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 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. 

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.  

Cheesy Penne

4 cups fresh penne pasta

1/2 cup milk

2 teaspoons Dijon mustard

3/4 cup heavy cream

4 ounces aged English white Cheddar, grated

Kosher salt

Fresh finely ground black peppercorns

 

Bring a large saucepan of salted water to a boil over high heat. Add pasta, cook until al dente, and drain. Return the pasta to the saucepan.  Whisk milk with Dijon in a small bowl and add to the pot with cooked pasta. Then add the cream and grated Cheddar. Stir over medium-low heat until the cheese melts and the mixture is nice and thick. Season with salt and freshly ground pepper and serve. 

Four Cheese Whole Wheat Ravioli

3 slices pancetta- diced

1 shallot- minced

1 tablespoon EVOO

1 tablespoon butter

¼ cup white wine

¼ cup toasted pine nuts

½ cup heavy cream

¼ cup half & half

fresh pepper

dash red pepper flakes

1 package Whole Wheat Four Cheese Ravioli

 

Parmesan cheese

 

Cook ravioli.  In pan sauté shallots in the olive oil and butter until tender, then add pancetta and sauté until pancetta starts to brown.  Add white wine and boil until reduced by half.  Now add cream, half & half, peppers, and ravioli.  Cook just until all is heated through and serve with Parmesan cheese.

Pasta with Spinach, Pine nuts, and Ricotta

 1 cup ricotta cheese

2 tablespoons EVOO

1 medium onion, chopped

8 ounces baby spinach

Crushed red pepper flakes

1 cup of hot pasta water

1 pound mafalde or fettuccine

¼ cup pine nuts, toasted and chopped

2 teaspoons orange zest

½ cup freshly grated Grana Padano

 

Put ricotta cheese in a cheesecloth-lined strainer over a bowl and set in the refrigerator for 2 hours.  Now while the pasta is cooking heat the olive oil in a skillet and add the onions.  Sauté the onions until they are soft, add the spinach, salt, and red pepper flakes, and sauté for 1 minute.  Now add on cup of the pasta water and simmer until the spinach is tender and the sauce is reduced by half, about 4 minutes.  Now add the pasta to the skillet along with pine nuts and orange zest.  Simmer to coat the pasta with the sauce.  Drain the ricotta and add it to the pasta.  Serve with the cheese.

Angel Hair with Shrimp in Lemon Cream Sauce

2 tablespoons butter

2 cloves garlic, minced

1 pound peeled uncooked shrimp

Juice of 2 lemons

1 teaspoon lemon jest

½ teaspoon white pepper

1 teaspoon oregano

1 cup cream

Freshly ground Parmesan cheese

1 pound angel hair pasta, cooked and drained

Fresh cracked black pepper to taste

 

Sauté shrimp in butter adding garlic just before shrimp is fully cooked.  Add cream and spices and sauté just until cream is nice and hot.  Add pasta and mix well.  Serve with parmesan cheese and fresh cracked pepper.

 

 

Serves 4

 

“Lighter” Shrimp Scampi with Linguini

 

1 pound linguini, whole wheat, or regular

4 tablespoons butter

4 tablespoons EVOO

1 large shallot- finely diced

4 cloves garlic- minced

pinch red pepper flakes

20 large shrimp

Kosher salt

fresh black pepper

½ cup white wine

1 lemon- juiced

¼ cup parsley- finely diced

 

Cook pasta in 2 tablespoons salt until almost done.  Drain reserving 1 cup of water.  In a skillet melt 2 tablespoons butter & 2 tablespoons EVOO over medium-high heat.  Sauté the shallots, garlic, and red pepper flakes for 3-4 minutes.  Season shrimp with salt and pepper and then add them to the skillet and cook shrimp for 2-3 minutes.  Remove shrimp with a slotted spoon to a platter and cover with foil to keep them warm.  Add wine and lemon juice to the pan and bring to a boil.  Add remaining butter and EVOO as soon as butter melts add shrimp, pasta, pasta water, and parsley tossing well.  Season with salt and pepper and serve immediately. 

 

Serves 4

Pasta with Pancetta and Leeks

 12 ounces pasta of choice, great with bowtie pasta

3 ounces pancetta, chopped

3 leeks, cleaned and thinly sliced

1 tablespoon butter

½ cup dry white wine

½ cup heavy cream

Fresh black pepper

1 cup Parmesan cheese

Cook pasta and set aside, reserving ½ cup of the pasta water. 

 

In a large skillet sauté pancetta until bacon starts to brown.  Add the leeks and cook for 8 minutes, add butter and sauté for another 2 minutes.  Add the white wine and cook for 2 minutes more.  Reduce the heat and add the cream, ½ cup Parmesan cheese and pepper.  Stir in the pasta and mix well.  If needed add a little of the reserved pasta water to make a nice creamy sauce.  As soon as the pasta is heated through serve with the other ½ cup of Parmesan cheese to pass around. 

*This recipe came from the internet; it was done by The Pioneer Woman.  

Ground Chicken and Artichoke Stuffed Shells with Arrabbiata Sauce

1 (12-ounce) box jumbo pasta shells (recommended: Barilla)

3 tablespoons extra-virgin olive oil

1/2 large yellow onion, chopped (about 1 cup)

2 cloves garlic, chopped

1-pound ground chicken

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper, plus 1/4 teaspoon

1 can artichokes, coarsely chopped

1 (15-ounce) container ricotta cheese

¾ cup grated Parmesan

2 eggs, lightly beaten

¼ cup chopped fresh basil leaves

2 tablespoons chopped fresh flat-leaf parsley

1 cup cooked chopped spinach

 

5 cups Spicy Ragu Sauce, recipe follows

1 1/2 cups grated mozzarella (about 5 ounces)

 

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 6 minutes. Drain pasta, set aside.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and spinach, stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.) 

Arrabbiata Sauce

2 tablespoons extra-virgin olive oil

1 small onion, minced

6 ounces sliced pancetta, coarsely chopped

2 garlic cloves, minced

2 teaspoons crushed red pepper flakes

¼ teaspoon fresh ground black pepper

5 cups canned crushed tomatoes

1 tablespoon chopped fresh basil

 

Heat the olive oil in a large soup pot over medium heat. Add the onion and pancetta, and sauté until golden brown, about 5 minutes. Add the garlic and sauté until tender, about 1 minute. Add the tomatoes, red pepper flakes, pepper, and basil; cook simmering for 30 minutes. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

 

Serves: 6 to 8 servings

T’s New Ragu

3 tablespoons EVOO

1 large onion, chopped

2 celery ribs, chopped

1 large carrot, grated

1 teaspoon minced sun-dried tomatoes

1 package Sweet Italian Sausage

1 cup ground chicken

1 cup red wine

1 ½ cups chicken broth

2 tablespoons tomato paste

1 28-ounce can of crushed tomatoes

1 teaspoon crushed red pepper

Pinch salt

1 teaspoon sugar

1 teaspoon fresh ground pepper

2 Parmesan rinds

 

Pasta of choice: Rigatoni, Ziti, Penne, Shells

 

Heat olive oil in a saucepan over medium heat.  Stir in onions, celery, and carrots and sauté for 6-8 minutes.  Now add sun-dried tomatoes, sausage, and ground chicken and cook until the sausage is no longer pink.  Turn heat to high, add red wine, and cook until wine is almost all evaporated.  Then add chicken broth and let it come to a boil.  As soon as broth comes to a boil reduce the heat and add the tomato paste, crushed tomatoes, salt, peppers, sugar, and cheese rinds.  Simmer for 2-3 hours and serve over pasta of your choice. 

 

·       I used a hand blender to break up the sausage and chicken pieces before I added the cheese rinds.  You can find Parmesan cheese rinds at places like Whole Foods, Earth Fare, etc. 

T’s Bolognese Meat Sauce (RAGU ALLA BOLOGNESE) Biba's recipe changed up!

1/4 cup butter

1 medium onion,* finely chopped

1 carrot,* finely chopped

1 celery stalk,* finely chopped

1/4 pound pancetta, *finely chopped

1 ½  pounds ground pork or 1 pound pork & ½ pound ground turkey

salt and freshly ground pepper (to taste)

1 cup dry white wine

1 (28 ounces) can of crushed Italian-style tomatoes

1/2 cup milk

 

Melt butter with oil in a large saucepan over medium heat. When butter foams, add onion, carrot, celery, and pancetta. Sauté until lightly browned.

 

Add pork and sauté until meat is no longer pink. Increase heat to high and stir in wine, cook until the wine has almost evaporated.  Press tomatoes through a food mill or sieve to remove seeds. Stir tomato pulp into pork mixture.  Season with salt and pepper.   Cover and reduce heat. Simmer for 1 to 1 1/2 hours or until sauce reaches a medium-thick consistency; stir occasionally during cooking. Just before serving add milk and cook 5 minutes longer, stirring occasionally. 

 

* For this recipe I use my food processor to mince all the vegetables and pancetta!

**This recipe idea came from Northern Italian Cooking by Biba Caggiano.  When I became allergic to beef I came up with this version. 

 

Makes 2 1/2 to 3 cups

Scented Pasta

1 box Spaghetti of choice

3 ounces prosciutto

15 Basil leaves

4 Sages leaves

Pinch red pepper flakes

1 clove garlic

2 tablespoons EVOO

2 ½ tablespoons butter

½ cup white wine

10.5 ounces petite diced tomatoes

2 tablespoons hot pasta water

Parmesan cheese

 

Cook pasta in 1 tablespoon salt.  Prepare a paste of prosciutto, basil, sage, and garlic.  I used my mini food chopper to mince all together finely.  In pan heat EVOO and butter, then add the prosciutto paste, red pepper flakes and sauté for about 4 minutes until pale golden.  Add the white wine, let the wine evaporate, and then add tomatoes, and water and simmer just for a few minutes while the pasta is cooking.  When the pasta is done drain pasta and toss the pasta into the tomato sauce.  Mix well and serve with freshly grated Parmesan cheese.  

Winter Marinara Sauce

1/4 cup extra-virgin olive oil

1 small onion, finely chopped

1 garlic clove, finely chopped

1 celery stalk, finely chopped

1 carrot, peeled and finely chopped

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 (32-ounce) cans crushed tomatoes

1 dried bay leaves

 

Directions

In a large pot, heat the oil over a medium flame. Add the onions and sauté until the onions are translucent, about 10 minutes. Add the garlic, celery, carrots, and 1/2 teaspoon each of salt and pepper. Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste and serve over pasta of choice.

(The sauce can be made a day or two ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.) 

Whole Wheat Pasta with Lemon and Walnuts

½ pound whole wheat pasta of choice

1 tablespoon EVOO

3 tablespoons EVOO

2 cloves garlic- minced

4 slices pancetta- diced

½ cup toasted walnuts- chopped

jest and juice of 1 small lemon

fresh ground black pepper

red pepper flakes to taste

½ cup freshly grated Parmesan cheese

¼ cup parsley- chopped

½ cup reserved pasta water

 

In skillet heat 1 tablespoon EVOO and then add pancetta and sauté until crisp.  Remove pan from heat and add the 3 tablespoons EVOO and garlic stirring so you do not brown the garlic.   Next add in the walnuts, lemon jest, and lemon juice and return pan to the burner.  Stirring add in the pasta water and pasta.  Cook just to heat through then add the parsley, black pepper, and red pepper flakes.  Transfer to pasta bowls or plates and serve with Parmesan cheese.

 

** Optional~~add 1 cooked chicken breast- diced

Angel Hair Pasta w/Lemon

 6-8 slices Prosciutto- chopped

1cup chicken broth

½ cup cream

¼ cup lemon juice

4 teaspoons lemon jest

black pepper

½ cup pine nuts- toasted

½ pound cooked regular or whole wheat angel hair pasta

 

1 cup freshly grated Parmesan cheese- use ½ cup now and reserve ½ cup

Sauté prosciutto and then add all other ingredients in order listed. Cook until all mixed well and heated through.  Serve with the reserved Parmesan cheese.

Creamy Italian Sausage Pasta

1-pound Ground Italian Sausage

1-pound Penne Pasta

1 tablespoon Olive Oil

1/2 Yellow Onion Minced

2 cloves garlic, grated

1/2 teaspoon Red Pepper Flakes

2 cups heavy cream

5 ounces baby spinach

1 cup shredded Parmesan cheese

 

Directions:

Cook the penne pasta in a large pot of salted boiling water according to package directions. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat and cook the Italian sausage along with the onion, garlic, and red pepper flakes, until the sausage is no longer pink. Drain excess fat from the skillet if necessary and return the meat mixture to the pan. Turn the heat to low and add the cream to the skillet, along with the spinach and cook, stirring for about 3 minutes until the spinach is wilted. Stir in the parmesan cheese until melted and then add the pasta into the sauce. Serve immediately.

Pasta with Arrabbiata Sauce

6 tablespoons EVOO

1-2 red hot chilies, or 1 – 2 dried red chili, or 1-2 teaspoons crushed red pepper flakes

2-3 cloves garlic, minced

2 large cans crushed tomatoes or 1 can crushed and 1 can chopped tomatoes

fresh chopped parsley

salt

1 box pasta

Parmesan cheese

 

Directions

Heat the oil and add the garlic and the chili pepper and cook for about 1 minute.  Pour in the tomatoes and parsley, stir well and simmer sauce for 10 – 30 minutes.  Stir in a pinch of salt and add the drained pasta and stir well.  Cook pasta and sauce for a couple minutes so flavors can combine.  Pour into serving dish and garnish with a little parsley.  Serve immediately with Parmesan cheese.

 

Cannelloni with Chicken or Veal & Spinach

Fresh Pasta Sheets- cut about 4” x 6”

¼ cup Parmesan cheese for topping

 

Filling:

½ bag or more finely diced baby spinach, place in metal strainer dip into boiling water, and drain well or 6 ounces thawed & squeezed frozen spinach, cooked in microwave for 1 minute and cooled

¾ pound chicken breast meat or veal

2 ounces pancetta

1 medium onion roughly chopped

1 tablespoon EVO

½ cup grated Parmesan cheese

2 eggs

½ cup heavy cream

Salt & pepper

1/8 teaspoon fresh nutmeg

 

In food processor pulse the chicken, pancetta and onions 2-3 times scrapping as you go. In a large sauté pan or skillet heat the olive oil and add the chicken mixture. Cook until starting to brown about 8 minutes.  Remove from the heat and add spinach and cheese, mixing well.  Beat together cream and eggs and stir them into the pan. Set aside until ready to fill the pasta sheets.

 

In a large pot of salted boiling water cook a few pasta sheets at a time for about 3 minutes. Run them in cold water and drain on a cotton dish towel, DO NOT OVERLAP THEM! Spoon some filling on one end of each shell and roll them up and place them in a butter baking dish.  Pour the tomato sauce over the cannelloni rolls, sprinkle with the ¼ cup of Parmesan cheese and bake in a 350 degree oven for about 30 minutes until bubbling and browned.  ** If you prepare this ahead of time and it is cold it will take longer to cook.  This freezes well!!

 

Tomato Sauce:

2 large cans plum tomatoes, you have broken up with your hands or I now use

crushed tomatoes, the ones not in tomato puree

3 tablespoons EVO

2 medium onions diced

3 cloves garlic minced

2 tablespoons tomato paste

1 teaspoon sugar

¼ cup fresh basil

Sauté onions in EVO until clear and tender. Add all other ingredients and simmer for 30 – 60 minutes.  Put the cooled sauce through a food mill.  I don’t always so this step, specially if I am using crushed tomatoes!

 

Angel Hair Pasta with Scallops

2 tablespoons butter

2 pounds bay scallops

2 shallots finely chopped

2 cups white wine

¼ cup chopped fresh parsley

1 ½ cups heavy cream

Salt and freshly ground black pepper to taste

2 (8 oz.) packages of angel hair pasta or fresh pasta of choice

 

 In a large, heavy skillet, heat the butter and sauté the scallops over high heat, shaking the pan often and tossing the scallops so they don't stick, for 2 minutes or until they are firm on the outside. Remove them from the pan.

Add the shallots and wine to the pan. Bring the wine to a boil and let it bubble vigorously until the wine reduces by half. Pour the cream into the pan with salt and pepper and simmer for 2 minutes. Add the scallops and any liquid that has accumulated around them. Turn off the heat and set the sauce aside.

 

Bring a large saucepan of water to a boil, drop in the pasta, and cook for 3 minutes or until it is just done. Drain the pasta and return it to its saucepan; then add the cream sauce with scallops. Bring it just to a boil. Divide the pasta among 6 dinner plates or pasta bowls. Garnish with the parsley if desired and serve at once.

 

Serves 6