MARINARA SAUCE
Ingredients:
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
1 stalk celery, finely chopped
1 carrot, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans of crushed tomatoes
2 dried bay leaves
Instructions:
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes.
Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste.
(The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
RAVIOLI BOLOGNESE
Ingredients:
1 Tbsp. Olive Oil
9 oz. Ground Beef
1 Medium Onion
2 Garlic Cloves
2 Cans (14 oz.) Crushed Italian Plum Tomatoes
1 Can (8 oz.) Tomato Sauce
1/4 Cup Dry White Wine
4 oz. Mushrooms Drained
1/4 tsp. Oregano
1/4 tsp. Basil
Instructions:
Prepare frozen pasta as directed. Meanwhile, for sauce, place oil in pan, heat. Add ground beef and brown. Stir in onion and garlic, and cook until soft. Mix in remaining ingredients. Simmer for 10 minutes, stirring occasionally. Add salt and pepper to taste. Serve over prepared pasta.
The cooking time is approximately 10 minutes. Makes 4 servings.
BOLOGNESE SAUCE
Ingredients:
1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 stalk celery, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
1 (28-ounce) can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chiffonade
8 fresh basil leaves, chiffonade
Salt & freshly ground black pepper to taste
1/4 cup freshly grated Pecorino Romano
Instructions:
In a 6 quart pot, add extra-virgin olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft about 8 minutes. Add the celery and carrot and saute for 5 minutes. raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps, and cook until meat is no longer pink about 8 minutes. Add the tomatoes, parsley, and basil, and cook over medium-low heat until the sauce thickens about 1/2 hour. Finish bolognese with Pecorino Romano. Check for seasoning. Serve hot.
TORTELLINI PRIMAVERA SALAD
Ingredients:
8 oz. Italian Dressing
1 oz. Salad Seasoning
2 Medium Tomatoes, Sliced
1 Small Red Onion, Chopped
2 Green Onions, Chopped
1 Stalk Celery, Chopped
1 Medium Green Pepper, Chopped
Instructions:
Cook frozen pasta as directed.
Rinse cooked Tortellini thoroughly in cold water. Mix salad dressing, ingredients with cooled Tortellini. Keep refrigerated.
