Sauces

Alfredo Sauce Filetto di Pomedoro Bolognaise Sauce Frank Imbergamo's Sauce & Meatballs Marinara Sauce Marinara Sauce (3) Meatball & Salsiccia Pasta Sauce Pasemio Sauce Simple Marinara Sauce (2) Sunday Gravy Sweet Dipping Sauce

Tomato Sauce alla Delphino, Ischia

Filetto di Pomedoro
Recipe contributed by Fannie Voulo Ingredients 2 cans of plum tomatoes 1/4 cup olive oil 3 large vidalia onions sliced thin 1 cup water 1/2 teaspoon salt 1 cup of oregano 1/2 teaspoon black pepper 1/2 cup of fresh basil Preparation In a large pot, heat oil on medium temperature. Add the vidalia sliced onions, till they caramelize. Add the 2 cans of plum tomatoes breaking them up in the pot with a wooden spoon. Add salt, pepper, water, oregano and basil. Cook for about 1 1/2 to 2 hours on low heat. Cook whatever kind of pasta you like. Pour sauce over pasta top with pecorino romano cheese, ground black pepper or red hot crushed pepper. Enjoy!!!! Serves 4.

Bambi Bolognaise Sauce

Recipe contributed by James Bryant Ingredients

500 grams minced/ground Venison Red or white wine, hard cider or beef stock 250 grams finely chopped onion 4 tablespoons tomato pure 0-5 cloves garlic (to taste) chopped 1-2 tablespoons olive oil 250 grams finely chopped mushrooms 2-3 tablespoons herbes de Provence 250 grams grated carrot Beef stock cube Salt to taste Freshly ground black pepper

Preparation Saut the onions, mushrooms and garlic in the olive oil until well softened. Add the venison and stir well until it has all (more or less) changed color. Cover with dry cider or wine (red or white as preferred) or stock, but not too deeply. Add the stock cube (if you are using wine or cider), grated carrot and tomato pure and simmer very gently for at least three hours, stirring occasionally and replenishing the liquid (with more cider/wine/stock or just water) if it gets too dry. The ideal is to have the sauce with little separate liquid when it is served - but not dry enough to scorch. It may be simmered on top of the stove, or in a very low oven, or in a slow cooker. The sauce is edible after about 40 minutes but is infinitely better flavored and textured after three or four hours. In a slow cooker it can be cooked for eight hours. The flavor is even better if it is cooked, allowed to cool overnight, and reheated for 30 or 40 minutes but this is a council of perfection and not really necessary. About 30-40 minutes before serving add the herbes de Provence, and adjust the salt (i.e. taste it and add more salt if you think it needs it). Just before serving add freshly ground black pepper. Serve over spaghetti cooked al dente (or whatever other pasta you prefer). Serves 4-6.

Frank Imbergamo's Sauce and Meatballs

Recipe contributed by Frank Imbergamo, which is from his book The Good Life! Favorite Italian Recipes Ingredients Meatball Ingredients

2 pounds ground beef 4 eggs 1-1/2 cup plain bread crumb 3/4 cup grated Pecorino Romano cheese 2 garlic cloves, chopped 1/2 teaspoon salt 1 teaspoon ground black pepper 1 tablespoon fresh parsley chopped Gravy (Sauce) Ingredients 1/2 cup olive oil 1 garlic clove chopped 1 medium onion, chopped 1 (6 ounce) can tomato paste (Flotta or Pastene) 1 (6 ounce) can water (use empty tomato paste can) 2 (28 ounce) cans Pastene Kitchen Ready tomatoes 3/4 can water (21 ounces, use empty Kitchen Ready can) 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 teaspoon fresh parsley, chopped

Preparation In a bowl, mix all ingredients for meatballs with hands for about 5 minutes, until well mixed. Form about 16 meatballs and place on a platter. In a frying pan, add olive oil and when hot, add meatballs and cook on medium heat until browned. Repeat until all meatballs are browned. Place meatballs on a new platter. Do not discard the oil. Saut chopped onion and chopped garlic in the oil for approximately 2 minutes. Add tomato paste and cook on medium heat for 3 minutes, stirring all the while. Add can of water (tomato paste can) and cook and stir for 1 minute. Take off heat and set aside.

In an 8-quart pan, add tomatoes and cook on medium heat for 5 minutes. Add 3/4 can water (Kitchen Ready can), tomato paste mixture from fry pan, and browned meatballs. Mix thoroughly, stirring carefully with wooden spoon as not to break meatballs. Add salt, ground pepper, and parsley and cook on medium heat for the first 15 minutes, then cover and cook on low heat for 2-1/2 hours, stirring every 15 minutes to prevent sticking and burning on bottom of pan, until done. Serve over al dente pasta and sprinkle with some grated Pecorino Romano cheese, along with crusty Italian bread and a good bottle of red wine. Serves 6-8.

Marinara Sauce
Recipe contributed by Elizabeth Bassen (Cusenza) Ingredients 1 28 oz can of crushed Italian tomatoes 2 or 3 cloves of garlic minced 1 small can of tomato paste (Hunts has one with oregano, garlic and basil) 1/2 teaspoon of oregano dried or to taste 1/2 teaspoon of dried sweet basil or enough to taste Pinch of red pepper (Optional) 1/4 cup of extra virgin olive oil One paste can of water Preparation Heat the olive oil in a sauce pan on med/hi, and add garlic, but do not let brown. Rub the dried spices through your palms while adding them to the pot, as it releases the oils and/or flavors. Add the crushed tomatoes, tomato paste and one paste can of water. Stir well and lower heat to simmer. This sauce cooks in a half hour or so, and is used for many dishes. It can also be doubled. It can be used with any parmigiano dish, or add to it any of the following: clams, mussels, crabs, cleaned and cut up calamari,or shrimp. It can also be used for pizza. Enjoy. Serves 4 to 6.

Marinara Sauce 3
Recipe contributed by Peggy Hakanson Ingredients

1 can 15 ounce organic marinara sauce 1 can 8 ounce crushed tomatoes 6 leaves fresh basil, cut into ribbons 2 peeled cloves garlic, crushed 1 small diced Vidalia onion 1/2 teaspoon red pepper flakes 1/4 teaspoon fresh grated nutmeg 1 tablespoon sugar and 1 tsp salt 2 tablespoons extra virgin olive oil 1/2 cup Cabernet Sauvignon wine 1/4 cup fresh grated Parmesan/Reggiano cheese

Preparation Saut basil, onion, garlic,and spices in olive oil, adding a sprinkle of salt as you do so, until onions are translucent. Add wine and cook down for a few minutes. Add marinara sauce, sugar and tomatoes. Turn to low and cover to simmer for 45 minutes. Stir in 1/4 cup fresh grated Parmesan/Reggiano cheese right before serving over pasta or chicken. Serves 6.

Simple Marinara Sauce 2

Recipe contributed by Joseph Calia Ingredients

1 -# 10 can whole tomatoes (cento) 1/4 cup fresh parsley (italian flat) 1 small can of tomato paste 2 tablespoons of salt 6 cloves garlic 1 tablespoon pepper 1 large onion 1/8 cup red wine 1/4 cup fresh basil

1/4 cup extra virgin olive

Preparation Saut onions and garlic in olive oil until the onions are clear. Add tomatoes and paste. Allow it to come to a simmer. Add the basil and parsley, fine chopped of course. Allow to simmer for 15 minutes, then add the red wine, salt and pepper. Let the sauce simmer for another 30 minutes. Makes 10 cups. Optional: you can puree the sauce with a hand held burr mixer or puree in a blender.

Alfredo Sauce
Recipe contributed by Joe Barracato Ingredients 1/4 cup and 2 tablespoons butter 2 egg yolk 2 cups heavy whipping cream Salt to taste 2 pinches ground nutmeg 1/2 cup grated Parmesan cheese 1/2 cup grated Romano cheese Preparation Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired. Makes 4 servings.

Pasemio Sauce
Recipe contributed by Shey - Toni Maximin Ingredients 1/4 cup of extra virgin olive oil 1/4 cup of balsamic vinegar 1/2 cup of Greek olives 1 julienne or thinly sliced pickle Preparation Mix olive oil and vinegar in wide bowl. Stir for 3 minutes. Add olives and pickles. Place in refrigerator for 45 minutes. Use for dipping Italian breadsticks and bread points. Enjoy! Makes 1 cup.

Meatball and Salsiccia Pasta Sauce from Napoli

Recipe contributed by Gian Banchero Ingredients Meatball Ingredients

2 pounds lean ground beef 3/4 teaspoon salt 1 cup dry unflavored breadcrumbs 1/2 teaspoon black pepper, freshly ground 1/3 cup grated Parmesan cheese 4 tablespoons olive oil 1/4 cup grated Romano cheese 1 large egg, beaten (optional) Sauce Ingredients

4 tablespoons fruity olive oil 3 sweet Italian sausages 2 sweet Italian fennel sausages 1-2 hot Calabrese Sausages 3 cloves garlic, "big and juicy," minced 1-1/2 teaspoon aromatic oregano

2 28-ounce cans hand crushed plum tomatoes with juice 2 28-ounce cans of water 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper

Preparation Place in a large bowl the ground beef, dry breadcrumbs, Parmesan cheese, Romano cheese, egg, salt and black pepper. Mix well and form into walnut-sized balls. Heat 4 tablespoons of the olive oil in a large frying pan and cook the meatballs in batches. Remove cooked meatballs from the frying pan and put them aside. In a heavy 4-quart pot add the remaining 4 tablespoons of olive oil, turn the heat to low. Prick each sausages several times with a fork and add them to the pot along with the garlic and oregano. Gently cook the sausages, stirring often, until they change color. DON'T BROWN. Add the crushed tomatoes and the water, salt and pepper, stir. Slowly bring the sauce to a spirited simmer and add the meatballs. When sauce resumes its simmer cook for 1 hour, stirring every so often. If desired hot pepper flakes may be added. This sauce goes well over spaghetti, noodles, wide pastas, and shapes similar to rigatoni. This delicious pasta sauce is from the grand niece of Enrico Caruso. Makes 6-8 servings.

Sunday Gravy
Recipe contributed by James Gilardi Ingredients 4 pounds plum tomatoes 1 large can tomato paste 1 large can tomato sauce 2 pounds Italian sausage hot or mild 2 pounds pork neck bones 2 pounds of meatballs 2 pounds pork tender loin 1/4 cup olive oil Salt & pepper to taste 4 big cloves garlic Crushed red pepper to taste One tablespoon oregano

Small bunch of fresh parsley

Preparation In a large stock pot add olive oil and brown all your meat. Remove the meat and place it on the side. Add garlic to the pot and the tomato paste and brown. Add tomato sauce with 5 cans of water, plum tomatoes and heat to boil. Add oregano, chopped parsley, crushed red pepper to desired hotness, salt & pepper to taste. Bring to a boil and reduce flame to low. Add the meat back to pot and cook for about four hours. Serve gravy with meat over your favorite pasta, ravioli, manicotti or what ever you desire. My family always called it gravy, we never called it sauce. Makes approximately 12 servings.

Lisa's Homeade Sweet Dipping Sauce

Recipe contributed by Lisa - Marie Maximin Ingredients 1/2 cup of mayonnaise 1/3 cup of water 1/4 cup of honey mustard 1/5 cup grated onions and garlic 1/5 cup of sour cream 1/3 cup of milk or cream 1/3 cup of sugar Preparation Mix mayonaisse and honey mustard. Add sour cream, milk, onions and garlic. Add sugar and water and mix thoroughly. Rest in the refrigerator and serve with chips or fish. Serves 2-6 people.

Tomato Sauce alla Delphino, Ischia

Recipe contributed by Betty Shagan Ingredients

1/3 cup olive oil Salt and pepper 8 teeth garlic squeezed into small bowl 1/4 teaspoon red pepper flakes

6 cans of Marzano tomatoes 1 pound De Cecco spaghetti 1/2 cup good red wine Large handful fresh basil Freshly grated Parmigiano Reggiano cheese

Preparation In a large deep saucepan, heat oil over medium flame, add garlic and simmer until garlic is golden and soft. (not brown) Turn off the flame. In a blender, pour each can of tomatoes, one at a time, and chop for just one second. Pour chopped tomatoes with their liquid into pan and simmer for half an hour, uncovered. Turn up flame, add wine, cook until wine has evaporated. Turn down flame, add pepper, salt, red pepper and basil. Cook another 15 minutes. Cool sauce. Refrigerate. Reheat sauce the following day and serve with spaghetti and cheese (the second day gives the sauce time to blend all the flavors). Makes 8 servings

Fried Olives Tuscan Style

Recipe contributed by Phil and Jackie Cicconi Ingredients Quart jar of medium Spanish olives (with pits) 2 egg whites, well beaten Plain (unflavored) bread crumbs Olive or vegetable oil Preparation Pit the olives (we use a pitter made in Italy, bought, pitted olives may also be used) and pat dry, don't use olives with pimentos as they will distort the flavor. Dip the olives in beaten egg whites and toss into the bread crumbs making sure they are totally coated. Deep fry in oil until golden. Remove using a Japanese-style skimmer. Serve in an elegant, flat platter.

Olive Ascolane (Stuffed Olives)

Recipe contributed by Phil and Jackie Cicconi Ingredients

1 1/2 pounds of pork 1 1/2 pounds of chicken breast 1/2 cup of chopped green olives 2/3 cup of parmesan cheese

2 eggs, beaten 1 lemon rind, grated 1 teaspoon of freshly-grated nutmeg 1 teaspoon of cinnamon 1/2 teaspoon allspice Salt to taste, be careful, the cheese and olives are salty

Preparation Cook the pork and chicken breast in your favorite tomato gravy recipe. Do not substitute any other meats such as beef or lamb. If you do, you run the risk of altering the flavor. Remove cooked, cooled meats from the sauce and grind them using a food grinder or meat processor. Add the remaining ingredients to the ground meat mix (do not over-process). Mix the ingredients into the meat and put into the refrigerator to cool for at least one hour. Remove the mixture from refrigerator and roll meat into balls about the size of a small walnut. Put half of an olive on each side of the rolled ball. Flour each ball, dip in beaten egg, then dip in unflavored bread crumbs. Arrange olive balls on a tray, they can be frozen unfried at this time. When it is time to cook them, fry them quickly in about 1/2 inch of canola oil until golden brown. Drain and serve. It is not important to cook them through because the meat has been cooked already. Traditionally, they would have been cooked in olive oil. Allow frozen olive balls to completely defrost before frying. Have an extra jar of olives on hand in case you are left with extra filling. This recipe makes about 50 stuffed olives.