PASTA FAGIOLI- PASTA WITH BEANS

This dish is a good one to use up leftover sauce and pasta. When I was little and we would visit a farm it would often be made as it used up all the little pasta bits like pieces of spaghetti or whatever was around. My mother used to make it for my Uncle Joe when he visited from Detroit. She made lots as he could be seen finishing more than 3 bowls!

INGREDIENTS

A cup ( 250ml) or two of leftover sauce.

Pasta- I like to use elbows.

Can of kidney or white beans.

Cotica- pork rind- optional.

Salt and pepper to taste.

Barb always likes to add some "hot peppers" to her bowl.

Optional- check all your bags of pasta and use up " the little bits". It will really be like one from the Ciociaria area!

I like to use the Italpasta because it does not turn to mush when cooked. Stays duro!  It is the best Canadian brand. You can also buy pasta from Italy at "twice the cost" for the same taste.

DIRECTIONS

Cook as much pasta as needed for the number of people you are serving.

Open your tin of beans. Rinse the juice around the beans. Cook it with the pasta.

When finished cooking, drain but leave a cup or two of the water with the pasta in the pot.

Add from a tablespoon to cups of sauce to the pasta. You can made it as red as you want.

Mix.

You want pasta fagioli to be like a soup but not as runny as soup.

Yes, you must eat it with a spoon.

This dish does use up "leftovers" in the fridge. So when you have a small amount of any leftover sauce this will work for you. . With the beans, there is protein so can be a complete and quick meal with a nice bowl of salad and a bun or  piece of bread.

My problem is I really like this dish so I tend to eat too much. Be warned it is very filling!

MY BASIC HOMEMADE PASTA-THE EGG NOODLE

My favourite pasta dish is homemade egg noodle with ragu or meat sauce. Fortunately, the same dough can be used in several dishes- lasagna, fettuccine or spaghetti. It was a Sunday standard as my mother always had the time to make it for lunch. Italians liked to have their main meal at noon rather than later in the evening on Sundays so they could have la passeggiata- the leisurely walk- during the afternoon.

Weather always plays an important factor in making any homemade pasta. I do not recommend a hot, humid day as the dough has trouble drying properly. If made in the summer, using the basement with the cooler temperature would be advised or an air conditioned kitchen.

Serves 4
Preparation time- depends on experience. Can do the process in stages.
Cooking time- 3 minutes

INGREDIENTS

Flour- 1 lb (400-450 gms). I use All Purpose white flour but if you prefer, whole wheat flour can be used. Use your favourite brand of choice.

Eggs- 4 large eggs. Free range are best but regular commercial brands will do.

Pasta machine-I use the stainless steel one with three sections- flat, spaghetti, fettucine.

A counter top or table with clean tablecloths will be needed.

DIRECTIONS

Rub flour on the surface you will use. Keep the flour container handy.

Depending on how much pasta you want, determines how many eggs to use.

If you have not made fresh pasta previously start with 2-3 eggs. Normally, 1 egg per person will make fairly generous portions.

One cup (250 ml) of flour is needed for each egg used. This recipe calls for 4 eggs so 4 cups( 1000 ml) of flour.

By using a floured kitchen counter surface or in a large bowl, add your flour. Make a hole or well in the middle.

Add the eggs into the well.

Scramble the eggs in the middle with a fork. Start to toss the flour into the well with a fork, mixing the flour into the eggs. Toss the flour from the well walls into the middle.

As the mixture thickens, it comes time with very clean hands to start to knead the dough. The kneading process ensures all the flour and eggs are mixed together thoroughly.

Sometimes the dough is too sticky, so you may need to add more flour. Sometimes it is too dry and you may need another egg. Sometimes it is just right so you can proceed to the next step.

You want a ball of dough. You can continue making the egg noodle now. Usually I place the kneaded dough in a bowl, cover it and put it in the fridge to let it rest for awhile- 1 hour- before the shaping is started.

When ready to shape the dough, cut a section at a time from the big ball, making a small ball. Put the small ball in the flat section of your pasta machine. It needs to go through several times as you change the settings on the machine to bring it to the desired thickness.

If you are lucky, there may a little helper available!

When you have a long strip of dough, put it on a clean surface to dry. Continue to make the long strips of dough until all the original dough has been put through the machine.

Turn your strips as they dry to make sure both sides dry. When the strips are dry enough not to stick to the machine or too dry that they are brittle, it is time to shape into spaghetti or fettucine.

As the noodles come off the machine, place on a floured item such as a cookie sheet. I usually put waxed paper with some flour on top of the cookie sheet.

The pasta can be cooked immediately or put in the freezer to be used at another time. The pasta on top of the waxed paper can be rolled nicely and stored in bags in the freezer for use at a later date. It is work to prepare this item, so I usually make extra and love to give  some to my "Working Mom" daughters that they can cook at their convenience.

When you cook the noodles, put in a boiling pot with some salt added. Once the pasta rises to the top, it is done. It cooks very quickly unlike the packaged ones. Add your sauce of choice to the cooked pasta. The taste is so good. Molto buono!

I will be writing about my ragu or meat sauce in a future blog. If you have any questions, just write a comment or email me at abns@rogers.com.
#homemadeeggnoodle#homemadepasta#granpa'slittlehelper#homemadespaghetti#pastamachine#eggandflour#greatwithameatsauce#canbefrozen#freerangeeggsarethebest#noodles#kneadingthedough

MY BASIC TOMATO SAUCE

I learned and began to enjoy  cooking when helping my Mother to prepare meals when I returned home from school and especially from university many moons ago. Most of the recipes that will be included in my weekly blogs will mainly consist of dishes she prepared and are representative of the regional fare from the Ciociaria region of Italy which is in the region of Lazio situated between Rome and Naples. This region of Italy is included in what is often referred as " Il Mezzo Giorno" or the middle section. From this area south and including Sicily, Olive Oil is always used for cooking. The Tomato is the "King" of produce and used in a great many of the recipes . Additionally, in North America we regard eating as a necessary ritual for survival, whereas in Italy it is considered a passion, held in the same esteem as the three Ss-Sex, Socceer, and Striking! So when cooking Italian, put a little heart in it.

I decided for my first recipe blog to feature one of my favourite dishes and probably one of the best known and also easiest to prepare.

SPAGHETTI WITH BASIC TOMATO SAUCE

Serves 4
Preparation time 5 minutes.
Cooking time 20 minutes

INGREDIENTS
1 lb (450 gms) Spaghetti
1 28 oz. canned whole plum tomatoes
or ripe peeled plum tomatoes( San Marzano if available or Roma) (pureed)
4 tablespoons Extra Virgin Olive Oil
1 clove-finely minced garlic
1 medium cooking onion-diced
2 teaspoons- finely chopped parsley
3 or 4 leaves from fresh chopped basil (optional)
1 teaspoon- salt
1/2 teaspoon fresh ground pepper
Note: When I make it for just my wife and me, I like to bump it up a little by adding a teaspoon of dried hot chili pepper (pepperoncino) or a fresh one finely diced.

DIRECTIONS

Heat large sauce pan over medium heat.

Cover bottom with olive oil.

Add garlic and onion-saute for 4 to 5 minutes or when they just begin to turn brown.

Add parsley and basil.

Add the pureed tomatoes- Note you may puree the tomatoes by hand individually as you place them in the saucepan or you may puree them with a potato masher. Easiest yet is to place the whole tomatoes in a bowl and thoroughly puree or mash them before you start cooking your sauce.

Add the salt and pepper adjusting to your taste.

Stir all the ingredients and bring to a boil.

Turn the heat down to low and let simmer for 15-20 minutes.

While the sauce is simmering, place a large cooking pot containing 4-5 litres of water over high heat and bring to a rolling boil. Add a tablespoon of salt then add the pasta. Stir thoroughly to prevent it from sticking. Cook uncovered and adjust the heat to a medium boil stirring the pasta occasionally until the desired tenderness of the pasta is reached.

The cooking time may vary with the thickness of the spaghetti selected but the time which may range from 5 to 10 minutes is usually printed on the package of your choice. Note: However, the time listed on the package are times needed to cook the pasta " Al dente" which is how the majority of the people of Italy prefer their pasta. My family prefers the pasta more tender so we normally cook it for an extra one or two minutes.

Just take a couple of strands of the spaghetti with a fork and taste it.  Adjust the boiling time to your liking.

Drain the the pasta thoroughly and place it on a serving platter. Add the sauce and stir thoroughly. You are ready to eat-mangiare!

Note: I personally do not use any grated cheese to top off the pasta when cooked with this basic sauce or any sauce which contains any fish in the ingredients. But if it is to your preferred taste " Tu gusto preferito"- Go for it! The three most common cheeses Italians use on their pasta are Romano, Pecorino and my favourite- Parmiggiano!
                                                          
                                           

                                                             BUON APPETITO!

HOW TO MAKE HOMEMADE LASAGNA ALLA GRANPA ADOLFO

Although lasagna is not my favourite pasta dish, I make it at the request of my family. For my grandsons's baptism parties a couple of years ago, Granpa made the lasagna. Recently, to help out my busy working daughters and a friend, there were a couple of busy weekends in February and March making several pans of lasagna for them. Of course, for the faint of heart you can buy ready made frozen ones or some markets have ones ready to cook. This dish uses a lot of pots, dishes and really messes the kitchen from one end to another. Good thing I have my assistant Barb for clean-up!

There is nothing more tasty than those fresh from the kitchen of any Italian cook.

It is always a good idea to make several pans as this is a very time consuming dish. So with the ingredients gage the number of ingredient portions by the size of a big pan or smaller pans you are using.

INGREDIENTS

 Homemade egg noodle pasta ( eggs, flour, salt to taste).( See my blog on making this item). For the busy cook you can buy the packaged ready for oven strips. Homemade is better.

Ragu Sauce ( see my blog on making this sauce).

Eggs- 6-12 or more depending on the number of pans you are making.

Mozzarella cheese- 1 or 2 packages. Or if you prefer ricotta cheese 1 or 2 containers. Or like some Canadians who use cottage cheese 1 or 2 containers- I would never make a lasagna with it! My preference is always the mozzarella cheese.

Ground beef- 1/2 to 2 lbs- depending on the number of pans.

Bechamel Sauce- milk, flour and 1 spoon or two of ragu sauce for colour.

Salt, pepper to taste.

Garlic cloves- diced to add to the meat or even sprinkle if wanted on the layers.

Parmesean Cheese.

Use your glass pans or there are good tin foil ones at any market or especially your nearest dollar store. Then when giving to another household there is no need to return the pan!

DIRECTIONS

You can make all the ingredients in one day if you chose.

 I like to prepare the egg noodle pasta the previous day. Kneading it well and leaving it in a ball in a bowl in the fridge.

I also like to prepare the ragu sauce the previous day so it is done and ready to go when I want to make the lasagna.

Many cooks will prepare everything in one day. I like to do things in stages.
 
The day you are making the dish, be ready for the process. If needed have a coffee to drink while working.

Boil the eggs in a pot until done. Remove shells when cooled. Chop into little pieces. Set aside

Cook the ground meat in oil with some garlic and parsley added to taste. When finished cooking, drain the oil and pat with a paper towel to remove as much of the grease. My mother used to make the ground beef into little balls which is more time consuming. I just cook the meat quickly- less work, same taste. Set aside.

Of course you can be boiling the eggs and cooking the meat at the same time.

Grate the mozzarella cheese into a bowl. Set aside.

I have my helper Barb who often helps with the chopping of the eggs and grating of the cheese.

Have the number of pans whether glass or tin foil, ready to go on your counter. Have the dishes of prepared items close to the pans. When you start to layer, everything should be handy.

Have your pasta maker on the counter and your bowl of egg noodle ready to shape into long strips of pasta.

In a large pot, fill with water and let it start to boil.

Put some of the ragu sauce in the bottom of each pan.

As you shape the pasta into long strips, put them in the boiling water. You can make several before you start to boil them. As with any noodle pasta the cooking time is very fast.

On the bottom of each pan, put the egg noodle strips.

Now the layering- a meat layer and some sauce, top with egg noodle strip fresh from the water.

If you cook too many strips and place them on top of each other, they may stick together. So it is better to cook, then layer one or two at a time. If the strips are the length of your pan it makes them easier to layer. So make sure you have the strips the length of your pans.

An egg layer- top with egg noodle strip. You can add some sauce to each layer

A cheese layer- top with egg noodle strip.

It's your lasagna so if you want to mix the egg and cheese in one layer, it is okay.

Depending on the depth of your pan you will determine the number of layers needed.

You are very busy taking the cooked noodles from the hot water and layering. So do be careful to use tongs or other kitchen utensils and not to burn yourself.

The lasagna is layered. Put egg noodle strips on top with enough sauce to coat the top and add parmesean cheese.

Recently I started to make a bechamel sauce- put some milk, a little flour in  a pot and boil-  about 10 minutes, stirring constantly until a little brown, add a spoon or two of the sauce to give colour. Now add to the layered lasagna.

I find it makes the lasagna  moister. I used to find others' lasagna a little dry. So now I have my own touch to add to the dish.

Cook at 375 degrees for 45 minutes. I place the pans in the middle of the oven so as not to burn the bottom.

One big pan for a special party or several small pans for several homes or meals, lasagna is always popular. One useful hint- let the lasagna sit before serving. You can serve straight from the oven but if you allow it to sit the ingredients come together better.

If in smaller pans or even one serving portions, you can freeze it for another day.

#howtomakehomemadelasagna#makingeggnoodleforthelasagna#mozerellacheese#freshpansoflasagnaforgoodeating#granpapreparingthelasagna#usingfreshsauceforthelasagna#groundmeatpanfriedisgoodforthelasagna#ragusauceforthelasagna#granpalovestocook#adolphdimambro

GRANPA LOVES WORLD PASTA DAY

Granpa has always made many pasta dishes.

A good plate of spaghettini!

Anything can go on pasta.

Lasagna in a pasta bowl.

A granddaughter helps with the preparation.

A Christmas Eve feast with a meat sauce and a clam sauce. Try one or both.

The homemade gnocchi.

A hearty sauce for the pasta.

Cooking spaghetti.

Making homemade egg noodles

Eating a good portion of pasta is always best.

Years of food preparation and good eating.

Happy World Pasta Day everyone!!
#worldpastaday#spaghetti#makinghomemadegnocchi#cookingwithchildren#eatingisgood#meatsauce#clamsauce#granpalovestocook#adolphdimambro

GRANPA MAKES HOMEMADE PASTA FOR THE FAMILY

I like to help my daughters with food items. So yesterday, I made a hardy ragu sauce and homemade egg noodle-homemade pasta to some. The pasta can be eaten fresh or frozen for a quick meal. I gave my daughter Sonya two containers of the sauce to help her with her current situation- expecting baby number 3!
Of course Barb and I had a nice plate of the pasta and sauce along with a big salad for Saturday night dinner.
The picture shows a good platter of pasta-fettucine and meat balls/ragu sauce. In the background is a bowl of fresh pasta with a hearty seafood sauce. This was part of a Christmas Eve meal 2011.
Homemade is best!
#homemadepasta#noodlesbyhand#helpingthedaughterscook#fettucineandmeatballs#pastaagoodpartofthemeal

CHRISTMAS EVE SEAFOOD PASTA

A  Christmas Eve Seafood dinner would not be complete without a pasta dish. The dish I make is a simple clam sauce.

Buy tins of clams to make this dish easy.

Using my basic tomato sauce- saute the onions and garlic in some olive oil, add a can or two of plum tomatoes, simmering until mixed then drain the water from the clams before adding to the tomato sauce.

If you want, you can use a seafood medley as used for the appetizer.

Let the seafood sauce simmer for about an hour.

Make your own linguine or fettucine if desired or buy fresh pasta from the store or simply use the packaged kind. A long wide pasta works best with this sauce.

Cook the desired pasta, drain and add the sauce on a nice serving platter.

This can be dish #2 for the Seven Fish/Seafood dishes of Christmas Eve.

Last Christmas Eve- 2011, I made two kinds of pasta since there was a mixed crowd. The one in the foreground had a meatball sauce while the one in the background had the clam sauce. I actually used fresh clams for that night. Some people ate both pastas.
Last night- December 15, 2012, I made a seafood sauce using clams, shrimps and scallops again with the simple tomato sauce on fresh fettucine.
Added note- a good cook will improvise with the crowd being served. A seafood sauce can include whatever combination you like.

GRANPA COOKS FOR A BIRTHDAY DINNER

As everyone knows that reads this blog, I love to cook. So given an opportunity like a birthday get together for my oldest daughter Natasha, I did most of the cooking. The family had a discussion about which of granpa's pasta dishes- lasagna, gnocchi or spaghetti- I was to prepare. The consensus was homemade spaghetti or as I have posted previously the egg noodle. It is easier to make and actually is my favourite pasta dish.

Lots of meat for the ragu sauce for the pasta. As it simmers, I remove as much of the oil and fat as possible. The thick meat sauce clings to the pasta better. It gives a hardy meat portion to a meal.  I made oven roasted chicken thighs and leg along with potato wedges. Again draining off excess fat! Salt, pepper and rosemary added the needed flavour. Peas made with onions simmered on the stove top added another dish to the meal. The pasta was cooked and prepared. I took along extra sauce in case someone wanted more on their portions Taken to Natasha's in travelling tin foil containers made the job easy.

A Greek salad prepared right before dinner rounded out the meal. The kitchen mess stayed home for Barb to clean up later. I do the cooking but my cook's assistant cleans the pots! Overall it was a good birthday meal enjoyed by all!
#granpalovestocook#chichenandpeas#chickenandpotatoes#salad#homemadeeggnoodle#lotsofgoodfoodforabirhdaydinner

2017 A YEAR TO CELEBRATE GOOD EATING

Eating is not reserved for one year. A new beginning brings good eating.

Some meals can be simple. A quick pasta for a week night.

Farfelle pasta
Italian sausage
Broccoli

Cook the sausage in pieces frying in a pan. Cook enough bow pasta for two. Boil the broccoli.
Once all is cooked add some butter or cream sauce to the pasta- your choice.Then add the chopped broccoli and sausage.We like a little hot pepper to zest it up! Some parmigiana cheese finishes off the dish.
A tasty one dish meal.

Pasta is like this dish. Just take your favourite kind and add any ingredients you like!

RAPINI- MORE THAN ONE WAY

One of my favourite vegetables is Rapini. It is like an Italian Broccoli.

Since being diagnosed with Type 2 Diabetes a few years back, I have had to increase greatly the amount of vegetables in my diet as well as considerably lowering the intake of Carbs. Thus one of my favourites. I make Rapini since I can prepare it several different ways and therefore eat it a couple of times a week.

When selecting a bunch of rapini at the market choose a bunch which does not have any yellow flowers or leaves on it as this indicates the vegetable is not fresh and is past its prime. Therefore it reflect the taste.

I-RAPINI SALAD

INGREDIENTS

1 bunch rapini

1 garlic bud chopped

3-4 tablespoons( 45-60 ML) EVOO- Extra Virgin Olive Oil

1 teaspoon( 5ML ) salt

DIRECTIONS

Cut off approximately 1 inch(3mm) of the rapini stems.

Cull any old looking leaves and soak the long pieces of rapini in water in the sink for an hour or more until the rapini becomes very crisp.

Fill a large saucepan with water and bring to a boil.

Add the rapini and cook for 10-15 minutes to your preferred texture.

Drain and rinse in cold water to cool and stop the cooking process.

Drain well and place in a serving bowl.

Add chopped garlic, olive oil, salt and stir well.

Ready to serve.

II- RAPINI STRACINATI

INGREDIENTS

Serves 2-4

1 bunch rapini

2  garlic buds diced

4 tablespoons( 60 ml) EVOO- Extra Virgin Olive Oil

1/2 teaspoons( 2.5 ml ) pepperoncini (optional)

DIRECTIONS

Prepare, boil and drain as in I.

Heat olive oil in a saucepan on medium heat.

Add garlic and peperoni's and saute 5 minutes until garlic starts to turn brown.

Add the rapini- sprinkle with salt and mix well with remaining ingredients.

Simmer for a minute or two then it's ready to serve.

III RAPINI-ADOLPH STYLE

INGREDIENTS

1 bunch of rapini.

1 garlic bud chopped

3-4 tablespoons ( 45-60 ml) EVOO- Extra Virgin Olive Oil

1 teaspoon ( 5ml) salt

1/2 teaspoon ( 2.5ml)pauperising (optional)

2 cups (  500 ml) of water

DIRECTIONS

Prepare the rapini as in I.

In a saucepan put the olive oil and chopped garlic.

Saute for a minute until garlic is brown.

Add the raw rapini to the oil.

Add the two cups of water to the saucepan and salt to taste.

Cover the pot and let cook until tender. It cooks and steams the rapini.

I like the strong taste of the vegetable as well as it saves much needed nutrients as the water and rapini cook together.

When cooked the rapini is ready to be served.

RAPINI PASTA

Buy, prepare and cook the rapini as Adolph's style.

Cut the rapini into pieces when cooked.

Boil a favourite pasta of choice but I like rotini( rolled ) or the farfalla ( butterfly) pasta for this dish. Use as much as needed for the number of people you are serving. ( 1 cup-250 ml per person )

After cooking, drain then add the rapini to the pasta.

Serve individual plates. Top with Parmesan cheese and with hot pepper flakes to taste.

Makes a good quick veggie pasta.

As you can see, rapini can be one of your vegetables at any lunch or dinner throughout the week.
#rapini3ways#rapinipasta#farfallapasta#rapinistracinata#rapiniforhealth#greenvegetablesarebest#rapinithatversatilevegetable

GNOCCHI FROM CIOCIARIA

Gnocchi is a favourite pasta dish from Ciociaria. It is like an English dumpling or a Polish porogi or not. It is really an Italian dish. I make it often as it is my daughter Natasha's favourite too. Some people may use just flour and water. Ricotta cheese and even sweet potato have been used. I like to make it the way my mother made it- from potatoes.

Canada has a variety of potatoes. Prince Edward Island is famous for its potatoes. In Ontario, where I call home now, potatoes are also grown abundantly.  This dish takes time and labour to make. So if you really like gnocchi but not the work, most supermarkets and Italian delis have frozen packages. Not as good as mine, of course!

Okay, you want to try this recipe. Remember a cool kitchen. Fresh pasta making does not like a hot, humid day. Be like the Italians here in Canada, who keep their main floor kitchen like a showplace and use the basement kitchen! Or have a kitchen that is not too hot!

INGREDIENTS

Potatoes- gold, red or white. Your choice as they all make a good gnocchi. Usually about 6 medium sized ones.
Flour.
Salt.
One egg is optional.

Not necessary but a gnocchi press is very helpful.

DIRECTIONS

In salted water boil your potatoes until cooked as you would for mashed potatoes.

Make a well of flour. Start with a cup( 250 ml) or two( 500 ml)- with your gnoccchi press or masher- the gnocchi press is better- press a potato at time into the well.

Add flour to the mix as you add each potato.

Adding potato and mixing until all the cooked potatoes are all added. You want the dough to be moist but not sticky.

You can add an egg if desired. I usually do not. You can also salt the dough. I usually salt the water I cook it in.

Knead the mixture together. Make a nice ball. I like to let the dough sit for an hour or two to absorb. You can put it in the fridge.

After letting it sit, cut small portions and roll into long skiny pieces. Let these pieces sit.

After about 5, start to cut bite size pieces. I would suggest a helper. You roll and let the helper- usually it is Barb to cut the pieces.

Take the pieces and roll them on the gnocchi press or a fork or any surface with a pattern or bumps. It allows you to use your thumb to make a little indention to the gnocchi pieces.

You can cook the gnocchi right away or put on a floured cookie sheet and freeze until hard. They freeze well. Since it is a lot of work, it is best to make several meals at the same time.

When making gnocchi, boil in salted water until done. Not too mushy!

Use my ragu sauce recipe or a hearty meat sauce of choice. The meat sauce sticks to the pasta. So gnocchi needs a good sauce.

It can be a complete meal with a side salad.

From the picture you can see, it can be the carbs for a a full dinner with a meat and vegetables. Your choice!

It is a pasta that is great on a winter day or made in the summer if desired. I just know when I ask my daughter what I can make her for her dinner in November, she always say gnocchi. Of course, I usually give her an extra bag to put in the freezer for another meal. Those busy working mothers always need a Dad's touch!

GRANPA LOVES TO MAKE RAGU SAUCE FOR PASTAD-ADOLPH'S RAGU OR MEAT SAUCE

Adolph's Ragu or Meat Sauce

Most Italian regional cooking has their own version of the Ragu- Meat Sauce. Ciociaria cooking is no different.

A flavourful sauce is the base of any pasta dish that calls for tomato sauce.

INGREDIENTS

Bottled Passata di Pomodoro
Store bought or homemade- I usually use 2 bottles to make a good batch. A can of peeled plum tomatoes or a couple of frozen tomatoes can be added depending on what taste or texture you want the sauce.

1 onion- chopped

1 carrot-shredded or diced( optional)

Meat for flavour-
pork side ribs- 6-8
or veal- 1 lb ( 450 gms) shoulder blade cut
or pork sausages- 4

Ground beef- 1/4 lb ( 200 gms)- you can add more if you want a meatier sauce. Or make 6-8 medium size meatballs.

Garlic- 2-3 buds- chopped.

Olive Oil-EVOO- Extra Virgin Olive Oil

Salt to taste

Pepper 1/2 teaspoon ( 25 ml )

Parsley- 2 tablespoons ( 30 ml ) chopped

DIRECTIONS

In a large pot add some olive oil to  cover the bottom thinly.

Add the chopped onion, diced carrot, garlic and parsley.

Saute 4-5 minutes.

Add the ground beef in small pieces so it cooks thoroughly.

Add your other meat for flavour, making sure to sear or brown thoroughly.

Salt and pepper to taste.

Add one 1 can of crushed plum tomatoes.

Add the bottled passata.

Bring the sauce to a boil stirring to make sure all the ingredients are mixed.

Lower the heat and let the sauce simmer for a minimum of two hours, stirring occasionally to allow the ingredients to be in the body of the sauce.

Be careful not to let the meat stay at the bottom or you risk a chance of burning it.

Some cooks like to add tomato paste now to thicken the sauce, but I rarely use it so did not include it in the ingredients.

A good sauce can be made for more than one meal. Use the sauce with penne, rigatoni or any variety of long pasta- like my homemade spaghetti or fettucine. Top with parmesean or parmiagiano cheese. Barb likes to add some hot peppers for flavour on her pasta.

ADDED NOTES

Modern busy cooks may like to make a batch on Sundays to use during the week for more than one meal. If you have a crock pot or slow cooker, it also can be made before going to work. Start the sauce as above. transfer the sauteed meat and vegetables to a lightly greased crock pot or slow cooker then add the passata and tomatoes. Slow cooking will allow the sauce to simmer slowly all day. There is nothing better than to come home from a busy day and smell homemade sauce in the the house.

As a teenager I would monitor my mother's sauce. My Nonna Maria- my Dad's Mom- lived with us. I remember one time tasting the sauce finding it a bit runny. I asked- Nonna- what did you do to the sauce? Did you add some water? Nonna replied- no! I asked again-Then what did you did? She replied - oh, I added some water- un poco d'acqua!!

Christmas Eve is usually seafood. But the last one-2011, I made two types of sauce along with the homemade pasta to satisfy all the guests at my daughter, Sonya and son-in-law- Andrew's home.

The fettucine with ragu sauce and meatballs for the grandchildren is in the foreground and the clam sauce in the background. Yes, don't worry I will provide that clam sauce recipe at some future time.

The aroma of sauce simmering in the home always brings childhood memories for me. It is such a traditional food item for any Italian home.

#ragumeatsauce#meatsaucebygranpa#groundbeef#goodonhomemadepasta#granpalovestocook#adolphdimambro#ciociariacooking#foodfromcassinolazioitaly#adolphlearnttocookfromhismother