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Tag: fresh tomato sauce

Pork Ragu Lasagna with Pesto Bechamel

October 16, 2018

Pork Ragu and Pesto Bechamel Lasagna

Pork Ragu

  • 1 pound ground pork
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 2 tablespoons tomato paste
  • 3 cups fresh tomato sauce
  • Salt

Heat the olive oil in a medium saucepan. Add the pork and cook on high heat and separate the meat with a wooden spoon. Saute for a 3 to 4 minutes on medium high heat. Add the onion, garlic, thyme and rosemary. Saute for 5 to 6 minutes. Add the tomato paste and sauté for a minute. Add the tomato sauce and cook on medium heat for 20 minutes. Add salt if necessary and turn heat off and keep aside.

Bechamel Sauce

  • 2 tablespoons all purpose flour
  • 2 tablespoons butter
  • 2 cups milk
  • ¼ teaspoon powdered nutmeg
  • 2 teaspoons salt
  • ½ cup fresh or store bought pesto

Heat a medium saucepan and add the flour and butter. Melt the butter on medium high heat. Cook for a minute or two, stirring constantly. Slowly add the milk and whisk to make sure all the lumps are taken out. Bring to a boil and lower the heat to medium. Cook for 5 to 6 minutes. Add the nutmeg and salt. Turn the heat off and keep aside. Add the pesto and mix well.

Lasagna

  • 1 cup shredded Pecorino Romano
  • 12 lasagna sheets (I used no boil pasta)

Preheat oven to 400 degree F.

Line a 9 X 11 glass pan with a quarter cup of béchamel sauce. Cover the bottom and add four pasta sheets. Spread one cup of meat sauce on top. Sprinkle ¼ cup shredded Pecorino. Place another 4 sheets on top. Pour about ¾ cup of béchamel sauce- spreading it all over the pasta. Add another cup of meat sauce. Add ¼ cup of shredded Pecorino. Place another 4 sheets on top and cover with the remaining béchamel sauce. Cover with aluminum foil and bake for 30 minutes. Take the cover off, sprinkle the remaining cheese on top and bake for another 15. Serve hot with salad and garlic bread.

Pasta with Sausage and Sweet Pepper Sauce

February 12, 2018

  • ½ pound pasta, al dente with a cup of pasta water set aside
  • 4 chicken sausage links, chopped in ¼ inch pieces
  • 1 tablespoon olive oil

Heat a large frying pan with the olive oil. Add the sausages and sauté on medium high heat, stirring constantly. Saute for 4 to 5 minutes till the sausages are golden brown. Keep aside.

  • 1 cup fresh tomato sauce or marinara sauce
  • 1 red pepper
  • 1 orange pepper
  • 1 tablespoons extra light olive oil
  • Salt
  • 1/3 cup shredded parmesan cheese

Start the grill outside or preheat the broiler. Coat the peppers with the oil and grill or roast them till the skin is charred- about 20 minutes. Place the peppers in a bowl and cover with plastic wrap for 20 minutes. Take the peppers out and peel the skin and take the seeds out. Place the peppers in a blender with the tomato sauce. Blend till smooth. Taste for seasonings and add salt if needed.
Add two cups of the sweet pepper sauce to the sausages and add the pasta and half cup of the pasta water (add more water if needed). Mix well and check for seasonings. Serve with cheese on top.

Spinach and Ricotta Dumplings

April 30, 2017

I think I will call these vegetarian meatballs! They were really delicious and no one missed the meat! Make sure to buy a good quality ricotta- preferably fresh and drain in for a couple of hours so the extra liquid comes out before forming your dumplings. I always have fresh tomato sauce on hand – which is quite handy with a number of dishes.

  • 1 pound fresh ricotta cheese placed in a strainer above a bowl for 3 to 4 hours
  • ½ box 9 ounces frozen spinach, defrosted and water squeezed out and chopped
  • ½ cup parsley, chopped
  • 2 eggs, beaten
  • 1 cup Parmigiano Reggiano
  • ¼ teaspoon fresh nutmeg
  • ½ teaspoon salt
  • ½ cup all purpose flour (plus more)
  • Semolina for holding dumplings

Ricotta and Spinach Dumplings

Take the ricotta out of the strainer and transfer to a large bowl. Add the spinach, parsley, eggs, cheese, nutmeg, salt. Mix well. Add ¼ cup flour, mix, if the mixture is still wet, add in the remaining ¼ cup. I added the entire ½ cup.  Using a spoon take about a tablespoon of the mixture and place them on a platter with some flour. Form into a ball and transfer them to a tray lined with semolina. Form all the dumplings and keep aside.

 

 

Sauce

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, grated
  • 2 cups fresh tomato sauce or a 28 ounces can of San Marzano crushed tomatoes
  • Salt

Heat a wide frying pan with the olive oil. Add the onion and garlic and sauté on medium heat for 3 to 4 minutes. Add the tomato sauce and some salt and simmer on low for 15 to 20 minutes. Taste for seasonings.

In the meantime, bring a large pot full of salted water to boil over medium heat. Reduce heat to a simmer and gently add the dumplings to the simmering water. Cook until the dumplings float and swell, about 3 to 4 minutes. You may need to cook them in badges in order not to over crowd. Using a slotted spoon remove the dumplings from the water and add to the sauce. Serve warm.

 

Vegetable Lasagna

January 11, 2017

This is a great way to get some veggies into your kids. They may not notice all the greens while they enjoy the yummy noodles, cheese and sauce. Eliminate the pancetta if you want to keep it vegetarian. If not then it is great way to infuse some great flavor without adding a lot of meat.

  • 9 to 12 lasagna noodles
  • 2 tablespoons olive oil
  • ½ cup pancetta, chopped (eliminate if making vegetarian)
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 10 ounces Cremini mushrooms, sliced
  • 1 10 ounces Shiitaki mushrooms, sliced
  • 4 cups mixed greens (I used a combination of kale, green cabbage, red cabbage & Brussels sprouts), shredded
  • 1 cup ricotta
  • 2 garlic cloves, grated
  • ½ cup parsley, chopped
  • 1 teaspoon salt
  • 1 egg, beaten
  • 1 cup shredded Parmigiano Reggiano, divided
  • ½ cup mozzarella cheese, shredded
  • 3 cups fresh tomato sauce, preferable homemade

Preheat oven to 350 degrees F.

Bring a large pot of water to a boil. Boil the lasagna noodles until they are soft and pliable, about 6 to 7 minutes. Remove the pasta and lay flat on a sheet tray to cool.

Add olive oil and pancetta to a large frying pan. Saute on medium heat for 2 to 3 minutes. Add the onion and garlic and continue to sauté for 2 to 3 minutes. Add the mushrooms and sauté on high heat for 4 to 5 minutes, stirring constantly. Add the greens and cook for another 5 minutes until they are wilted. Check for seasonings and turn heat off and let cool.

In a small bowl, add the ricotta, garlic, parsley, salt, egg, and ½ cup of cheese. Mix well and keep aside.

In the bottom of a 8 by 8 baking dish, add a half cup of sauce. Spread evenly. Arrange three to four noodles to completely cover the sauce. Spread ½ of the ricotta mixture over the pasta. Add ½ of the mushroom mixture and spread evenly. Repeat with noodles, sauce, ricotta and mixture. Finally add the last batch of noodles and cover with sauce. Sprinkle with the remaining Parmigiano and all of mozzarella on top. Cover with foil. Place the lasagna on a baking sheet and bake in oven for an hour 15 minutes, removing the foil for the last 15 minutes. Let cool for 15 minutes before slicing.

 

 

 

 

Pasta with Chicken and Zucchini

May 6, 2013

I love making roast chicken for many reasons. One reason is the leftovers. I like coming up with something completely different with yesterdays leftovers.

In this case, I had about a cup of shredded chicken from the delicious roast chicken. I also always keep fresh tomato sauce in my fridge all the time. Once a week I buy fresh tomatoes and make a quick fresh sauce. I wanted to add some vegetables and noticed a zucchini in my fridge. I then remembered my daughter’s look every time I serve zucchini- so I decided to peel it, chop it and add it to the mix with some carrots- she noticed the carrots but not the zucchini. The chicken and tomato sauce mixture was delicious. I quickly boiled some pasta and we had a delicious, quick and healthy meal.
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Lasagna with Meat Sauce

April 17, 2012

Meat Sauce Lasagna

I thought I would continue the pasta theme and post one of my favorite recipes. We all love lasagna in our family. I used the meat sauce from yesterdays post. The dish was even quicker to make than usual since most of the work was done.  I usually eliminate the ricotta but I decided to add it to this dish. I added tons of flavor including parsley, cheese and garlic.

All in all, it was a delicious lasagna…
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Turkey Meat Sauce with Zucchini

April 10, 2012

Turkey Meat Sauce with Zucchini I thought I would continue with the meat theme. This one healthy as well- especially because it has grated zucchini. It is great to feed the kids- they won’t know what they are eating. My daughter who if very discerning, was not able to guess it had zucchini.

Next time you want to make healthy spaghetti and meat sauce, try this recipe…
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