Pasta with pork or beef spare ribs (Ragu) sauce

ragu
[ra-GOO, rah-GOO]

A staple of northern Italy's Bologna, ragu is a meat based sauce that is typically served with pasta.

1  1/2 lb. country style pork or beef spare  ribs 
2 large cans crushed tomatoes
1 small can tomato paste
1 can water(use tomato paste can)
3 or 4 fresh basil leaves or 1 tsp. Dried basil 
Salt and pepper to taste 

I lb. Pasta of choice (  I enjoy a meaty pasta with this sauce).  Pappardelle pasta was my choice today!

In a large Dutch oven place a few tablespoons olive oil.  Place spareribs, salt and pepper.  Brown on all sides.  Add crushed tomatoes, tomato paste and water and basil.  Cook on low heat slightly covered until pork falls apart.

Remove pork.  Shred and place back in sauce.  Taste test adding any additional seasoning if necessary.

Cook pasta accordingly to directions. Drain.

Top with ragu sauce.  Enjoy!

Note ( crockpot can be used after spare ribs are browned).






Today I decided was a day to make some traditional Italian pasta..Pappardelle!  complimented with a pork based sauce..Delicious! Make sure to follow pasta directions for a dente' pasta.. Enjoy!! 

Spicy Red Pepper Arrabbiata sauce with Mafalda Pasta!

This meal was so easy to create you can make it in a flash!

  Pasta sauce can be one of the easiest meals to make and you can go from stove to table in no time.  Using a can of spicy red pepper tomatoes this Arrabbiata sauce with Mafalda Pasta was created.   I used Mafalda pasta as the pasta tonight.(small curly pieces of pasta)

10/9/17

1 box pasta of choice
1-15 oz. can spicy red pepper tomatoes (Hunt's)
1-15 oz. can Hunts sauce
1 can water
1 cup sliced mixed peppers (or you can use all green if that's all you have)
1 small onion sliced thin
2 or 3 minced garlic cloves
salt to taste
canola or olive oil (few Tablespoons)

In a medium size pot saute peppers in oil with sliced onion until slightly tender.  Add garlic and saute a few minutes more. Add tomatoes, water and tomato sauce.  Cook until peppers are tender approx. 30 minutes.  

While sauce is cooking.  Cook pasta according to directions making sure not to overcook. Drain well and top with above sauce and a little grated Pecorino Romano Italian cheese.  Excellent quick dinner. Yummy!

Note:  Separately I pan fried(with a little water or olive oil) 2 Chicken sausage links and served it with the pasta. 


This was our easy dessert!

  All you need is a store bought angel food cake and strawberries.   I keep a can of Reddi Whip for quick desserts.

11/19/13

2/23/14

Bucatini pasta, arugula and chicken quick meal

An Easy meal which is my short cut recipe.


Although my freezer has lots of meatballs and meat sauce  I found a great substitute for a marinara sauce that IMO takes like my fresh sauce.

 The brand is Victoria and I found it at Costco and most recently I have been seeing it at many other stores in our area.  You can use any jar brand you like but IMO Victoria brand marinara is really as close as I can get to homemade and I'm extremely fussy.

  I've been cooking for 50 years and make sauce all the time but after reading a little more about the brand I decided to go off my high horse lol so to speak and try it.  It's good.  Recently I found their vodka sauce in a 16 oz. jar and decided why not?  Happy to say it's super good and I used it in this recipe.

Note:  I like thick meaty pasta so Bucatini was in my pantry and I used it.  If you don't have Bucatini a nice more dense pasta would be good too!  Such as fettuccine or linguine but use what you think your family would enjoy.  The ingredients and instructions are below. Enjoy!!

1 lb. Bucatini pasta or pasta of choice
1 to 2 cups arugula washed and drained well
1 lb. Boneless thin chicken breast
Salt, pepper, paprika
2 cloves minced garlic
1/4 cup water 
1-16 oz.oz. jar Victoria vodka sauce
Olive oil
Pecorino Romano cheese 

First:  Sauté chicken in a large deep skillet with olive oil, salt, pepper paprika and garlic.

After chicken is slightly browned on both sides add 1/4 cup water, scrape so you get all the pieces that may have stuck a little to bottom of pan and simmer slowly covered for ten minutes.  Add vodka sauce directly to pan(do not drain), cover and simmer slowly for a several minutes or until sauce is bubbling slightly. Keep on low heat until pasta is cooked.



While chicken and sauce are simmering bring a large pot of water to a boil.  Cook pasta for approximately 8 to 10 minutes depending on your pasta directions.  A’dente is preferred choice.  Add arugula and cook for another 2 or 3 minutes.

Drain pasta and arugula.  Place cooked pasta and arugula back in large pot (the same pot you cooked the pasta in)add sauce and top with chicken.  From stove to plate approximately 45 minutes.

Happy Cooking! Yummy!!

You can definitely used homemade vodka sauce for this recipe.  I do have my recipe under Labels but this is a great option for us busy on the go people. xo

Ricotta Meatballs

Worthwhile re-posting.


When my mom made meatballs she always added some milk, so when I came across this recipe I knew that adding some ricotta cheese would definitely work for a new way to moisten as well as flavor meatballs.  You could even add some when making an Italian meatloaf.  I changed the recipe a little but I'll post it also as it was published in Better Homes and Garden's magazine too.  Yummy!

Ricotta meatballs smothered with mozzarella cheese

Here is my recipe:

2 lb. beef and pork ground
4 cloves of garlic minced
1 extra large egg beaten
1 cup regular bread crumbs
1/2 tsp. Italian Seasonings
1/2 cup dried parsley
1/2 cup ricotta cheese
1/2 cup grated cheese(Pecorino Romano)
1/2 cup grated for freshly sliced mozzarella for topping

Mix all ingredients by hand and roll into medium size meatballs.  Place on cookie sheet bake for 15 to 20 minutes at 400 degrees.  Serve with marinara sauce or place meatballs in crockpot with your favorite sauce; set on low and allow to cook 4 to 6 hours.  We're having baked meatballs topping with mozzarella for our dinner tonight. Add mozzarella to top of meatballs and broil on top shelf for a few minutes until mozzeralla melts and is browned slightly. Fresh rolls to dip in the sauce for the feel good yummy feeling. Enjoy!

I would definitely do it this way the next time but I was using the ingredients I had handy. Better Homes and Garden Magazine (March)

Basic Red Sauce

I make a basic red sauce and have been using this recipe forever..Mom's sauce always started with ground meat.. Dad  liked a thicker meatier sauce.  Mine starts with pieces of pork( I think pork sweetens the sauce and makes it more flavorful) and meatballs..Here is my basic sauce recipe:

2 lb. or more pork chops, pork butt or country style spare ribs(boneless)
4 tablespoons olive or canola oil
2  or 3 cans(28 oz.)crushed tomatoes or tomato puree(depends on how much meat you are using)
1  15 oz. can tomato sauce(optional)
1 small can tomato paste (3 cans water)
1 tsp.dried basil or 3 leaves fresh basil
1/2 to 3/4  tsp. salt
1/2 tsp. pepper
3 to 4 cloves minced garlic
1 tsp. onion powder
1 1/2 lb. meatballs (check out meatball recipe on blog)optional

In a large pot put 4 tablespoons olive or canola oil..Saute pork pieces, salt and pepper until browned.  Add tomato paste and water, add minced garlic, basil and onion powder. ..Simmer until bubbly..Add crushed tomatoes or puree..On medium heat cook sauce stirring frequently..Sauce will start to bubble..Lower heat ..Add meatballs(check out meatball recipe on blog)..Cover slightly..Cook about 3 hours.. Note:  Add tomato sauce to recipe if you are adding meatballs or add another large can crushed tomatoes or puree.

From my kitchen to yours,

8/16/11 original

Fettuccine Alfredo sauce:: Easy to make

I think I have progressed quite a bit since my early days of blogging but to let you gradually get aquainted with me I must show you how my blogging began. Slow tiny steps and photos that were not perfect to say the least.  Hope you will continue on my journey. I have got better...


Busy day, quick meal.  

One two three four ingredients and you are ready to serve.  Add a salad and it is a very good meal.  This recipe is for 1 lb. Fettuccine

1 stick butter melted
 1 1/2 cups half and half
3/4 cup Pecorino Romano cheese(you can add more if necessary)
sprinkle of dried parsley 
1/2 cup pasta water
1 lb. fettuccine pasta cooked according to directions

Melt butter.  Slowly add half and half and then grated cheese, stir and it's done.. Easy fast meal!

Note:  If pasta appears dry add a little pasta water to thin.

Add a salad if you like!

From my kitchen to yours,

7/28/11 original

Easy Marinara Sauce

Marinara Sauce is my favorite!  I do not need meat to make a great sauce.  Good ingredients seal the deal. 



4 tablespoons olive oil
1 medium onion sliced thin, or minced 
1/2 medium carrot, cleaned, finely grated 
1 small sweet pepper diced thin(optional)
2 cloves garlic minced
2 cans crushed tomatoes
2 to 4 fresh basil leaves or 1 tsp  dried basil
1/2 tsp. salt or salt to your taste 
1/4 tsp.red pepper(optional)

Saute onion and carrot in olive oil until translucent..Add diced pepper if using and garlic..cook one minute..Add crushed tomatoes, salt and red pepper..Cook over medium heat stirring occasionally about 30 to 45 minutes or more until it reduces slightly. The sauce will thicken slightly.

 Cook pasta, drain and toss with sauce and of course some good Italian cheese...Easy and delicious !

Marinara Sauce (a little more involved)( Mom's Recipe)

2 tablespoons olive 
1 small onion finely grated
2 cloves garlic,minced
1 can 2 lb. 3 oz. Italian Plum tomatoes undrained
 1 large can tomato puree
1 tsp. dried or several fresh basil leaves
1 tsp. salt
1/8 tsp. pepper

In large skillet over medium heat, heat oil ..add onion, cook until translucent, add garlic, cook 1 minute. Add plum tomatoes with their liquid mashing tomatoes with fork until mixture is slightly chunky..Stir in puree, basil,  salt and pepper.

Cook over medium low heat uncovered and stirring occasionally (30 minutes) Sauce will reduce to about 3 1/2 cups...

Happy Cooking from my kitchen to yours,

8/22/12
10/7/14
1/30/17

Baked Ziti /Rigatoni

Here's my pasta casserole recipe for those who want a great Italian meal for family and friends.  Great for parties as in Graduation or fun gatherings. 

You can be sure to find this at one if not all of our family get togethers.  We love pasta and most people do.  **This recipe stores well and can be made the night before for convenience.   You can bake the casserole the next day after you set it on your counter for abut 1/2 hour before baking. It will take longer if you take it right out of refrigerator.

Leftovers can be frozen (which I seldom do ) can be cut into squares, wrap tightly in foil and store in a freezer bag until you need a quick bite..  

My recipes is as follows:


l lb. rigatoni or ziti pasta cooked a'dente (cook less than package requires as not to overcook when baking)
1 -16 oz fresh mozzarella grated on larger holes on grater
1-15  oz. container whole milk Ricotta cheese
1/2  to 3/4 cup pecorino romano cheese finely grated

*Fresh pasta sauce (recipe posted under labels on right side of blog under sauces)
Jar sauce can be used

Cook pasta in salted water until a'dente (still is a little hard ) Taste test...you don't want it too soft.
When pasta is cooked, drain but  reserve about 1 cup of pasta water  in pot.

Add 1 ladle of pasta sauce to pot that has the water in it.  Add the whole container of ricotta cheese.

Stir so as to combine well.  Add drained pasta, more sauce and a little of the mozzarella and pecorino romano cheese to it and gently stir to combine.

In a large casserole dish place several ladles of pasta sauce. Pour pasta, ricotta mixture into casserole dish.  Top with more sauce, mozzarella and grated cheese.

Cover and bake 350 degrees for 20 to 30 minutes covered.  Remove cover and cook about 5 minutes more or until top cheese has melted.

Remove from oven allow to set ten minutes and serve.

Yummy!

Italian pasta sauce: A personal opinion

A Blessed Sunday to everyone.

On occasion I get asked why I don’t add oregano or different herbs to my pasta sauce.  Truth be told is that authentic pasta sauce uses basic seasonings. Garlic, basil, salt,pepper and olive oil.  Visiting our family in Italy I watched my relatives cook.  They never added anything in the spice area other than what I use. They said Americans Americanize it with heavy seasonings.  I’m guessing it’s what you get used to 😊. Of course they also use their garden fresh tomatoes which I only use on occasion.

Try your hand on a pasta sauce with basic ingredients. It's the best way to make quick and easy sauce.

Fresh ingredients, limited spices and herbs, and when in season fresh tomatoes. You can't go wrong.

You can find my easy recipes for various versions of my pasta sauce under labels on the right side of the blog.

Enjoy!  

Marinara with Gnocchi and Peas: One of my favorite food memories

I love this meal!

I'll start this blog post by saying I love peas and have eaten peas and sauce since I was a little girl.  I don't know how it started but it has become one of my famous all time early food memories.

Till this day my hubby teases me about it.  He had never heard of this dish or would have ever been tempted to eat it.  He is basic Italian and peas are not a part of any of his early food memories. lol

My Mom would make her homemade (meat sauce)every week and with the leftover sauce I would add some drained canned peas and along with a slice of bread or two this was a favorite meal of mine.

Not everyone loves peas but for those of you who do, this is relatively easy to make.  I used my homemade marinara sauce but jarred sauce can be used as well and today I decided to add some bought De Cecco gnocchi which really added to this dish.  

All it takes to make this easy meal is:

1 pkg. De Cecco Gnocchi (17.5 oz)
1 qt. Marinara sauce or desired sauce
1 pkg.. Steamfresh frozen peas (cook according to directions) Canned peas can be used (drain)
Pecorino Romano cheese

Cook gnocchi according to directions.  Drain.  Microwave peas.  Heat sauce. Add gnocchi and peas. Toss with sauce and add fresh Pecorino Romano Cheese.  Serve with Salad. 

Enjoy!

Happy Cooking from my kitchen to yours

6/29/12 
3/6/13
2/18/14

Bolognese Sauce: Another great Red Sauce!

 Re-post...Original 7/12/11  Enjoy!

Today I made Bolognese(Italian spelling) sauce.  I like to make it with ground loose sausage because I think the flavor of good sausage stands out in the sauce. I use crushed tomatoes because I like to see some tomato pieces mixed with the sausage.  A bit of red pepper and fresh garlic and basil made for one great pot of goodness and the house smells fabulous!  A real Italian Kitchen! It was a great meal and unfortunately no leftovers.  Will surely make it again.

Happy Cooking from my kitchen to yours,

Recipe for Sauce:

1 1/2 lbs. ground loose Italian sausage
2 large cans (28 oz.) Tuttorosso Crushed tomatoes or 2 large cans (28 oz. Tomato puree
1 small can paste
1 tsp. dried basil or 2 or 3 fresh basil leaves
1/4 tsp. red pepper flakes(if using hot sausage eliminate red pepper)
1/2 tsp. salt
1/2 tsp. pepper
2 or 3 cloves minced garlic
2 tablespoons olive oil

Check out the sausage in this great sauce!

In a large dutch oven Saute sausage while using a large spoon to break into small pieces.  After the sausage has browned add 1 can tomato paste and 3 cans of water(use paste can).  Cook slowly and after it has simmered for a few minutes and is golden brown; add salt, pepper, basil, garlic and red pepper.  Simmer for approximately ten minutes then add 2 cans crushed  tomatoes of your choice. You can use tomato puree if you would like.

 Simmer(with lid slightly on) until sausage is tender and tomatoes have cooked through. Approximately 2 to 3 hours.  Serve over pasta with Italian cheese.  Add a salad and your meal is complete.

**Note:  For a quicker sauce I use Tuttorosso or Tomato Sauce of your choice.  It cooks in half the time. 






7/12/11
6/29/13
7/30/15

All recipes and their respective images are the sole property of I Like to Bake and Cook2013, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Pasted from <http://iliketobakeandcook.blogspot.com/>

Authentic Italian Pasta Sauce Recipe

When we visited Italy last year we had the pleasure of visiting my husbands family (his mom's cousin and her family) and were cordially invited to have dinner with them.  Everything was homemade and the meal was fabulous.  

From what I knew about Italy or so I thought I knew about it this pasta sauce was not what I had expected.  No basil, no garlic no fresh tomatoes?? How could that be?  No pepper or other seasonings just veggies, good ground minced meat or ground meat as we call it to make a good down home easy pasta sauce. According to Lorena ,our cousin, her mom makes the sauce this way for their restaurant but at home she uses garden fresh tomatoes.  See even in Italy they take short cuts.

It was very hard to say what I enjoyed the most but I definitely loved their pasta sauce.  Light and slightly sweet I asked for the recipe. I'm going to try a pot this way for our sauce this weekend.

My copykat pasta and sauce

It took a while for me to receive it and translating was a bit of an issue but here it is. 

1 carrot chopped
1 stalk celery chopped
1/2 sweet onion chopped
1/2 tsp. sugar
1/2 lb. ground beef
1/2 lb. ground pork
3- 28 oz. cans tomato sauce(clean out cans with a little water)and add to sauce
olive oil
freshly grated Romano cheese
homemade fettuccine pasta

Link to pasta recipe:

Homemade pasta 

In a large pot or Dutch oven on medium heat place approximately 4 T. olive oil.  Add chopped carrots, celery and onion. Saute for around 15 minutes.  Add ground meat, sprinkle a little salt too while  breaking meat up into small pieces and saute slowly until all red has disappeared from meat.  Add tomato sauce and sugar.  Sauce will start to bubble.  Cook on lower heat so not to stick covered slightly for approximately 1 1/2 hours. Buon Appetite!


Thank you Roberta Vispi and her daughter Lorena for sharing it with me.  

 La ringrazio tanto Lorena per avermi aiutato con la traduzione del vostro mamma ricetta. La salsa è ottima e ho pubblicato la ricetta sulla mia pagina e blog. Deliziosa

Roberta, Lorena

Roberta

Roberta's pasta and sauce

10/13/15

copyright i like to bake and cook blog 2015

6/1/16