Genovese meat pasta sauce

Genovese meat pasta sauce is a rich, slow cooked Italian sauce from Naples, traditionally made with onions and meat, usually beef. The long cooking time allows the onions to break down and melt with the meat, creating a deeply savory sauce.   Despite it’s  name, it’s not from Genoa but gets it’s name from the Genovese people who were in Naples during the Renaissance. The sauce is deeply flavorful and pairs well with short pasta.

Tips and tricks for success when making Genovese meat pasta sauce

In this meat sauce recipe I am using boneless short ribs you can use chuck or stew meat  or a combination of meats.  Be sure to brown the meat well to get a nice brown crust which adds flavor.  Use a dutch oven and avoid crowding the pan.

After browning the meat use  red wine, white wine or broth to deglaze the pan and scrape up all the flavorful bits stuck to the bottom.

Let the sauce simmer for several hours. This helps the flavors meld and deepens the flavors. Add fresh Italian parsley at the end for a burst of freshness and grated cheese for added richness. These tips will produce a rich, and deeply flavored meat sauce. Bonus, this sauce is freezer friendly. You can make it ahead of time and freeze it. Or do like I do and make a double batch. One to use right away  and one to freeze for a  ready made meal.

Ingredients

• 1 Lb. fusilli
• 2 Lbs. boneless short ribs
• 1/3 cup olive oil
• 1 cup chopped pancetta
• 1 cup each chopped celery and carrots
• 3 Lbs. thinly sliced onions
• 1 cup red wine
• 3 cups beef stock
• 1 cup pasta water
• 1 cup chopped Italian parsley
• 1 cup grated pecorino Romano

Instructions

1. Start by salt and peppering the meat and cutting into large equal size pieces
2. In a heavy stock pot in the oil saute saute the pancetta until crisp. Add the celery and carrots and saute until soft.
3. Add the meat and cook until golden brown on all sides.  Deglaze the pan with the red wine waiting until it evaporates before adding the onions. Then add all the onions and the beef broth. cover and simmer for 3 hours or until the meat is fork tender and onions desegrated. Cook your pasta el dente. Add one cup of pasta water to the sauce
4. Toss the pasta in the Genovese sauce add the grated cheese and parsley. ENJOY!!!!

Easy Sicilian Pasta alla Norma

Pasta alla Norma also called pasta con le melanzane pasta with eggplant in English is a classic Sicilian pasta dish. It is an easy recipe that uses few ingredients and comes together in less than an hour.

It is made of pasta with tomato sauce fried eggplant and served with grated ricotta sala da grated cheese and basil.

This traditional Italian pasta is a satisfying vegetarian dinner, and it can be ready in under an hour.

Things to know about this Easy Sicilian pasta all Norma recipe

The first thing is to  choose dense, heavy eggplants and slowly frying them until caramelized results in a tender, meaty eggplant texture.

Second if aged ricotta salata is unavailable, a combination of different cheeses can replicate it’s salty, sharp taste. You could use Pecorino Romano or feta.

If you make this recipe, be sure to leave me a comment. Above all, I love to hear how the recipe turns out in your kitchen.

Ingredients

• 1/2 Lb. rigatoni
• 1 medium eggplant
• 4 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1/2 cup chopped onions
• 2 cups crushed tomatoes
• 2 cups tomato sauce
• 1 cup pasta water
•  1/2 cup grated ricotta salada or parmesan
• a few basil leaves
• 3 cups olive oil canola blend for frying

Instructions

1. Start by washing and drying the eggplant cut into medium size
2. Bring the frying oil to medium high heat. fry the eggplant until golden brown. remove and drain on paper towels.
3. Meanwhile cook the pasta el dente and start on the sauce
4. In a saute pan  add the 4 Tbsp. of olive oil. Then   over medium high heat add the onion and garlic and saute until soft and just beginning to brown.
5. Add the tomatoes, pasta water and red wine. simmer until sauce thickens about 20 minutes. Add the fried eggplant and simmer 10 minutes longer. Toss the pasta in the eggplant sauce add the basil.
6. Plate grate the cheese over the top. ENJOY!!!!

Italian green beans and tomatoes

I grew up eating this  classic Italian green bean and tomato  side dish. Its a simple Italian dish that is bursting with summer flavors. Garlic, onions, cherry tomatoes and green beans are gently stewed  together in this delicious Italian side dish that is prefect to serve with almost any summer meal.

This classic Italian green beans and tomatoes recipe  as withstood the test of time since now I make it for my family.

Fresh, frozen or canned green beans?

Honestly I always choose fresh over anything. And growing up in Italy  the tomatoes and green beans came from the garden.

But if you have to choose between frozen or canned use frozen green beans. The canned ones don’t work in this recipe, they are mushy and tasteless.

As far as the marinara sauce I always have my easy marinara sauce on hand. You can use your favorite store-bought marinara in this recipe.

About the tomatoes, I use cherry tomatoes. Any fresh tomato works in this Classic Italian green bean and tomato recipe. If you use large tomatoes cut them into dice before adding them to the onion and garlic.

Now about the parsley I only use Italian parsley. The curly parsley is flavorless. There is a noticeable difference in taste.

I hope you make this easy and delicious Italian classic, when you do please leave me a comment. I love hearing from you. It’s my favorite part!!!

Ingredients

• 2 lbs. green beans
• 4 cups cherry tomatoes
• 2 cups marinara sauce
• 4 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1 cup chopped onion
• 2 Tbsp. chopped Italian parsley

Instructions

1. Start by trimming and washing the string beans. Then par boil until fork tender.
2.  In a saute pan over medium high heat in the olive oil saute the garlic and onion until soft and just beginning to brown.
3. Add the cherry tomatoes, marinara sauce and the water. Simmer until the tomatoes burst and the sauce thickens, about fifteen minutes.
4. Drain the string beans add to the tomato sauce. Adjust your seasonings.
5. Add in the parsley . ENJOY!!!

Easy Cranberry Sauce

You won’t believe how quick this Easy Cranberry Sauce comes together. It taste so much better than store bought you won’t be buying store anymore.

Fresh cranberries, oranges and cinnamon make this a favorite Thanksgiving side. Cranberry sauce is under rated. I love it and can’t image Turkey without Cranberry Sauce, they go together like peas in a pod.

And because it’s so easy to make don’t save making it only on Thanksgiving, it’s a prefect bruschetta topping and delicious over ice cream!!

Why I Love This Easy Cranberry Sauce Recipe

I love easy recipes that come together quickly, use few ingredients and taste delicious. This Easy Cranberry Sauce has the trifecta

for recipe love.  It’s one of those recipes you just put in the pot and stir occasionally.

I will say that it does taste better the day after you make or even two days before you plan on serving it.

To add a festive touch to your holiday table serve this Easy Cranberry Sauce in a pretty serving bowl.

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram with your creations. I love hearing from you it’s my favorite part!!!!

Ingredients

• 1 lb. fresh cranberries
• 1 cup orange juice
• 1 cup sugar
• 2 cinnamon sticks
• 1 tablespoon orange rind
• 2 oranges peeled and pitted cut in small dice

Instructions

1. Rinse the cranberries
2. put all ingredients in medium saucepan
3. Simmer covered 15 minutes
4. Remove cinnamon sticks
5. Refrigerate  over night

Peperonata Sauced Chicken Breast

Not only is this peperonate sauced chicken breast recipe delicious it’s easy to make. I used skinless boneless chicken breast. You can use whatever part of the chicken fits your lifestyle and taste.

By using boneless, skinless chicken breast and my premade marinara sauce which I always have on hand, this Italian chicken recipe can be on your table in less than 30 minutes.

Customize this Peperonata sauced chicken breast recipe

This peperonate sauced chicken breast recipe isn’t set in stone. You can customize this chicken recipe really easy.

For instance most of you know I don’t drink alcohol. Although am okay cooking with alcohol some people are not. So there is an option in most of my recipes to use wine or stock.

Another way to make this Italian flavored chicken recipe your own is to use boneless chicken thighs.

One more thing, if you want to make this peperonata sauced chicken breast a complete meal cook your favorite shaped pasta and toss in the peperonata sauce. If your going to use this Italian bell pepper sauce for a pasta sauce double all the ingredients except for the chicken breast. Also be sure your saute pa is big enough and deep enough. Here is a link to one of my favorite deep saute pan.

Lastly please leave me a comment if you make this. I love hearing from you. It’s my favorite part!!!

Ingredients

• 4 Chicken breast
• 2 Tablespoons olive oil
• 1 chopped yellow onion
• 1 Tablespoon minced garlic
• 1 diced red bell pepper
• 1 diced green bell pepper
• 2 cups cherry tomatoes
• 1 cup white wine or chicken stock
• 2 cups marinara sauce
• 1 Tablespoon Italian parsley
• 1 tablespoon mixed Italian herbs
• Salt and pepper to taste

Instructions

1. cut the chicken breast in half if thick
2. Salt and pepper the chicken
3. In 2 tablespoons of olive oil saute the chicken until brown on both sides
4. Add the onions, garlic and cherry tomatoes saute until just beginning to brown
5. Add the bell peppers saute 5 minutes
6. Deglaze the pan with 1 cup of chicken stock or white wine simmer until absorbed
7. Add the marinara sauce simmer 15 minutes longer
8. Plate the chicken pour the peperonata sauce over the top. ENJOY!!!

Five Star Caesar Dressing

Some say you can judge how good the food is going to be in restaurants by the quality of the Caesar salad.

This five star Caesar dressing recipe is the same recipe on the restaurant menu where it earned 5 stars from the county food critic, after many failed attempts.

I had my first Caesar salad on a trip to Mexico with a childhood friend, before almost every restaurant had Caesar salads on their menus.

The taste and the fact that the servers put the whole Caesar salad together at your table while you watched started my search to duplicate the recipe. I must admit I was spectacle with the use of raw eggs, until it was explained the acid in vinegar and lemon juice tempers the eggs making them safe to eat.

This raw egg Caesar dressing recipe is the recipe we used  in the restaurants for over 30 years and never had a problem.

Tips for success when Making Five star Caesar dressing

By far the most important tip when you make this five star Caesar dressing or any oil based dressing is, the oil goes in last in a slow steady stream, with the motor of a food processor or blender running.

The other thing is, I don’t add any salt to this Caesar salad dressing the ingredients provide enough salt, I don’t find it necessary to add salt to the dressing.

And last please let me know your experience with this recipe, leave me a comment. I love hearing from you.

Ingredients

• 3 egg yolks
• 3 cups extra virgin olive oil
• 1/2 cup white wine vinegar
• Juice from 1 lemon
• 1/2 cup anchovy fillets
• 1/2 cup parmesan cheese
• 2 Tbs. minced garlic
• 2 Tbs. Dijon mustard
• 1 Tsp. each hot sauce and Worcestershire sauce

Instructions

1. In a food processor with the  motor running start with the egg yolks
2. Then add the vinegar and lemon juice
3. Add the rest of ingredients up to the olive oil
4. Now with the motor still running add the oil in a slow steady stream
5. ENJOY!!!!

 Beef Ragu Pasta recipe, The Best meat Sauce

This is why this beef ragu pasta recipe is my favorite, it combines two of my favorite ingredients beef and pasta, and one of my favorite ways to cook it, in a tomato ragu meat sauce full of Italian flavors.

El dente cooked fettucine shaped pasta, tossed in fork tender sirloin beef tips braised and slow cooked in a  rich tomato based ragu  is a prefect  meat sauce when your craving a pasta dish everyone will love.

3 Tips When making this beef ragu pasta recipe

Here’s the first tip when you make this beef ragu pasta recipe, you can cook the pasta ahead of time. Since this meat sauce takes longer to cook than the pasta, cook the pasta run it under cold water to stop the cooking process, then toss in the beef ragu just to heat through.

Second tip I used sirloin steak tips, already cut in about 1 inch cubes. If you can’t find sirloin steak use any beef stewing meat and cut into medium chucks. I used my cast iron Dutch oven to make this meat sauce it sears the meat perfectly and ideal for slow cooked meat sauces.

And the 3 tip is use good products. My bother, a great chef taught me early on the quality of the dish depends on the quality of the ingredients. Since this beef ragu gets its flavor from the meat and tomatoes use the best you can afford.

Ingredients

• 1 Lb. Fettucine
• 1 Lb. Sirloin steak tips
• 1/4 cup flour
• 2 peeled and chopped carrots
• 1/2 cup chopped celery
• 1/2 chopped yellow onion
• 2 Tbs. chopped garlic
• 2 Tbs. each chopped Italian parsley and basil
• Salt and pepper to taste
• 2 Tbs. each olive oil and butter
• 1 15 Oz. can crushed  tomatoes
• 1 15 Oz. can tomato sauce
• 1 can reserved pasta water

Instructions

1. Cook Pasta according to package directions reserving 1 cup
2. Salt and pepper the sirloin tips and dust lightly with the flour
3. In a Dutch oven bring the oil and butter to medium  high heat
4. Add the steak saute until brown push to one side
5. Add the onion and garlic saute until tender and just beginning to brown
6. Add the celery and carrots saute 5 minutes
7. Add the resevered pasta water scraping up the brown bits
8. Simmer  covered 45 minutes add the Italian Parsley, basil and half the parmesan last 5 minutes
9. Toss pasta with sauce heat through sprinkle  serve family style sprinkled with additional parmesan

Bolognese Baked Gnocchi Recipe

At the restaurant and sometimes at home Gnocchi’s are made by hand. This Bolognese Baked Gnocchi Recipe is my semi-homemade version for the home cook that’s craving Italian, but wants easy too !!

If you want to make gnocchi by hand by all means do, here’s a Easy Ricotta Gnocchi recipe, or you can use a good quality potato store- bought gnocchi.

Little dumplings, in a hearty, beefy, Bolognese sauce topped with cheesy goodness, and baked to a golden delicious  make this gnocchi recipe a family favorite.

3 Questions Answered About This Bolognese Baked Gnocchi Recipe

The  answer to this question can this Bolognese Baked Gnocchi recipe be made ahead of time? Is Yes.

In fact you can make this baked gnocchi recipe up to the point of baking and freeze it, defrost and baking it the day you plan on serving it.

Question number 2, Can I substitute the beef? The answer is Yes!! You can use ground chicken or turkey, or leave the meat out completely, if you want to go the vegetarian route!!

And number 3. What size and style casserole dish is best for baked paste dishes?  A 4 quart good quality casserole dish that goes from oven to table with a lid is a good choice.

I hope you make this delicious  Italian inspired Bolognese Baked Gnocchi recipe, it’s a family favorite and sure to become one of your family favorites too!!!

And please don’t forget to leave me a comment. I love hearing from you!!!

Ingredients

• 1 Lb. homemade or store-bought gnocchi
• 1 Lb. extra lean ground beef
• 1/2 chopped yellow onion
• 2 Tbs. chopped garlic
• 1 Tbs. each butter and olive oil
• 1 grated carrot
• 2 stalks celery
•  1 14.5 can tomato sauce
• 1 14.5 can chopped tomatoes
• 1/2 can water
• 1 cup grated parmesan cheese
• 1 cup grated mozzarella
• Salt and pepper to taste

Instructions

1. Meanwhile in a large saute pan bring the butter and olive oil to medium heat
2. Add the onion and garlic saute until tender and just beginning to brown
3. Add the celery and carrot saute a few minutes
4. Add the ground beef salt and pepper now saute until brown
5. Add the water,  tomato sauce and the crushed tomatoes simmer covered on low for 30 minutes add the gnocchi the last 3 minutes
6.  Add 1/2 of the parmesan and mozzarella cheese
7. Transfer to an oven proof casserole dish top with the remaining cheese bake 15 minutes or until cheese is golden and bubbly

Creamy Brie Fettuccini

This Creamy Brie Fettuccini is a decadent and delicious dinner, that’s easy enough for weeknight family meals and fancy enough for Saturday night dinner with friends.

Fettuccini, Creamy Brie, pungent sundried tomatoes and the mild taste of spinach in a creamy, cheesy sauce and on your table in less than 30 minutes that’s what dinner dreams are made of!!

When you want decadent comfort food and vegetarian too this is the paste recipe to make.

I know I post a lot of pasta recipes, but if am stuck for dinner ideas, it’s pasta to the rescue.

This recipe was inspired just like that. I had a wedge of brie cheese and no recipe. But I did have and always have, pasta, in many shapes and sizes. And that is how this Creamy Brie Fettuccini recipe was created, just like that.

3 Things to know When Making Creamy Brie Fettuccini

The first thing to know when making this Creamy Brie Fettuccini is to be sure to save the pasta water.

This step is very important and one that can be easily missed. Pasta water is the magical ingredient that thickens sauces and adds flavor.

Second undercook the pasta by 2 to 3 minutes  to retain a el dente bite to the pasta. The pasta continues to cook after draining, under cooking by a few minutes prevents this.

And Third, the right size saute pan is always important when cooking. The right size pan that holds all the ingredients is a must have in any kitchen, it is the different between so-so  meals and level upped dinners.

Last, please if you made this delicious restaurant quality recipe please leave me a comment. I love hearing from you, it’s my favorite part!!!!

Ingredients

• 1/2 Lb. Fettuccini
• 8 oz. brie
• 4 cups chopped spinach
• 1 cup chopped sundried tomatoes
• 1 Tbs. each butter and olive oil
• 1/2 bunch chopped Italian parsley
• 1/2 chopped yellow onion
• 1 Tbs. chopped garlic
• 2 cups reserved pasta water
• 1 cup heavy cream
• 1/2 cup parmesan cheese
• Salt and pepper to taste

Instructions

1. Cook Fettuccini according to package directions reserving 2 cups of the water before draining
2. Meanwhile in a large skillet bring the butter and olive oil to medium heat
3. Add the onion, parsley and garlic
4. Sauté until tender and just beginning to brown
5. Add the sundried tomatoes saute 5 minutes
6. Place the brie wedge in the center of the saute pan
7. Deglaze the pan with pasta water than add the heavy cream
8. Simmer Covered for 15 minutes
9. Add the Spinach and parmesan cheese simmer 5 minutes longer
10. Toss fettuccini in brie sauce …..ENJOY

Arrabiata Lobster Sauce Spaghetti

Happy New Year my friends wishing you a new year with new blessings!!! My first post of 2021 starts with this decant Arrabiata

Lobster Sauce Spaghetti recipe. Arrabiata means angry in Italian, well there’s nothing to be angry about with this recipe.

In fact this recipe is going to make you and your family real happy. Succulent lobster meat, in a spicy tomato sauce full of Italian flavors tossed with one of my family’s favorite pasta shape spaghetti!!!!

Lobster can be pricy, using it in a sauce makes it more affordable, and that makes this recipe you will want to make often.

Tips when making Arrabiata Lobster Sauce Spaghetti

Tip number one when making this Arrabiata Lobster Sauce Spaghetti recipe since the sauce is mostly tomatoes the tomatoes you use is important.

I found the tomato products from San Marzano the best, not only in this recipe but in all my tomato based sauces.

Secondly,  I used four previously frozen Maine Lobster tails unshelled them and cut them into even pieces for even cooking.

And third if you want an alternative to frozen Maine Lobster Tails you can use canned Maine Lobster. One more thing you can adjust the  level of heat, if you like less or more spice adjust the hot pepper flakes.

And lastly if you make this delicious Arrabiata Lobster Sauce Spaghetti recipe, please leave me a comment. I love hearing from you it’s my favorite part

Ingredients

• 1 lb. spaghetti
• 1 lb. lobster meat
• 2 cups chopped spinach
• 2 14.5 chopped tomatoes
• 1 14.5 tomato sauce
• 1 cup reserved pasta water
• 1 chopped yellow onion
• 3 Tbs. chopped garlic
• 2 Tbs. each olive oil and butter
• 3 Tbs. hot pepper flakes
• 2 bay leaves
• 1/2 bunch each chopped Italian parsley and basil
• Salt and pepper to taste

Instructions

1. Cook spaghetti according to package directions reserving 1 cup of the water before draining
2. Meanwhile in a large deep saute pan bring the oil and butter to medium heat
3. Add the onion and garlic saute until tender and just beginning to brown
4. Add the red pepper flakes saute until fragrant
5. Add the tomatoes, water and bay leaves salt and pepper now
6. Simmer covered for 45 minutes
7. Add the lobster, chopped spinach and herbs simmer until lobster is cooked through about 5 to 7 minutes
8. Toss Spaghetti into the sauce adjust  seasonings sprinkle with additional Italian parsley and basil