I like this so much better than the canned spaghetti sauce. The tomato flavor isn't so strong, which is a plus for me. Definitely one I'll make again. From The Comfort Table.
2 lbs. ground beef (I only used one. That's too much meat for me)
1 medium yellow onion, grated
1-12 oz. can tomato paste
1-16 oz. can tomato sauce
2 Tbsp. sugar
2 Tbsp. chili powder
1 tsp. garlic salt
1 1/2 tsp. kosher salt
1 tsp. fresh ground black pepper
2 bay leaves
1 Tbsp. white vinegar
1 lb. spaghetti
In a stock pot combine the beef (do not brown first, onion, tomato paste, tomato sauce, 2 c. water, sugar, chili powder, garlic salt, salt and pepper. Mix until combined. Add the bay leaves. Cover and simmer over medium low heat for approximately 2 hours. Stir in the vinegar and simmer another 30 minutes. Meanwhile, cook spaghetti and then top with meat sauce. (I only used half the sauce on my spaghetti, so i froze the other half and saved it for a night when I needed to make dinner quickly.)
Thursday, October 29, 2009
Italian Sausage and Provolone Flat Pie
This was just so easy and simple, yet tasted so good. Samantha and Amy made sure they took leftovers for lunch the next day.
1 pkg. puff pastry
1 Tbsp. extra virgin olive oil
3/4 lb. sweet or hot Italian sausage, casings removed
1 1/2 c. grated provolone
1 egg, lightly beaten
On a lightly floured surface, unfold the pastry dough and roll into a rectangle. Cut in half and transfer to the refrigerator for 20 minutes.
Heat the olive oil in a skillet over medium heat. Add the sausage, breaking it up with a wooden spoon and brown for about 10 minutes. Spoon the sausage onto a pastry rectangle, leaving a 1 inch border. Top with provolone. Using a pastry brush, brush the border with the egg. Lay the second rectangle over the filling and press gently to seal. Refrigerate fro another 20 minutes. Preheat the oven to 375. Brush the entire top of the pastry with the egg. Gently cut 5 three inch vents in teh top. Bake, rotating once, for 35-40 minutes. Let cool for 10 minutes before slicing and serving.
1 pkg. puff pastry
1 Tbsp. extra virgin olive oil
3/4 lb. sweet or hot Italian sausage, casings removed
1 1/2 c. grated provolone
1 egg, lightly beaten
On a lightly floured surface, unfold the pastry dough and roll into a rectangle. Cut in half and transfer to the refrigerator for 20 minutes.
Heat the olive oil in a skillet over medium heat. Add the sausage, breaking it up with a wooden spoon and brown for about 10 minutes. Spoon the sausage onto a pastry rectangle, leaving a 1 inch border. Top with provolone. Using a pastry brush, brush the border with the egg. Lay the second rectangle over the filling and press gently to seal. Refrigerate fro another 20 minutes. Preheat the oven to 375. Brush the entire top of the pastry with the egg. Gently cut 5 three inch vents in teh top. Bake, rotating once, for 35-40 minutes. Let cool for 10 minutes before slicing and serving.
Baked Gnocchi
This was a terrific dish, although I think I should have done 2 batches of the Gnocchi. I posted the recipe for the Gnocchi just before this one. The recipe says that using the vacuum packed gnocchi from the store works just as well as fresh, but I wouldn't be me if I didn't try out the homemade stuff.
2 pkg. gnocchi
3 c. heavy cream
1 c. reduced sodium chicken broth
1/4 c. flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg
12 oz. baby spinach
3 oz. goat cheese
1/2 c. freshly grated parmesan
Preheat the oven to 400. Place the gnocchi in a lightly greased 9 x 13 pan. Set aside. In a medium saucepan whisk together cream, chicken broth, and flour over medium heat. COntinue whisking until sauce is simmering and thickened, about 5 minutes. Add the salt, pepper and nutmeg. Add spinach and toss to coat in the cream. Pour over the gnocchi. Crumble goat cheese on top and sprinkle with parmesan. Bake 30 min.
2 pkg. gnocchi
3 c. heavy cream
1 c. reduced sodium chicken broth
1/4 c. flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg
12 oz. baby spinach
3 oz. goat cheese
1/2 c. freshly grated parmesan
Preheat the oven to 400. Place the gnocchi in a lightly greased 9 x 13 pan. Set aside. In a medium saucepan whisk together cream, chicken broth, and flour over medium heat. COntinue whisking until sauce is simmering and thickened, about 5 minutes. Add the salt, pepper and nutmeg. Add spinach and toss to coat in the cream. Pour over the gnocchi. Crumble goat cheese on top and sprinkle with parmesan. Bake 30 min.
Gnocchi
These are little potato/pasta dumplings. I had a little trouble forming these with the fork, and was really worried about how they would turn out. But once I bit into them, I was amazed at how good they were. You should try them. From Everyday Pasta
2 baking potatoes, about 12 oz. each
1 egg, lightly beaten
1 tsp. salt
1/2 tsp. fresh ground pepper
3/4 c. flour
microwave the potatoes in the microwave until tender. (don't forget to pierce them first).While still warm cut in half and scoop out the flesh into a large bowl. Mash well and add egg, salt and pepper. Sift flour over mixture and stir just until blended.
Scoop out a large spoonful and roll into a half diameter rope. Cut into 1 inch pieces. Now this next part was tricky. Roll each piece over the tines of a fork. If you mess up it will still taste good.
In two batches, cook in a large pot of boiling, salted water until they rise to the surface, about 3 minutes.
2 baking potatoes, about 12 oz. each
1 egg, lightly beaten
1 tsp. salt
1/2 tsp. fresh ground pepper
3/4 c. flour
microwave the potatoes in the microwave until tender. (don't forget to pierce them first).While still warm cut in half and scoop out the flesh into a large bowl. Mash well and add egg, salt and pepper. Sift flour over mixture and stir just until blended.
Scoop out a large spoonful and roll into a half diameter rope. Cut into 1 inch pieces. Now this next part was tricky. Roll each piece over the tines of a fork. If you mess up it will still taste good.
In two batches, cook in a large pot of boiling, salted water until they rise to the surface, about 3 minutes.
Fresh Pasta
This is the recipe that i use when making pasta, from Everyday Pasta. I use a little less flour because i mix it with a food processor, but if you do it by hand you will be able to feel when it is ready. Make sure you let it rest for 30 minutes once it's been mixed. Now that we've done it so much, it is really easy for us to make. I say us, because i always need help rolling and cutting it. The kids love to help!
3 c. all purpose flour
4 large eggs
1 Tablespoon kosher salt
1 Tablespoon olive oil
Lightly beat the eggs and add salt and oil. Put the flour in the food processor and add egg mixture. Combine until the liquid is evenly distributed. (i have been known to add a tablespoon or 2 of water if it's too dry.) Knead the dough until smooth, wrap in plastic wrap and let rest 30 min.
3 c. all purpose flour
4 large eggs
1 Tablespoon kosher salt
1 Tablespoon olive oil
Lightly beat the eggs and add salt and oil. Put the flour in the food processor and add egg mixture. Combine until the liquid is evenly distributed. (i have been known to add a tablespoon or 2 of water if it's too dry.) Knead the dough until smooth, wrap in plastic wrap and let rest 30 min.
Friday, October 9, 2009
The Most Amazing Alfredo Sauce
if you have time and a pasta machine, serve this with fresh pasta. So much better!!
3/4 c. butter
1 c. whipping cream
1/4 tsp. white pepper
2 c. fresh grated parmesan
1 tsp. cornstarch
melt the butter over low heat. Whisk in the cream and pepper, stirring frequently until it thickens slightly. Stir in 1 1/2 c. parmesan and stir until melted. Whisk in the cornstarch and stir until thickened, about 3 minutes. Serve over fettucine and top with remaining parmesan.
3/4 c. butter
1 c. whipping cream
1/4 tsp. white pepper
2 c. fresh grated parmesan
1 tsp. cornstarch
melt the butter over low heat. Whisk in the cream and pepper, stirring frequently until it thickens slightly. Stir in 1 1/2 c. parmesan and stir until melted. Whisk in the cornstarch and stir until thickened, about 3 minutes. Serve over fettucine and top with remaining parmesan.
Wednesday, September 16, 2009
Big Mac
Seriously, the sauce really did taste like a big mac. Amy informed me that she has never had a big mac, but she really liked these. We didn't double decker them, so not very authentic.
ground beef
salt
sesame seed bun
kraft singles
finely chopped onion
shredded iceberg lettuce
sliced dill pickles
form ground beef into patties and season with salt. Cook until no longer pink in a non stick skillet and top with cheese. Toast buns cut side down in the pan. Spread sauce on a bottom bun. place patty cheese side down.
place another bun bottom on top and cover with sauce. Top with sauce, onion, lettuce, pickles, burger patty and bun top.
sauce (1 serving):
1/3 c. mayo
2 tsp. dill pickle relish
2 tsp. ketchup
2 tsp. sugar
2 tsp. yellow mustard
1 Tbsp. + 1 tsp. finely chopped white onion
combine mayo, relish, ketchup, sugar, and mustard. mix well. stir in onion just before serving.
ground beef
salt
sesame seed bun
kraft singles
finely chopped onion
shredded iceberg lettuce
sliced dill pickles
form ground beef into patties and season with salt. Cook until no longer pink in a non stick skillet and top with cheese. Toast buns cut side down in the pan. Spread sauce on a bottom bun. place patty cheese side down.
place another bun bottom on top and cover with sauce. Top with sauce, onion, lettuce, pickles, burger patty and bun top.
sauce (1 serving):
1/3 c. mayo
2 tsp. dill pickle relish
2 tsp. ketchup
2 tsp. sugar
2 tsp. yellow mustard
1 Tbsp. + 1 tsp. finely chopped white onion
combine mayo, relish, ketchup, sugar, and mustard. mix well. stir in onion just before serving.
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