Category: region-italy

Sausage – Hot Italian

Ingredients: 5 lbs pork shoulder 80% lean 1 tbsp fennel cracked 1/2 tbsp salt 1/2 tbsp black pepper ground 1/2 tbsp garlic granulated 1 1/2 tbsp crushed red pepper flakes 1/2 cups ice water 1/2 cups olive oil Instructions: Trim the pork, cut it into 1 inch cubes, and grind it through the coarse (1/4″) plate of your meat grinder. Combine the spices in a small container and mix with the of ice water. Pour… Continue reading Sausage – Hot Italian

Spaghetti Sauce

Ingredients: 2 Tbsp olive oil 2 – 4 cloves garlic, minced (to taste) 2 bay leaves 2 teaspoon oregano 2 teaspoon dried basil 2 teaspoon italian seasoning 2 teaspoon salt (, or to taste) ground pepper 2 28oz cans cento tomato puree 1 12oz can tomato paste 1/2 lb bacon (optional) Chopped baby portabella mushrooms (optional) Instructions:   NOTE: If… Continue reading Spaghetti Sauce

Meat Sauce Bolognese (Ragu’ alla Bolognese)

Ingredients: 3 tbsp olive oil extra virgin 1 onion minced 2 carrots minced 2 stalks celery minced 1/2 lbs ground beef 1/2 cups red wine 1 lbs fresh or canned tomatoes peeled Instructions: Heat the oil in a heavy saucepan over medium-high heat Add the onion, carrots and celery; cook until the onion is slightly browned and the carrot and celery have begun to soften (about 2-3 minutes) Add the ground beef… Continue reading Meat Sauce Bolognese (Ragu’ alla Bolognese)

Fresh Egg Pasta Noodles (Pasta Fresca all’ Uovo)

This recipe came from Adam’s Cooking Class in Italy. I actually prefer the other pasta recipe on this site. Ingredients: 2 eggs 1/2 cups durum wheat flour 1 1/2 cups Type 00 flour 1/2 tsp salt Instructions: Put the flour in a mound on a large wooden pastry board, making a large well in the center of the mound Break the eggs… Continue reading Fresh Egg Pasta Noodles (Pasta Fresca all’ Uovo)