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

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Crockpot Italian Beef Roast with Balsamic Drizzle

I'm back in my kitchen!  and so happy to be cooking again. It's only crockpot cooking for now because of the knee issues. :(....... Before I share this recipe I'll fill you in on our last few months in the Sunshine State.  

January and February were cold, rainy and not so sunny!  March brought hope!

Quite honestly the last three months away from our home have been a challenge.  The kitchen was equipped with some necessary utensils but having to take all my spices and favorite knives, cutting board and crockpot can be cumbersome.  I'm not saying it wasn't great getting away from the cold and snow but there really is no place like home.  

Yes we are snow birds and have been for a few years.  

Everything was less than perfect this year starting with me having a really bad sinus infection.  I had to call home to my PCP and get an antibiotic.  I tried to be rid of it with home remedies but once that sinus infection landed in my chest well I had no choice.

Hubby got his usual gout.  It's become a not so welcome to Florida gift and off to the ER for treatment.  It settled but then no shellfish for him.  Something he loves.

Come March while picking shells it seems I injured my knee.  Yes I guess that's how it happened because I didn't do much else that could cause an injury to that knee.  Yepper off to the ER because within a week I could not put any weight on the leg.  Pain and swelling.  Didn't get much help from ER.  They did take x-rays and did a Doppler on the leg.  I feared it may be a blood clot.  That's how bad the pain was.  A nine out of 10.  X-rays showed a contusion.  That's it?  Well off with some pain medication I went.  Frustrating to say the least.  I can deal with that I think.  Couldn't take the pain medication because I felt so dizzy it just wasn't worth it.  Ended up taking some Naproxen hopefully to ease inflammation and placing an ice pack on the area.  It didn't do much to help but I was determined to stay the last month in Florida.

  I went to the Beach only one day(that's the day I think I injured the knee).  Did manage to get some shells but at a high price if that's how the knee was injured??

I hopefully will find out what is the problem on Monday.  I have an appointment with an orthopedist.  I'm sure it will involve more tests but I have to find out what is the problem.  I've been hobbling assisted with a cane and leg brace for three weeks trying really hard to hold on.  Crazy, right? 

Ok so I have tried to fill you in on what's been going on with me for the last few months so on to the recipe.  It's one I just put together yesterday and I called it Italian Roast Beef, the newest one! LOL 

Crockpot recipe!

Approximately 3 lb. beef roast(Mine was on a half price sale)
2 1/2 tsp. salt
2+ tsp. Italian seasoning
1 tsp. onion powder
1 tsp. garlic powder
1 cup beef broth 

On a large piece of waxed paper or parchment paper place all spices.  Mix to blend spices.  Place roast on paper and make sure to coat both sides with spice mixture. Patting to coat.

In a large dutch oven on medium heat place oil .  Add roast and sear on both sides.

Place 1 cup broth in crockpot that is set on high.  Add seared roast and cover.  Cook approximately 3 to 4 hours on high or 4 to 6 on low.

Remove from crockpot and let rest for 10 minutes.  

We are making warm sandwiches on crusty bread with this roast or if you like you can thicken the juice and make gravy.

Wrap and store in refrigerator when cooled for more sandwiches later.  Cold roast beef, sliced red onion and lettuce with a little Modena balsamic vinegar.  OH so good!

The Sandwich:
I sliced my roast with an electric knife because I like to pile my meat on with thinly sliced meat.

No need for a recipe for the marinade. I used Modena Balsamic Vinegar and drizzled it all over the sliced beef.  YUM

 FYI:  I made a pot of meat sauce too!  I had two crockpots going.  We must eat!  You can't keep me down.  

4/3/16

8-4-16

10/3/16

Creamy cream of tomato soup!

It's very cold here in Pa and we've been spoiled with a warm and beautiful fall but it was bound to happen.  Yes windy cold weather is here and I'm not too happy about it.  I actually don't mind the cold air it's that darn wind that goes right through you that I do not like and either does my hubby.

Hubby has been asking me for some tomato soup and although I know Campbell's makes one I happen to be one who really doesn't like canned soup.  Wait I must clear up that one.  I do use and like broth or stock as in chicken, beef or vegetarian but all those others just don't appeal to me so I found this recipe that I thought would be easy to make and honest to goodness it was ready in less than one hour.  The result:  AWESOME. A few additions as I adapted it to my liking...

My recipe made enough for 4 servings.  You can double it if you like.

1 -28 oz. can diced tomatoes (I processed them on grind) Left them a little chunky.
1- 32 oz. carton chicken soup
1/2 cup heavy cream
parsley or basil to garnish
salt and pepper to taste
1/2 cup cooked small shells or acne de pepe
shredded mozzarella cheese(optional)

Place pureed or crushed tomatoes in a dutch oven on medium heat.  Add chicken broth, pinch of salt and a dash or two of pepper.  Cook on medium heat until it comes to a slow boil.  Add heavy cream and cook on low for about 15 minutes. Place pasta in bowls, add soup and garnish with cheese and parsley or basil.  If you have fresh basil chop a few leaves and top your soup with them.

Note:  Hubby loved adding the shredded mozzarella. He said it really added to the soup.  

original Rachael Ray

 11/21/16

3/6/17

A healthy and good tasting Chicken/ vegetable stew!

This dish can easily be served with crusty bread or even toss some with pasta for an Italian flair..Bon appetit from my kitchen to yours.

Happy Baking and Cooking from my kitchen to yours,

 

M.J.

Tossed with pasta

3 pieces boneless chicken breast cubed
1 pkg. baby carrots diced
1/2 small red onion diced sliced
1/2 pkg. frozen Italian green beans
salt and pepper
1/2 tsp. thyme
2 cloves chopped garlic
1 tsp. dried basil leaves
1 can diced tomatoes drained
1/2 + can chicken broth( if you are using it with pasta increase the amount of broth)
pinch or two of cayenne pepper

 In a large pot place a few tablespoons canola oil.  Saute' onion and carrots until slightly tender.  Add cubed chicken, minced garlic and thyme,basil leaves, salt and pepper. When chicken has browned slightly add Italian green beans, chicken broth and drained tomatoes..Cook slowly until chicken is cooked through..Serve with bread or over pasta..If using pasta compliment with freshly grated Romano cheese..Enjoy!.

From my kitchen to yours,

 


3/20/12 
8/2/14
3/1/17

Easy Peezy Tortellini Soup!

 Here's a soup re-post...just in case you missed it!


Hubby and I went to vote and caught a movie "Flight"( excellent choice) and then a burger today.  We didn't get going to around 1 p.m. With some time to spare I was able to make Tortellini Soup and we had a nice bowl before we were off to vote. It's a easy to make quick soup and loaded with lots of healthy ingredients.

 I had bought a medium size head of Savoy cabbage.  Check out his link for more information about it:  http://en.wikipedia.org/wiki/Savoy_cabbage and hadn't planned on anything special to make with it so it became one of the ingredients.

1 medium size head Savoy cabbage (cut or break into small pieces).
1-32 oz. box of chicken broth
1-32 oz. box of beef broth
2 T olive oil
1 clove garlic minced
1  or 2 cans cannellini beans drained
1lb package cheese tortellini
grated Italian cheese

In a large pot saute garlic slowly in olive oil.  Cut and rinse cabbage and add to the pot along with broth and beans.  Bring to a slow boil and cook until cabbage is slightly tender.( It will be slightly crispy)  Turn heat to low and add 1 pkg. frozen cheese tortellini. Cook approximately 5 minutes more.  Serve topped with grated cheese.

Happy Cooking from my kitchen to yours,

11/7/12
4/7/13