Tag Archives: Meat Sauce

Bolognese Sauce (Tomato & Meat)

 

It’s sooooo cold! How about something simple, hearty and simply delicious? Taking a step back on memory lane ,I remember my dearest Grandma making the best of what she had, Italian style. So it was customary for her to make spaghetti and meatballs. But if time was short and appetites were calling for food, she would make this delicious Bolognese sauce and serve on top of pasta, polenta or potatoes. The result : full tummies and warm hearts.  We also tried the recipe with ground turkey and it was just as fabulous! Enjoy

Ingredients: (for 6 cups of sauce)

2 lbs fresh Roma tomatoes, peeled and coarsely chopped
1 lb lean ground meat
2 yellow onions, finely chopped
2 cloves garlic, minced
3 Tbls olive oil
1/2 cup tomato paste
2 tsp chopped basil
2 tsp oregano
salt and pepper to taste
dash of sugar
1 Tbls balsamic vinegar

Heat the olive in a sauce pot, incorporate the garlic and let cook for 15 to 20 seconds; quickly add the onions and stir , let cook till translucent. Incorporate meat, cook till browned, stirring frequently. Add the diced tomatoes and the tomato paste. Let mixture come to a boil, then reduce heat and add the herbs, salt & pepper to taste. Add the sugar and the vinegar and stir. Let cook for 45 minutes to 1 hour, the flavors will be well blended and the sugar will reduce the acidity of the sauce. Serve over your favorite pasta or over polenta or potatoes for a gluten free dish. Add fresh grated Pecorino Romano as a topping and enjoy!.

Ricotta Gnocchi

There are fewer things that are more enjoyable than having homemade pasta for dinner. If you thin the process is too complicated and entails gadgets you do not own ,  and do not ever feel like owning,  this recipe is for you!

No Pasta machine? No rolling pin? No Problem! You don’t need them to make these fabulous gnocchi. Just mix ricotta with flour, and egg, season to taste, and pretend you are back in Kindergarten playing with Play-Doh! I would spend many Sunday Mornings with Nonna ( Grandma) rolling out by hand and shaping these delicious treats!

Unlike long pasta which we find in the orient,  gnocchi are traditional Italian. In Tuscany they are called topini ( little mice) because of their shape. Gnocchi are a type of dumpling.  If you are a bit lazy, make malfatti( badly made) they are just as tasty!

Gnocchi are very versitile, and go well with many sauces. Try with a simple pesto, tomato sauce or a hearty meat sauce. They will be a delight either way

Ingredients:( for 4 servings)

1 lb ricotta (whole or part skim), drained
1 cup flour, plus extra for dusting
1 egg yolk
nutmeg, salt and pepper to taste

Mix the ricotta with the four, egg and condiments till a soft dough forms. Let the dough rest for 15 minutes. Follow these easy steps: Roll the dough into 1-inch thick strips. Cut strips into3/4 inch portions. If pasta is sticky dust lightly with flour. Gently roll onto gnocchi maker or a long fork if you cant find one. Let rest for 30 minutes before boiling.
To cook: Bring a large pot of water to a boil .You may salt the water if you wish but DO NOT put oil. Toss half of the gnocchi in, they will be done as soon as they float, about 2-3 minutes. Remove from water with a hand held strainer, pale in a serving bowl andcover to keep warm. Place the second half in and repeat the process.

 

Top with Fresh tomato sauce and grated parmesan cheese. Enjoy with a good Chianti.