* 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

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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.

Seriously, I know it’s going to sound weird, but the Rachael Ray stock in a box in the next best thing to real stock.

Basic Chicken Stock

Ingredients:

5 to 6 pounds chicken parts, wings, backs, necks
1 large yellow onion, quartered
2 medium-size stalks celery, quartered with celery leaves
2 medium-size carrots, quartered
6 sprigs parsley
2 bay leaves
12 black peppercorns
1 teaspoon each dried rosemary and thyme, crumbled (optional)
2 cloves garlic
3 quarts water

Preparation:

In a large stockpot, combine the chicken parts, onion, celery, carrots, parsley, bay leaves, peppercorns, rosemary, thyme, garlic, and water. Bring to a boil over high heat, lower the heat, and partially cover. Cook at a barely bubbling simmer for at least 2 hours or up to 4 hours, occasionally skimming off any scum that collects on the surface.

When the stock has finished simmering, set aside to cool. Strain the liquid through a sieve or cheese-cloth-lined colander into a large heatproof bowl. Let cool slightly, cover, and refrigerate. Discard the vegetables and other solids.

Refrigerate the stock until chilled, then skim off the fat. The stock will keep, refrigerated, in a tightly covered container for up to 3 days. The yield varies according to how long the stock has simmered.

Basic Brown Stock

Ingredients:

7 pounds beef marrow bones sawed into 2-inch pieces
8 ounces tomato paste
2 cups chopped onions
1 cup chopped carrot
1 cup chopped celery
2 cups dry red wine
1 bouquet garni
Salt and pepper
8 quarts of water

Preparation:

Preheat the oven to 450 degrees F. Place the bones in a roasting pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, combine the onions, carrots, and celery together. Lay the vegetables over the bones and return to the oven. Roast for 30 minutes. Remove from the oven and drain off any fat. Place the roasting pan over the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles. Put everything into a large stockpot. Add the bouquet garni and season with salt. Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly. Remove from the heat and strain through a China cap. Yield: about 1 gallon

Basic Vegetable Stock

Ingredients:

1 large yellow onion, peeled and quartered
1 large leek, washed, trimmed and coarsely chopped
2 stalks celery, quartered
Celery leaves from heart of a bunch of celery
2 carrots, trimmed and quartered
1 turnips or parsnip, trimmed and quartered
3 tomatoes, cored and coarsely chopped
1 cup mushrooms, including stems
6 parsley sprigs
2 bay leaves
6 peppercorns
2 cloves garlic, peeled
3 quarts water

Preparation:

In a large stockpot, combine all ingredients and bring to a boil. Partially cover pot, reduce heat and simmer for 2 hours. Add additional water if necessary. Cool stock and strain. Discard solids. Refrigerate or freeze until ready to use.

The purpose of these boards is to provide information and promote rice.
Many have FAQs and are willing to answer questions.

For example,
http://www.calrice.org/a7_how_rice_grows.htm
http://www.usarice.com/

Also, agricultral cooperative extensions have a lot of info and research.
http://www.uaex.edu/