b>Italian Tomato Sauce: Puree undrained tomatoes in blender. In hot oil in large sauce
Prepare sauce (recipe follows) and keep warm.
Melt butter in large skillet over low heat.
Add Ricotta and stir until melted. Add cooked pasta, turning until well coated.
Sprinkle parsley and Parmesan or Romano cheese over top and toss gently.
Season with salt and pepper.
Transfer to platter.
Ladle some of Savory Italian Tomato Sauce over top and serve immediately.
Heat oil in a heavy saucepan.
Add onion, celery and garlic clove (cool slightly), about 3 minutes.
Crumble ground chuck into mixture.
Brown well.
Add salt and pepper.
Clove of garlic may be removed after browning.
Add tomato paste and stir.
Add water and stir thoroughly.
Cover and let simmer over low flame (3 minutes).
Add tomato sauce, sugar, oregano, basil and garlic powder. Stir well.
Cover and simmer over flame for 45 minutes, stirring occasionally.
Recipe is for 1 1/2 pounds of spaghetti.
inutes. Add 2 cans of tomato sauce. Use water to rinse out
Brown pork chops; cut up with sausage.
Put in with spaghetti sauce and tomato sauce.
Cook in a large crock-pot on low all day or high for 4 or 5 hours.
Serve over desired spaghetti.
Saute mushrooms, bell pepper and onion in butter.
Add ground beef and brown. Drain.
Mash tomatoes and add along with ketchup, tomato paste and Italian tomato sauce. Also add basil, oregano, salt and pepper to taste.
Bring to a boil then simmer for 2 to 3 hours.
Stir occasionally.
r until done.
Spoon Italian tomato sauce over cutlets; sprinkle with Mozzarella
In a large pan saute garlic and onion in olive oil.
Add basil, oregano and tomato sauce.
Add water to fill pot 3/4 full. Let it cook several hours; add water if it cooks too thick.
Add sugar to taste; add salt and pepper to taste.
Lastly, add meat and let it cook until sauce is somewhat thick (not too thick). The longer it cooks the better it tastes.
If adding ground meat, cook separate to get rid of grease, then add to sauce.
Sausage may be added with tomato sauce right away.
FOR TOMATO SAUCE---------------.
Heat oil in saucepan
In a large pan, heat the oil and toss in the pepper flakes and the garlic.
Add in the mussels and toss over a medium heat for one minute.
Pour in the wine and simmer until it is reduced by half.
Pour in the stock, lemon juice, tomato sauce. Add the salt and pepper at this time also.
Cook for another two to three minutes until all the mussels have opened. Discard any that do not open.
Pour into a warm serving bowl and garnish with the fresh parsley.
n bottom of pre-heated sauce pot and let it heat
agrant and translucent. Add the Italian sausage meat, breaking it
th 1/2 teaspoon of Italian seasoning and 1/8 teaspoon
f the bottom of the tomato. Just the nub, and
reast with 1/4 cup tomato sauce.
Sprinkle shredded mozzarella cheese
-Brown ground beef or turkey with red pepper and onion until tender in olive oil -- drain off grease.
-Add tomato sauce and paste, diced tomato and seasonings, stirring occasionally over med heat until well blended.
-Reduce heat to low, and simmer for 10 minute.
-When heated through, spoon over hot, cooked rice and serve garlic bread or a nice salad along side.
In a large nonstick frying pan, brown ground beef.
Add onion, garlic and basil.
Cook and stir for 2 minutes.
Add tomato sauce and broth.
Bring to a boil.
Add macaroni.
Reduce heat, cover and allow to cook for 5-7 minutes.
Stir in zucchini or green beans.
Cover and cook, stirring occasionally, for 5-10 minutes or until macaroni and zucchini are tender.
If needed, add more broth.
Chop onion, pepper and celery very coarsely; saute in heavy saucepan with olive oil until tender.
Cut stewed tomatoes into quarters and add to the vegetables along with the tomato sauce and Italian seasoning.
Bring to a boil.
Reduce heat and simmer, stirring occasionally, about 1 hour or until sauce thickens.
Add salt and pepper to taste.
Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.
e Creuset cookware for this recipe!).
Set oven to broiler