Classic Ny Tomato Sauce Recipe Recipe For Stuffed

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CLASSIC TOMATO SAUCE



Classic Tomato Sauce image

Serve this tomato sauce recipe from Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook" with Classic Beef Meatballs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes 7 cups

Number Of Ingredients 8

1/4 cup olive oil
1 onion, finely chopped
1 bay leaf
1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried)
2 cloves garlic, coarsely chopped
2 teaspoons coarse salt, plus more as needed
2 tablespoons tomato paste
2 (26-ounce) boxes chopped tomatoes, such as Pomi, or 2 (28-ounce) cans whole plum tomatoes in their juices, chopped

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion, bay leaf, oregano, garlic, and salt. Cook, stirring often, until onion is soft and translucent, about 10 minutes. Add tomato paste and continue cooking 5 minutes more.
  • Add tomatoes and cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer for 1 hour, stirring every 5 minutes or so to prevent burning. Season with salt, if desired. Remove bay leaf before serving.

CLASSIC MEAT TORTELLINI WITH TOMATO SAUCE



Classic Meat Tortellini With Tomato Sauce image

According to local legend in Emilia-Romagna, Italy, the birthplace of tortellini, the pasta's navel shape was inspired by the indescribable beauty of Venus's belly button. Keep that in mind as your roll, stuff and fold these little dumplings, whose recipe is adapted from the "true and authentic" version codified by the Confraternita del Tortellino and notarized by the Bologna Chamber of Commerce. While tortellini are traditionally served as a middle course in a light meat brodo, they'll make a fine main course when tossed with a simple tomato sauce and topped off with a light grating of Parmesan. This version yields enough for leftover pasta and sauce. Freeze them both separately when you're done for a comforting meal in the days and weeks to come. hen you're done for a comforting meal in the days and weeks to come. (And check out Cooking's How to Make Pasta guide for more tips and video.)

Provided by Samin Nosrat

Categories     dinner, lunch, pastas, main course

Time 1h15m

Yield 4 servings, plus leftover pasta and sauce

Number Of Ingredients 22

4 tablespoons extra-virgin olive oil
1/2 pound ground beef
1/2 pound ground pork
2 cloves garlic, sliced
2 ounces mortadella, finely diced
1/4 cup (1/2 ounce) freshly ground Parmesan
3 tablespoons very finely chopped parsley
1/8 teaspoon freshly grated nutmeg
Large pinch ground cloves
Salt
Freshly ground black pepper
2 large eggs
1 28-ounce can peeled Roma or San Marzano tomatoes in their juices
1/2 cup extra-virgin olive oil
1 medium yellow onion, diced
Salt
2 cloves garlic, sliced
1 teaspoon dried oregano or 12 basil leaves, torn into large pieces
Freshly grated Parmesan for serving
Fine sea salt or kosher salt, preferably Diamond Crystal
Basic egg pasta dough, cut into sheets (see recipe)
Semolina flour for dusting pasta

Steps:

  • Make the filling: Add 3 tablespoons olive oil to a large cast-iron pan set over medium-high heat. Crumble in ground beef and pork and reduce heat to medium. Using the edge of a metal spoon, break up clumps of meat as they form, stirring regularly. Once the meat is evenly broken up, continue to cook, stirring only occasionally, until all of the water has evaporated and the cooking sounds change from steaming to sizzling, about 7 to 8 minutes.
  • As the meat begins to brown, clear a spot in the center of the pan and add 1 tablespoon olive oil and the garlic. Cook the garlic until it starts to release an aroma, about 20 seconds, then stir it into the meat and cook another 30 seconds or so. Remove from heat and cool to room temperature.
  • In the bowl of a food processor, combine meat mixture, mortadella, Parmesan, parsley, nutmeg, cloves, 1 teaspoon salt and pepper. Pulse to combine, then taste and adjust salt and pepper as needed. Add eggs and pulse, stopping to scrape the sides of the bowl with a rubber spatula, until the mixture is smooth and tacky. Cover and refrigerate until you're ready to assemble ravioli.
  • Make the tomato sauce: Pour tomatoes and their juices into a medium bowl and use your hands to crush them. Pour 1/4 cup water into the can and swirl, then add to tomatoes. Set aside.
  • Set a small Dutch oven or similar pot over medium-high heat and add 3 tablespoons olive oil. When it shimmers, add onion and a generous pinch of salt. Reduce heat to medium, and cook, stirring occasionally, until onions are tender and golden brown, about 10 minutes.
  • Move onions to the edges of the pot and add 1 tablespoon olive oil. Add garlic and allow it to gently sizzle, about 20 seconds. Before the garlic has a chance to start browning, stir it into the onions and add tomatoes. Season with salt and oregano or basil and bring to a hard simmer. Stir, then reduce heat to low and cover pot (to prevent splattering). Cook, stirring occasionally, for 40 minutes or until raw tomato taste is gone. (Tomato sauce can be made up to 2 days in advance and refrigerated.)
  • Shape the tortellini: Place a sheet of pasta on your workspace and dust off any excess flour. One sheet at a time, cut the pasta into 2 1/2-inch squares, or use a 2 1/2-inch biscuit cutter to cut rounds from the pasta sheets. As you cut or punch, stack and store the pieces under a lightly dampened dish towel or in a plastic bag to keep them from drying out.
  • On a clean work counter, lay out about 15 pasta rounds or squares at a time, and spoon rounded teaspoonfuls of filling onto the pasta, just off center. Use a spray bottle or wet pastry brush to lightly dampen the edges of the pasta.
  • One at a time, pick up a piece of pasta and fold in half over the filling, squeezing out air bubbles as you press the dough around the filling with dry fingers to seal the tortellino. If you're working with circles, you'll be left with a half-moon shape. If using squares, fold corner-to-corner to form a triangle.
  • Holding a tortellino in one hand, use your other index finger to gently poke an indent into the center of its base (the bottom of the filling). Folding the tortellino around the indent, draw both of its bottom corners together as if forming a fortune cookie. Overlap the corners and press to seal them together.
  • Toss lightly with semolina flour, then lay out in a single layer on the second prepared baking sheet. Continue with remaining pasta and filling.
  • Finish the tomato sauce and cook the pasta: Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup kosher salt. Drop 48 tortellini into the water and stir.
  • Remove the sauce from heat and stir in 1/4 cup olive oil. Pass sauce through a food mill or use a stick blender to puree. Taste and adjust salt as needed. Set a large frying pan with curved edges on the stove over low heat. Add 1 1/2 cups tomato sauce and bring to a simmer.
  • When the tortellini are cooked, about 3 to 4 minutes, use a spider or skimmer to lift them out, shake off excess water, and place directly into the pan of sauce. Toss and swirl tortellini in sauce until they are all evenly covered. If the sauce is too thick, add pasta water 1 teaspoon at a time to loosen. The sauce should cling to the pasta without appearing to seize. Serve immediately with grated Parmesan.

Nutrition Facts : @context http, Calories 801, UnsaturatedFat 50 grams, Carbohydrate 13 grams, Fat 71 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 17 grams, Sodium 1000 milligrams, Sugar 7 grams, TransFat 1 gram

BASIC TOMATO SAUCE



Basic Tomato Sauce image

Provided by Patricia Wells

Categories     side dish

Time 45m

Yield About one and one-half quarts

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
3 medium-size onions, coarsely chopped
3 cloves garlic
4 pounds ripe tomatoes, quartered, or 3 large (28-ounce) cans of Italian plum tomatoes
1 bay leaf
A handful of fresh herbs - preferably a mixture of basil, chervil, thyme and Italian parsley -minced
1/2 teaspoon hot red-pepper flakes (optional)
Zest of 1 orange (optional)
Salt and freshly ground black pepper to taste

Steps:

  • In a large, deep skillet, heat the oil over medium heat. Add the onions and garlic and cook, stirring frequently, until soft but not brown. Increase heat to medium high and add remaining ingredients, seasoning lightly with salt and pepper. Simmer over medium heat, stirring frequently, until thick, 30 to 45 minutes. Check the seasoning.
  • Pass the mixture through the fine-mesh sieve of an electric mixer (or through a food mill).
  • The sauce will keep, refrigerated, for several days. To keep longer, freeze it or preserve in canning jars in a hot-water bath.

Nutrition Facts : @context http, Calories 33, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 233 milligrams, Sugar 3 grams

STUFFED ONIONS IN TOMATO SAUCE



Stuffed Onions in Tomato Sauce image

A good family dish

Provided by Food Network

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 17

4 large whole onions, peeled
Clarified butter
1 clove garlic, smashed
1 1/2 pounds tomatoes, cored, quartered
Salt, to taste
Black pepper, to taste
Pinch sugar, to taste
2 tablespoons dry white wine
1/2 pound minced beef
4 ounces bacon slices, cut into thin pieces
1/2 teaspoon allspice
2 eggs
1 tablespoon finely cut parsley stalks
1 teaspoon dried basil
1 teaspoon dried oregano, or 20 fresh leaves, chopped
1 bay leaf
Parsley, to garnish, roughly chopped

Steps:

  • Place onions in boiling salted water to cover. Cook 10 minutes and drain. Cut a thin slice off top of each onion and carefully squeeze out inside ribs, leaving 2 larger, outer ribs intact. Finely chop inner ribs of 1 onion and set aside.
  • Preheat oven to 350 degrees F. Heat enough clarified butter in saucepan to cover base. When hot, add garlic, tomatoes, salt, pepper and sugar. Add wine and boil gently, uncovered, for 10 minutes.
  • In another pan, heat some clarified butter and add onion innards and minced beef. Brown meat and reduce heat, add bacon and season with salt, pepper and allspice. Stir together and fry gently for 2 minutes. Transfer meat mixture to bowl, add eggs, parsley stalks, basil and oregano. Spoon this mixture into reserved large onion ribs. Place onions in ovenproof dish.
  • Strain tomato sauce and pour around onion. Add bay leaf to sauce. Place in oven and cook 20 minutes. Place baked onions on serving platter and quickly reduce sauce. Strain over onions and garnish with chopped parsley leaves.

STUFFED TOMATOES



Stuffed Tomatoes image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

4 large heirloom tomatoes
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 ounces 80/20 ground beef
2 cloves garlic, minced or grated
1 small red onion, diced
Zest of 1 lemon
1/2 cup finely chopped mint
1/2 cup finely chopped parsley
1 1/2 cups cooked long grain rice
1/4 cup toasted pine nuts
4 ounces goat cheese
2 tablespoons panko breadcrumbs

Steps:

  • Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Cut the tops off of each tomato and scoop out the inside flesh into a bowl. Set aside the tomato shells. Roughly chop the inside tomato flesh or break it up with your hands, yielding 1 cup. Drizzle with olive oil and season with salt and pepper.
  • Place a large saute pan over the direct heat side of the grill and add a drizzle of olive oil. Season the ground beef with salt and pepper. When the oil is hot, add the ground beef and cook until it begins to brown, breaking it up into smaller pieces as it cooks, 3 to 4 minutes. Add the garlic, onions, lemon zest, another drizzle of olive oil and a pinch of salt. Give it a stir and cook until fragrant and the onions are translucent, 2 to 3 minutes. Then stir in the reserved tomato insides. Cook for about 1 minute, scraping the bottom of the pan for any brown bits. Add the mint and parsley. Give it one more stir and remove from the heat. Add the rice, pine nuts and goat cheese.
  • Fill each reserved tomato shell to the top with the beef mixture and place into a cast-iron skillet. Sprinkle with the panko and drizzle with olive oil. Place on the indirect heat side of the grill and close the lid. Bake until golden brown on top, 20 to 25 minutes. Serve with olive oil drizzled over the top.

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