brown one package of mild italian sausage, casings removed and crumbled, in olive oil with chopped garlic, one chili pepper, diced, and chopped onion. add chopped sage, basil and rosemary. dice three tomatoes and cook till reduced. add chopped broccoli, then cubed monzarella, stirring till melted, with parmesan grated.
sliced peppers halfway and seed them. stuff with sausage mixture, place in casserole, and surround with extra mixture if available. cover with more parmesan and bake.
Showing posts with label italian sausage. Show all posts
Showing posts with label italian sausage. Show all posts
Wednesday, August 03, 2011
Monday, February 21, 2011
italian sausage and cabbage stew
Italian Sausage and Cabbage Stew Recipe
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We use savoy cabbage for this recipe, but you could use regular cabbage, or even collard greens or dinosaur kale. If you want to make this stew vegetarian, leave out the sausage and double the beans.
Ingredients
* 2 Tbsp olive oil
* 1 pound sweet Italian sausage, bulk, or removed from casings
* 1 large yellow onion, half sliced and half minced
* 2 garlic cloves, minced
* 1 1/2 cups white wine
* 1 15-ounce can of white beans (cannellini, Great Northern, or Navy), drained
* 1 quart vegetable or chicken stock
* 1 quart water
* 1 teaspoon salt, more to taste
* 1 2-pound savoy cabbage, quartered, then sliced into 1/4-inch thick slices
* 2 bay leaves
* 1 cup chopped parsley, loosely packed
* 1/2 cup to a cup of freshly grated Parmesan or pecorino cheese for garnish
Method
1 Heat the olive oil on medium-high heat in a large (8-quart), thick-bottomed pot. Add the sausage, breaking it up into pieces as you put it into the pot in a single layer. When the sausage has nicely browned, remove it with a slotted spoon and set aside.
sausage-cabbage-stew-1.jpgsausage-cabbage-stew-1a.jpg
2 Add the minced onion (save the sliced onion for later) and sauté for 3-4 minutes, stirring often. Once the onions give up some of their water, use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for another 1-2 minutes.
3 Add the white wine and the beans and bring to a rolling boil. Reduce to a simmer. Cover and cook for 10 minutes. If you want, for a thicker base, use an immersion blender to blend some (or all) of the beans and onions.
sausage-cabbage-stew-2.jpgsausage-cabbage-stew-3.jpg
4 Add the water, stock, salt, cabbage, sliced onion half, bay leaves and browned sausage. Bring to a boil, reduce heat to a simmer. Cover and simmer for 10 minutes, then uncover and continue cooking until the cabbage is tender, about another 10-20 minutes.
To serve, sprinkle on chopped parsley and grated cheese.
Serves 8 to 10.
Print Options
* Print (no photos)
* Print (with photos)
We use savoy cabbage for this recipe, but you could use regular cabbage, or even collard greens or dinosaur kale. If you want to make this stew vegetarian, leave out the sausage and double the beans.
Ingredients
* 2 Tbsp olive oil
* 1 pound sweet Italian sausage, bulk, or removed from casings
* 1 large yellow onion, half sliced and half minced
* 2 garlic cloves, minced
* 1 1/2 cups white wine
* 1 15-ounce can of white beans (cannellini, Great Northern, or Navy), drained
* 1 quart vegetable or chicken stock
* 1 quart water
* 1 teaspoon salt, more to taste
* 1 2-pound savoy cabbage, quartered, then sliced into 1/4-inch thick slices
* 2 bay leaves
* 1 cup chopped parsley, loosely packed
* 1/2 cup to a cup of freshly grated Parmesan or pecorino cheese for garnish
Method
1 Heat the olive oil on medium-high heat in a large (8-quart), thick-bottomed pot. Add the sausage, breaking it up into pieces as you put it into the pot in a single layer. When the sausage has nicely browned, remove it with a slotted spoon and set aside.
sausage-cabbage-stew-1.jpgsausage-cabbage-stew-1a.jpg
2 Add the minced onion (save the sliced onion for later) and sauté for 3-4 minutes, stirring often. Once the onions give up some of their water, use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for another 1-2 minutes.
3 Add the white wine and the beans and bring to a rolling boil. Reduce to a simmer. Cover and cook for 10 minutes. If you want, for a thicker base, use an immersion blender to blend some (or all) of the beans and onions.
sausage-cabbage-stew-2.jpgsausage-cabbage-stew-3.jpg
4 Add the water, stock, salt, cabbage, sliced onion half, bay leaves and browned sausage. Bring to a boil, reduce heat to a simmer. Cover and simmer for 10 minutes, then uncover and continue cooking until the cabbage is tender, about another 10-20 minutes.
To serve, sprinkle on chopped parsley and grated cheese.
Serves 8 to 10.
Saturday, October 30, 2010
Herbed White Bean and Sausage Stew
Published: October 29, 2010
Time: 2 1/2 hours
A Good Appetite: Tender Beans, Without Soaking (November 3, 2010)
2 tablespoons extra virgin olive oil, more for serving
1 pound sweet Italian sausage, sliced 3/4-inch thick
1 tablespoon tomato paste
1/2 teaspoon ground cumin
2 medium carrots, finely diced
2 celery stalks, finely diced
1 onion, chopped
2 garlic cloves, finely chopped
1 pound dried Great Northern beans, rinsed and picked through
2 teaspoons kosher salt, or to taste
2 thyme sprigs
1 large rosemary sprig
1 bay leaf
2 teaspoons balsamic vinegar, more for serving
1/2 teaspoon ground black pepper, more to taste.
1. Heat the oil in a large stockpot over medium-high heat. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
2. Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
3. When the beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with additional vinegar and olive oil.
Yield: 6 to 8 servings.
A version of this recipe appeared in print on November 3, 2010, on page D2 of the New York edition.
Time: 2 1/2 hours
A Good Appetite: Tender Beans, Without Soaking (November 3, 2010)
2 tablespoons extra virgin olive oil, more for serving
1 pound sweet Italian sausage, sliced 3/4-inch thick
1 tablespoon tomato paste
1/2 teaspoon ground cumin
2 medium carrots, finely diced
2 celery stalks, finely diced
1 onion, chopped
2 garlic cloves, finely chopped
1 pound dried Great Northern beans, rinsed and picked through
2 teaspoons kosher salt, or to taste
2 thyme sprigs
1 large rosemary sprig
1 bay leaf
2 teaspoons balsamic vinegar, more for serving
1/2 teaspoon ground black pepper, more to taste.
1. Heat the oil in a large stockpot over medium-high heat. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
2. Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
3. When the beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with additional vinegar and olive oil.
Yield: 6 to 8 servings.
A version of this recipe appeared in print on November 3, 2010, on page D2 of the New York edition.
Tuesday, May 25, 2010
sausage and chard with penne
we had this last night. Our first dinner at home in two weeks, since Ruthie was born and I went to Nashville. It was so good that DV commented a half dozen times. I shoulda take a picture. I have an abundance of swiss chard in the garden. I used already cooked sausage = aidell's cajun andouille, and a vidalia onion. white wine from the glass dv had poured. after dinner, we watched "man on wire." great 2008 oscar winning documentary about phillip petit, who walked across a wire he anchored between the world trade centers in 1974l
1 Tbs. olive oil; more as needed
5 oz. sweet Italian sausage (about 2 sausage links), casings removed, meat crumbled
1 small red onion, chopped
1 small bunch red, green, or yellow Swiss chard, tougher stems removed, leaves roughly chopped
2 small cloves garlic, minced
Pinch dried red pepper flakes
Kosher salt and freshly ground black pepper
1/2 cup homemade or low-salt chicken or vegetable broth, or dry white wine
8 oz. dried penne or fusilli
1 Tbs. balsamic vinegar; more to taste
1/4 cup pine nuts, lightly toasted
1/4 cup grated Parmigiano-Reggiano
Bring a large pot of salted water to a boil for cooking the pasta. Meanwhile, heat the oil in a large skillet over medium heat. Add the sausage; cook, breaking it up and stirring with a wooden spoon, until browned and cooked through, 7 to 10 minutes. With a slotted spoon, remove the sausage and set aside. If the pan seems a bit dry, add enough oil so there's about 3 Tbs. fat in the pan. Return the pan to medium heat, add the onion, and cook until just tender, 3 to 5 minutes, stirring and scraping up any browned bits with a wooden spoon. Add the chard, garlic, and pepper flakes, season with salt and pepper, and toss until the chard begins to sizzle, about 1 min. Add the broth, cover, and simmer, stirring occasionally, until the chard is tender, 6 to 8 minutes. Meanwhile, cook the pasta until just tender. Reserve 1 cup of the pasta water and then drain the pasta, leaving drops of water clinging to it. Add the pasta and 1/4 cup of the cooking water to the skillet, using more of the water if needed. Return the sausage to the pan and add the balsamic vinegar. Heat gently for a few minutes to let the flavors meld. Add the pine nuts and half of the Parmigiano, and taste for salt and pepper. Add a bit more of the cooking water if the pan seems dry. Serve warm, passing the remaining Parmigiano at the table.
nutrition information (per serving):
Size: based on two servings; Calories (kcal): 840; Fat (kcal): 33; Fat Calories (g): 300; Saturated Fat (g): 5; Protein (g): 42; Monounsaturated Fat (g): 10; Carbohydrates (g): 95; Polyunsaturated Fat (g): 5; Sodium (mg): 1180; Cholesterol (mg): 45; Fiber (g): 7;
photo: Scott Phillips
From Fine Cooking 42, pp. 56-60
December 1, 2000
1 Tbs. olive oil; more as needed
5 oz. sweet Italian sausage (about 2 sausage links), casings removed, meat crumbled
1 small red onion, chopped
1 small bunch red, green, or yellow Swiss chard, tougher stems removed, leaves roughly chopped
2 small cloves garlic, minced
Pinch dried red pepper flakes
Kosher salt and freshly ground black pepper
1/2 cup homemade or low-salt chicken or vegetable broth, or dry white wine
8 oz. dried penne or fusilli
1 Tbs. balsamic vinegar; more to taste
1/4 cup pine nuts, lightly toasted
1/4 cup grated Parmigiano-Reggiano
Bring a large pot of salted water to a boil for cooking the pasta. Meanwhile, heat the oil in a large skillet over medium heat. Add the sausage; cook, breaking it up and stirring with a wooden spoon, until browned and cooked through, 7 to 10 minutes. With a slotted spoon, remove the sausage and set aside. If the pan seems a bit dry, add enough oil so there's about 3 Tbs. fat in the pan. Return the pan to medium heat, add the onion, and cook until just tender, 3 to 5 minutes, stirring and scraping up any browned bits with a wooden spoon. Add the chard, garlic, and pepper flakes, season with salt and pepper, and toss until the chard begins to sizzle, about 1 min. Add the broth, cover, and simmer, stirring occasionally, until the chard is tender, 6 to 8 minutes. Meanwhile, cook the pasta until just tender. Reserve 1 cup of the pasta water and then drain the pasta, leaving drops of water clinging to it. Add the pasta and 1/4 cup of the cooking water to the skillet, using more of the water if needed. Return the sausage to the pan and add the balsamic vinegar. Heat gently for a few minutes to let the flavors meld. Add the pine nuts and half of the Parmigiano, and taste for salt and pepper. Add a bit more of the cooking water if the pan seems dry. Serve warm, passing the remaining Parmigiano at the table.
nutrition information (per serving):
Size: based on two servings; Calories (kcal): 840; Fat (kcal): 33; Fat Calories (g): 300; Saturated Fat (g): 5; Protein (g): 42; Monounsaturated Fat (g): 10; Carbohydrates (g): 95; Polyunsaturated Fat (g): 5; Sodium (mg): 1180; Cholesterol (mg): 45; Fiber (g): 7;
photo: Scott Phillips
From Fine Cooking 42, pp. 56-60
December 1, 2000
Thursday, April 22, 2010
sausage in cream
This was easy and v good. used "organic" (publix brand) sweet italian chicken sausage and half and half. took 10 minutes of work. the rest was just browning and reducing. pasta was whole wheat medium shells.
The pasta recommendation is something call crab grass or gramigna, thin curved tubular macaroni. I used orecchiette which held the sauce just as well.
Recipe(adapted from Essentials of Classic Italian Cooking) by Marcella Hazan
1/2 pound sweet sausage (containing no fennel seed, chili pepper or other strong seasoning)*
1 1/2 T chopped onion
2 T butter
1 T vegetable oil
Black pepper, freshly ground
2/3 cup heavy whipping cream
Salt
1 pound pasta
Freshly grated parmigiano-reggiano cheese at the table
*Guiliano Hazan’s Homemade Sausage
1 small clove garlic, peeled and finely chopped
1 pound ground pork
1 t salt
1 t freshly ground black pepper
2 T dry white wine
Mix well with hands. Cover, rest overnight, use within 2 days.
If you are using a store-bought sausage, skin it first. Add butter and vegetable oil to pan with onion. Cook until onion is pale gold. Add sausage, cook for 10 minutes. Add pepper, cream and turn up to medium high heat, until cream is thickened. Add salt. Taste for seasoning. Toss with pasta and add freshly grated cheese.
The pasta recommendation is something call crab grass or gramigna, thin curved tubular macaroni. I used orecchiette which held the sauce just as well.
Recipe(adapted from Essentials of Classic Italian Cooking) by Marcella Hazan
1/2 pound sweet sausage (containing no fennel seed, chili pepper or other strong seasoning)*
1 1/2 T chopped onion
2 T butter
1 T vegetable oil
Black pepper, freshly ground
2/3 cup heavy whipping cream
Salt
1 pound pasta
Freshly grated parmigiano-reggiano cheese at the table
*Guiliano Hazan’s Homemade Sausage
1 small clove garlic, peeled and finely chopped
1 pound ground pork
1 t salt
1 t freshly ground black pepper
2 T dry white wine
Mix well with hands. Cover, rest overnight, use within 2 days.
If you are using a store-bought sausage, skin it first. Add butter and vegetable oil to pan with onion. Cook until onion is pale gold. Add sausage, cook for 10 minutes. Add pepper, cream and turn up to medium high heat, until cream is thickened. Add salt. Taste for seasoning. Toss with pasta and add freshly grated cheese.
Wednesday, June 10, 2009
sausage, fontina and pepper strata
* 6 large eggs
* 21/2 cups whole milk
* 2 cups sliced green onions
* 1/2 cup whipping cream
* 1/2 cup finely grated Romano cheese
* 2 tablespoons chopped fresh oregano
* 1/2 teaspoon salt
* 1 pound hot Italian sausages, casings removed
* 1 large red bell pepper, halved, seeded, cut into 1/2-inch wide-strips
* 1 1-pound loaf rustic French bread, cut into 1/2-inch-thick slices
* 2 cups (loosely packed) coarsely grated Fontina cheese
Preparation
Preheat oven to 350°F. Butter 13x9x2- inch ceramic or glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.
Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Sauteacute; over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.
Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausagepepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.
* 21/2 cups whole milk
* 2 cups sliced green onions
* 1/2 cup whipping cream
* 1/2 cup finely grated Romano cheese
* 2 tablespoons chopped fresh oregano
* 1/2 teaspoon salt
* 1 pound hot Italian sausages, casings removed
* 1 large red bell pepper, halved, seeded, cut into 1/2-inch wide-strips
* 1 1-pound loaf rustic French bread, cut into 1/2-inch-thick slices
* 2 cups (loosely packed) coarsely grated Fontina cheese
Preparation
Preheat oven to 350°F. Butter 13x9x2- inch ceramic or glass baking dish. Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.
Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet. Sauteacute; over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.
Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausagepepper mixture. Repeat layering. Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.
Saturday, April 25, 2009
Zuppa Arcidossana
This will be dinner, if not today, soon. I have some kale in the garden that begs to be used.
Article Tools Sponsored By
By MARK BITTMAN
Published: April 24, 2009
Time: 25 minutes
Zuppa Arcidossana
2 tablespoons olive oil
1/4 pound sweet Italian sausage, removed from casings
1 cup 1/2-inch diced carrots
1 large onion, chopped
3 or 4 cloves garlic, chopped
Salt and black pepper
1 cup stale bread (use coarse, country-style bread), cut in 1/2-inch cubes
1/2 pound spinach, trimmed, washed and roughly chopped
1/4 to 1/2 cup ricotta salata, cut in 1/2-inch cubes (feta may be substituted)
1/4 cup freshly chopped parsley, optional.
1. Put oil in a large pot or deep skillet and brown sausage over medium-low heat, stirring occasionally. When sausage is cooked through and leaving brown bits in pan, add carrots, onion and garlic, and continue to cook until vegetables begin to soften and brown, about 10 minutes. Sprinkle with salt and pepper.
2. Add bread to pan and stir for a minute or 2; add spinach and continue cooking just until it wilts, a couple of minutes.
3. Add about 2 cups water and stir to loosen any remaining brown bits from pan. This is more of a stew than a soup, but there should be some broth, so add another cup of water if necessary. When broth is consistency of thin gravy, ladle stew into serving bowls and top with cheese and some freshly chopped parsley if you have it. Serve immediately.
Yield: 4 servings.
Article Tools Sponsored By
By MARK BITTMAN
Published: April 24, 2009
Time: 25 minutes
Zuppa Arcidossana
2 tablespoons olive oil
1/4 pound sweet Italian sausage, removed from casings
1 cup 1/2-inch diced carrots
1 large onion, chopped
3 or 4 cloves garlic, chopped
Salt and black pepper
1 cup stale bread (use coarse, country-style bread), cut in 1/2-inch cubes
1/2 pound spinach, trimmed, washed and roughly chopped
1/4 to 1/2 cup ricotta salata, cut in 1/2-inch cubes (feta may be substituted)
1/4 cup freshly chopped parsley, optional.
1. Put oil in a large pot or deep skillet and brown sausage over medium-low heat, stirring occasionally. When sausage is cooked through and leaving brown bits in pan, add carrots, onion and garlic, and continue to cook until vegetables begin to soften and brown, about 10 minutes. Sprinkle with salt and pepper.
2. Add bread to pan and stir for a minute or 2; add spinach and continue cooking just until it wilts, a couple of minutes.
3. Add about 2 cups water and stir to loosen any remaining brown bits from pan. This is more of a stew than a soup, but there should be some broth, so add another cup of water if necessary. When broth is consistency of thin gravy, ladle stew into serving bowls and top with cheese and some freshly chopped parsley if you have it. Serve immediately.
Yield: 4 servings.
Saturday, February 07, 2009
Sausage, Spinach, Ricotta Stuffed Pasta Shells Recipe
* 1 12-ounce package jumbo pasta shells
* 1 Tbsp olive oil
* 1 cup finely chopped yellow onion
* 1 pound sweet Italian sausage, casings removed
* 1 Tbsp minced garlic
* 1 large egg
* 16-ounces ricotta cheese
* 10-ounces chopped frozen spinach, thawed, squeezed dry, chopped further (or 10 ounces chopped fresh spinach)
* 1 cup grated Parmesan cheese
* 1 Tbsp chopped fresh basil or 1 teaspoon dried basil
* 1/4 cup unseasoned bread crumbs
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 28-ounce can tomatoes with herbs, tomatoes broken up (or your favorite tomato or pasta sauce)
* 2 9x13 shallow baking dishes
Method
1 Bring a large pot of salted water to a boil (1 teaspoon salt per quart of water). Cook the pasta shells according to the instructions on the package. Drain, rinse in cold water, and set aside.
2 Heat olive oil in a large skillet on medium high heat. Add the onions and cook until softened, about 5 minutes. Add the sausage to the pan, breaking up the sausage into smaller bits. Cook sausage until cooked through, and no pink remains, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds to a minute more. Remove pan from heat.
3 Beat the egg lightly in a large bowl. Mix in the ricotta, chopped spinach, 1/2 cup of the Parmesan cheese, basil, bread crumbs, salt, pepper, and sausage mixture. Fill each cooked pasta shell with some of the ricotta, spinach, sausage mixture.
4 Spread 1/2 cup chopped canned tomatoes over the bottom of each of the baking dishes. Arrange the stuffed pasta shells in the dishes. Spread the remaining tomatoes over the top of the pasta shells.
At this point you can make ahead, to freeze (up to four months) or refrigerate before cooking. (If freezing, cover with foil, then wrap with plastic wrap.)
5 Heat oven to 375°F. Cover the pans with foil and bake for 30 minutes, until hot and bubbling. Remove foil and sprinkle with remaining Parmesan cheese, bake uncovered for 10 more minutes.
Serves 8.
* 1 Tbsp olive oil
* 1 cup finely chopped yellow onion
* 1 pound sweet Italian sausage, casings removed
* 1 Tbsp minced garlic
* 1 large egg
* 16-ounces ricotta cheese
* 10-ounces chopped frozen spinach, thawed, squeezed dry, chopped further (or 10 ounces chopped fresh spinach)
* 1 cup grated Parmesan cheese
* 1 Tbsp chopped fresh basil or 1 teaspoon dried basil
* 1/4 cup unseasoned bread crumbs
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 28-ounce can tomatoes with herbs, tomatoes broken up (or your favorite tomato or pasta sauce)
* 2 9x13 shallow baking dishes
Method
1 Bring a large pot of salted water to a boil (1 teaspoon salt per quart of water). Cook the pasta shells according to the instructions on the package. Drain, rinse in cold water, and set aside.
2 Heat olive oil in a large skillet on medium high heat. Add the onions and cook until softened, about 5 minutes. Add the sausage to the pan, breaking up the sausage into smaller bits. Cook sausage until cooked through, and no pink remains, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds to a minute more. Remove pan from heat.
3 Beat the egg lightly in a large bowl. Mix in the ricotta, chopped spinach, 1/2 cup of the Parmesan cheese, basil, bread crumbs, salt, pepper, and sausage mixture. Fill each cooked pasta shell with some of the ricotta, spinach, sausage mixture.
4 Spread 1/2 cup chopped canned tomatoes over the bottom of each of the baking dishes. Arrange the stuffed pasta shells in the dishes. Spread the remaining tomatoes over the top of the pasta shells.
At this point you can make ahead, to freeze (up to four months) or refrigerate before cooking. (If freezing, cover with foil, then wrap with plastic wrap.)
5 Heat oven to 375°F. Cover the pans with foil and bake for 30 minutes, until hot and bubbling. Remove foil and sprinkle with remaining Parmesan cheese, bake uncovered for 10 more minutes.
Serves 8.
Sunday, January 25, 2009
Sunday ragu
I bought an organic top tound roast and wasn't sure how I'd fix it. Started looking around. Found this: won't this be great for a crowd, I thought. I'm saving it for just such an occasion. The reviews were quite complimentary, and this sounds like a real mama mia sort of thing, right up my alley.
So...I made this and brought it to the Super Bowl viewing at Karin and David's, and it was a good thing to bring, though unconventional for a football party. David and Tim and Mary love to cook, and I love to cook for people who love food. I didn't have pork, which I will def use next time. Beef ribs and chicken Italian sausage was fine.
yield: Makes 12
active time: 1 3/4
total time: 4 hr
This bottomless bowl of meat sauce is the stuff of dreams—the American Dream, in particular. In Italy, ragù would have been flavored w... more ›
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Ingredients
For tomato sauce:
* 5 (28-ounce) cans whole tomatoes in juice (preferably Italian)
* 1/2 cup olive oil
* 1 large onion, finely chopped
* 5 garlic cloves, minced
* 1 Turkish bay leaf or 1/2 California
For beef braciole:
* 4 garlic cloves, minced
* 1/2 cup finely chopped flat-leaf parsley
* 1 cup grated Pecorino Romano (2 ounces)
* 3 ounces thinly sliced pancetta, finely chopped
* 1 1/2 pounds beef top round, cut across the grain into 1/4-inch slices
For meatballs and other meats:
* Reserved meat mixture and frying oil from polpette (recipe posted separately)
* 1/2 cup olive oil for frying, divided
* 1 pound sweet Italian sausage links
* 1 pound hot Italian sausage links
* 1 1/2 pound boneless pork shoulder, cut into 2-inch pieces
* 2 pounds country-style pork ribs
* Equipment: kitchen string
* Accompaniment: fresh egg fettuccine
Preparation
Make tomato sauce:
Pulse tomatoes with juice (1 can at a time) in a blender until almost smooth.
Heat oil in a wide 10-to 12-quarts heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes. Add garlic and sauté 1 minute.
Add tomato purée, bay leaf, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 45 minutes. Discard bay leaf.
Make braciole while sauce simmers:
Stir together garlic, parsley, cheese, and pancetta.
Pound top round to 1/8 inch thick between 2 sheets of plastic wrap with a rolling pin or meat pounder. Spoon parsley mixture evenly over beef cutlets (about 3 tablespoons each). Starting with a short side, roll up cutlets and tie at each end with string to make braciole.
Make meatballs:
Form reserved meatball mixture into balls (about 16), using a 1/4-cup measure.
Cook meats:
Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium heat until it shimmers. Season braciole with 1/2 teaspoon salt and 1/4 teaspoon pepper (total) and brown well in 2 batches, turning, about 6 minutes per batch. Transfer to a large shallow pan.
Add 2 tablespoons oil to skillet and brown sausage in 2 batches, turning, about 6 minutes per batch. Transfer to pan with braciole.
Pat pork shoulder dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons oil to skillet and brown pork shoulder all over, about 5 minutes. Transfer to pan.
Pat pork ribs dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add remaining 2 tablespoons oil to skillet and brown ribs well in 2 batches, turning, about 6 minutes per batch. Transfer to pan.
Heat reserved oil from polpette in skillet over medium heat until it shimmers. Fry meatballs in 2 batches (do not crowd), turning occasionally, until well browned, about 6 minutes per batch. Transfer to paper towels using a slotted spoon. (Discard oil.)
Finish ragù:
Return sauce to a simmer and carefully add all meats and juices. Simmer, partially covered, gently stirring occasionally (do not break up meatballs), until all meats are tender, about 2 1/4 hours.
Transfer meats with tongs to a large platter. Serve with fettuccine and remaining sauce.
Cooks' note: Tomato sauce with meats can be made 4 days ahead and chilled (covered once cool).
So...I made this and brought it to the Super Bowl viewing at Karin and David's, and it was a good thing to bring, though unconventional for a football party. David and Tim and Mary love to cook, and I love to cook for people who love food. I didn't have pork, which I will def use next time. Beef ribs and chicken Italian sausage was fine.
yield: Makes 12
active time: 1 3/4
total time: 4 hr
This bottomless bowl of meat sauce is the stuff of dreams—the American Dream, in particular. In Italy, ragù would have been flavored w... more ›
subscribe to Gourmet
Ingredients
For tomato sauce:
* 5 (28-ounce) cans whole tomatoes in juice (preferably Italian)
* 1/2 cup olive oil
* 1 large onion, finely chopped
* 5 garlic cloves, minced
* 1 Turkish bay leaf or 1/2 California
For beef braciole:
* 4 garlic cloves, minced
* 1/2 cup finely chopped flat-leaf parsley
* 1 cup grated Pecorino Romano (2 ounces)
* 3 ounces thinly sliced pancetta, finely chopped
* 1 1/2 pounds beef top round, cut across the grain into 1/4-inch slices
For meatballs and other meats:
* Reserved meat mixture and frying oil from polpette (recipe posted separately)
* 1/2 cup olive oil for frying, divided
* 1 pound sweet Italian sausage links
* 1 pound hot Italian sausage links
* 1 1/2 pound boneless pork shoulder, cut into 2-inch pieces
* 2 pounds country-style pork ribs
* Equipment: kitchen string
* Accompaniment: fresh egg fettuccine
Preparation
Make tomato sauce:
Pulse tomatoes with juice (1 can at a time) in a blender until almost smooth.
Heat oil in a wide 10-to 12-quarts heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes. Add garlic and sauté 1 minute.
Add tomato purée, bay leaf, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 45 minutes. Discard bay leaf.
Make braciole while sauce simmers:
Stir together garlic, parsley, cheese, and pancetta.
Pound top round to 1/8 inch thick between 2 sheets of plastic wrap with a rolling pin or meat pounder. Spoon parsley mixture evenly over beef cutlets (about 3 tablespoons each). Starting with a short side, roll up cutlets and tie at each end with string to make braciole.
Make meatballs:
Form reserved meatball mixture into balls (about 16), using a 1/4-cup measure.
Cook meats:
Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium heat until it shimmers. Season braciole with 1/2 teaspoon salt and 1/4 teaspoon pepper (total) and brown well in 2 batches, turning, about 6 minutes per batch. Transfer to a large shallow pan.
Add 2 tablespoons oil to skillet and brown sausage in 2 batches, turning, about 6 minutes per batch. Transfer to pan with braciole.
Pat pork shoulder dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons oil to skillet and brown pork shoulder all over, about 5 minutes. Transfer to pan.
Pat pork ribs dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add remaining 2 tablespoons oil to skillet and brown ribs well in 2 batches, turning, about 6 minutes per batch. Transfer to pan.
Heat reserved oil from polpette in skillet over medium heat until it shimmers. Fry meatballs in 2 batches (do not crowd), turning occasionally, until well browned, about 6 minutes per batch. Transfer to paper towels using a slotted spoon. (Discard oil.)
Finish ragù:
Return sauce to a simmer and carefully add all meats and juices. Simmer, partially covered, gently stirring occasionally (do not break up meatballs), until all meats are tender, about 2 1/4 hours.
Transfer meats with tongs to a large platter. Serve with fettuccine and remaining sauce.
Cooks' note: Tomato sauce with meats can be made 4 days ahead and chilled (covered once cool).
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