Bolognese Sauce

Your pasta will thank you!! :)

In a large saucepan, heat 4 Tblsp. olive oil, add:

4 tblsp. chopped bacon (pre-cooked)

1 cup grated celery

1 cup grated onion

1/2 cup grated carrots

6 cloves smashed, minced garlic

Saute over med. heat until fragrant and vegetables are cooked & translucent.

Add 1# ground round & 1/2# ground veal or pork (or combination)

Continue cooking, breaking up meat as it browns, stirring often.

Once meat is cooked, add a large can (16 oz) of crushed tomatoes and a large can (16 oz.) of plum tomatoes (with juice), breaking up tomatoes .. and a small can (6 oz) of tomato paste. ( If desired, add a half cup of wine - I leave it out.)

Season with a couple tsps. of basil (fresh or dried), salt & pepper to taste, 1/2 tsp. oregano, couple tsps. of chopped parsley, a few shakes of cayenne.... Cover and simmer on med-low heat for 1-1/2 hours, stirring occasionally. Check for seasonings - stir in 1/2 cup cream (heavy cream or half and half) to sauce. Add some sauce to cooked pasta, tossing to cover - add more after plated. Serve with or without shaved parmesan.

Spinach Tomato Cream sauce

I made this last night and served it over cooked cheese ravioli.  My husband has diabetes and he had it over grilled salmon.  It's delicious - will be used over pasta. Another option is to spoon this over cooked spaghetti squash - low carbs!!

In a bowl, combine all ingredients and set aside:
3 cups chopped tomatoes
3/4 cup fresh chopped basil
1/4 cup capers
1/2 tsp. salt
1/4 tsp. pepper

Heat 2 Tblsp. butter in skillet.  
Add a chopped (med.) onion & saute for 3-5 minutes.
Add 6 cloves minced garlic & saute until softened.
Add reserved tomato mixture. Cover and simmer for 20 minutes.
Add 4 cups torn spinach (or baby spinach leaves).  

Cover and cook another 5-10 minutes until the spinach has wilted & cooks.

Stir in a cup of heavy (whipping) cream. 

Stir and heat on low for another few minutes. 
Spoon over cooked ravioli/pasta/fish/vegetables.
Top with grated parmesan, if desired.

Linguine with Chicken, Bacon & Tomatoes

HAVE READY:  2 C. cooked chicken breast (use rotisserie chicken or fried/grilled/broiled boneless chicken breasts) - this is a great way to use leftover chicken!!!

Boil some pasta al dente (approx. 1/2 to 3/4 lb)  - *linguine, fettucine, cappelini.... & while it's cooking, make the sauce:

In a medium saucepan, fry 2 strips of bacon until crispy. Remove the bacon but leave the oil in the pan. Lower the heat a bit and add 1/2 c. thinly sliced onions and a clove or 2 of minced garlic. Stir & cook until translucent.  Add 1-1/2 cups chopped tomatoes (mine were fresh picked off the vine!!), season with S&P, 2 T. chopped fresh basil and let simmer for 15 minutes.

Add the 2 C. cooked chicken, shredded or chopped.  Then crumble the 2 strips of bacon into the sauce.  Stir in 1/2 cup heavy (whipping cream) - add a dash of cayenne and GENTLY simmer for another 10 minutes.  

Stir some sauce into the cooked pasta - plate the pasta and top with extra sauce.

Classic Sauce Bearnaise

I'm grilling a couple X-large rib-eye steaks tonight. Both guys in my house like their steaks seasoned with salt & pepper and THAT'S IT- no fancy rubs or seasonings, no sauces, no nothing!  I might steal a little piece for myself (although I eat very little meat) and if I do, I'll have a little bearnaise sauce on the side:

  

Ingredients:

1/2 pound (2 sticks) unsalted butter

4 shallots (or white onions), finely chopped 2 tablespoons fresh tarragon leaves (or 1tsp. dried) 4 white peppercorns, crushed (or 1/4 tsp. ground white pepper) 1/4 cup white wine vinegar 1/4 cup dry white wine (or white cooking wine/non alcoholic)

4 large egg yolks, lightly beaten 1/4 teaspoon salt Pinch of cayenne, if desired

Heat the butter in a medium saucepan over medium heat just to melt. Boil shallots, tarragon, and peppercorns in vinegar and wine in a nonreactive medium-size saucepan over medium heat until reduced to about 1/4 cup. Strain into the top of a double boiler.

Whisk in the egg yolks. Place the top over the bottom of the double boiler containing simmering water. Make sure that the top of the water is below the bottom of the upper part of the double boiler. Whisk constantly. The SECOND that the yolk mixture begins to thicken slightly, remove the top of the double boiler from above the hot water and continue whisking. (IF NOT THE EGGS WILL COOK!!)

Turn off the heat. Add four ice cubes to the bottom of the double boiler to cool the hot water a little. Put the pan of yolks back above the hot water. Whisk in the melted butter, drizzling it in very slowly. If at any time the sauce looks as if it is about to break apart, remove the top and continue whisking to cool it down or whisk in 1 teaspoon cold water. With constant whisking, whisk in the salt and cayenne. When all the butter is incorporated, taste and add more salt or cayenne- if you want a little heat!

Serve slightly warm but NOT hot - extreme heat will make this delicate sauce separate/curdle.

Basic Marinara (and my sauce/gravy technique)

When people ask me for My Recipe of Italian sauce, gravy, marinara... I freeze! Deer In Headlight!! Frankly, I never used a recipe. Ever. Quantities?? EEK!!! My way is to 'eyeball' it and taste it while it's simmering, adding what is needed.   Since we're all geared to eating quite healthy here, I rarely, rarely make a meat gravy and when I do it's with meatballs (baked, not fried) added to my basic marinara (which I'll make a little thicker when adding meat).  It allllll starts with olive oil in a pot...

This is for a couple #s of cooked pasta:

Start with a heavy dutch oven - cover the bottom (generously) with extra virgin olive oil and heat it (to med.).  Slice/chop a large (white/Spanish) onion and crush/chop 8-10 cloves of garlic (more, if that's what floats your boat) and add to the hot oil. Stir frequently and WATCH so it doesn't burn!!

Once the garlic and onions are softened, add tomatoes - LOTS of them.  I've been making sauce using fresh garden tomatoes all summer and WE don't mind the skin/seeds, but you can run fresh tomatoes thru a food mill if you want them skinless/seedless.  Think: 8 cups. Or more.  If you're not using fresh tomatoes, a good brand of canned tomatoes works fine. I buy crushed tomatoes, but whole ones (then mashed up) are good.  If you're looking for a thicker type of sauce, add a large can of tomato puree, or even a can of tomato paste (thinned with more water).  Use 2 or 3 LARGE cans of tomatoes.

Season generously with salt and pepper. Keep the heat on low now (to prevent burning) and stir the sauce (covered or partially covered) occasionally.

I don't use ANY other seasoning or herbs EXCEPT for basil and it's usually fresh. I wash a couple handfuls, thinly slice it and add it to the sauce.  If you like oregano, rosemary, anything else - GO for it!! 

Let the marinara simmer for approx. 1/2-1 hour, test for seasoning - add S&P if necessary.  Serve over pasta, ravioli, with arancini, polenta, eggplant .... the options are ENDLESS.

**********************************

If you want this sauce with meat:   BEFORE starting the sauce, in the pot w/hot oil, brown the meat until thoroughly browned (not thoroughly cooked!) and then remove it to a bowl.  Proceed with the sauce making IN THE SAME meaty oil!  After the sauce is simmering for a while, add the meat and cook on LOW for several hours, until meat is tender. If it appears to be too thin, add spoonfuls of tomato paste, adjust seasonings until it's to your liking.

I'm sorry if this recipe seems scattered and unprofessional, but this is how I cook and so far, have had no complaints. Cooking isn't difficult - and many recipes make it out to be scary and intimidating. Don't be afraid to dig in and give it a try!!!

Mango Avocado Salsa

This is a very refreshing salsa which I like to use to spruce up grilled fish or fowl. It takes the boring out of grilled chicken breast. Or... 
You can use it to top off anything you like.

Ingredients:
1 Mango, diced
1 Avacado, diced
1/2c Sweet onion, diced
2 cloves Garlic, chopped
1 med Jalapeno, seeded and finely diced
1 small Red Chile, (hot serrano or finger pepper,) seeded and chopped
1/4c Crushed pineapple with juice
1 med Roma tomato, diced petite
1/2c Cilantro, chopped
Juice of 1/2 lemon
Salt and Pepper to taste

Prepare:
Mix all ingredients in bowl.
Store covered until ready to use.
Serve at room temp or chilled

Store in refrigerator up to 3 days, but use this up. The avacados will tend to darken over time, the lemon juice will slow this process but use it within a few days.

Vodka Sauce

Ingredients
2 Large Cans Tomatoes
2 Tbsn Olive Oil
1 Clove Garlic, Chopped
1 Small Onion, Diced
2 - 4 Basil Leaves
Salt and Pepper
1/4 Cup Vodka
1/2 Cup Heavy Cream (room temp)
1/2 Cup Grated Parmesan

Cook
In a large skillet heat oil
Add Garlic Stir a few times for 15 seconds
Add Onion till tender
Add Tomatoes and Basil
Heat to boil and continue boiling for 5 minutes
Simmer for 10 more minutes
Put sauce in blender and blend till smooth
Return Sauce to skillet bring to second boil
Add Vodka
Stir till Sauce boils again and cook for another 5-6 minutes stirring occasionally
Lower heat to simmer
Stir in Cream and heat over low heat till sauce is heated through
Stir in Parmesan till melted and remove from heat.
Salt and Pepper to taste

Serve
Serve over pasta

Bacon Gravy

I used to call this Biscuits and Bacon Gravy but it can be so much more. So use it over biscuits if you like or over an open faces egg sandwich or my favorite is to smother a breakfast skillet with it. Use your imagination and enjoy it.

Ingredients
1/2 Lb Bacon cut into 1 inch pieces
1 C Water
1 tsp Chicken soup base or 1 bouillon cube
1 C Heavy Cream
1 to 2 Tbsp Flour
Fresh Ground Black Pepper

Directions
Cook Bacon over low to medium heat till cooked but not too crispy.
Add water and cook over medium heat till boiling
Add Bouillon and stir till dissolved
Stir in cream and bring back a slight boil
Add flour one Tbsp at a time and dissolve with a fork then mix it with entire mixture until desired consistency
Sprinkle with Black Pepper
Serve over open faced biscuits or hash browns or a breakfast skillet or eggs or anything you like.

Sunday Gravy or Red Gravy

This is a tried and true lifetime recipe of mine. Please read the entire recipe a couple times before making this gravy. There are many options and differences in the procedure according to your preferences. Read it all first so you will have a good idea of what YOU want to do before you start. 
Enjoy this as my family has for decades. The smell of this cooking on a Sunday makes me think of the love of our family and the wonderful feeling we share having Sunday Dinner together.

Ingredients:
Meat of your choice.
Some meat choices are, Pork Neck Bones, Beef Neck Bones, Pork Bellies (cut into lengths of no more than 3 inches), Italian Sausage (cut into about 3 inch lengths) Veal Neck Bones. Do not trim the fat off this meat. Fat Drippings is what makes it gravy instead of sauce.
Use 1 to 1 1/2 pounds of your choice or any combination there of.
My personal favorite combo is 3 neckbones and 2 bork belly pieces.
 (You can add more neckbones and sausage and meatballs later, right now you have to remember you're making gravy not meat.)
3 cloves Garlic, minced
1 med Onion, quartered
1/4 c Wine, (I use a red table wine such as Chianti)
2 Tbsp Chopped sweet basil or 1 tsp dried
3 to 4 - 28oz cans Tomatoes, whole or diced. (for chunky sauce) Blend in blender first for a smoother sauce.
(Leave tomatoes as is if you like your sauce chunky. I personally like to put the tomatoes into the blender for a few seconds before cooking. I don't know why but to me it has a better texture and flavor than using ground tomatoes.)
Salt, Pepper, Crushed Red Pepper, to taste
1 Tbsp Sugar, keep on hand in case you need to neutalize acid from tomatoes.
2 small cans. Tomato Paste, Keep on hand in case needed to add thickness and or sweetness. (this is your fail safe against watery tomatoes)
Prepare
In a large dutch oven or Pot,  Brown onion and neckbones in the pot over medium heat.
Add garlic and season with some salt, pepper, (Red Pepper if desired) and basil.
Mix it up well and cook for about another minute.
Add wine, Bring to boil and simmer for 2 - three minutes
Add tomatoes and bring to second boil, stirring frequently. About 10 to 15 minutes depending on how many tomatoes you use..
Reduce heat to medium low and continue cooking for at least a half hour uncovered
Stir Frequently, You want to avoid gravy sticking to the sides of the pot or for any of it to burn on the bottom.
Lower heat to low and simmer uncovered for at least 1 1/2 hours. I like to cook my gravy for two hours or more.
Once again.. remember to stir your gravy often as it cooks for reasons listed above. (once you're on a low heat you can probably just make sure you stir it around about once every 3 to 4 minutes. If you feel it's sticking, stir more often.
Taste your Gravy, if it tastes acidy add a little sugar and stir
Do not make it too sweet. the neckbones and pork bellies and whatnot will add some sweetness as they cook. Also if you decide to thicken your gravy with Tomato Paste. 
Salt and Pepper and Garlic Powder to taste and a little crushed red pepper if desired.
Stir it well and taste it again.
This is the time to add sausage and meatballs if desired. If you do... raise heat back to medium and bring back to a boil and continue to cook for 30 minutes. (Many people cook their sausage and meatballs prior to adding them. I personally add them raw and cook them right in the gravy. This give it all a better flavor in my opinion but sometimes I do have to skim some excess fat off the top of the gravy after they cook)
Lower heat to simmer and... Taste the gravy.
Now is your chance to decide if you want it thicker. If you do, add tomato paste one can at a time and cook while stirring for 3 to 5 minutes as it thickens.
If you have it as you like it, turn off heat and cover.
Let stand covered for at least 30 minutes.
Warm it up again and serve when you're ready.
All of these ingredients and procedures are a matter of taste and preference. This way works very well for me. Next time feel free to experiment to meet your taste preferences and make it ...
YOUR GRAVY.
Serve over pasta

Marinara Sauce

Marinara Sauce is the most basic Red Pasta Sauce. You can add cooked meat to it to make it a meat sauce such as Sausage or Meatballs or even browned ground beef. Everyone makes it slightly different and it's all good. Here is my basic marinara sauce. I think I do it different from everyone but it works for me. My family loves it and it's fast and easy. For some dishes I like a chunky sauce but usually I make it smooth.
This is not Red Gravy, this is a basic Sauce.

Ingredients:
1/4 c Olive Oil
3 cloves Garlic, minced
1 small Onion, Chopped
1/4 c Wine, (I use a red table wine such as Chianti)
1 Tbsp Sugar (sugar will help to neutralize the acids from tomatoes)
2 Tbsp Chopped sweet basil or 1 tsp dried
2 28oz cans Tomatoes, whole or diced. (for chunky sauce) Blend in blender for a smoother sauce.
(Leave tomatoes as is if you like your sauce chunky. I personally like to put the tomatoes into the blender for a few seconds before cooking. I don't know why but to me it has a better texture and flavor than using ground tomatoes.)

In a large saucepan or dutch oven heat garlic till slightly tender.
Add onion and cook till tender
Add wine and simmer for 2 - three minutes
Add tomatoes and bring to boil, stirring frequently. About 10 minutes.
Add basil and sugar and stir
Reduce heat and simmer uncovered for at least 15 minutes, stirring frequently
Salt and Pepper and Garlic Powder to taste and some crushed red pepper if desired.

Use for recipes or serve over pasta or bread. Add a little oregano for pizza sauce.
Enjoy.

Alfredo Sauce

Alfredo Sauce tho commonly used for pasta can be used in many dishes.
Some use it for seafood or for chicken.
Others use it on vegetables, the possibilities are endless.

Ingredients
1 Stick Unsalted Butter
1/4 cup Heavy Cream
1/2 cup Parmesan Grated or shredded.

Prepare
In a medium skillet melt butter over medium low heat.
Stir in cream with whisk and continue to cook till cream begins to scald
Add cheese and whisk continuously till smooth and desired thickness.
Remove from heat and serve over fettuccine or anything you want.