Fettuccine ala Bolognese
Sauté in olive oil in a large pan:
1 C. onion, chopped
1 C. carrot shredded
½ C. celery, chopped (optional)
Add:
Salt and pepper
Dried oregano
Crushed red pepper
Brown in a separate pan:
1 pound ground beef
½ pound ground pork
½ pound ground veal, optional
Add to vegetables and cook a little.
Add & bring to a boil:
Chopped Roma tomatoes
Chopped Italian Parsley, finely chopped
It should get very hot without burning.
After a couple of minutes, turn down the sauce and bring to a light simmer.
Cook until all of the acid is out of the tomatoes (as noted by the disappearance of the white bubbles that form on the surface. Sauce needs to cook at least 45 minutes, but it’s better if it simmers for a couple of hours.
Add:
½ C. Grape sparkling cider
½ C. Cream
Immediately before serving add:
Chopped, fresh basil
Serve over your favorite pasta.
White Sauce
Sauté in olive oil:
Minced garlic
Then remove the garlic.
Melt butter into the garlic flavored oil being careful no to let the better separate.
Add & mix well:
A little cornstarch
Add & stir with a wire whisk:
Cream
Add:
Grated Parmesan
Grated Romano cheese
Grated Asiago cheese
Salt and pepper
Optional but good:
Add:
Lots of fresh basil, minced
Chicken cooked with lime and garlic
Serve with pasta
Italian Salad
Sliced tomatoes
Sliced mozzarella
Fresh basil on
Arugula & other leave lettuces
Balsamic vinegar & oil dressing
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