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1995-09-27
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Newsgroups: rec.food.recipes
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Subject: COLLECTION: Marinara
Message-ID: <X8G51OPE@taronga.com>
Organization: Fidonet: Salata 310-543-0439
Date: 31 Aug 94 21:21:29 -0800
Marinara Sauce No. 536 Yields 1 Cup
1 Clove Garlic, Minced 1/2 tsp Oregano
2 Tbls Olive Oil 1 Tbls Parsley, Chopped
2 1/2 Cups Plum Tomatoes Parmesan Cheese
6 Anchovies w/their Oil
Saute the minced garlic in a combination of the olive oil and the oil from
the anchovies.
Press and drain the tomatoes and add to the garlic/oil.
Stir in the anchovies, oregano and parsley and bring to a boil.
Reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally.
Pour over the spaghetti and grate on some parmesan cheese.
Old Fashioned Meat Sauce for Pasta No. 540 Yields 5 Quarts
12 Plum Tomatoes 2 tsp Salt
1/2 Cup Olive Oil 2 Tbls Granulated Sugar
1 1/2 Cups Shredded Parmesan 1 Whole Garlic, Minced
2 tsp Oregano Leaves, Dry 1 1/2 lb Ground Beef
2 tsp Rosemary, Dry 2 Cups Mushrooms, Sliced
1 tsp Marjoram Leaves, Dry 1 Cup Tomato Paste
1 tsp Sweet Basil
Blanch & peel half the tomatoes.
Place in a slow cooker with half of the olive oil, the marjoram, rosemary,
oregano, sugar, salt, sweet basil and garlic.
Slow simmer for 24 to 48 hours or until the tomato solids are completely
reduced.
Blanch and peel the remaining tomatoes, remove the seeds and puree.
Add to the slow cooker along with the tomato paste and continue to cook, very
slowly, for another 24 hours.
Saute the ground beef and add to the slow cooker along with the remainder of
the olive oil.
Continue cooking for at least half a day.
During the last four hours of cooking, add the shredded parmesan cheese and
blend in well.
Add the mushrooms 15 minutes or so before serving.
If you are planning meat balls, add them with the cheese and remove before
serving.
Serve the sauce over or alongside the pasta.
Quick Meat Sauce for Spaghetti No. 537 Yields 1 Quart
1/2 Cup Olive Oil 1 1/2 tsp Salt
1 Clove Garlic, Pressed 1/4 tsp Pepper
1 lb Ground Beef 1 Bay Leaf
1/4 lb Lean Pork, Ground 1/2 Cup Mushrooms, Sliced
2 Cups Plum Tomatoes Basil and/or Oregano
1/2 Cup Tomato Paste Parmesan Cheese
1/2 Cup Beef Stock
Heat olive oil in a medium sized pot.
When hot, add garlic, meat, tomatoes, tomato paste, stock, salt, pepper and
the bay leaf.
Simmer uncovered for at least one hour.
Add the mushrooms during the last 15 minutes.
Season with basil and/or oregano and serve over pasta.
Grate parmesan cheese over each serving.
Salsa di Pomodoro Passata (Tomato Sauce) No. 2117 Yields 2 Cups
2 Lbs Ripe Plum Tomatoes 1/4 Cup Basil Leaves
1 LARGE Onion, Chopped Fine - Salt
2 Cloves Garlic, Minced - Black Pepper
1/2 Cup Olive Oil
1 tsp Sugar
Cut the tomatoes in half.
Place in a medium, non-reactive (stainless or enamel) saucepan.
Cover.
Cook until soft (20-25 minutes).
Pass the tomatoes through a food mill or sieve.
Set aside.
Saute the onion and garlic in olive oil until golden (2-3 minutes).
Add the tomatoes.
Add the basil.
Add salt and pepper to taste.
Cook until the sauce is thickened to your taste (at least 20 minutes).
Spaghetti Sauce of Three Meats No. 436 Yields 12 Servings
1 lb beef, cut up 3 bay leaves
1 lb chicken, cut up 1 tbls basil
1 lb pork, cut up 1 cup parsley, chopped
1 onion juice of 1/2 lemon
4 garlic cloves, crushed 1 1/2 lbs Italian meatballs
1 16 oz tomato paste 1 lb spaghetti
1 28 oz Italian tomatoes, canned
1. Brown the meat pieces in hot fat with the sliced onion and garlic.
2. Add the strained tomatoes and paste. Stir in the seasoning and simmer for
1 1/2 to 2 hours.
3. Add lemon juice to taste.
4. Cook the spaghetti.
5. Heat the meat balls.
6. Slice the meat which you have removed from the sauce and then combine
sauce, meat and meat balls. Serve.
7. This recipe freezes well.