Ryan Packer’s “Mission Italian” from the Italy Rome Mission served Dan & Kristan’s wedding weekend

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

Mom’s Swedish Meat Balls

Mix:
½ C. soft bread crumbs
¼ C. milk
1 egg
1 T. minced onion
½ t. each salt and pepper
1 pound ground veal, pork and beef
Roll into golf-ball sized balls and place on greased baking sheet.
Broil for 8 minutes.
Melt:
2 T. butter
Add & sauté:
1 medium onion, chopped
Add and boil 2 minutes:
½ C. water
1 beef bouillon cube
Stir in:
1 C. heavy cream
1 t. chopped dill
½ t. caraway seeds
salt and pepper to taste
Reduce heat and add meatballs.
Simmer 10 minutes, until sauce
thickens slightly, do not allow to boil. Stir occasionally, coating meatballs with sauce.
Serve over cooked, buttered egg noodles.

Martha Stewart’s All American Meat Loaf

Process:
3 slices white bread to crumbs.
Shred in food processor & add to crumbs:
1 large carrot
1 rib celery
½ medium yellow onion
2 cloves garlic
½ C. parsley leaves
Add: ½ pound ground round
½ pound ground pork
½ pound ground veal, optional
½ C. catsup
2 t. dry mustard
2 large eggs
1 t. pepper
1 t. Tabasco
½ t. chopped rosemary
Knead together and form into a loaf.
Cut a 5 x 11 piece of parchment. Put in on a baking rack set in a baking tray.
Set the loaf on the parchment.
Mix together & brush over loaf:
3 T. catsup
2 T. brown sugar
1 T. olive oil
Cook in hot oil until soft & golden:
1 small red onion cut into ¼ inch rings
Sprinkle onion over loaf.
Bake 30 minutes at 400 degrees.
Sprinkle rosemary needles on top.
Continue baking 25 minutes more.