T's Baked Ferruccine

4 tablespoons EVOO

1 large onion, finely chopped

2 carrots, grated

2 celery stalks, finely chopped

1 pound ground chicken or ground beef

1 package Italian sausage bulk or links;  if using links, remove the skins

2 cups red wine

1 - 28 ounces can of crushed tomatoes

3 tablespoons tomato paste

2 teaspoons dried basil

Pinch red pepper flakes

8 ounces chicken stock

1 pound of fresh fettuccine, or 1 box of fettuccine 

4-6 tablespoons butter

4 tablespoons toasted breadcrumbs

3 mozzarella balls, sliced- do not use buffalo mozzarella

3-4 ounces fresh grated Parmesan cheese

Salt & pepper to taste

Heat olive oil in a large saucepan and add onion, carrots, and celery and sauté for 5 minutes, stirring often.  Add in the ground turkey and ground pork and cook another 5-7 minutes seasoning with salt, pepper, and a pinch of red pepper flakes.  Pour in the wine and cook until the wine has reduced by half.  Next add tomato paste, crushed tomatoes, basil, and chicken stock; cook uncovered for 2 hours stirring every 15 minutes. 

Just before the sauce is done cook the pasta until al dente.  Drain the pasta, add pasta to the pan of sauce, and mix well.  Using 2 tablespoons of the butter grease  a 9-13” baking dish or a lasagna pan,  then cover the bottom of the baking dish  with the breadcrumbs.  Spoon half of the pasta mixture into the baking dish,  dot the pasta with the mozzarella cheese, and then spoon in the rest of the pasta.  Dot with the remaining 2 tablespoons of butter and sprinkle the Parmesan cheese over the top.  Bake in a 350-degree oven for 20 minutes, or until bubbling.  Rest pasta for 5 minutes and then serve. 

Teri's Gravy i.e. Spaghetti Sauce

Teri’s  Gravy  (Spaghetti Sauce)

 

Serves 4-6

 

2 tablespoons extra virgin olive oil

½ lb. ground turkey or ground beef

1 package Johnsonville Sweet Italian sausage  

1 large onion, chopped fine

2 cloves garlic, minced

2 large cans whole Italian tomatoes,  put through a food mill to remove all seeds or 2 cans chrushed Italian tomatoes

1 large can tomato sauce

1 small can tomato paste

2 tablespoons brown sugar

1 ½ tablespoons dried oregano or to taste

2 tablespoons dried basil or to taste

1 teaspoons crushed fennel seeds – optional*

pinch red pepper flakes

¼ teaspoon fresh cracked pepper

1 cup red wine – optional

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 turkey 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, spices and red wine.   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!

 

* I add 2 teaspoons of  fennel when I am using plain Italian sausage.  I crush my fennel seeds in a small coffee grinder that I use just for spices.

            **Adding 2 shredded & cooked chicken breasts in place of the sausage is also yummy!