dry ingredients and spices. In another pie pan or large bowl beat an egg. Dip the pounded chicken breasts into the beaten egg. Then dip into the breadcrumb mixture. Spray the tops of the chicken cutlets with Pam, and place them into your 400-degree preheated air fryer. Bake on one side for about 3-4 minutes until golden brown. Then turn the chicken breast over spray the top and bake for 3-4 more minutes until the chicken is golden. 

T's Ragu (Spaghetti Sauce) with Baked Chicken Balls

 

For the gravy:

2 tablespoons good quality extra virgin olive oil

1 tablespoon butter

1 large and 1 small onion, chopped fine

2 cloves garlic, grated

2 large cans of San Marzano tomatoes, mixed with a hand blender

1 can petite diced tomatoes, mixed with a hand blender

1 small can of tomato paste

3 tablespoons brown sugar

1/2  tablespoons dried oregano or to taste

1 tablespoon dried basil or to taste

pinch red pepper flakes

¼ teaspoon fresh cracked pepper

1/2 teaspoon Penzey Lemon Pepper

¼ cup fresh basil

2 pieces of Parmesan Cheese rinds, optional

Put the 2 tablespoons olive oil in a large heavy pot and sauté onion until very tender. Add garlic and cook for just a minute.  You do not want to brown the garlic it will become bitter. Now stir in all the canned tomato products, brown sugar, spices, and fresh basil. After the gravy starts boiling, turn the heat down to a simmer and cover the pan.  You can adjust herbs to your desired amounts! Add in your cooked Chicken Meat Balls recipe below, and simmer sauce for 8 hours. Be careful to check often; this must be on a LOW simmer or the gravy will burn. 

Baked Chicken Balls

1-pound ground chicken or turkey

1 egg

1/2 cup panko breadcrumbs

1/2 cup grated Parmesan

2 tablespoons olive oil 

1/2 teaspoon onion powder

1/2 teaspoon salt

black pepper to taste

additional seasonings are optional!

 

Directions:

Prep: Preheat the oven to 400 degrees. Line a baking sheet with foil and a little cooking spray. Mix: Mix all the ingredients together in a mixing bowl. Roll: Roll the mixture into about 30 small balls. Place on the baking sheet.  Bake 25 - 30 minutes. 

T's Blue Cheese Herbed Dressing

1/4 cup crumbled blue cheese 

1/4 cup mayo

1/4 cup Greek yogurt or sour cream

dash dried oregano

2 teaspoons fresh chives, chopped

2 teaspoons fresh parsley, chopped

2 tablespoons lemon juice

1 tablespoon olive oil

1/4 teaspoon Penzey lemon Pepper

fresh ground black pepper to taste

2- 3 tablespoons milk

Blend all ingredients with a Nutri Bullet, a hand blender, or a blender. Chill for several hours and use. 

My Version of my Grandmother's Cailfornia Spaghetti

2 tablespoons olive oil 

1 large onion, chopped finely

1 pound of ground beef or Mild Italian Sausage

1 24-ounce jar of tomato basil or marinara spaghetti sauce

1 28-ounce can of crushed tomatoes

1 garlic clove, grated or minced

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon oregano

2 cups corn

1 can chopped black olives

1 cup cheddar cheese, grated

1 box, plus about 1/4 of another box of spaghetti, thin or regular, cooked 

2 - 3 cups cheddar cheese, grated, for topping

Saute onion in the olive oil until tender. Add the meat and cook until the meat is no longer pink. Remove the pan from the stove, and pour the sauce into a very large bowl. Then stir into the sauce all of the other ingredients except the 2-3 cups of cheese.  Split the pasta into 2 - 9 x 13" baking dishes that have been sprayed with Pam. Top the pasta with a layer of cheese and bake in a 350-degree oven for 30 minutes or until spaghetti is heated through.