Tag: spaghetti sauce

Sausage, Mushroom, and Basil Marinara over Gemelli

Sausage, Mushroom, and Basil Marinara over Gemelli

by Pam on April 7, 2013

It was rainy and cold all weekend long which made me crave some comfort food. My husband suggested Italian for dinner so I made some pasta with homemade sauce. My house smelled amazing while the sauce simmered. The flavor of the sauce was terrific and I really loved the little sausage balls. This dish was a big hit with everyone especially my son who gobbled it up in no time. I combined this sauce with gemelli pasta and served it with some crusty bread and my House Salad[1] for a tasty meal.

Form the chicken and basil sausage into small little balls.

Coat a small Dutch oven with cooking spray and heat over medium high heat. Add the little sausage balls and let them get golden brown on all sides but not cooked through, about 3-4 minutes. Remove from the Dutch oven and set aside; finish cooking the meatballs in batches. Add the olive oil to the Dutch oven when you remove the last of the sausage balls. Once hot, add the mushrooms and let them sit for 3-4 minutes before tossing. Add the onion and cook, stirring occasionally, for 3-4 minutes, or until softened. Add the crushed red pepper flakes, crushed fennel seeds, and minced garlic then cook, stirring constantly, for 1 minute. Add the crushed tomatoes, tomato sauce, and sugar. Mix until well combined; add the sausage balls and their juices; gently combine. Taste & season with sea salt and freshly cracked pepper, to taste. Cover with a lid and reduce heat to simmer. Let the sauce simmer for 1 hour to 90 minutes, stirring occasionally.

Taste & re-season if needed; add the chopped basil and combine. Cook the pasta in salted water per instructions. Drain. Ladle the pasta into a serving bowl then spoon sauce over the top followed by a sprinkling of Parmesan cheese. Serve immediately. Enjoy.

 



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Sausage, Mushroom, and Basil Marinara over Gemelli




Yield: 8

Prep Time: 10 min.

Cook Time: 60-90 min.



Ingredients:

1 lb chicken and basil sausage, casing free
1 tbsp olive oil
5 oz button mushrooms, quartered
1/2 sweet yellow onion, diced
Dash of crushed red pepper flakes, (more if you want spicy)
1 tsp fennel seeds, crushed
4 cloves of garlic, minced
1 (28 oz) can of Fire-Roasted Crushed Tomatoes
1 (15 oz) can of tomato sauce
1 tsp of sugar (more if desired)
Sea salt and freshly cracked black pepper, to taste
1/4 cup of fresh basil, chopped
Parmesan cheese, shredded

Directions:

Form the chicken and basil sausage into small little balls.

Coat a small Dutch oven with cooking spray and heat over medium high heat. Add the little sausage balls and let them get golden brown on all sides but not cooked through, about 3-4 minutes. Remove from the Dutch oven and set aside; finish cooking the meatballs in batches. Add the olive oil to the Dutch oven when you remove the last of the sausage balls. Once hot, add the mushrooms and let them sit for 3-4 minutes before tossing. Add the onion and cook, stirring occasionally, for 3-4 minutes, or until softened. Add the crushed red pepper flakes, crushed fennel seeds, and minced garlic then cook, stirring constantly, for 1 minute. Add the crushed tomatoes, tomato sauce, and sugar. Mix until well combined; add the sausage balls and their juices; gently combine. Taste & season with sea salt and freshly cracked pepper, to taste. Cover with a lid and reduce heat to simmer. Let the sauce simmer for 1 hour to 90 minutes, stirring occasionally.

Taste & re-season if needed; add the chopped basil and combine. Cook the pasta in salted water per instructions. Drain. Ladle the pasta into a serving bowl then spoon sauce over the top followed by a sprinkling of Parmesan cheese. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ House Salad (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Bolognese Sauce – Hip Hip Hazan!

This bolognese sauce is dedicated to the late, great
Marcella Hazan, who passed away in September, at the age of 89. She was
considered the Julia Child of Italian food, and at a time when most Americans
though “bolognese” was spaghetti sauce with chunks of hamburger it, Marcella
taught us just how magnificent this meat sauce could be.


One thing that always surprises people making this recipe
for the first time is the absence of garlic. Hazan railed against the common
belief that garlic should be added to any and all Italian recipes. She once
wrote, “the unbalanced use of garlic is the single greatest cause of failure in
would-be Italian cooking,”
and “Garlic can be exciting when you turn to it
sporadically, on impulse, but on a regular basis, it is tiresome.”

Would a few minced garlic cloves ruin this incredibly
delicious pasta sauce? Probably not, but since this is supposed to be something
of a tribute, I decided to remain true. Speaking of ingredients, I used ground
beef here, but I’ve also done this with cubed chuck roast, which works
wonderfully as well.


Anyway, I really hope you give this classic bolognese a try,
and if you do, and there’s some extra wine around, please raise a glass, and
toast the “Nonna” of Italian cuisine in America. Enjoy!


Ingredients for 6 portions:
1 tbsp olive oil
2 tbsp butter
1 cup finely diced onions
1/2 cup finely diced celery
1/2 cup finely diced carrot
1 1/2  tsp salt,
or to taste
freshly ground black pepper and cayenne to taste
1/8 tsp ground nutmeg
1 1/2 lb ground beef
1 1/2 cups milk
2 cups white wine
1 can San Marzano plum tomatoes (28-oz), about 3 cups
2 cups water, or as needed

Baked Spaghetti with Ricotta

Baked Spaghetti with Ricotta

by Pam on October 11, 2012

I found this recipe on Cinnamon Spice & Everything Nice[1]  and had to make it immediately   I loved the idea of baking spaghetti with a layer of ricotta then topped with mozzarella, olives, and tomato slices.  It was fun to make and smelled amazing while it baked.  It was flavorful and delicious!  We all loved it, even my daughter who doesn’t like cheese, liked it.  I am excited to eat the leftovers for lunch tomorrow.

Preheat the oven to 400 degrees.  Coat an 8 inch baking dish with cooking spray.

Cook the spaghetti in salted water, per instructions.

While the pasta is cooking, combine the ricotta cheese, basil, minced garlic, egg, Parmesan cheese, sea salt, and freshly cracked pepper, to taste.  Mix well until thoroughly combined.

Drain the pasta then place it back into the pot it was cooked in.  Add the spaghetti sauce and mix until evenly coated.  Place half of the spaghetti into the baking dish.  Spoon the ricotta cheese on top of the spaghetti and leaving an inch border around the edges.

Cover the ricotta mixture with the remaining spaghetti.  Sprinkle the top with mozzarella cheese, olives, and tomato slices.  Season the tomatoes with sea salt and freshly cracked pepper, to taste then sprinkle with a bit of Parmesan cheese.

Place into the oven and bake for 25-30 minutes.  Remove from the oven and let it cool for 5-10 minutes before slicing and serving.  Enjoy.

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Baked Spaghetti with Ricotta




Yield: 8

Prep Time: 5 min.

Cook Time: 35 min.

Total Time: 40 min.



Ingredients:

8 oz of whole wheat spaghetti, cooked per instructions
2 1/2 cups of marinara sauce
10 oz of ricotta cheese
2 tbsp fresh basil, chopped
1 clove of garlic, minced
1 egg
2 tbsp Parmesan cheese
Sea salt and freshly cracked pepper, to taste
1 cup of fresh mozzarella, grated (more if desired)
2 tbsp black olives, sliced
1 tomato, sliced

Directions:

Preheat the oven to 400 degrees. Coat an 8 inch baking dish with cooking spray.

Cook the spaghetti in salted water, per instructions.

While the pasta is cooking, combine the ricotta cheese, basil, minced garlic, egg, Parmesan cheese, sea salt, and freshly cracked pepper, to taste. Mix well until thoroughly combined.

Drain the pasta then place it back into the pot it was cooked in. Add the spaghetti sauce and mix until evenly coated. Place half of the spaghetti into the baking dish. Spoon the ricotta cheese on top of the spaghetti and leaving an inch border around the edges.

Cover the ricotta mixture with the remaining spaghetti. Sprinkle the top with mozzarella cheese, olives, and tomato slices. Season the tomatoes with sea salt and freshly cracked pepper, to taste then sprinkle with a bit of Parmesan cheese.

Place into the oven and bake for 25-30 minutes. Remove from the oven and let it cool for 5-10 minutes before slicing and serving. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cinnamon Spice & Everything Nice

References

  1. ^ Cinnamon Spice & Everything Nice (www.cinnamonspiceandeverythingnice.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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