SUNDAY GRAVY AND MACARONI (SPAGHETTI, REALLY)
On Sundays my grandpa Emmanuel would take the kitchen table out on the lawn and turn it into a buffet table for his 10 children and the whole neighborhood. He would make Sunday gravy (marinara sauce) filled with slow-cooked meats that flavored the sauce: braciole, pork chops, chicken thighs, rabbit, sausages and meatballs. He would simmer the meats for hours, then pull them from the sauce pot and separate them into stacks on a large platter. He would toss spaghetti, which he referred to as macaroni in English, with half of the remaining sauce and add lots of cheese to it. The extra sauce would be ladled on top of dinner plates of meat and macaroni. This recipe is all I can do to imitate Sundays with Emmanuel in 30 minutes.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 BIG Servings
Number Of Ingredients 18
Steps:
- Heat water for pasta to boil. Salt and cook pasta 7 to 8 minutes, to al dente.
- Preheat oven to 425 degrees F.
- Heat a deep skillet or medium heavy bottomed sauce pot over medium high heat. Season pork chops with salt and pepper. Halve sausages. Add 1 tablespoon, 1 turn of the pan, extra-virgin olive oil to pan or pot. Place chops in pan or pot and brown 2 minutes on each side, remove. Add another tablespoon oil, 1 turn of the pan, and sausages. Brown sausages 2 minutes on each side and transfer to plate with pork. Add pepper flakes, 3 cloves chopped garlic and onion to the pot and saute 1 minute. Add broth to the pan and scrape up drippings. Add tomatoes and herbs and bring sauce to a bubble. Add meats back to the pot and reduce heat to simmer. Simmer sauce until ready to serve, 12 to 15 minutes.
- Combine ground meat, egg, remaining 2 cloves chopped garlic, 1/3 cup cheese, and bread crumbs. Season with salt and pepper and roll into balls, 1 1/2 to 2 inches in diameter. Place balls on nonstick cookie sheet. Roast meatballs 10 minutes, then slide into Sunday sauce and turn off oven. Add bread to oven to crisp crust.
- To serve, place pork, sausages and meatballs on serving dish. Pour 1/2 of the sauce into a serving dish to ladle over pasta and meats at the table. Toss cooked spaghetti with remaining sauce in sauce pot, adding a few handfuls of grated cheese to the pot as you toss it. Transfer pasta to a serving dish.
HOLIDAY SPAGHETTI
This is one of the two staple recipes I cook for company when I don't know what they like. It is simple and really easy. Everyone always enjoys it. I think it is called holdiay spaghetti because it is red and green but we make it all year round.
Provided by michael3443
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown onion, green pepper, mushrooms and hamburger in a skillet. Brown until hamburger is done. Pour off grease. Boil water for spaghetti and cook noodles according to package directions.
- Put cooked noodles in a glass 13x9x2 baking dish. Then add hamburger mixture on top of noodles.
- Mix tomatoes, sugar and salt. Put on top of noodles and hamburger. Mix it all together. Put cheddar cheese on top of everything (As much cheese as you like)
- Bake at 350 for 35 minutes or until cheese is melted.
Nutrition Facts : Calories 372.8, Fat 12.4, SaturatedFat 4.6, Cholesterol 51.4, Sodium 1159.7, Carbohydrate 43.8, Fiber 4.7, Sugar 9.5, Protein 22.6
SUNDAY RAGU
Steps:
- Make brasciola: start with slice of cappicola, lay a slice of Parmesan on the cappicola, and follow with garlic and parsley. Roll each pile into cigar-shaped rolls, and hold in place with toothpicks.
- In the bowl of an electric mixer, add ground beef, breadcrumbs, oregano, basil, garlic, salt, pepper, eggs, water and parmesan cheese and mix well. Form the meat mixture into 2-inch balls. Heat a large saute pan. Add enough oil to fry in. Add the balls and fry until evenly browned.
- In a large saute pan, add oil and heat. Fry the sausage until evenly browned.
- In a large saucepan, heat olive oil. Add onion, and saute until golden. Add brasciola rolls, meatballs, sausage, pureed tomatoes and crushed tomatoes. Simmer uncovered for one hour. Remove brasciola, meatballs and sausage and serve separately if desired. Taste ragu, and season with salt and pepper according to preference.
WEEKNIGHT PASTA SUPPER
After a long day, I want something that is healthy but also quick to prepare and this pasta dish fits my needs.-Cathy Rau, Newport, Oregon
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. , Meanwhile, in a large nonstick skillet, cook turkey until no longer pink; drain. Remove meat; set aside and keep warm. , In the same skillet, cook mushrooms and garlic in oil until tender. Stir in the tomatoes, wine, olives, seasonings and turkey. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Drain pasta. Stir into turkey mixture. Stir in spinach; cook 1-2 minutes longer or until spinach is wilted. Sprinkle with cheese.
Nutrition Facts : Calories 411 calories, Fat 11g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 751mg sodium, Carbohydrate 52g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein.
SUNDAY RAGU SAUCE
This is the perfect slow simmering sauce to perfume your house on a Sunday!
Provided by Jen Pedri
Categories Dinner
Number Of Ingredients 11
Steps:
- Saute carrots, celery, shallots in olive oil for about 10 minutes until softened.
- Add beef, pork and bacon and brown for 10 minutes, stirring occasionally.
- Add wine and boil for 1 minute.
- Add stock and tomato paste and blend all ingredients.
- Bring to a boil and reduce heat to low and simmer for 1- 1 1/2hrs, stirring occasionally.
- Salt and pepper to taste.
- During the last half hour, boil water and cook pasta to preference, combine sauce and pasta once pasta is done cooking.
SUNDAY/ ANY DAY SPAGHETTI #RAGU
Ragú® Recipe Contest Entry. All the favorite Italian flavors are prominent in this easy but impressive recipe. This recipe leaves you with a wonderful mouth feel with the slurp of spaghetti, crunch of the breadcrumbs and the ingredients that screams comfort; when you break the yolk down over, it's perfection on a plate!
Provided by bellasbanquet
Categories Sauces
Time 30m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot of salted boiling water, cook spaghetti according to package directions for al dente.
- Cut sausages about ½ inch pieces. In a large skillet on medium heat cook sausage until browned on all sides (3-4 minutes), deglaze pan with wine and let cook a couple of minutes, stir in Ragu® Sauce and simmer for 5-7 minutes.
- In a small fry pan add breadcrumbs and toast on medium low heat for a couple of minutes or until toasted, stirring frequently. Take off the heat add in garlic and parsley and mix together. Set aside.
- In a frying pan with butter, on medium heat, cook eggs to over easy.
- Place cooked and drained spaghetti into pan with Ragu® Sauce and stir to combine, place on serving plate/plates. Top spaghetti with toasted breadcrumbs then eggs. Serve and Enjoy!
SUNDAY GRAVY
This is the Sunday morning "gravy" that will energize the appetites of all in the house. Keep a few meatballs on the side for an early morning snack.
Provided by Bobdi
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 4h20m
Yield 16
Number Of Ingredients 20
Steps:
- Break stale bread into very small pieces and add to a large bowl. Add beef, Parmesan cheese, parsley, and egg. Season with salt and pepper to taste. Mix well and use wet hands to roll mixture into meatballs.
- Heat about 2 tablespoons olive oil in a skillet over medium heat. Brown meatballs on all sides, about 5 minutes per batch. Transfer meatballs to a platter. Add sausage and pork ribs to the skillet and brown, about 5 minutes per batch. Transfer to the platter with the meatballs.
- Heat about 2 tablespoons olive oil in an 8- to 10-quart pot over medium heat. Add garlic and cook just until fragrant, about 30 seconds. Add tomato paste and stir to combine. Add onion and cook until soft and translucent, about 5 minutes. Add whole tomatoes and mash using a potato masher. Add crushed tomatoes and tomato puree; cook, stirring frequently.
- Add browned sausage and ribs to the pot. Stir in sugar, basil, bay leaf, and oregano. Cook until bubbling with lid ajar, about 5 minutes. Reduce heat to lowest setting and cook, stirring frequently to prevent sticking, about 1 hour. Stir in red wine. Continue cooking about 1 and 1/2 to 2 hours more.
- Remove sauce from heat and cover. Let sit 30 minutes to 1 hour.
- Return sauce to medium heat and add meatballs. Cook, stirring frequently, until bubbling, about 5 minutes. Reduce heat to lowest setting until ready to serve.
Nutrition Facts : Calories 392.2 calories, Carbohydrate 17.5 g, Cholesterol 78.9 mg, Fat 24.7 g, Fiber 3.4 g, Protein 22.3 g, SaturatedFat 8 g, Sodium 1074.5 mg, Sugar 9.5 g
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