hands are better as my Italian grandmother will gladly tell you
ide for dipping.
This recipe will serve 2-5 people
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
Chop and sear onions, peppers and garlic in olive oil.
Brown hamburger and Italian sausage.
Combine with onions, peppers and garlic.
Add remaining ingredients and simmer for 4 hours.
You may add more water as needed.
Will serve approximately 50 people.
First make the Bolognese Sauce:
Brown and drain
Bolognese Sauce:
In a Medium
Brown, crumble and drain the meat. Set it aside.
Peel onion, carrots and celery. Cut them in small pieces and finely chop them in food processor to a puree consistency.
In a 10 quart non-stick pot pour the olive oil and cook the pureed vegetables for 10 minutes, stirring frequently, at medium heat.
Add the meat, the tomatoes, the bouillon cubes, the garlic, the pepper and the sugar to the cooked vegetables.
Cook at low heat for 10 minutes, stirring frequently.
Finely chop the basil and crush the oregano. Add them to the cooking ...
omatoes and season with the Italian herbs, salt, pepper and a
ime simmer it longer - many Italian cooks suggest that it be
minced
1/4 cup Italian tomato paste
Four 28
o low, cover and simmer Bolognese sauce, stirring occasionally and skimming
In a large pot over medium heat, heat the oil and saute the sausage and pork chops until brown, about 10 minutes - Don'’t worry if the meat is not cooked through because the meat will cook through in the sauce.
Remove the meat from pan and set aside; Deglaze the pan with 1 cup red wine.
In the same pot, add the garlic, onions, pancetta, and crushed pepper and cook until the onions and garlic are lightly browned, about 2 minutes.
Add the remaining cup of red wine and reduce by half. Add the tomatoes and simmer for 1 hour over low ...
tir in tomatoes, tomato puree, Italian seasoning, crumbled bouillon cubes and
ant to make more.
Authentic Imo's pizza toppings include
or 20 mins, or until bolognese thickens. Stir in herbs.
Chop onion, garlic and parsley fine; fry slightly in hot oil. Add tomatoes, tomato paste, bay leaf, salt, pepper and water; stir until well mixed.
Toss in hamburger and sausage.
Break up meat with fork in little pieces.
Now cover the tomato sauce and cook on low for 45 minutes, stir occasionally.
Preheat oven to 400 degrees F. Combine Italian sausage and ground beef. Brown meat mixture in skillet over medium heat until cooked through. Add tomato sauce to meat mixture. Remove from heat.
Brush sides and bottom of 13 x9 baking pan with olive oil. Unroll dough into pan, pressing into rectangular shape to form crust.
Combine ricotta cheese and egg, and then spread mixture onto crust. Top with meat sauce and shredded cheese.
Bake for 20- 25 minutes until top is golden brown. Let stand for 5 minutes before serving.
COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley
*This is a great OAMC recipe. Before cooking/prep day, I
Mix all ingredients in a large bowl by hand.
Use your bare hands for best results.
Roll meatballs to about the size of a golf ball. (wet your hands to prevent the meat from sticking to them while rolling the meat balls).
Drop raw meatballs into large (I use a stock pot) pot of sauce.
(I have an incredible sauce recipe {#92096} I use for my meatballs).
Simmer for about 3 hours.