1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
1 stalk celery, finely chopped
1 carrot, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
In a large casserole pot, heat the oil over a medium-high flame. Add the
onions and garlic and saute until the onions are translucent, about 10
minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper.
Saute until all the vegetables are soft, about 10 minutes.
Add the tomatoes
and bay leaves, and simmer uncovered over low heat until the sauce
thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce
with more salt and pepper, to taste.
(The sauce can be made 1 day ahead.
Cool, then cover and refrigerate. Rewarm over medium heat before using.)
RAVIOLI BOLOGNESE
1 Tbsp. Olive Oil
9 oz. Ground Beef
1 Medium Onion
2 Garlic Cloves
2 Cans (14 oz.) Crushed Italian Plum Tomatoes
1 Can (8 oz.) Tomato Sauce
1/4 Cup Dry White Wine
4 oz. Mushrooms Drained
1/4 tsp. Oregano
1/4 tsp. Basil
Prepare frozen pasta as directed. Meanwhile, for sauce, place oil in pan, heat.
Add ground beef and brown. Stir in onion and garlic, and cook until soft. Mix in
remaining ingredients. Simmer for 10 minutes, stirring occasionally. Add salt and
pepper to taste. Serve over prepared pasta.
Cooking time is approximately 10 minutes. Makes 4 servings.
BOLOGNESE SAUCE
1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 stalk celery, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
1 (28-ounce) can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chiffonade
8 fresh basil leaves, chiffonade
Salt & freshly ground black pepper to taste
1/4 cup freshly grated Pecorino Romano
In a 6 quart pot, add extra-virgin olive oil. When almost smoking, add the onion
and garlic and saute over medium heat until the onions become very soft, about
8 minutes. Add the celery and carrot and saute for 5 minutes. raise heat to high
and add the ground beef. Saute, stirring frequently and breaking up any large
lumps and cook until meat is no longer pink, about 8 minutes. Add the
tomatoes, parsley and basil and cook over medium low heat until the sauce
thickens, about 1/2 hour. Finish bolognese with Pecorino Romano. Check for
seasoning. Serve hot.
TORTELLINI PRIMAVERA SALAD
8 oz. Italian Dressing
1 oz. Salad Seasoning
2 Medium Tomatoes, Sliced
1 Small Red Onion, Chopped
2 Green Onions, Chopped
1 Stalk Celery, Chopped
1 Medium Green Pepper, Chopped
Cook frozen pasta as directed.
Rinse cooked Tortellini thoroughly in cold water. Mix salad dressing, ingredients with cooled Tortellini. Keep refrigerated.
