Alfredo Regatta

1/2 cup milk
1/4 cup evaporated milk
1/4 cup half and half
2 1/2 tablespoons butter
3 tablespoons grated Parmesan cheese
1 1/2 tablespoons flour
3 cloves garlic, minced
fresh black pepper to taste
onions and mushrooms, as desired
pasta of choice, cooked and drained

Saute onions and mushrooms, set aside. Mix first three ingredients in pan over low heat. Stir five minutes. With whisk add butter & grated Parmesan. After five minutes, stir in flour 1/2 tablespoon at a time. Stir vigorously over high heat. Add mushrooms and onions. Add fresh pepper & garlic last.Serve over pasta.

BOLOGNESE PASTA SAUCE



1/2 cup heavy cream

10 ounces pancetta, diced

1 cup small diced carrots

3/4 cup small diced celery

1 cup small diced onions

3/4 pound ground chuck

1/2 pound ground veal

1/2 cup dry white wine

1 tablespoon minced garlic

2 tablespoons Italian tomato paste, diluted in 10

tablespoons beef stock

1 cup whole milk

Salt and black pepper



In a small sauce pot, bring the cream up to a simmer

and reduce by 1/3. About 6 tablespoons of cream should

be remaining. In a sauce pot, render the pancetta over

medium heat, about 8 minutes, or until almost all the

fat is rendered. Stir in the carrots, celery, and

onions. Season with salt and pepper.



Saute the vegetables for about 3 minutes or until the

vegetables are translucent. In a mixing bowl, combine

the meats. Season the meats with salt and pepper.

Increase the heat and stir in the meat. Brown the meat

for 5 minutes, or until the meat is medium brown in

color and is in peas size granular pieces. Stir in the

wine, garlic and diluted tomato paste, and reduce the

heat to very low.



Cook partially covered for 2 hours. From time to time

stir in a tablespoon or so of the milk, by the end of

the two hours the milk should be incorporated. Stir in

the reduced cream. Season with salt and black pepper.



Yield: 4 servings

Maria’s Marinara

from RemedyLife.com

Serves 4, with leftovers



3 Tbsp. EVOO

2-3 cloves garlic, minced

1 tsp. red pepper flakes (optional)

Salt and pepper to taste

1 32-oz. can peeled, crushed tomatoes

1 Tbsp. chopped fresh Italian parsley



Place olive oil, garlic, red pepper, salt and pepper in a sauté pan;

cook until garlic is lightly golden. Pour tomatoes into pan; cover.

Simmer for 15 to 20 minutes, stirring occasionally.



For last 5 to 10 minutes, remove cover to thicken sauce. Add fresh

parsley and more salt and pepper. Serve over penne or farfalle; place

salt, pepper and red pepper on table so everyone can season to taste.



Note: You can add clams or shrimp to sauce. Serve over linguini or

spaghetti.

 

Giacomina's Tomato Sauce

8 large fresh tomatoes, diced into small pieces

1/2 cup Italian olive oil

8 cloves fresh garlic, chopped or minced

3/4 cup fresh basil, minced

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper

To cook sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan. Add garlic and cook until tender. Add fresh tomatoes and cook until just heated through. Stir in basil and salt. Serve sauce over cooked spaghetti or other Italian pasta and top with parmesan cheese. This tomato sauce recipe makes enough for about 6 servings

Note: Do not over-cook the tomatoes.
Cook till al dente (cooked just right or perfect)

Italian Fresh Tomato Sauce



8 large fresh tomatoes, diced into small pieces

1/2 cup Italian olive oil

8 cloves fresh garlic, chopped or minced

3/4 cup fresh basil, minced

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper



To cook sauce, heat olive oil over medium heat in a large cast iron

skillet or heavy saucepan. Add garlic and cook until tender. Add fresh

tomatoes and cook until just heated through. Stir in basil and salt.

Serve tomato sauce over cooked spaghetti or other Italian pasta and top

with parmesan cheese.



This recipe makes enough for about 6 servings

Fresh Tomato Sauce



4 lbs. (2 1/2 qts.) chopped peeled fresh tomatoes

2 med. onions, chopped

4 cloves garlic, chopped

1/8 to 1/4 cup fresh basil, chopped

1/4 cup olive oil

1 tsp salt

4 sprigs parsley

1 tbs. sugar

1 tsp. salt

Grated Parmesan cheese



To make tomato sauce, heat olive oil over medium heat in a large cast

iron skillet or heavy saucepan. Add onion, basil, garlic and salt.

Saute until onion is tender, approximately 5 minutes. Add tomato,

parsley and sugar; heat to a boil; reduce heat and simmer, uncovered

for about 2 hours, stirring often or until sauce has thickened.

Remove parsley. Serve this fresh tomato sauce over cooked spaghetti

or other Italian pasta and top with Parmesan cheese.



This recipe makes about 6 cups sauce.

Onion & Garlic Pasta Sauce



1/2 lb spaghetti or other Italian pasta

4 cloves garlic, minced or chopped

1/2 onion, chopped

1/8 cup butter or margarine

1/8 cup olive oil

grated Parmesan cheese



To cook spaghetti sauce, in a heavy frying pan or cast iron skillet,

slowly heat the olive oil and butter, add garlic, onion and saute until

dark golden. Meanwhile, cook pasta in a large pot of slow to medium

boiling water until tender. Drain, do not rinse. Pour onion and garlic

sauce hot over cooked spaghetti, toss lightly to coat and top with

parmesan cheese. Serve with french bread and extra parmasan cheese.



This recipe will cover about 1/2 pound of spaghetti or other pasta. For

a variation, sprinkle with fresh-dried basil before serving.

Bolognese Sauce



3 TB extra virgin olive oil

1 medium yellow onion, diced

1 celery rib, finely chopped

1 small carrot, peeled and finely chopped

1 lb. lean ground beef (I use ground round)

3/4 cup milk

3/4 cup dry white wine

1 can (28 oz.) crushed tomatoes, undrained

1 can (8 oz.) tomato sauce

Pinch ground nutmeg

2 tsp. salt

Pinch red pepper flakes, optional



In a large, heavy skillet over medium low heat, heat the olive oil. Add the

onion

and sauté, stirring frequently, until it is translucent, about 8 minutes.



Add the celery and carrots and sauté, stirring frequently, for 10 minutes.



Add the ground beef and salt, breaking it up with a fork, and sauté, stirring



frequently, until the beef just loses its color.



Stir in the milk and simmer until it has evaporated, about 8 minutes. Add the



wine and simmer until it has evaporated, about 8 minutes longer.



Add the tomatoes, tomato sauce and nutmeg and red pepper flakes to taste.



Increase the heat to medium, bring the sauce to a simmer then reduce the heat



to very low. Simmer for at least 3 hours, uncovered. Or cover and bake in a

preheated 300º F., oven for 3 hours.



If not using immediately, store in a tightly covered container in the

refrigerator for

up to 1 week.



Serves 6.



Recipe from: Williams-Sonoma Collection, "Pasta With Sauces."