This is a great meat sauce recipe. The sauce is hearty and comforting. Best of all the sauce freezes really well. I usually make a big batch and then enjoy it several times.
- 1 TBLS olive oil
- 2 cups chopped onion
- 1 cup chopped carrot
- 6 cloves of garlic, minced
- 2 (4 ounce) links hot italian sausage, casing removed
- 1/4 lb ground sirloin
- 1/4 lb ground veal
- 1/4 lb ground pork
- 1/2 cup kalamata olives, pitted and sliced
- 1/4 cup no salt added tomato paste
- 1 1/2 tsp sugar
- 1 tsp kosher salt
- 1 tsp crushed red pepper
- 1 (28 ounce) can no salt added crushed tomatoes, undrained
- 1 cup no salt added tomato sauce
- 1 TBLS chopped fresh oregano
- 1/2 cup torn fresh basil
- 3 ounces shaved Parmigiano Reggiano cheese
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and carrot to pan; sauté 4 minutes, stirring occasionally. Add garlic, sauté 1 minute, stirring constantly. Place vegetable mixture in a 6 quart slow cooker. Add sausage, beef, veal and pork to the skillet; sauté 6 minutes or until browned, stirring to crumble. Place meat mixture on a double layer of paper towels; drain. Add meat mixture to slow cooker. Stir olives and next 6 ingredients (through tomato sauce) into slow cooker. Cover and cool on LOW 8 hours. Stir in oregano.
Serve with pasta, top with basil and cheese.
This is a delicious tomato soup. I have to give credit to my sister Kim for this one. She served this soup with crostini in small bowls as an appetizer. The presentation was beautiful! I served it recently at an appetizer party that I hosted, it was well received.
- 1/4 cup extra virgin olive oil
- medium onion, chopped
- 2 28 ounce cans whole tomatoes
- 1 TBLS brown sugar
- 3 large slice of good sandwich bread (crust removed and torn into 1 inch pieces)
- Chicken broth
- 1/4 cup chives
- Focaccia Rolls (or some other type of bread, you will make crostini’s to be served with the soup)
- Pecorino Romano cheese (shredded)
- basil 1 bunch, about 2 cups(washed and dried)
- 3 medium size cloves of garlic
- 1/3 cup pine nuts or walnuts
- 1/2 cup extra virgin olive oil
- 1/2 cup grated parmesan-reggiano or romano cheese
- 1/8 cup sugar
- Salt and freshly ground pepper to taste.
Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil). Add the garlic, pulse a few more times. Slowly add the olive oil an a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and sugar and pulse again until blended. Add the salt and pepper to taste. This will make more pesto than you need for this recipe. You can use the remaining pesto for something else or freeze it.
Heat oil, sauté onion and garlic until tender 5 to 10 minutes, Add tomatoes and mash with a potato masher. Stir in sugar and bread; bring to a boil. Reduce heat to medium and cook until bread break down about 5 minutes. Transfer half to food processor or blender and puree. Add 1 TBLS oil and puree until smooth 2 to 3 minutes. Repeat with remaining soup. Stir in chic broth as much as you think you need (this will effect the consistency). Add 1-2 TBLS pesto while cooking.
Preheat over to 400. Cut the focaccia rolls into sticks, place on a cookie sheet, spray with olive oil, sprinkle with salt and pepper and shredded pecorino romano cheese. Cook for about 10 minutes or until golden brown. Cool on a cooling rack.
Mix a couple of TBLS of pesto with olive oil (this will make a pesto oil). Pour the pesto oil into a squeeze bottle.
Serve the soup, with a circular squirt of the pesto oil and a crostini.
Bill had made a plans to have his buddy, Matt, over to watch the “big game”, The AFC Conference, The New England Patriots verses the Baltimore Ravens. He asked if I would make my chili and he would add snacks and pizza to the menu. This is my version, a little different than most chili’s. I really like garbonzo beans better than the traditional kidney beans, so that is how this one is made. This chili is really not difficult to make but the longer it simmers the better.
- 1 and 1/2 pounds of lean ground beef
- 1 can garbonzo beans (also called ceci beans or chick peas)
- 8 oz. of salsa (I like Newman’s Own-Mild, but others will work fine, including fresh salsa)
- 1 can of tomato sauce (if you don’t have any salsa, you can use 2 cans of tomato sauce)
- 1/2 tsp. Ground Cumin
- 1/2 tsp. Ground Coriander
- 1/2 tsp. Crushed Red Pepper
- Garlic Powder
- Sour cream and shredded cheese, if desired
Brown the beef in a pot with garlic powder. Drain off the fat. Add the sauce, beans and salsa. Sprinkle in the cumin, coriander, red pepper and more garlic powder. The measurements of the spices are approximate, add more or less according to your own personal taste. Let simmer on medium heat.
Serve with a dollop of sour cream and some shredded cheese. Enjoy!
The chili was a success as was our team! Go Pats!