Paul Newmans Sockarooni Pasta Sauce Recipes

SOCKAROONI RAVIOLI

Steps:

• Bring a large saucepan of salted water to boil.
• In a medium skillet, heat olive oil and add the onions and garlic; cook until soft.
• Add the Italian sausage; brown and crumble.
• When done, drain the meat and add the pasta sauce over low heat to simmer.
• Squeeze excess water from spinach.
• In a bowl, mix egg and add spinach, ricotta, and parmesan cheese.
• Cut each egg roll wrapper into 4 equal squares.
• Place a rounded teaspoons of ricotta mixture on each wrapper.
• Using your finger or a small pastry brush, wet all four sides of the wrapper with water.
• Place another wrapper on top and seal the edges, pressing out any air pockets.
• Place the ravioli on a cookie sheet and cover with a slightly damp towel. Repeat with the remaining egg roll wrappers.
• Place ravioli in the boiling water and cook 2-3 minutes or until they float to the surface.
• Use a slotted spoon to remove them from the water and place in a serving dish.
• Top with Sockarooni sauce and sprinkle with remaining 1/2 cup grated parmesan cheese.

KILLER SPAGHETTI SAUCE

Steps:

• Add to spaghetti sauce the onion, bell pepper, veggies (a palmful of dehydrated veggie flakes will do), olive oil, basil, oregano, marjoram, celery seed, bay leaves, garlic, salt, cayenne pepper, black pepper, and tomato.
• Place on low heat, covered, about 30 minutes, till it bubbles.
• Add ketchup and tobasco. Immediately reduce heat to simmer.
• Keep it covered.
• After 2 hours, remove bay leaves, add parmesan cheese.
• Stir it in well.
• After 2 and 1/2 hours, brown ground chuck.
• Brown it well done, almost crunchy.
• Drain it well, on paper, and add it to the sauce, with about 40 minutes remaining.
• Stir it in well.
• Keep it covered.
• Takes 4 hours, but it's worth the wait.
• World acclaimed.
• Enjoy.