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 Gravy i.e., Spaghetti Sauce

 2 tablespoons extra virgin olive oil

½ lb. ground chicken or ground beef

1 package Johnsonville Sweet Italian sausage 

1 large onion, chopped fine

2 cloves garlic, minced or grated

2 large cans of whole Italian tomatoes, if possible San Marzano Tomatoes

1 small can of tomato paste

2 tablespoons brown sugar

1 tablespoons dried oregano or to taste

2 tablespoons dried basil or to taste

1 teaspoon crushed fennel seeds – optional*

1/2 teaspoon Penzeys Lemon Pepper

pinch red pepper flakes

¼ teaspoon fresh cracked pepper

¼ cup fresh basil- 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) next add ground chicken and sausage, cooking until ground turkey and sausage are cooked through.   If needed drain off any fat from the onion/meat mixture, then stir in all the canned tomato products, brown sugar, and spices. Then add fresh basil if desired.   Simmer for at least 4 hours.  I usually make mine in the morning and let it simmer most of the day.

This freezes very well!

 

T’s Turkey & Pork Burgers

1 teaspoon onion powder

½ pound ground turkey

½ pound ground pork

2-3 tablespoons fresh parsley, finely minced

2 teaspoons Mexican Tarragon, finely minced, or 2-3 teaspoons fresh minced herbs of your choice

½ teaspoon fresh ground black pepper

½ teaspoon salt

1 egg, beaten

¼ cup breadcrumbs

½ teaspoon paprika

 

Mix all ingredients and chill for 1 – 4 hours.  Grill and enjoy!

 

Optional toppings:

Sharp cheddar cheese slices, blue cheese crumbles, or cheese of your choice.

Mayonnaise, Dijon Mustard, avocado slices, bacon strips, tomato slices, lettuce or spinach, and dill pickles slices.

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 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.  

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.

Stuffed Pork Tenderloin

Olive oil

1 package of pork tenderloins

1 carrot, minced

½ large onion, minced

2 celery ribs, minced

½ red pepper, minced

2 cloves garlic, minced

2 teaspoons, fresh rosemary, minced

2 teaspoons, fresh sage, minced or 1 teaspoon dry sage

Fresh pepper

Heavy dash Tony Chachere’s

 

In a little olive oil sauté, the veggies for about 6 minutes, just until they start to get tender.  Add the herbs and spices and mix well.  Slice into the center of the pork, making a tongue with the pork.  Spoon the veggie mixture into the center of the pork loin and then fold the “tongue” part of the pork back into place.  Using cooking twine tie the pork well so the tongue stays in place and veggies do not fall out.  Rub the loin with olive oil and sprinkle with fresh ground salt and pepper.  Cook the loin on the grill for about 30 minutes or until pork has cooked through.  You can roast this in the oven if weather does not permit grilling.  

Rolled Loin of Pork

4-5-pound tied pork loin

1 tablespoon each pink peppercorns, juniper berries, and allspice

4 cloves garlic

1 whole clove

1 tablespoon molasses

½ cup EVOO

2 tablespoons Worcestershire sauce

2 tablespoons dark brown sugar

1/3 cup Marsala

2 ½ cups red wine

 

Marinade pork for 8 hours to 2 days.  In foil foil-lined roasting pan roast pork in a 400-degree oven for 1 ¾ - 2 hours.  Rest the meat for 10 minutes and then slice and serve.

 

Serves 4-6

 

Rosemary Pork Tenderloin

 

Ingredients

1/3 cup Dijon mustard

2 tablespoons freshly ground black pepper

1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems

5 large garlic cloves, 2 cloves minced, 3 cloves smashed

2 pork tenderloins, about 1-pound each

4 slices maple bacon

 

Directions

In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.

 

Preheat oven to 375 degrees F.

 

Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.

 

Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. 

Italian Style Pork Tenderloin

 1 package of pork tenderloins

Salt – sea salt or kosher salt

3 tablespoons butter

2 tablespoons olive oil

1 teaspoon whole peppercorns

½ cup red wine vinegar

3 bay leaves

 

 

Melt butter with olive oil in a heavy pan that has a tight-fitting lid.  Clean pork, salt both tenders and add to hot pan.  Brown the tenders on all sides.  Add peppercorns, bay leaves, and vinegar.  Cover and simmer pork over very low heat for about 1 ½ hours.  Slice and serve with any pan drippings poured over the pork.

 

Serves 4-6

 

T’s Slow Cooker Pork Roast

1 fresh pork butt or roast of choice

1 onion, chopped

4 celery stalks, chopped

4 carrots, chopped

1 garlic clove, diced

10 sage leaves

¼ cup chopped parsley

1 teaspoon fresh chopped rosemary

4 sprigs fresh thyme

¼ teaspoon red pepper flakes

2 teaspoons Dijon mustard

2 cups white wine

1 tablespoon organic chicken base, mixed into 1½ cups water

2 lemon slices

 

For top of pork: ½ teaspoon each lemon pepper, rubbed dried sage, fresh cracked pepper, and 1 onion slice

 For the gravy: 1-2 tablespoons cornstarch mixed into 2 tablespoons water

 

Place pork in the bottom of the crockpot.  Add onion, celery, carrots, garlic, lemon slices, red pepper flakes, and all fresh herbs.  Then pour in white wine and the water/chicken base mixture.  Sprinkle the lemon pepper, sage, and pepper over the top of the roast, and then lastly lay onion pieces on the roast.  Cook on high for 5-6 hours or on low for about 8 hours, or until pork is fork tender.  Turn the roast over once or twice while it cooks.   Remove roast to a platter and cover with foil.  Using a hand blender puree all the veggies, herbs, etc. in the crockpot.  Then stir in the cornstarch mixture and mix well.  As soon as gravy has thickened you are ready to serve.  Enjoy

Easy Barbequed Pork Sandwiches

 Easy Barbequed Pork Sandwiches

 

1 package cooked pork tenderloins diced

4 cups Homemade BBQ Sauce or 2 bottles of barbeque sauce

 

Put pork and BBQ sauce in a pot and simmer stirring often to break up pork.  Serve on rolls with dill pickle slices.

Serves 4-6

Summer Pork Tenderloin

 

1 package pork tenderloins- trimmed

½ cup apple juice

¼ cup orange juice

1 small onion- chopped

¼ cup red pepper- chopped

2 tablespoons grainy Dijon mustard

¼ teaspoon red pepper flakes

2 garlic cloves- minced

½ teaspoon cayenne pepper

¼ teaspoon dried thyme

¼ teaspoon salt

fresh ground black pepper

 

Mix all in a blender and then pour over pork.  Cover and chill for several hours.  Grill and serve.

Serves 4-6

Pork Marinated w/ Honey & Lime

 1/3 cup fresh lime juice

zest of 1 lime

¼ cup EVOO

2 tablespoons honey

1 tablespoon country-style Dijon Mustard

1 teaspoon black pepper

½ teaspoon salt

1/8 teaspoon red pepper flakes

1 teaspoon minced garlic

 

1 package pork tenderloin

 

Combine all and pour over cleaned pork tenderloins.  Marinate for 4-6 hours.  Remove pork from the marinade and pour marinate into a small saucepan.  While pork is on the grill boil the marinate for 2-3 minutes.  Serve sliced pork with marinate drizzled over the top.

 

Serves 4-6