Place chicken in casserole dish.
Mix Italian sauce (dressing) and lemon juice.
Pour over chicken; melt butter and pour over chicken, then salt and pepper.
Bake at 350\u00b0 for 1 hour.
Place olive oil in a large soup pot.
Add garlic and simmer about one minute, do not let it brown.
Put tomatoes in blender and blend briefly to smooth out the tomatoes.
Then add to garlic.
Cut Italian ham in chunks.
When I order this from the Deli, I have them cut it in 1/2 lb slab.
Add basil and crushed red pepper flakes.
Let simmer about 6 hours.
I always check the richness of the sauce by putting a spoonful in a clean bowl, let it sit for about 5 minutes and if water is seperating from the sauce, continue to simmer.
Cut up onion, green pepper and celery.
Saute vegetables in oil and garlic until tender.
Add tomatoes (drain liquid).
Add bay leaf.
Add clam sauce (include liquid).
Simmer for 1/2 hour until sauce thickens.
Stir constantly.
Cook linguini and serve sauce over pasta.
r the SAUTE FOR FRESH ITALIAN SAUCE (1 medium chopped onion,
Brown onion in little oil.
Then brown meat until loose.
Add tomato paste, tomato sauce, oregano, water, salt and sugar.
(For added flavor, add pork neck bones or ribs, pork chops or sausage, but first boil in separate pot for a few minutes to remove scum. Rinse under water and add to sauce.)
Before serving, remove any sizable pieces of meat and remove any bones.
n dicing vegetables and brown Italian sausage.
Once sausage is
Heat oil in a large heavy saucepan over moderately high heat (275\u00b0).
Add sausage and cook until lightly browned, stirring occasionally.
Add onion and garlic; cook until tender.
Reduce heat to moderately low (225\u00b0).
Add tomatoes, tomato paste, water, bay leaf, beef bouillon cube, oregano, basil, salt and pepper. Cover and cook for two hours, stirring occasionally.
Add additional water if sauce becomes too thick.
Discard bay leaf. Viola! Italian Sauce La Roma.
Sprinkle meat with salt and pepper. Brown on all sides in 2 tablespoons oil. Add onion and garlic. Brown lightly. Pour off excess oil. Add 1 jar Ragu Italian sauce. Cover and simmer for 2 1/2 hours or until tender.
ide and put the juices from the cooked meat into a
n bottom of pre-heated sauce pot and let it heat
Brown meats in hot salad oil.
Drain off excess fat.
Add onions, garlic, spaghetti sauce, tomatoes and undrained mushrooms. Blend.
Simmer 20 minutes.
Add wine.
Cook macaroni according to directions on package.
Drain and rinse with cold water.
Pour the San Marzano tomatoes into a bowl and break them up by hand. Discard any hard cores or bits of skin.
Heat the oil in a large pan over moderate heat, add the garlic and saute until golden, about one minute.
Add the tomatoes and their juice carefully. (They will splatter.) Tear the basil leaves in half and add along with the salt. Add the hot pepper (if using).
Simmer briskly, stiring occasionally, until you have a thick chunky sauce. About 15 to 20 minutes.
Remove the garlic before serving.
Saute garlic and onion lightly in olive oil.
Remove from pan and place in blender with tomatoes; blend and set aside.
In same pan as onion mixture was cooked, crumble and saute Italian sausage til browned.
Add tomato mixture and 8oz can of sauce and water to pan.
Salt and pepper to taste and add chopped basil.
Simmer for 30 minutes; add to pasta and enjoy!
Note: Be careful how much salt you add - the sausage is salty also.
In large saucepot, heat oil.
Add garlic and sliced onion and saute.
Add tomato puree plus 1 can of water, tomato paste and 1 can of water.
Mix. Add salt and pepper.
Sprinkle in all spices, cheese, Angostura Bitters and Worcestershire.
Stir all together. Brown the sausage and meatballs (see recipes in meat section).
Add to the sauce.
Allow to simmer for 2 to 2 1/2 hours, stirring occasionally, or until sauce is slightly thickened and meat is cooked.
Add more of spices, if needed.
May be doubled or tripled.
ecoration.
Cut loaf of Italian bread in half crosswise.
ength.
Remove the Italian Sausage (optional) from casing and place it
all sides in Worcestershire sauce until it's brown.
Add this mix to 2 pounds ground pork and brown meat in a skillet for about 10-12 minutes or until the pork is well browned.
Use in recipes that require Italian sausages removed from casings.
Saute onions in a large pot with about 2 tablespoons of olive oil. When onions have become translucent, add the two jars of marina sauce and can of chopped tomatoes. Turn down to simmer.
In a large skillet, brown ground beef and Italian sausage until completely cooked, drain fat from meat, and add meat into the large pot with the sauce. Add chopped pepperoni to the sauce mixture. Add 1 teaspoon of Italian seasonings to mixture and allow all to simmer for about 20 minutes before you season to taste with salt and pepper.
risp-tender.
Remove skillet from heat and drain off fat