Parmigiano Reggiano, Tortellini, Bolognese Sauce and Balsamic Vinegar of Modena are all famous foods of this region. A vast, wealthy region located in northern Italy, Emilia-Romagna is rich in meats and pastas. The craft of curing meat is held in high esteem here — Italy’s best known meat product, Prosciutto di Parma, is created in Emilia, as is the “king of cheeses,” Parmigiano Reggiano.
The richness and complexity of first and second courses served in this region balance each other out, with one being richer and having more complex flavors than the other. Emilia-Romagna meals layer flavors, with pastas that range from tagliatelle (golden egg pasta) to tortelli (stuffed pasta), to tortelloni (larger) and spinach pasta. Antipasto is optional before the first course of a traditional meal and may feature anything from greens with prosciutto and balsamic vinegar or pears with Parmigiano-Reggiano cheese and balsamic vinegar.
Pasta is often the first course, including lasagna and cannelloni. Risotto dishes or soups – such as tomato & cauliflower or fresh spinach are popular. Sauces based on prosciutto, or fresh mushrooms may dress tagliatelle, however, tomato sauces are the favorite pasta topper in this region. The famous meat sauce typical of the Bologna area, known in Italy as Ragu, is usually referred to as, Bolognese Sauce. On restaurant menus, one can usually this sauce served over spaghetti, linguine or fettuccine.
Seafood, poultry and meats comprise the second course. Chicken is the most popular meat: from pan–crispy chicken with rosemary, to chicken cacciatore over polenta or potatoes and capon at Christmas. Residents throughout the region eat rabbit and serve more pork than beef, such as pork tenderloin with marsala sauce. Along the Adriatic coast, in Romagna, seafood appears frequently in dishes, such as, clams with balsamic vinegar.
From grilled asparagus and Parma ham salad to basil and onion mashed potatoes to roasted beets and onions, vegetables play a major role in Emilia-Romagna side dishes. Residents boil, sauté, braise, bake or grill radicchio and other tart greens. They also serve a variety of other vegetables, including sweet fennel, wild mushrooms, zucchini, cauliflower, beets, tomatoes, potatoes, peppers, onions, chard, sweet squashes, cabbage, eggplant, green beans and asparagus.
Sweet pastas may be a dessert or a side dish. Rich, decadent tortes, almond and apple cream tarts, sweet ravioli with winter fruit and strawberries in red wine, often find their way to the table. More contemporary offerings include semifreddos, with a texture somewhere between soft serve ice cream and frozen mousse and a sorbet made with Muscat wine. Fresh chestnuts also appear in many desserts, especially at Christmastime.
Some differences do exist in the cuisine between Emilia and Romagna. Located between Florence and Venice and south of Milan, Emilia’s cuisine demonstrates more northern Italian influences and capitalizes on the region’s supply of butter, cream and meat that is usually poached or braised. The Romagna area includes the Adriatic coast, part of Ferrara province and rugged mountain ranges. Food preferences follow those found in central Italy, more closely, with olive oil used as a base for many dishes with plenty of herbs and a preference for spit roasting and griddle baking.
Homemade Pappardelle with Bolognese Sauce
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 2 cups finely chopped onions
- 1 1/4 cups finely chopped celery
- 3/4 cups finely chopped carrot
- 2 large garlic cloves, finely chopped
- 1 1/2 pounds ground beef
- 1 1/2 pounds spicy Italian sausages, casings removed
- 3/4 pound ground pork
- 1/4 pound pancetta, chopped
- 1 1/2 cups whole milk
- 1 1/2 cups dry white wine
- 3/4 cups tomato paste (about 7 1/2 ounces)
- Homemade Pappardelle (see recipe below)
- 1 cup freshly grated Parmesan cheese, plus additional for passing
Melt butter with oil in heavy large pot over medium heat. Add the next 4 ingredients. Sauté until vegetables are soft but not brown, 12 to 14 minutes. Add beef, sausage, pork and pancetta. Increase heat to high. Cook until meat is brown, breaking into small pieces with back of spoon, about 15 minutes. Stir in milk, wine and tomato paste. Reduce heat to low. Simmer until sauce is thick and juices are reduced, stirring occasionally, about 1 hour and 15 minutes. Season with salt and pepper.
Cook pasta in very large pot of boiling salted water until just tender, but still firm to bite, stirring often, 4 to 5 minutes. Drain, reserving 1 cup cooking liquid. Return pasta to the same pot. Add enough warm Bolognese sauce to coat pasta and 1 cup cheese. Toss over medium heat until heated through, adding reserved cooking liquid by 1/4 cupfuls, if dry. Adjust seasoning.
Makes about 2 1/2 Pounds
- 5 cups all purpose flour, divided
- 1 1/2 teaspoons salt, divided
- 6 large eggs, divided
- 6 large egg yolks, divided
- 6 tablespoons (or more) water, divided
Make pasta in two batches. Place 2 1/2 cups flour and 3/4 teaspoon salt in processor; blend 5 seconds. Whisk 3 eggs, 3 yolks and 3 tablespoons water in a bowl. With machine running, pour egg mixture through the feed tube. Blend until a sticky dough forms, adding additional water by teaspoonfuls, if dry.
Scrape dough out onto floured work surface. Knead dough until smooth and no longer sticky, sprinkling lightly with flour, as needed, if sticky, about 8 minutes. Shape into ball. Cover with plastic wrap and let rest 45 minutes. Repeat with remaining flour, salt, eggs, yolks and water.
Divide each dough ball into 4 pieces. Cover dough with plastic wrap.
Set pasta machine to widest setting. Flatten 1 dough piece into a 3-inch-wide rectangle. Run through the pasta machine 5 times, dusting lightly with flour, if sticking. Continue to run dough piece through machine, adjusting to the next-narrower setting after every 5 passes, until dough is about 26 inches long. Cut crosswise into 3 equal pieces. Run each piece through the machine, adjusting to the next-narrower setting, until strip is a scant 1/16 inch thick and 14 to 16 inches long. Return machine to the original setting for each piece. Arrange strips in a single layer on sheets of parchment.
Repeat with remaining dough. Let strips stand until slightly dry to touch, 20 to 30 minutes. Fold strips in half so short ends meet, then fold in half again. Cut strips into 2/3-inch-wide pappardelle.
Pork Loin with Balsamic Vinegar
- 1 1/2 pound boneless pork loin
- Butcher’s twine
- A medium onion
- Sprig of rosemary
- 2 tablespoons unsalted butter
- A sprig of fresh marjoram
- A small bunch of parsley
- A small bunch of chives
- A sprig of thyme
- 1/2 cup beef broth or unsalted bouillon
- 1/3 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 cup heavy cream
- Salt and pepper to taste
Tie the pork loin with butcher’s twine, so it will keep its shape as it cooks.
Peel the onion and chop it with the rosemary, marjoram, parsley, chives and thyme.
Heat 3 tablespoons of olive oil in an ovenproof pot and brown the meat on all sides. Turn the burner off.
Preheat the oven to 350 degrees F.
Heat 2 tablespoons of the oil and the butter in a small saucepan. Stir in the onion mixture, sauté for a minute or two and then let the mixture cool. Distribute it over the pork loin and add the broth..
Place the pork in the oven and roast the meat for an hour, spooning the pan drippings over it occasionally. Remove it to a cutting board and cover with foil.
Stir the cream and the vinegar into the roasting pan drippings and reduce the sauce briefly. Slice the meat, putting the slices on a warmed serving platter.
Spoon the sauce over the meat and serve.
- 2 tablespoons unsalted butter
- 1 1/2 pounds fresh spinach, washed thoroughly, water still clinging to the leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- 1/2 cup freshly grated Parmigiano Reggiano
Melt the butter in a deep 14-inch sauté pan over a medium-high heat. Add the spinach by the handful to the hot pan and cook until it is wilted and there is no liquid left in the pan, about 5 minutes, stirring often. It may seem like all the spinach won’t fit at first, but as it wilts, it will shrink to fit.
Season the spinach with the salt, pepper and nutmeg, lower the heat to medium-low, and cook 15 more minutes, stirring once in a while. Add the Parmigiano and stir until it is melted through. Cook 5 minutes more and serve hot.
Chocolate Almond Torte
- 3 oz. butter
- 5 oz. sugar
- 4 eggs, separated
- 1/2 lb dark chocolate
- 3 ½ oz. almonds, skinned and toasted
- 3 tablespoons espresso coffee powder
- 1/2 cup dark rum
Preheat oven to 350 degrees F. Coat a 9 x 2-inch springform pan with cooking spray, dust with cocoa, tapping out the excess and fit a sheet of parchment paper in the base of the pan. Butter the paper. Set the pan aside.
Melt the dark chocolate with the butter in a double boiler pan.
Whisk the egg yolks with sugar until creamy.
Finely chop the toasted almonds and add them to the egg mixture; add the coffee, rum, melted butter and chocolate. Mix well.
Whip the egg whites until stiff and fold them into the chocolate mixture. Pour the mixture into the prepared pan.
Reduce the oven temperature to 325 degrees F.
Bake for 35 to 40 minutes or until a cake tester inserted in the center is slightly damp.
Remove the pan from the oven and set on a cooling rack. Cool completely.
Carefully run a butter knife along the inside edges of the pan and release the spring. Remove the pan sides.
Place the cake on a serving dish. Put the confectioners’ sugar in a small sieve and dust the top of the cake.
Cut into thin wedges to serve.
- Emilia Romagna and a Bad Case of Laryngitis (oliviapocost.wordpress.com)
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Entertaining, especially during the holiday season, can be challenging. Not only do you need to spend time wrapping gifts, baking cookies, getting the house and yourself ready, but you need to make meals! A dinner menu can be expensive. Just look at the cost for a beef or pork roast; you can easily spend more than $20.00 – $30.00 just on the entree. Save money and time by making several pasta sauces before the holidays, freeze them and defrost them, as needed, for entertaining over the busy holiday season.
You can make Italian pasta sauces with or without meat ahead of time and keep them in the refrigerator for up to a week or frozen for many months. Pasta cooks quickly. Toss it with one of these great sauces, below, and you have a quick delicious meal your guests are sure to appreciate. All you need to round out the menu is a simple appetizer, a bottle of wine and an easy dessert.
I keep an assortment of dry pastas and frozen fresh pastas, on hand, to help with stress free entertaining during busy times. You just need to decide what type of pasta you want to make for a dinner party and fit the sauce to the pasta type. The texture of pasta will often determine the type of pasta sauce that can most effectively be used — thicker or shaped pastas can withstand heartier sauces, while thin pastas have better results with lighter sauces.
Good pasta sauces enhance the delicate flavor of the pasta without overpowering it. There are many types of pasta sauces, from the light and simple marinara sauce to the thick and rich Alfredo sauce. Traditional sauces are made from a base of tomatoes, vegetables, herbs, cream, meat or cheese. Some types of pasta sauces combine several ingredients to make a more complex sauce. Bolognese sauce, for example, includes meat, tomatoes, cream, wine and fresh herbs.
Types of Sauces
Marinara sauce is a simple, basic sauce made from tomatoes and olive oil. The tomatoes are seasoned with garlic and fresh basil. Some recipes also add other ingredients, such as onions and parsley. Fresh tomatoes are ideal, but you can use canned, peeled tomatoes instead.
Bolognese or Meat Sauce or Ragu
Bolognese sauce is named for its origin in Bologna, Italy. Traditional Bolognese sauce includes two or more types of meat chopped into small pieces. When cooked, the meat blends in with the other ingredients, seasonings and herbs. A variety of vegetables, including onions, celery and chile peppers, can be added to the tomatoes and olive oil. Seasonings include nutmeg, basil, oregano and bay leaves. Some cooks add cream or milk to give the sauce a rich flavor.
Alfredo is a rich, creamy white sauce. You can use heavy cream, or substitute half and half or whole milk for a lighter version. The cream is mixed with butter and grated Parmesan cheese. The sauce is seasoned with pepper and, sometimes, nutmeg. Alfredo sauce is usually served on fettuccine noodles.
Puttanesca is a strong, spicy red sauce. The spicy flavor comes from the garlic, dried chili peppers, anchovies and capers added to the tomatoes. You can make the sauce hot or mild by adjusting the amounts of spices.
Pesto is a delicate sauce made from a paste of ingredients such as olive oil, pine nuts, fresh basil and garlic. Pesto sauce can be served with grated cheese. Pesto is a more healthful sauce because it contains only unsaturated fats.
Some types of alcohol, including wine, are a flavorful ingredient for certain pasta sauces. Madeira sauce, for example, uses Madeira wine. Marsala sauce includes the namesake wine as a key ingredient. Its base is made from tomatoes, mushrooms or fruit.
Here are some of my favorite prepare ahead sauces for entertaining:
Pork and Sausage Ragù
Yields about 2 quarts
- 1 tablespoon olive oil
- 2 lb. boneless pork shoulder (Boston butt)
- Fine sea salt and freshly ground black pepper
- 3 medium cloves garlic, minced
- 1 large yellow onion, finely chopped (2 cups)
- 1 cup dry red wine
- 3 cups strainedPomi tomatoes
- 3 dried bay leaves
- 1 teaspoon dried Italian seasoning
- 1/2 lb. sweet Italian pork sausage (3 links)
Heat the oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat until shimmering. Season the pork generously on both sides with salt and pepper and sear the meat on all sides until well browned, 3 to 4 minutes per side. Using tongs, transfer the pork to a deep platter.
Reduce the heat to medium low and add the garlic and onion to the pot. Cook, stirring frequently, until softened and translucent, 7 to 8 minutes. Return the pork to the pot, raise the heat to medium high, and add the wine. Let it bubble for a minute or two and then add the tomatoes, Italian seasoning and bay leaves. Bring to a boil and then reduce the heat to medium low to maintain a gentle simmer.
Remove the sausages from their casings and break the meat apart over the pot, allowing it to fall into the sauce in small clumps. Cover the pot and simmer gently, adjusting the heat as necessary, for 30 minutes. Uncover and turn the pork shoulder; then re-cover and continue to cook at a gentle simmer, turning the meat once or twice more, until very tender, about 1-1/2 hours.
Transfer the pork to a cutting board with tongs and let cool for a few minutes. Using two forks, shred the meat and return it to the sauce. Cook over low heat until the meat and sauce are heated through. Season to taste with salt and pepper.
Chill the sauce overnight and, the next day, remove any fat that has congealed on the surface of the sauce. The ragù can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Reheat gently before tossing with the pasta, such as pappardelle.
Makes 6 cups
This is a great vegetarian sauce, very complex and satisfying, It’s excellent for pasta, baked in a lasagna or poured over polenta, cooked into risotto-or as a condiment for grilled steak or fish. The mushrooms you can buy at the supermarket will make a fine sauce-if you have access to fresh wild mushrooms, it will be even better. In either case, dried porcini provide an important flavor for this sauce. I like to serve this over fettuccine.
- 2½ pounds fresh mixed mushrooms, small and firm
- 1/2 ounce dried porcini, soaked in 1 1/4 cups warm water
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary, a tender stem about 4-inches long
- 1 sprig fresh sage, with 4 big leaves
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1 cup shallots, finely chopped
- 1 medium onion, finely chopped (about 1 cup)
- 1/2 teaspoon salt, plus more to taste
- 1/3 cup tomato paste
- 1 cup dry Marsala
- freshly ground black pepper
- 4 cups hot beef or vegetable broth
Squeeze out the soaked porcini and slice them into pieces about 1/4-inch wide. Strain the soaking water and keep it in a warm spot.
Clean, trim and slice the fresh mushrooms into moderately thin slices, barely 1/4-inch wide.
Tie all the fresh herb sprigs together with piece of kitchen twine or enclose the leaves in cheesecloth.
Put the oil and butter in the big skillet (or other saucepan) and place over medium heat. When the butter melts, add the onions and shallots and 1/4 teaspoon of salt and stir well. Heat the onions to a slow sizzle and cook for 6 minutes or more-stirring often-until they’re soft, wilted and shiny, without any browning.
Pour all the mushrooms into the pan-both the chopped porcini and sliced mushrooms; spread and toss them in the pan. Sprinkle in another 1/4 teaspoon salt, drop in the herb bouquet, toss briefly, raise the heat a bit and cover the pan. Cook covered for about 3 minutes,shake the pan now and then, to sweat the mushrooms.
Uncover and continue to cook over fairly high heat, stirring frequently, as the mushrooms shrink and the liquid evaporates, 5 minutes or more. When the pan is dry and the mushrooms begin to brown, clear a hot spot, drop in the tomato paste and heat it, stirring, for a minute or so, then stir it into the mushrooms.
When everything is sizzling and browning again, and just starting to stick, pour the Marsala all over. Stir constantly as the wine thickens and evaporates. When the mushrooms again start sticking to the bottom, pour in the warm mushroom water and 2 cups of the hot stock. Bring to a boil, stirring up any caramelization on the pan bottom. Lower the heat to keep the sauce bubbling gently all over the surface and cover the pan. Cook for about 20 minutes, occasionally stirring and adding stock to keep the mushrooms nearly covered in liquid; expect to add 1/2 cup or so. Adjust the heat to keep a steady bubble but not too rapid.
Uncover the pan and cook for another 20 minutes, maintaining a simmer and adding stock as needed. When mushrooms are thoroughly tender and the saucy liquid thickened-but not too condensed-the sauce is done. Remove the herb bouquet and discard it (after you scrape off all the good sauce). Taste and add salt, if needed, and freshly ground black pepper to taste.
Use the sauce immediately or let it cool. Store it in the refrigerator for a week or freeze, for use within several months.
Italian-American Meat Sauce
Makes 8 cups
- 3- 28 oz.containers Pomi chopped tomatoes
- 2 tablespoons olive oil
- 2 medium yellow onions, diced (about 2 cups)
- 8 garlic cloves, peeled and chopped fine
- 1 pound ground beef
- 1 pound ground pork
- 3/4 cups dry red wine
- 1/3 cup tomato paste
- 4 bay leaves
- 1 teaspoon dried oregano, crumbled
- 1 teaspoon dried basil
- 4 cups hot water
Heat the olive oil in a heavy 4 to 5-quart pot over medium heat. Add the onions and cook, stirring occasionally, until golden, about 8 minutes. Make a little room in the center of the pot, add the garlic and cook, stirring, until the garlic is lightly browned, about 2 minutes. Add the ground beef and pork and season lightly with salt. Cook, stirring to break up the meat, until the meat changes color and the water it gives off is boiled away, about 10 minutes. Continue cooking until the meat is browned, about 5 minutes. Add the bay leaves, basil and oregano then pour in the wine. Bring to a boil and cook, scraping up the brown bits that cling to the pot, until the wine is almost completely evaporated. Pour in the tomatoes, then stir in the hot water and tomato paste until dissolved. Season lightly with salt. Bring to a boil, adjust the heat to a lively simmer and cook, uncovered, stirring often, until the sauce takes on a deep, brick-red color and thickens, 2 to 3 hours.
The sauce can be prepared entirely in advance and refrigerated for up to 5 days, or frozen for up to 3 months. This sauce works very well with spaghetti or short pasta, such as penne.
Spicy Tomato Sauce
Makes enough for 2 lbs. pasta. Good over bucatini pasta.
- 2 tablespoons extra-virgin olive oil
- 6 oz. pancetta, small dice (leave out if you have vegetarian guests)
- Freshly cracked black pepper, to taste
- 4 cloves garlic, minced
- 2 carrots, minced
- 1 onion, minced
- 2 teaspoons crushed red chili flakes
- 2- 28-oz. container Pomi strained tomatoes
- Kosher salt, to taste
Heat oil in a large, high-sided skillet over medium heat. Add pancetta; cook, stirring, until lightly browned, 6–8 minutes. Add pepper; cook until fragrant, about 2 minutes more. Increase heat to medium-high; add garlic, carrots, and onions and cook, stirring occasionally, until soft, about 6 minutes. Add chili flakes; cook for 1 minute. Stir in tomatoes, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens and flavors meld, about 1 hour. Season with salt; keep warm. Store in the refrigerator or freeze.
Lasagna Sauce with Little Meatballs
This is a favorite in our family, especially for Christmas. Prepare the meatballs in advance and store them in an airtight container in the refrigerator up to 2 days, or freeze in a ziplock bag for up to 1 month. Use this sauce in place of your regular tomato sauce in your favorite lasagna recipe.
- 1 lb ground beef or turkey
- 1/2 cup grated parmesan cheese
- 1/2 cup Italian dried bread crumbs
- 1 large egg, lightly beaten
- 1/4 cup water
- 1 teaspoon dried oregano
- salt & pepper
- 2 tablespoons olive oil
- 2 cloves of garlic, minced
- 1-28 oz container Pomi chopped tomatoes
- 1-6 oz can of tomato paste
- 1/2 teaspoon Italian seasoning
- salt & pepper to taste
For the meatballs:
Adjust oven rack to middle position and heat oven to 450 degree F. Spray large rimmed baking sheet with nonstick cooking spray and set aside.
In large bowl mix together the ground meat, cheese, oregano, bread crumbs, egg, water, salt & pepper. Pinch off small grape-sized pieces of the meat mixture and roll into balls; arrange on prepared baking sheet. Bake just until cooked through, about 8-10 minutes. Transfer meatballs to paper towel lined platter to drain excess fat.
For the sauce:
Heat oil in a medium saucepan over medium-high heat. Add garlic and cook just until fragrant (30 sec-1 min). Stir in the tomatoes, tomato paste, Italian seasoning, salt and pepper and whisk until thoroughly combined. Bring to a simmer and cook until slightly thickened. Take off the heat and add the meatballs to the pot, cover and keep warm while pasta is cooking.
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Basil Pesto Sauce
The warm months are approaching for many readers and where I live, it is warm now. The warm weather will allow me to plant basil, which is a staple of the Italian cuisine. Basil is very easy to grow in plant pots on your patio. I usually buy 6 plants and divide them between two pots. These two pots give me plenty of basil to use in flavoring sauces or making pesto. Basil pesto is a favorite in my house and when the children and grandchildren visit, it is one of the requests for dinner. Not only is Pesto excellent for dressing pasta, a tablespoon or two is wonderful as a topping for grilled fish or chicken or roasted asparagus.
Many Pesto recipes call for Pignoli or pine nuts, but they can be expensive and difficult to find. Walnuts or almonds are a fine substitute. Also, you will find recipes that add the grated cheese during the processing of the sauce, but I like to add the cheese when I mix the sauce with the pasta. Additionally, this sauce is easy to double and freeze half for another meal. Pesto frozen without the cheese tastes much better.
The sauce is not cooked and only requires the use of a processor or blender. You can make it ahead and keep it covered on your counter until dinner time. The sauce may also be covered and kept in the refrigerator for a few days.
To make the sauce, you will need the following ingredients:
- 2 cups of basil leaves packed tightly in a measuring cup
- 2 peeled garlic cloves
- 1/4 cup nuts
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup of very good extra virgin olive oil
Place the garlic, nuts, salt and pepper in the processor and pulse a few times. Add the basil leaves and with the processor running, add the olive oil slowly. Process until the mixture becomes a paste. Pour the sauce into your pasta serving bowl and set aside.
Cook 1 lb. pasta, such as linguine or angel hair and, just before you drain the pasta, remove 1/2 cup of the pasta cooking water and set it aside. Add the drained pasta to the serving bowl with the pesto, mix slightly and then add the pasta water and 1 cup of grated Parmesan cheese. Mix well. All you need to round out this meal is a fresh tomato salad.
When you are in the mood for a meat sauce, Bolognese, is the way to go. It is a creamy, flavorful sauce and very representative of Italian cuisine. This recipe has been in my family for many years and it is one of the first sauces I made for my husband after we were married. It is still one of his favorites.
This is where you can make a healthy choice and choose ground turkey breast (preferably turkey raised without antibiotics) over beef. This sauce is delicious over short thick pasta, such as Rigatoni.
To make this sauce:
In a large pot heat 1 tablespoon of olive oil.
Add 1/2 cup of chopped onion, 1 diced carrot, 1 diced celery stalk and 1 small minced garlic clove.
Cook the vegetables for a few minutes until softened. Don’t let the vegetables brown.
Add 1 lb. lean ground beef or ground turkey breast and cook until the meat is no longer pink.
Add 1 cup red wine and let the sauce cook for a few minutes.
Add the following ingredients to the pot:
- 1-28 oz. container Pomi chopped Italian tomatoes
- 1 teaspoon salt
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon black pepper
- 1/8 teaspoon grated nutmeg
Bring the sauce to just the boiling point, reduce the heat to a simmer, cover the pot and cook for 2 hours. Just before you are ready to serve add 1/2 cup fat free half and half or whole milk. Heat until warmed.
One point to remember about dressing pasta with sauce is “just a little”. Italians don’t like their pasta swimming in sauce. You can always add more.
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