Recipes for "nonna's sauce"

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Nonna's Sauce and Meatballs

Ingredients

• 1 pound ground pork
• 1 pound ground beef
• 4 cloves garlic, chopped fine
• 7 eggs
• 1 cup dried breadcrumbs
• 1 cup grated Parmesan
• 1 tablespoon dried parsley
• The Saucee Sicilian Meat Sauce, recipe follows
• 1 beef short rib (see Cook's Note)
• 1 teaspoon extra-virgin olive oil
• 3 garlic cloves, chopped fine
• 1 small yellow onion, chopped
• One 8-ounce can tomato paste
• One 8-ounce can tomato sauce
• 1 1/2 teaspoons red pepper flakes
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon coarse ground pepper
• 1 bay leaf

Instructions

1. Preheat the oven to 400 degrees F.
2. Mix pork and beef in a bowl with your hands, then add garlic. Beat eggs and add to mixture. Add breadcrumbs, cheese and parsley and mix well. Scoop into meatballs and bake on a baking sheet for 30 minutes.
3. Simmer meatballs in Meat Sauce for 2 hours.
4. Brown beef short rib in olive oil in a saucepan on all sides until browned, about 2 minutes each side. Add garlic and onions and brown over low heat until translucent, about 5 minutes. Add tomato paste plus 1 paste can water, then the tomato sauce plus 1 sauce can water, and stir until blended. Add pepper flakes, sugar, salt, pepper and bay leaf and bring to bubbling. Turn temperature to low and simmer, covered, for 8 hours. Remove beef short rib and bay leaf before serving.

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Lasagna Bolognese

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 pounds ground beef (80 percent lean or leaner)
• 1/2 cup chopped carrots (about 1 small carrot)
• 1/2 cup chopped celery
• 1 tablespoon minced garlic
• 1 tablespoon minced shallots
• 2 cups dry red wine
• 3 cups marinara sauce
• Kosher salt
• 3 cups whole milk ricotta cheese
• 1 1/2 cups heavy cream
• 2 tablespoons minced garlic
• 2 tablespoons minced shallots
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 3/4 teaspoon crushed red chile flakes
• Kosher salt
• 1 cup marinara sauce
• One 12-ounce box lasagna noodles
• 1/4 cup grated Parmesan, plus more for serving
• 1/4 cup shredded Italian blend cheese, plus more for serving
• Fresh basil, cut chiffonade, for topping

Instructions

1. For Nonna's bolognese sauce: Heat the oil in a large skillet over medium heat. Add the ground beef, then add the carrots, celery, garlic and shallots. Continue to saute until the beef is fully cooked, about 10 minutes. Drain any excess fat and then add the wine. Bring to a boil then reduce to simmer for 5 minutes, stirring frequently. Add the marinara sauce and bring to a boil. Lower the heat to a medium simmer and continue to cook for another 5 minutes, stirring frequently. Season with salt. Remove from the heat, transfer to a dish and let cool for 1 hour in the refrigerator.
2. Preheat the oven to 375 degrees F.
3. For Nonna's signature ricotta: Put the ricotta, cream, garlic, shallots, dried basil, oregano, and chile flakes in a mixing bowl. Whisk to combine until there are no lumps. Season with salt. Set aside.
4. For the lasagna bolognese: Prepare a 13-by-9-by-2-inch glass baking dish by coating the bottom with 1/2 cup of the marinara sauce, spreading it out evenly. Arrange a layer of the lasagna noodles to completely cover the sauce. Add a third of the ricotta mix and spread evenly. Add a quarter of the cooled bolognese sauce and spread evenly. Repeat this process layering two more layers of lasagna sheets, ricotta mix and bolognese sauce for a total of three layers.
5. After finishing the third layer of sauce, arrange a fourth layer of lasagna sheets on top and cover it with the remaining 1/2 cup marinara. Then sprinkle with the Parmesan and lightly cover the entire top with the Italian cheese blend. Cover the pan with plastic wrap and then with aluminum foil.
6. Place the lasagna on a baking sheet and bake in the oven until the lasagna is hot and bubbly, about 1 hour. Remove the foil and plastic wrap and cook for an additional 15 minutes. Let set 10 minutes before serving.
7. To serve: Cut into 6 servings and top each serving with the remaining bolognese sauce, Parmesan, Italian cheese blend and fresh basil.

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Nonna's Artichokes

Ingredients

• 2 large whole artichokes
• 1 cup Italian-seasoned bread crumbs (such as Vigo®)
• 1/2 cup minced pecorino Romano cheese
• 1/4 cup chopped fresh mint
• 2 tablespoons minced fresh garlic
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons extra-virgin olive oil
• 2 cups white wine
• 1 cup water, or as needed

Instructions

1. Cut stems and tops off each artichoke. Remove tough outer leaves. Snip ends off remaining leaves with scissors to remove thorns. Remove tough exterior of stems and cut them in half. Set aside.
2. Combine bread crumbs, Pecorino Romano cheese, mint, garlic, salt, and black pepper in a bowl; drizzle in olive oil and mix well.
3. Wiggle artichoke leaves back and forth with your thumbs to open leaves. Stuff bread crumb mixture between multiple leaves and into centers.
4. Place artichokes and stem pieces in a large pan that has a tight-fitting lid; add wine and water, making sure not to wet artichokes. Cover and bring to a boil. Reduce to a simmer and cook until an outer leaf easily pulls off, about 1 hour.

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Chicken Romano

Ingredients

• 4 chicken cutlets (about 1 1/2 pounds)
• 1 teaspoon kosher salt, plus more as needed
• 1 teaspoon freshly ground black pepper, divided, plus more as needed
• 1/4 cup all-purpose flour
• 3 large eggs
• 1 1/2 cups Italian-style breadcrumbs
• 3/4 cup grated Pecorino Romano cheese
• 1 teaspoon garlic powder
• Olive oil, for frying

Instructions

1. Using a meat mallet, rolling pin, or heavy skillet, pound the chicken to a 1/4-inch thickness and season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Sprinkle the flour over the chicken and turn to coat, shaking off any excess.
2. In a shallow bowl, whisk the eggs until blended and season with a pinch each salt and pepper. In another shallow bowl, combine the breadcrumbs, cheese, garlic powder, and 1/2 teaspoon pepper. Dip each cutlet in the egg mixture, allowing the excess egg to drip off, then add to the breadcrumb mixture, pressing so the crumbs adhere.
3. In a large heavy skillet, add 1/4 inch of oil. Heat over medium-high until the oil is shimmering. Working in batches to avoid crowding, add cutlets to the skillet and cook until golden brown and just cooked through, 2 to 3 minutes per side. Reduce the heat if the chicken is browning too quickly. The chicken is done when it registers 165°F in the thickest part and is opaque and no longer pink when you slice into the center. Serve immediately. Store leftovers in an airtight container in the fridge for up to 3 days. I recommend reheating in the air fryer at 350°F until warmed through. Love the recipe? Leave us stars and a comment below!