Nonnis Pasta Sauce Recipes

Steps:

• 1. Finely chop onion garlic set aside.
• 2. Finely chop parsley and basil set aside.
• 3. Open cans of anchovies and drain oil from 2 of the tins into a 3L sauce pan. Heat on Med temperature.
• 4. Add diced Anchovies to pot and cook 1-2 min stirring occasionally to prevent from sticking.
• 5. Add onions and garlic letting them sweat till translucent.
• 6. Add your tomatoe ingredients, parsley, basil, nutmeg, chili pepper, dash of pepper to taste. Stir well.
• 7. Add 1/4 cup of wine, stir.
• 8. Add one tablespoon of butter on top of sauce...
• 9. Place lid on and let butter melt, stir and reduce just to a simmer, stirring occasionally for 45-1 hour.
• 10. Pour over Cooked Spaghetti Noodles and top with fresh parmesan ENJOY!

Steps:

• 1. In a large sauté pan, crumble and brown Italian sausage. Add diced yellow onion, if using.
• 2. Add the rest of the ingredients and mix well. Stir intermittently, about every 10 minutes.
• 3. Simmer on low for at least 30 minutes, but an hour and a half is best!
• 4. Mix with spaghetti, penne, lasagna, or your favorite cooked pasta. Top with parmesan cheese and serve with crusty garlic bread and green salad. And if you like wine, it pairs well with a red!

Steps:

• 1. Bring a large pot of salted water to a boil. Add peas and cook until bright green and tender, about 7 to 8 minutes. Remove the peas with a slotted spoon or strainer and set aside. Use the same water to cook pasta according to package directions. Drain, reserving 1/4 cup of the pasta water.
• 2. Meanwhile, in a large skillet heat butter over medium heat. Add the prosciutto or pancetta and cook until golden and crispy, about 5 to 6 minutes. Add the shallot and thyme and cook until slightly softened, but not brown, about 1 minute. Increase the heat to medium-high and add the wine. Let the wine evaporate slightly and then add the heavy cream. Cook until the sauce reduces and thickens slightly, stirring occasionally, about 6 to 7 minutes. Season with salt and pepper. Just before serving, stir the cheese, parsley, and peas into the sauce until it thickens a little more.
• 3. Toss the pasta in the sauce and use the reserved pasta water, if needed, to loosen the sauce slightly. Transfer the pasta to serving bowls and garnish with additional cheese and parsley, if desired.

Steps:

• Preheat the oven to 400 degrees F.
• Peel 5 cloves garlic and place them in a square of foil. Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive oil. Wrap up the foil and place it directly on the oven rack. (Be sure that the foil packet is secure so no oil will leak out.) Roast the garlic until it's brown and tender, about 25 minutes. Allow to cool enough to touch and squeeze the garlic from the skins. Set aside.
• Saute onions and carrots with the oil in a medium saucepan. Add tomato paste and stir well. This will cook off the tomato paste and give a nice orangy color. Cook for about 10 minutes. When vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated. Pour in the tomatoes. Fill the empty can with water and add it to the pan. Bring to a boil then lower the heat to a simmer. Simmer for 1 hour, uncovered. Stir occasionally. Once sauce is ready carefully pour it into the food processor and puree until smooth.

Steps:

• Pre-heat oven to 350°F.
• Put meat on a baking tray and bake, until juices run clear, about 20 minutes Process the carrot and onion together in a food processor, till smooth.
• Fry garlic in oil in a large saucepan, add the carrot and onion and bay leaf, fry for 5 minutes.
• Add tomatoes and wine, bring to a boil.
• Lower heat to simmer and add the cooked meat, leaving whole.
• Add spices.
• Let simmer 2hrs on low.
• Serve over pasta.
• Top with freshly grated Parm cheese. When the sauce is ready to serve take the meat out and put on a serving dish and pass with the sauce.......the meat will be melt in your mouth good!!