When I was a child our neighbor would send spaghetti dinner to my family every Sunday. We lived in Bay Ridge, Brooklyn, NY. Mrs Pignitaro was the best cook I have ever tasted. I could never find her delicious, light tomato sauce. Can you please help.
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July 13th, 2009 at 5:23 pm
48 ounces tomato paste
12 cups water
2 cloves garlic, chopped
2 bay leaves
1 tablespoon dried basil leaves
1 teaspoon salt
5 pork chops
1 onion, diced
1 (8 ounce) package mushrooms, sliced
1 pound ground beef
1/4 pound ground pork
1/4 pound ground veal
1 cup grated Romano cheese
1 teaspoon salt
1/8 teaspoon black pepper
1 1/4 cups dry bread crumbs
2 cloves garlic, chopped
2 tablespoons dried parsley
2 eggs
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In a large pot combine tomato paste, water, garlic, bay leaves, basil, and salt. Bring to a boil, turn heat down to low and simmer.
In a skillet, brown pork chops in olive oil then place in sauce mixture. Saute onions and mushrooms in same pan that you browned the pork chops. Add these to sauce as well. Simmer sauce a minimum of 8 hours, stirring occasionally.
To make the meatballs: Preheat oven to 350 degrees F (175 degrees C). Combine beef, pork, veal, Romano cheese, salt, pepper, bread crumbs, garlic, parsley and eggs; mix well. Shape into balls. Place on a baking sheet that has been sprayed with cooking spray.
Bake meatballs for 20 minutes. Place meatballs in a serving bowl when baking is complete and place in refrigerator. About 2 hours prior to dinnertime pop the meatballs into the sauce.
July 13th, 2009 at 6:21 pm
http://www.cooks.com/
July 13th, 2009 at 7:00 pm
Authentic Italian Spaghetti Sauce”This sauce came from a good friend’s Italian Mother-in-law. It is easy, and by far the best homemade sauce I know of. Great for both Spaghetti and Lasagna. Pssst.the secret is the sugar.”
ngredients
* 1 (28 ounce) can stewed tomatoes
* 1 (28 ounce) can crushed tomatoes
* 1 pound lean ground beef
* 2 yellow onions chopped
* 2 green bell peppers chopped
* 5 cloves garlic chopped
* 2 tablespoons white sugar
* 1 tablespoon dried basil
* 1/2 teaspoon dried oregano
* 1/4 cup fresh parsley
* 2 Bay leaves
* salt and pepper to taste
Instructions
Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil, bay leaves and oregano, and simmer about 40 minutes.
Remove bay leaves and season with salt and pepper before serving.
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Italian Sauces Recipes Italian Sauces Recipe Sauce Recipes of Italy
SAUCES
ROUX FOR SAUCES
Roux is necessary to thicken and give body to sauces. Put one
tablespoon of flour and one of butter into a saucepan and cook until
the flour has lost any raw taste. Then put the saucepan on the back of
the stove and add slowly the stock or milk, one cup for every
tablespoon of butter or flour, and stir until smooth. For white sauces
take care the flour does not color; for dark sauces let it brown, but
take care it does not burn.
AGRO DOLCE SAUCE
Take two tablespoons of sugar (brown or white), one-half a cup of
currants, a quarter of a bar of grated chocolate, one tablespoon of
chopped candied orange, one of lemon-peel, one of capers, and one cup
of vinegar. Mix well together and let soak for two hours; pour it over
venison or veal, and simmer for ten minutes.
BECHAMEL SAUCE NO. 1
Put two ounces of butter and two tablespoons of flour into a saucepan
and stir for five minutes. Pour one and one-half pints of boiling milk
gradually in, beating well with a whisk. Add some nutmeg, a few
peppercorns, a pinch of salt, and some chopped mushrooms. Cook for
one-quarter of an hour, and rub through a fine sieve.
BECHAMEL SAUCE NO. 2
Mix three tablespoons of butter and three of flour to a smooth paste,
put some peppercorns, one-half an onion, one-half a carrot sliced, a
small piece of mace, two teacups of white stock, a pinch of salt and
of grated nutmeg, in a stew-pan; simmer for one-half an hour, stirring
often, then add one teacup of cream; boil at once, and strain and
serve.
TOMATO SAUCE NO. 1
Take ten fresh tomatoes, remove the skins, cut them up; put them into
a saucepan and boil them until soft. Then pass them through a sieve.
Put their juice into a saucepan with one heaping tablespoon of butter
or one-half tablespoon of good lard, salt and pepper, and boil again,
adding water if the sauce becomes too thick. This sauce can be kept in
a bottle for several days. It can be used for macaroni, etc., in place
of the tomato paste.
TOMATO SAUCE NO. 2
Mince one-quarter of an onion, one-half a stalk of celery, a few
leaves of sweet basil, and a bunch of parsley up fine. Add one-half
cup of olive-oil, a pinch of salt and one of pepper, and cut eight or
nine tomatoes into slices. Boil until the sauce is as thick as cream,
stirring occasionally, then strain through a sieve and serve.
TOMATO SAUCE NO. 3
Take four pounds of tomatoes, cut them in two, and put them into a
two-quart saucepan with two wine-glasses of water, two saltspoons of
salt, one of pepper, cover the saucepan, and boil for forty minutes,
stirring often to prevent burning; then strain. Make a roux in another
saucepan with one ounce of butter and three-quarters of an ounce of
flour. Cook for three minutes, mixing well. Take roux off the fire,
and pour the tomatoes into it a little at a time, stirring to keep it
smooth. Add two wineglasses of stock, put on the fire, and cook for
twenty minutes, stirring all the time.
BUTTER SAUCE
Take eight ounces of butter, one tablespoon of salt, one of pepper,
and two tablespoons of lemon juice. Stir with a wooden spoon over the
fire until the butter is half melted, then take it off and continue to
stir until it is quite liquid. By taking the butter off the stove
before it is all melted it will have a pleasant taste of fresh cream;
this is all lost otherwise.
LOMBARDA SAUCE
Put two tumblers of white roux and one of chicken jelly into a
saucepan, reduce, and add three yolks of eggs mixed with two ounces of
butter and the juice of one-half lemon. Before it boils take the
saucepan off the fire, and add one tumbler of thick tomato sauce (see
Sauces, page 30), strain, and just before serving add one tablespoon
of sweet herbs minced fine.
“ALLA PANNA” SAUCE