Time 1h55m Number Of Ingredients 19 Steps:
In a large skillet, brown the ground beef and pork. Drain and set aside. Wipe skillet clean. (You can use a Dutch oven instead of a skillet.) Add oil to skillet and heat over medium heat. Sauté onions for about 8 minutes. Add garlic and continue to sauté for 2 minutes. Add remaining ingredients and return cooked meat to skillet. Stir everything together well and cook over low heat for 1 1/2 hours.
Time 3h Yield 6-1/2 cups. Number Of Ingredients 13 Steps:
In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomato paste, mushrooms and seasonings; bring to a boil., Reduce heat; simmer, uncovered, for 2-1/2 hours, stirring occasionally. Discard bay leaves. Serve with spaghetti.
Time 30m Yield 4 servings Number Of Ingredients 9 Steps:
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Meanwhile, heat the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, parmesan rind, 1/2 cup water and half of the basil. Bring the sauce to a boil, then stir and reduce the heat to medium low; simmer 15 minutes. Season with salt. Increase the heat under the sauce to medium high, add the scallops and cook, stirring occasionally, until opaque, about 5 minutes. Remove the parmesan rind, add the remaining basil and season with salt and more red pepper flakes. Drain the pasta and add to the skillet with the sauce; toss. Divide the pasta among bowls, drizzle with olive oil and top with more basil.
Yield 8 Number Of Ingredients 13 Steps:
Mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan. Bring to a boil, stirring. Reduce to a simmer, and cook for 4 hours minimum. Stir in another pinch of baking soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan in to the sauce. After the sauce is fork consistency, stir in Parmesan cheese. Watch that the cheese does not burn. Taste sauce. If it is too tangy or acidic, add another pinch of baking soda and simmer another 1/2 hour. Cool, cover, and refrigerate overnight. The next day, reheat and serve.
Time 30m Yield Serves 4 Number Of Ingredients 14 Steps:
Heat the oil in a saucepan over a medium heat. Add the onion and fry for 4-5 minutes, or until softened and beginning to colour.Add the garlic and chilli and continue to fry for 1-2 minutes Pour in the chopped tomatoes, red wine vinegar, tomato purée, a splash or two of Tabasco (to taste), sugar and half of the basil leaves, and stir well. Season, to taste, with salt and freshly ground black pepper. Bring the mixture to a simmer, then continue to simmer for 18-20 minutes, or until the sauce has thickened and reduced in volume. Just before serving, stir the crumbled mozzarella into the spicy tomato sauce. Stir the drained pasta into the sauce. To serve, divide the pasta and sauce equally among four serving plates. Sprinkle over the remaining torn basil leaves and the grated parmesan.
Time 1h30m Yield 10 serving(s) Number Of Ingredients 25 Steps:
Saute onion, green pepper, celery, and garlic in hot oil in a large pot until the vegetables are tender. Add in ground beef; cook until meat is browned, stirring to crumble the meat; drain well and return to pot. Stir in the next 15 ingredients; cover, lower heat and simmer for 1 hour, stirring occasionally. Take out bay leaves; stir in Burgundy wine. On individual plates, spoon sauce over cooked spaghetti; sprinkle each serving with cheese, if desired.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Cook the ground beef on a medium to low flame. If you choose to not use this method, then put a few tablespoons of oil in the pan and cook only half of the bag of meatballs. Or as many as you want. Once the ground beef has started to change to a light pink, drain the excess oils and add the frozen meatballs. Cook until the ground beef is cook all the way through and until the meatballs are no longer frozen. Now add your Pataka’s Original Cooking sauce. Then take the 1/2 cup milk and put it in the jar of the cooking sauce to get the excess sauce that remains and add it to the pan. Add the diced tomatoes and the bell peppers continue to cook on a medium flame until the sauce starts to simmer and reduce to a low flame. Continue cooking until the bell peppers are soft – or if you like a little crunch just cook until they are warm. Toss with your favorite pasta and enjoy! *Note: The cooking sauce only comes in a 15 ounce jar, the site was giving me a hard time. If you like all of the extra ingredients and still want more of a kick you could always add half a jar more of the Pataks Cooking Sauce.
Time 55m Yield 4 to 6 servings Number Of Ingredients 9 Steps:
Bring a large pot of water to boil over medium heat for the pasta. Broil or char the red bell pepper under hot broiler with oven door slightly ajar or roast it over flame burner holding the pepper with tongs. Put the pepper into bowl and cover it with plastic wrap. Let cool, then peel, seed and finely chop. Set aside. When the water comes to a boil, add some salt. Cut an X shaped mark gently through the tomato skins at the stem end, then add them to the boiling water. Boil for 1 full minute, then remove them with a spider or tongs and cool on the counter for 1 to 2 minutes. Do not cold shock. The heat will gently cook the tomato a bit. Add pasta to the boiling water and cook to al dente. Drain, run under cold water and drain again. Put the extra-virgin olive oil into a large shallow serving dish and stir in the chile and grated or garlic paste. Peel the tomatoes and cut them in half; seed and chop. Add them to the garlic oil mixture along with the chopped roasted red bell pepper. Stir in most of the basil, reserving a little for garnish. Add the pasta and toss to combine. Garnish with extra basil and black pepper and serve.
Yield Serves 2 as a main course or 4 as a first course Number Of Ingredients 8 Steps:
Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for spaghetti. Mince garlic and halve tomatoes. In a 12-inch skillet heat 4 tablespoons oil over moderately high heat until hot but not smoking and sauté garlic and chiles, stirring, until garlic is golden. Add tomatoes and herb sprigs and cook over moderate heat, stirring occasionally, until tomatoes just begin to lose their shape, about 10 minutes. Season sauce with salt and pepper. While sauce is cooking, cook pasta in boiling water until al dente. Drain pasta in a colander and in a bowl toss with remaining tablespoon oil. Remove herb sprigs and chiles from sauce and pour sauce over pasta. Garnish pasta with basil.
Time 45m Yield 4 servings. Number Of Ingredients 12 Steps:
In a large skillet, cook sausage over medium heat, until no longer pink; drain. Set the sausage aside and keep warm. , In another skillet, heat 2 tablespoons of oil; saute red chilies for 5-8 minutes or until they turn black. Discard chilies; cool oil slightly. Add the tomatoes, garlic, oregano, salt and pepper; simmer for 15 minutes. Stir in red peppers and sausage; heat through. , Toss spaghetti with remaining oil. Add tomato sauce; toss to coat. Sprinkle with parsley and Parmesan cheese.
