Traditional Italian Meat Sauce ( Best Using San Marzano Tomatoes )
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AmazonBasics Dutch Oven Red Clear Enamel 6 Quart
San Marzano Style Peeled Pear Tomatoes with Basil & Sea
Botticelli Olive Oil
Traditional Italian Meat Sauce
Growing up in a large Italian family, I learned from an early age about what goes into a great meat sauce. Thanks to my mom, dad and aunt Rosie, I am happy to share this family tradition with you! Enjoy!
Ingredients:
1/3 cup of olive oil (from Italy)
1 pound of ground Angus beef or lean sirloin
1 pound of sweet Italian sausage taken out of the casing
1 medium sized yellow onion (chopped)
4 cloves fresh garlic (minced)
1/2 teaspoon of crushed red pepper flakes
8 to 10 fresh basil leaves or 1 tbsp. dried basil
Salt and pepper to taste (keeping in mind how much salt is in the canned tomatoes and also in the sausage meat)
3/4 cup of red wine (Merlot or Cabernet Sauvignon) (also you can replace it with beef broth or leave it out)
2 whole peeled carrots
(* Fresh oregano or 1/2 teaspoon dried)
* Optional
2 cans of San Marzano style peeled tomatoes in purée with basil
1 can of San Marzano purée
1 6 oz. can of tomato paste
Note: 2 large vine ripe heirloom tomatoes or one pint ripe grape tomatoes cut up into small pieces can be thrown in for more fresh tomato flavor.
*Sugar if needed
Instructions:
1. Heat olive oil in a 5 quart Dutch oven pot over medium heat. Add ground beef and sausage, cook breaking it up with a wooden spoon, until meat is just done.
2. Add onion and garlic to meat and sauté stirring occasionally until the onions are translucent, about 3 to 4 minutes.
3. Stir in the red wine and let simmer for about one minute until mostly evaporated.
4. Add all of the cans of tomatoes, (plus fresh tomato if using) to the pot, keep stirring to incorporate. Bring to a boil and then reduce to a low flame ( make sure it is a light simmer) . Add the carrots and red pepper flakes, stir and place the lid on the pot slightly ajar. Simmer for three hours stirring occasionally.
5. After 3 hours, taste and add the salt, pepper, fresh basil and oregano. Cook for another half hour and remove the carrots. If you feel that the sauce is still tangy, add 1 tsp. sugar or more to taste.
* Serve with your favorite pasta. Use as a base for eggplant Parmesan or lasagna. This sauce can also freeze for up to three months.
Enjoy!
Pair this recipe with the meat sauce!
Eggplant Ricotta Bake
#meatsauce #pasta
CREAMY MUSHROOM PASTA RECIPE | How to Make Tagliatelle ai Funghi Porcini
Creamy Mushroom pasta is a hearty dish full of rich flavours and country aromas. The intensity of porcini mushrooms will take you direct to Italy.
This creamy mushroom pasta recipe features my talented father and was made and enjoyed in my family home. I’ve been devouring this creamy mushroom pasta for years and it’s safe to say, it’s easy, scrumptious and definitely too good to share…Italians love this pasta recipe. Made with tagliatelle pasta and fresh porcini mushrooms from Abruzzo.
#mushroompasta #mushrooms #creamypasta
Filmed at Cantina Zaccagnini Italy - This video is part of my Award Winning TV Show Italy Unexplored
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CREAMY vegan mushroom pasta recipe!
LEARN HOW TO MAKE A DAIRY FREE VEGAN ALFREDO CREAM SAUCE AND MUSHROOM PASTA
LAY HO MA!! Pasta is definitely a comfort food of mine. It's easy to make, there are infinite possibilities, and its absolutely delicious. Join me in this episode and learn how to make an easy vegan creamy mushroom pasta recipe. Let's begin.
Ingredients:
1/2 lb cremini mushrooms
2 pieces of garlic
1 portion pasta
few drizzles of olive oil
generous pinches of pink salt
pepper
few sprigs fresh thyme
1/2 cup cashews (soak these overnight if you don't have a high powered blender)
1/2 cup water
few sprigs fresh parsley
Directions:
1. Bring a pot of water to boil for the pasta
2. Finely slice the mushrooms and peel the garlic
3. Cook the pasta to package instructions
4. Heat up a sauté pan on medium high heat. Drizzle in some olive oil
5. Add in the mushrooms and garlic. Season with salt and pepper. Sauté for 2-3min, then turn the heat to low
6. Transfer the garlic to the blender. Add some fresh thyme to the pan and give it a stir
7. Add the cashews and water into the blender along with a generous pinch of salt and pepper. Drizzle in some olive oil and blend on high until liquified
8. Heat the sauté pan back up to medium and add 1/2 cup of pasta water
9. Transfer the pasta to the sauté pan and add in the cream sauce
10. Give the pasta a good stir and turn off the heat (don't over cook or it will become dry)
11. Plate and garnish with fresh chopped parsley, fresh cracked pepper, and a final drizzle of olive oil
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Ravioli in Porcini Tomato Sauce | Cookin' in Brooklyn with Danny Milano
Danny is back with another episode of Cookin' in Brooklyn! This week he's making cheese ravioli in a porcini mushroom tomato sauce!
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Creamy Mushrooms | Jamie Oliver
This is a brilliant principle recipe for creamy mushrooms. Stir through pasta here but so good on toast, on steak and on so many other things. If you like mushrooms then check this out!
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Vegan Recipe: Homemade Pasta with Wild Mushroom Tomato Sauce
Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides:
Chef Chloe and Chef Roberto work as a team to bring you his favorite pasta dish that's completely egg free, but just as hearty!
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* * * * * * * * * * *
Fresh Pasta with Wild Mushroom Tomato Sauce
Fresh Pasta:
4 ounces silken tofu
2 cups semolina flour
1 tablespoon plus 1 teaspoon extra virgin olive oil
1 tablespoon water
Pinch of kosher salt
Bread flour, for dusting
1.Put all the ingredients, except the dusting flour, into the bowl of
a food processor. Process the mixture until it forms a ball. Remove
the dough from the processor, place it on a lightly floured work
surface, and knead a few times until it is smooth and elastic. Cover
with plastic wrap and rest in the refrigerator for at least 30 minutes.
2.Cut the pasta dough into quarters. Roll one quarter out using a
pasta machine or with a rolling pin. Roll it nice and thin, about
1/16th inch in thickness, or on the number 5 setting of a pasta
machine. Be sure to dust frequently with bread flour. Cut the
pasta into the desired shape, using a pasta machine, or cutting it
with a sharp knife or pizza wheel. Repeat the procedure using the
remaining pasta dough.
3.Cook the pasta in a generous amount of boiling, salted water for
2 to 3 minutes, drain, and toss with wild mushroom tomato sauce.
Yield: 1-pound pasta dough
Wild Mushroom Tomato Sauce:
2 cups water
2 ounces dried porcini mushrooms
2 tablespoons high-heat oil such as safflower or grapeseed oil
1 large white or yellow onion, small dice
1 pound shiitake mushrooms, thinly sliced
4 garlic cloves, minced
1 teaspoon dried oregano
1/2 cup red wine
4 vine-ripened tomatoes, medium dice
15 fresh basil leaves, cut into chiffonade
Kosher salt and freshly ground black pepper
1.Rinse the dried mushrooms in very cold water to remove any
grit and dust. In a small pan, bring 2 cups of water to a simmer and
remove it from the heat. Add the dried mushrooms and let them
steep for 10 minutes. Drain the mushrooms and allow the liquid to
sit undisturbed.
2.Heat a large saucepan over high heat, add the oil, and wait until
it shimmers. Add the chopped onions and stir with a wooden spoon
until the onions are lightly browned, about 8 minutes. Add the
shiitake mushrooms and sauté until they release their juices and
begin to brown. Add the minced garlic and the oregano and stir
for 2 minutes. Add the red wine and simmer until the liquid has
reduced by half.
3.Add the diced tomatoes and the reconstituted porcini
mushrooms. Carefully pour in the top three-quarters of the
mushroom soaking water and discard the remainder, which may
contain dust and sand. Simmer the sauce for 10 minutes over low
heat. Stir in the basil and season to taste with salt and pepper.
Yield: 4 cups sauce