Lemon Basil Popovers

My mother in law makes Yorkshire pudding whenever she prepares a roast beef for company and until I married into the family, I don't recall ever eating it before. It's a delicious batter type bread that she makes in a pie dish with eggs, flour, milk and LOTS of butter. I've never made Yorkshire pudding myself; however, I always wanted to try to make popovers instead; which are similar to Yorkshire pudding; however they're a little lighter, have a hollow center and are made in a dedicated popover pan.

Fate had it one day in December when I visited my local Chef Central to visit my friend Lauren (Lauren Kelly Nutrition), who was there signing her latest book, The Greek Yogurt Cookbook; which I had the honor of having a few of my own recipes published in there as well. (Check out the book, it's fantastic!) OK, so anyway, I was at Chef Central with my Mom who was in from Florida and we were perusing the isles when I saw this popover pan. Kismet! I still had not tried to make my own popovers until I was reading the February issue of Family Circle Magazine where they shared a recipe for Herb and Asiago Popovers. I didn't have Asiago cheese in the house at the time so I  used their recipe as a base and came up with this lemon and basil version.

These popovers were insanely good, light, flavorful, airy and without all of the added fat from the butter. Yup...definitely going to have to make these again real soon. When making popovers make sure you only fill the tins halfway because they will rise...a lot! Also, make sure you preheat the pan first before pouring in the batter and don't open the oven when cooking, you don't want the popovers to deflate. If you don't have a popover pan, you can use a muffin tin; however they will make more popovers.  ~Enjoy!

Garlic Basil Butter

Good morning! First, I want to apologize for not responding to the post comments as quickly as I normally would have, but my family and I were away for the week on vacation. I do hope you enjoyed last week's recipes and thanks again to Katrin from Running with the Devil(ed) Eggs for coming back to help me with a guest post. 

I don't eat much bread. Really. I don't eat sandwiches so there is really no need. So when I do splurge, I prefer a nice, crusty Italian or Ciabiatta heated up in the oven; then dip it in extra virgin olive oil with a little salt and pepper. Which was what I was planning to do with this particular loaf, until I looked at my fresh basil and it was starting to see better days. I hate to throw anything away that is still viable and knew I wouldn't be making anything with it in the next day or two, so I blended it with some garlic and butter to make this Garlic Basil Butter to top my bread with. 

O. M. G. This was even better than the olive oil, but healthier...I don't think so! Thank goodness I don't splurge like this very often because I could have easily made a really bad habit out of this bread! This butter would also go nicely on some corn on the cob or mixed in with cooked pasta. 
Garlic Basil Butter
Prep Time:  10 minutes              Yield: 8
Cook Time: 10 minutes               Serving: 1
Total Time: 20 minutes

Ingredients

• 1c. Fresh Basil
• 8 tbsp. Butter, softened
• 2 Garlic Cloves
• 1 Loaf Crusty Italian Bread (I used a Ciabiatta)

Directions

1. Add the basil, butter and garlic to a food processor and blend until smooth. 
2. Cut the loaf of bread in half horizontally; then spread the mixture evenly on both sides. Wrap the loaf of bread in aluminum foil.
3. Bake at 350 degrees for 8-10 minutes or until butter has completely melted and the bread is warm. Cut into 8 slices. 

Nutrition Facts

Calories 184, Carbs 15.3g, Fat 12.6 g, Protein 2.8g, Fiber .8g, Sugar .3 g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Penne with Sweet Italian Sausage, Sun Dried Tomatoes and Basil

There aren't many foods I like to eat leftover; however, pasta is definitely one of them! Especially when it's pasta mixed with some of my favorite robust flavors like sweet Italian sausage laced with fresh fennel seeds, garlic, fresh basil, sun dried tomatoes and red wine. This was absolutely delicious and I paired it with a tossed salad...Dinner is served!

Penne with Sweet Italian Sausage, Sun Dried Tomatoes and Basil
1 lb. Penne Pasta (I used Barilla Plus)
1 tbsp. Extra Virgin Olive Oil
2 Garlic Cloves, chopped
1/4 c. Red Onion, chopped
1/4 c. Fresh Basil, chopped
1/2 c. Sun Dried Tomatoes (not in oil), chopped
1/4 c. Red Wine (I used a Rioja)
4 Sweet Italian Sausage Links
1/4 c. Pecorino Romano Cheese, grated


Directions:
1. Place the sausage on a baking sheet and bake at 350 degrees for 30 minutes; turning once. Remove from oven and slice into 1/4" thick slices.  
2. Cook pasta according to package instructions; drain and place back in the pot.
3. While the pasta is cooking, add the oil to a large nonstick saute pan over medium heat.
4. Add the garlic and onions and saute for 1 minute; then add the basil and tomatoes and sausage slices. Saute for approximately 5 minutes until the sausage is browned on both sides, then add the red wine and allow to simmer for another 5 minutes until the wine is reduced. 

5. Add this mixture to the cooked pasta, add the cheese and mix well. Serves 8. 

*Nutritional Information per Serving: Calories 468, Carbs 44.8g, Fat 16.4g, Protein 33.1g, Fiber 5.3g, Sugar 4g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy!

*If you want to make this during the week and are short on time, precook your sausage up to two days beforehand and keep refrigerated until ready to use. You can also substitute hot sausage if you like a little extra heat, turkey sausage if you are watching your caloric and fat intake or omit the sausage altogether for a meatless meal. 



HURRY! If you haven't entered to win the Table for Two Cookbook yet, you only have until tonight! 

Grape Tomato Vinaigrette

There is a local, family owned restaurant by my home called Sonny's On The Lake, that we love to go to. It's close for one, only about 10 minutes away. The food is always good and I usually order off of their daily special menu. The service is impeccable and Sonny himself always picks out the best wines for us to try and we haven't been disappointed yet. Not to mention he lets Gab help him make Bananas Foster after every meal. :) 


They serve a salad before every meal with this amazing dressing, so when we stopped there recently, I finally asked him what was in it. He told me tomatoes, basil, and cheese so I figured I'd give it a try at home. Though it didn't taste exactly like his, I think his must have some sugar in it because it's a little sweet, this one came close. I'll have to ask him again next time! 

Grape Tomato Vinaigrette
1 c. Grape Tomatoes, rinsed
1 Clove Garlic
2 tsp. Fresh Basil
1/4 c. Extra Virgin Olive Oil
3 tbsp. White Vinegar
3 tbsp. Parmigiano Reggiano Cheese
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste


Add all ingredients to a mini food chopper or blender and pulse until the mixture is smooth. Makes 1 cup. 


Enjoy! 


Shared on Amee's Savory Dish 6/15/12

Asiago & Basil Red Bliss Baked Potato Croquettes

It never fails. I ALWAYS make too many mashed potatoes! So, instead of letting them sit in my refrigerator until I throw them away (I don't like leftovers), I recycle them into another side dish like these potato croquettes. It's best to use day old mashed potatoes as they are usually too soft when prepared the first day. This time around I had made red bliss mashed potatoes and thought some fresh basil and Asiago cheese would give these a nice flavor. By baking instead of deep frying, these potatoes made an excellent, quick side dish that was light and tasty. 

Did you know?

The red potato was first cultivated in Peru. Of the more than 5000 varieties of potatoes in the world, one of the most common varieties in the United States is the red potato. Because of red potatoes’ flavor and texture, it’s best to boil or roast them. They absorb accompanying flavors well and offer a textural element in a variety of dishes both cold and hot. 

How to Select Red Potatoes

Look for firm, well-shaped and fairly smooth potatoes. Avoid potatoes that have wrinkles.

How to Store Red Potatoes

Store potatoes in a cool, dark, well-ventilated place for use within 3-5 weeks.

Nutrition Benefits of Red Potatoes

Fat free, saturated fat free, cholesterol free, sodium free, and an excellent source of vitamin C

Asiago & Basil Red Bliss Baked Potato Croquettes
3 c. Mashed Red Bliss Potatoes
1/2 c. Asiago Cheese, shredded
1/4 c. Fresh Basil, chopped
1/2 c. All-Purpose Flour
3 Eggs
1/4 tsp. Garlic Powder
1/4 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
1 c. Italian Bread Crumbs
Cooking Spray


Prepare your mashed potatoes, place in a bowl, cover and refrigerate for at least 24 hours. Add the cheese, basil, flour, 1 egg, garlic powder, salt and pepper to the potatoes and mix well; then separate into nine portions. In a separate bowl, whisk the remaining 2 eggs. In another bowl, add the bread crumbs. Shape a portion of potatoes into a flattened log. Then dip the potato mixture into the egg, and then into the breadcrumbs. Place on a lightly greased baking sheet, spray tops with cooking spray and bake at 350 degrees for approximately 20 minutes until lightly browned. Makes 9 croquettes. 


Points+=5pts per croquette


Enjoy! 

Tomato, Basil & Fresh Mozzarella Frittata

I'm not a big fan of breakfast, I'd rather wait the few hours after I get up to have an early lunch instead. But every now and then I like to have a frittata, which is nothing more than an omelette you bake in the oven (it just sounds so much better doesn't it...fri-ta-ta!). The eggs are so fluffy and I just love all of the flavor combinations you can make. By baking it in the oven, it also gives you those 10 extra minutes to prepare anything else you may want to serve along with it. I've made this many different ways, but this is my all time favorite. It even makes a great, quick dinner idea since it takes no time at all to make. If you're making it for a larger crowd, I like to cut back on the whole eggs and use mostly egg whites with a few whole eggs thrown in for color. 

Tomato, Basil & Fresh Mozzarella Frittata
4 Eggs
1/4 c. 2% Milk
1 tbsp. Fresh Basil, chopped
1 Roma Tomato, chopped
2 oz. Fresh Mozzarella, chopped
Cooking Spray
  
In a bowl, whisk together all of the ingredients. Heat a stainless steel saute pan over medium and spray generously with cooking spray (I use Olive Oil or Canola), making sure you get the sides. Add the egg mixture to the pan and push the eggs towards the center, allowing them to cook evenly. When most of the liquid has been cooked, place the entire pan in the oven and bake at 350 degrees for approximately 10 minutes or until the eggs have set and are firm. CAREFULLY remove the pan from the oven with an oven mitt (YES, the handle will be hot!). Serves 2. 


Enjoy!


Points+=7pts
 
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Grilled Chicken & Pesto Panini

I love my Cuisinart Griddler/Panini maker! Not only does it make a great sandwich, but I use it to grill meats and vegetables during the colder months as well. The other night was one of those nights where I had about 30 minutes to cook dinner after I got home from carting the kids where they needed to be. So I prepared these sandwiches ahead of time so that all I had to do was grill them. They were DELICIOUS! There is nothing like fresh pesto on a sandwich and it's so easy to make too. 

Grilled Chicken & Pesto Panini
8 Thinly Sliced Chicken Breasts
1 Medium Panella Bread, sliced (or any other loaf of round bread), you won't use the entire loaf
8 Slices Fresh Mozzarella
2-3 Roma Tomatoes, sliced
Prepared Classic Pesto
Olive Oil Cooking Spray

Lightly spray cooking spray on your grill pan and cook chicken until it is cooked through, approximately 2-3 minutes (depending on thickness). Remove and let cool. Assemble your sandwiches by spreading some pesto on each side of the bread. Next, add your grilled chicken, tomato and mozzarella to one half of the bread then the top piece of bread. Repeat for remaining three sandwiches. Spray each side of the sandwich with cooking spray, close your grill/panini cover and squeeze down to form marks on the bread. The sandwich is done when it's golden brown and the cheese is melted. Makes 4 sandwiches. 

Classic Pesto
2 c. Fresh Basil, firmly packed
1/4 c. Pecorino Romano Cheese, grated
1/4 c. Pine Nuts
3 Cloves Garlic
2 tbsp. Extra Virgin Olive Oil
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper

Add all ingredients to a food processor and blend until well mixed and the basil is a paste-like consistency. Makes 1/3 cup. 

Enjoy!

Basil, Leek & Asiago Cheese Risotto

Here is a simple, flavorful risotto using fresh basil, leeks and Asiago cheese. This makes a wonderful side dish to any meal. 

Basil, Leek & Asiago Cheese Risotto

1 + 1 tbsp. Butter

1 c. Arborio Rice

1/4 c. Leeks, chopped

2 tbsp. Fresh Basil, chopped

3 c. Low-Sodium Chicken Broth

1 c. Water

1/2 c. Asiago Cheese, shredded

Melt butter in a large, nonstick frying pan and add add the rice, leeks, basil and 1 cup of the chicken broth. Reduce heat to low and let simmer until the liquid has evaporated. Add the remaining liquid one cup at a time, first the chicken broth and then the water, and simmer until that liquid has evaporated. On the last 1/2 cup of water, add in the cheese and remaining 1 tbsp. butter. Stir until well 

blended and the butter has melted. Serves 6. 

Points+=5

Leeks have many health benefits too! Here is some information about leeks you may not have known from Nutrition and You.

Health benefits of Leeks

• Leeks contain many noteworthy flavonoid anti-oxidants, minerals, and vitamins that have proven health benefits.
• Leeks are low in calories. 100 g fresh stalks contain 61 calories. Further, their elongated stalks provide good amounts of soluble and insoluble fiber. 
• Though leeks contain proportionately less thio-sulfinites than that in garlic, they still possess significant amounts of these anti-oxidants such as diallyl disulfide, diallyl trisulfide and allyl propyl disulfide. These compounds convert to allicin by enzymatic reaction when the stalk disturbed (crushing, cutting etc).
• Laboratory studies show that allicin reduces cholesterol production by inhibiting HMG-CoA reductaseenzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral and anti-fungal activities.
• Allicin also decreases blood vessel stiffness by release of nitric oxide (NO); thereby bring reduction in the total blood pressure. It also blocks platelet clot formation and has fibrinolytic action in the blood vessels which, helps decrease overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.
• Leeks are great source of minerals and vitamins that are essential for optimum health.  Their leafy stems indeed contain several vital vitamins such as pyridoxine, folic acid, niacin, riboflavin, and thiamin in healthy proportions. 100 g fresh stalks provide 64 µg of folates. Folic acid is essential for DNA synthesis and cell division. Their adequate levels in the diet during pregnancy can help prevent neural tube defects in the newborn babies.
• In addition, leeks are one of the good source of vitamin A (1667 IU or 55% of RDA per 100 g) and other flavonoid phenolic anti-oxidants such as carotenes, xanthin, and lutein. They also have some other essential vitamins such as vitamin C, K, and vitamin E. Vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
• Further, its stalks have small amounts of minerals such as potassium, iron, calcium, magnesium, manganese, zinc, and selenium.

Selection and storage

Leeks are at their best during spring season. However, they can be available fresh year around in some super markets. While buying, choose fresh organic leeks, as they are rich in flavor and in nutrition. Look for uniform, long, firm, white stalks with healthy root bulb as it signals of fresh farm produce.

Avoid stems with withered, yellow discolor tops.

Once at home, wrap in paper towel and place inside the refrigerator. They keep well for up to a week to 10 days.

Preparation and serving methods   

Leeks impart a mellow, sweet oniony flavor to the dishes they added to. They give less pungency than garlic or onions. Although used sparingly outside the European continent, their delicate stems have recently found favor among oriental, and Mediterranean recipes. 

The outer layers generally peeled by hand. You may want to cut them into rings, slice lengthwise or in squares using knife depending up on recipes.

To prepare, remove the thick green tops. Similarly, cut away lower root end. Swish in a large bowl of water to shake out all grit, sand, and soil. Transfer to a colander to drain. Mop dry using paper towel.

Enjoy! 

White Bean & Sun Dried Tomato Fritters

WOW! Without even realizing it, I happened to look at my stats last night and realized that I had posted my 200th blog post with the Limoncello recipe yesterday. So what does that mean exactly you ask? Well, that means that I have created over 200 new recipes since starting this blog and since some of my posts have 2-3 recipes in them, the number is probably closer to 250 new recipes since May.  So the next time you hear someone say "I'm tired of eating the same things every week", tell them to head on over here for some new ideas. :)


I wanted something to go with my Asiago Tomato Basil Soup for dinner the other night so I made these to go with them. I don't know what to say other than you can't go wrong with anything that has sun dried tomatoes and basil in it! I left the beans whole but if you're trying to disguise them for the kids (or even adults who don't like to try new things), simply mash them up instead. These even made a great snack for lunch the next day. 

White Bean & Sun Dried Tomato Fritters
1-15oz. Can Cannellini Beans, rinsed and drained
1 Clove Garlic
1/2 c. Sun Dried Tomatoes, not packed in oil, chopped
2 tbsp. Fresh Basil, chopped
2 Egg Whites
1 tsp. Baking Powder
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
1/2 c. All-Purpose Flour
2 tbsp. Canola Oil, for frying


Mix all ingredients together in a bowl until mixed well. Heat a large non-stick frying pan and add oil. Using a kitchen soupspoon, form eight fritters and slowly drop them into the oil, flattening them out slightly. Cook approximately 1-2 minutes per side, remove and drain on paper towels to remove any excess oil. Makes 8 fritters. 


Points+=3 per fritter

You still have until midnight Sunday, December 11th EST to 

enter the Giveaway so if you haven't done so already, don't 

forget to leave a comment..You have to be in it to win it! 

Enjoy!

Tomato, Basil & Feta Meatloaf

Cooking in this house is all about seeing what I happen to have laying around at that particular moment and using up the odds and ends so that it doesn't go to waste. The day I made this meatloaf, I did just that. It was very flavorful and came out perfectly moist. I also prefer to use ground beef vs. the beef, pork, veal mixture since I don't care for veal. 

Tomato, Basil & Feta Meatloaf
1 lb. Ground Beef (85%/15% lean)
1/2 c. Mushrooms, sliced
1/2 c. Plum Tomatoes, sliced
2 tbsp. Fresh Basil, chopped
1 Clove Garlic, chopped
3 oz. Crumbled Feta
1/4 c. Panko
1 Egg
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper


Mix all ingredients together in a bowl until well blended. Form into a rectangular shape and place in an oven safe dish. Bake at 375 degrees for 45-50 minutes or until the meat has reached the proper internal temperature. Serves 4-6. 


Points+=4 per slice


Enjoy!

Basil Lime Pecan Pesto Stuffed Pork Chops

I had purchased quite a large bunch of basil and honestly forgot I had it when I saw it all hiding in my refrigerator. Usually, when I get that much, I rinse it off, let it dry then freeze it. So when I took pork chops out for dinner this particular day, I wasn't sure what I was going to make with them but knew it would include something with basil. And...apparently lime since my daughter cut off a piece of one the night before then left it unwrapped. I was also running out of eggs, so I used up my liquid egg whites but you can certainly use whole eggs if you prefer. I decided to make a pesto out of these ingredients. I have to say that these pork chops, though it may seem a little odd eating green food, tasted incredible. They had a citrusy tang but the pecans also gave it a bit of sweetness. 

Basil Lime Pecan Pesto Stuffed Pork Chops
4 Center Cut Boneless Pork Chops
4 tbsp. Prepared Basil Lime Pecan Pesto(see below)
1/2 c. Liquid Egg Whites
1 c. Panko Breadcrumbs
Canola Oil Cooking Spray

Trim any visible fat from the meat and make a slice horizontally in the center of the pork chop; careful not to cut all the way through. Spread 1 tbsp. of the pesto into each pork chop, stuffing it in to the open slit. Next, dip your meat into egg whites,  then into the breadcrumbs. Place a rack on a baking sheet and add your breaded pork chops. Spray with cooking spray and bake at 350°F for approximately 35-40 minutes (depending on the thickness of your pork chops). Serves 4.
Points+=9 

Basil Lime Pecan Pesto
1 1/2 c. Basil, tightly packed
1 Lime, zest and juice
1/4 c. Pecans
1/2 c. DiGiorno Three Cheese Blend (Parmesan, Asiago and Romano), shredded
1/4 c. Extra Virgin Olive Oil
1/4 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper

Add all ingredients in to a food processor and pulse until well blended. Makes 8 tbsp. 
1 tbsp Pesto=3 Points+

Enjoy!

Basil Corn Chowder

A few weeks ago, while leaving from a football game, my girlfriends husband was asking what new things I had been making and he asked if I ever made a corn chowder. I said I hadn't in a long while but that did sound good...and then my over 40 brain kicked in and I completely forgot about it. Until, last week that is when I finally remembered and had some heavy cream left and figured I'd make a batch. This time, I added a bit of fresh basil to it and it gave it such a nice flavor. I also tend to use milk and heavy cream together to lighten it up a bit and then just thicken with cornstarch and water. 

Basil Corn Chowder
1 tbsp. Fresh Basil, chopped
1 tbsp. Red Onion, minced
1 tbsp. Butter
2 tbsp. Flour
4 c. Low-Sodium Chicken Broth
1 c. Water
2 Russet Potatoes, peeled and cut into bite size pieces
1/2 c. Heavy Cream
1/2 c. 2% Milk
2 c. Corn (I used the frozen variety but would also taste good with any leftover corn on the cob)
2 tbsp. Corn Starch + 2 tbsp. Cold Water
Kosher Salt, to taste
Fresh Ground Pepper, to taste


In a saucepan, heat butter. Add onion and basil and stir for 1-2 minutes. Add the flour forming a roux. Gradually add the chicken broth until the soup starts to thicken and the roux has mixed with the broth. Then add the remaining broth and water. Bring to a boil then add the potatoes and let simmer for 30 minutes. In a separate small saucepan, heat the heavy cream and milk. Add it to the soup along with the corn and let simmer for another 15 minutes. Thicken as needed with cornstarch and water mixture. Makes 6 cups. 


Enjoy!

Limoncello Strawberries with Fresh Basil

I love fresh strawberries and eat them year-round. So when I went to the market and purchased a fairly large container of them, I couldn't wait to dig in. Days went by and I had tucked them so far in back of my refrigerator that I completely forgot about them.  And if your home is like mine, if I personally do not clean and cut them up when I get them, no one else will take it upon themselves to do it and I wind up throwing it away. So before they went bad, I decided the only way they were all going to be eaten (and quickly) is if I made a dessert out of them; preferably one that wasn't too complicated.

I washed them, threw in some basil, lemon zest, Limoncello (that fabulous lemon liquor that  we purchased from the farm in Sorrento, Italy where we visited last month), and Blue Agave syrup. Blue Agave syrup is sweeter than sugar and has a thinner consistency than honey. I had never used it before and wanted to try it out to see if there was a difference. It was sweet but what I also learned that while it has pretty much the same nutritional value as sugar, it doesn't cause a spike in blood sugar like regular sugar does. The combination of all of the flavors was refreshing and needless to say, the entire container of strawberries disappeared!

Limoncello Strawberries with Fresh Basil
2 pts. Fresh Strawberries, stems removed and rinsed
Zest of 1 Lemon
1 1/2 Tbsp. Fresh Basil, chopped
2 Tbsp. Blue Agave Syrup
2 Tbsp. Limoncello


Remove stems and slice strawberries. Add the lemon zest, basil, agave syrup and Limoncello. Gently stir together until all of the strawberries are well coated. Chill. Serves 4.


Enjoy!

Italian Sunday Dinner...Angel Hair Pasta with Neapolitan Ragù

As one of my fellow bloggers commented yesterday, it's never too early to start thinking about the weekend (Thanks Coop!) and by that he meant what else but...FOOD! I know it's only Wednesday, but now is the time to start thinking about what it is you may want to cook this weekend so that you have time to prepare and shop for the items you may need.  And, as weather has it this weekend, Sunday looks like isolated thunderstorms in the northern NJ area which is the perfect kind of day to make this Italian Sunday dinner!

According to Wikipedia, Neapolitan ragù is one of the two most famous varieties of meat sauces; the other one being Bolognese sauce. Like Bolognese sauce, the Neapolitan veresion is also made from meat and tomato sauce; however, a major difference is how the meat is used. The Bolognese version uses very finely chopped meat, while the Neapolitan version uses whole meat, taking it from the casserole when cooked and serving it as a second course or with pasta. 

Now, THIS is the type of sauce I'm talking about when I make my sauce! Thanks to my Southern Italian Stepmother (Thanks Michele!), this was the ONLY way to make a red sauce. And, when we made it, we made sure to use the largest pot we had so that you could freeze the leftover sauce and meat for other meals during the month (mainly because over the years, it was harder and harder to get everyone together for the traditional Sunday Italian dinner with duel household working families). This is also the perfect time of year to start preparing some meals to freeze now that sports season is approaching. And if you're like me, you're lucky to be home for 1/2 hour to feed the kids before heading out. 

So that brings me to my pot of sauce I made this past Sunday. While visiting Southern Italy and hearing about how they eat pasta at least once a day and had the full 3-5 hour meal on Sundays, I got a little nostalgic and realized I hadn't made a pot of sauce (this way anyway) for quite a few months. Now, before you venture out and make this sauce, you need to be prepared to sit tight at the house for at least 5-6 hours the day you're making it. WHY you ask? That's where all the flavor comes from! (that and you need to stir it every 15-20 minutes so it doesn't stick to the bottom of the pot and burn). By letting the sauce simmer with all of the meatballs, braciole, pork chops(I didn't use this time but normally would throw in some of those on the bone too), and sausage, those flavors intertwine with the sauce to give it that deep, red color. And, I promise you that you will never forget the smell that wafts through your home for as long as you live!

First, I prepare the meat I want to put in the sauce so that it is nicely browned and partially cooked. You don't want your meat to boil in the sauce and the browning helps add to the deep red color and flavor. I cheated on the pork products and purchased them at a local Italian market called Corrado's. I like to go there every month or so and find new items to try and they never disappoint. I used Pork Bracciole, Fennel Sausage, Bronx Sausage (which was  stuffed with eggplant and Pecorino Romano cheese), and Santa Lucia Sausage (which was stuffed with mozzarella, sundried tomatoes, basil, broccoli rabe and roasted peppers). I cut the bracciole in half before frying as the pieces are usually quite large and wound up with 16 pieces of bracciole and 12 pieces of sausage. 

In a large frying pan, heat 1 Tbsp. Canola Oil over medium heat. Add your bracciole and sausage and cook until all sides are lightly browned. Remove from pan. 

While your pork is cooking, prepare your meatballs. 

Italian Meatballs

1lb. Ground Beef

2Tbsp. Red Onions, finely chopped

1 Tbsp. Parsley

1 tsp. Garlic Powder

1 tsp. Kosher Salt

1/4 tsp. Fresh Ground Black Pepper

3 Tbsp. Grated Pecorino Romano Cheese

2 Eggs

1/2 Cup Italian Flavored Breadcrumbs

Mix all ingredients together and shape into 2-3" meatballs. Add to the frying pan, and lightly brown on all sides. Remove from pan. Depending on the size you prefer, this will make approximately 15-18 meatballs. 

Next, it's time to make your tomato sauce. Generally, I will just use the canned products but luckily, I had a full basket of Roma tomatoes to use up from my garden so I added them to my sauce as well.  When using fresh tomatoes in your sauce, you must first steam them to remove the skins. Steam them in a steamer pot until the skins start pulling away from the flesh of the tomato. Cool the tomatoes, then peel the skins and remove any blemishes or stems. Place the tomatoes in a blender or food processor and puree until smooth. 

Now, this makes quite a bit of sauce, enough to feed a family of 4 approximately 4-5 times, but like I said, it freezes well!

Neapolitan Ragù

4 Cups Pureed Fresh Tomatoes (I used approx. 20--they were small as you can see)

3-280z. Cans Hunts Crushed Tomatoes

18oz. Hunts Tomato Paste

3-28oz. Cans of water

3 Cloves Garlic, chopped

4 Tbsp. Fresh Basil, chopped

2 Tbsp. Parsley

1 tsp. Fresh Ground Black Pepper

1/4 Cup Grated Pecorino Romano Cheese

1 Tbsp. Canola Oil

In a large pot, heat oil over medium heat and add garlic and basil. Saute until the garlic starts to release smell and add your tomato products, water, parsley, and pepper. Stir until the paste dissolves completely. If it still looks a little thick, add a little more water (while cooking, the sauce will thicken and reduce further). Add in your par-cooked meat and stir well; making sure it is all submerged. Lower heat to very low and simmer 4-6 hours; stirring every 15-20  minutes so that nothing sticks to the bottom and burns your sauce. (trust me, once you get something stuck on the bottom, it ruins the entire pot!). 

Serve with cooked pasta(I happened to use Angel Hair). 

Well my family dinner turned out to be a little different than I had anticipated as my eldest daughter went to her friends house and my youngest daughter had one of her friends come over by us, but all in all it was a great relaxing day and everyone loved it.  

Enjoy!