My cookbook

Очень вкусно! Делала только с говядиной.

1/4 cup extra-virgin olive oil

1/2 pound ground beef chuck

1/2 pound ground sirloin

4 teaspoons minced garlic

1/2 teaspoon dried oregano, crumbled

1/4 teaspoon crushed red pepper

2 tablespoons tomato paste

2 (28-ounce) cans Italian peeled tomatoes, finely chopped, juices reserved

1 (28-ounce) can tomato puree

2 cups chicken stock or low-sodium broth

2 bay leaves

6 thyme sprigs, tied together with kitchen string

Pinch of sugar

Kosher salt

Freshly ground black pepper

1 1/2 pounds sweet Italian sausage, casings removed

2 pounds fresh ricotta

1/4 cup finely chopped flat-leaf parsley

2 tablespoons finely chopped basil

1/2 cup freshly grated Parmesan cheese, divided

1 pound packaged whole-milk mozzarella, shredded (3 cups), divided

1 large egg, beaten

12 dried lasagna noodles

Directions

In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add the chuck and sirloin and cook over moderately high heat, breaking up the meat into large chunks, until no pink remains. Add the garlic, oregano, and crushed red pepper and cook until fragrant. Stir in the tomato paste and cook until the meat is coated. Add the tomatoes and their juices, tomato puree, chicken stock, bay leaves, thyme, and sugar. Season with salt and pepper and bring to a boil. Simmer over moderate heat, stirring occasionally, until thickened and reduced to 8 cups, about 1 1/2 hours. Remove the bay leaves and thyme sprigs.

Meanwhile, heat a large skillet. Add the sausage meat in large pieces and cook over moderately high heat until browned and just cooked through, about 10 minutes. Drain the sausage and break it into 1/2-inch pieces.

In a large bowl, combine the ricotta with the parsley, basil, and 1/4 cup of the Parmesan. Add two-thirds of the shredded mozzarella and season with salt and pepper. Beat in the egg.

Cook the lasagna noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain the noodles and rinse under cold water. Dry the noodles between layers of paper towels.

Preheat the oven to 375°F. Spread 1 cup of the sauce in the bottom of a 9- x 13-inch glass baking dish. Line the dish with four overlapping noodles. Spread half of the ricotta mixture over the noodles, then top with half of the sausage, 1 1/2 cups of the sauce, and another 4 noodles. Repeat the layering with the remaining ricotta, sausage, and another 1 1/2 cups of sauce. Top with four noodles and cover with 1 1/2 cups of sauce. Toss the remaining 1 cup of mozzarella with the remaining 1/4 cup of Parmesan and sprinkle over the lasagna.

Bake the lasagna for about 45 minutes or until the top is golden and crisp around the edges and the filling is bubbling. Let the lasagna rest for 20 minutes before serving.

Make Ahead

The lasagna can be prepared through Step 5 and refrigerated overnight, or it can be baked ahead and then reheated in a 325°F oven.

Источник: https://www.foodandwine.com/recipes/grandmas-lasagna?hid=87feb1daf8cc0eb211f3d513294f9f8812324104&did=15543727-20241127&utm_campaign=faw-the-dish_newsletter&utm_source=faw&utm_medium=email&utm_content=112724&utm_term=recipe-of-the-day&lctg=87feb1daf8cc0eb211f3d513294f9f8812324104&lr_input=3425e5ca6bb89d6f1a1b749988efce97dcfff0fc8b394ebb4092ab45324a3632

Очень вкусная паста! Я брала свинной фарш и 2 ломтика бекона. Лук не обжаривала, но добавила чеснок и готовую маринару. Так же в уже готовый соус пленула немного half & half and 1 egg yolk.

3.5 oz (100g) guanciale
7 oz (200g) Italian sausage approximately 2 links
1 onion finely chopped
4 garlic cloves thinly sliced
½ tsp red pepper flakes/chilli flakes
3 cups tomato passata
½ cup water
3 egg yolks
2 cups grated cheese + more for serving I used half Parmesan and half Pecorino
1 lb (500g) pasta

Chop the guanciale into small cubes then add to a cold pan set over medium heat.

Allow the fat to render and the meat to become crisp for 10 minutes or until golden brown then remove from the pan.

Squeeze the sausage meat from the casings and brown in the guanciale fat until golden brown.

Remove from the pan and set aside.

Remove the fat from the pan, leaving only 2 tablespoons behind.

Add the diced onions and garlic and allow to cook for a few minutes until aromatic.

Add the guanciale and browned sausage back to the pan with a pinch of red pepper flakes.

Pour in the tomatoes and half cup of water then season with salt and pepper.

Reduce the heat and allow to simmer for 20 minutes, stirring regularly.

The sauce will reduce but should remain "saucy". If the liquid evaporates too fast, add another half cup of water.

Bring a large pot of salted water to the boil and cook the pasta until al dente.

Reserve 1 cup of cooking water then drain the pasta.

Whisk the eggs in a heat-proof bowl then whisk in a few tablespoons of the hot pasta water to temper the eggs (this prevents them from scrambling once added to the simmering sauce.)

Toss the pasta with the Zozzona sauce and add the tempered eggs and a generous amount of grated cheese.

Toss over low heat until the sauce is creamy and pasta is fully coated.

Serve with plenty of extra Parmesan grated over the top.

Источник: https://simply-delicious-food.com/pasta-alla-zozzona/?utm_source=convertkit&utm_medium=email&utm_campaign=RECIPE%3A+Pasta+alla+Zozzona+-+13671091#recipe

Вкусно и получается много. Я не просто обжарила фарш, а сделала соус.

Bolognese Meat Sauce: https://the-cooking-mom.dreamwidth.org/437262.html

1 pound lean ground beef or ground Italian sausage
24 ounces marinara or choice of pasta sauce
25 ounce frozen cheese ravioli square shaped (no need to thaw)
1 ½ cups shredded mozzarella cheese divided
½ teaspoon Italian seasoning ***optional***
¼ teaspoon garlic powder
½ teaspoon Italian seasoning or dried oregano

Instructions

Preheat the oven to 350F degrees. Optional*** coat interior of pan with non-stick cooking spray.

In a medium skillet, crumble and brown the beef over medium heat until completely browned. Drain off the excess fat. Mix in seasoning and garlic powder after draining the meat.

Reserve ¾ cup of the spaghetti sauce; set aside. Add the remaining spaghetti sauce to the skillet with the browned meat. Stir well then cover and simmer over medium-low heat for 10 minutes, stirring occasionally.

Spread ¼ cup of the reserved spaghetti sauce into the bottom of a 9x13 inch glass baking dish.

Arrange one third of the frozen ravioli in a single layer in the pan.

Top the ravioli in the pan with half of the ground beef mixture, then sprinkle with ½ cup of the shredded cheese.

Place another ⅓ of the frozen ravioli over the meat sauce and cheese. Top with the rest of the meat and another third of the cheese.

Place the final ⅓ of the frozen ravioli on top of the casserole. Top with the remaining sauce. Sprinkle with the remaining cheese.

Cover the casserole with aluminum foil and bake at 350 degrees F for 20 minutes-30 minutes, remove foil and bake another 10 minutes until the cheese is completely melted and beginning to bubble around the edges.

Allow to rest for 15 minutes before slicing out servings.

Notes
Serve with grated Parmesan cheese. Some may like a little extra sauce splashed on top and fresh basil is a delicious garnish too.

Nutrition
Calories: 479kcal | Carbohydrates: 44g | Protein: 31g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 98mg | Sodium: 739mg | Potassium: 492mg | Fiber: 4g | Sugar: 7g | Vitamin A: 494IU | Vitamin C: 6mg | Calcium: 128mg | Iron: 12mg

Источник: https://momfoodie.com/ravioli-lasagna-recipe/

1 teaspoon salt
1 cup plain yellow cornmeal
1/2 teaspoon Montreal steak seasoning
1 cup (4 oz.) shredded sharp Cheddar cheese, divided
1 pound ground chuck
1 cup chopped onion

1 medium zucchini, cut in half lengthwise and sliced (about 2 cups)
1 tablespoon olive oil
2 (14 1/2-oz.) cans petite diced tomatoes, drained (1 банку)
1 (6-oz.) can tomato paste (1 ст.л.)
2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 350°. Bring 3 cups water and 1 tsp. salt to a boil in a 2-qt. saucepan over medium-high heat. Whisk in cornmeal; reduce heat to low, and simmer, whisking constantly, 3 minutes or until thickened. Remove from heat, and stir in steak seasoning and 1/4 cup Cheddar cheese. Spread cornmeal mixture into a lightly greased 11- x 7-inch baking dish.
Step 2

Brown ground chuck in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl.
Step 3

Sauté onion and zucchini in hot oil in skillet over medium heat 5 minutes or until crisp-tender. Stir in beef, tomatoes, and tomato paste; simmer, stirring often, 10 minutes. Pour beef mixture over cornmeal crust. Sprinkle with remaining 3/4 cup cheese.
Step 4

Bake at 350° for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.
Step 5

Italian Beef Casserole With Polenta Crust: Substitute Italian sausage for ground chuck and Italian six-cheese blend for Cheddar cheese. Prepare recipe as directed, sautéing 1 medium-size green bell pepper, chopped, with onion in Step 3.

Источник: https://www.southernliving.com/recipes/tomato-n-beef-casserole-with-polenta-crust

Делается очень просто, а по вкусу точно как Eggplant Parmesan.

3 pounds eggplant, cut into 1-inch pieces
1/2 cup plus 3 tablespoons extra-virgin olive oil
Kosher salt
Black pepper
1 medium yellow onion, finely chopped
3 garlic cloves, chopped
1 teaspoon crushed red pepper
30 basil leaves
Two 28-ounce cans whole peeled tomatoes, crushed
6 ounces smoked scamorza or mozzarella cheese, cubed (1 1/2 cups)
3 ounces Parmigiano-Reggiano, finely grated (1 cup)

Position racks in the upper and lower thirds of the oven and preheat to 375°. Line 2 large rimmed baking sheets with foil. Divide the eggplant between the prepared baking sheets and toss each sheet with 2 tablespoons of the olive oil. Season with salt and black pepper and spread out in a single layer. Bake for 45 minutes, until golden brown; rotate the baking sheets halfway through baking. Keep the oven on.
Step 2

Meanwhile, heat 1/4 cup of the olive oil in a large enameled cast-iron casserole. Add the onion, season with salt and cook over moderately low heat, stirring occasionally, until softened, 8 minutes. Add the garlic, crushed red pepper and 5 of the basil leaves and cook, stirring, until the garlic is softened and fragrant, 1 minute. Add the tomatoes and simmer, stirring occasionally, until the sauce is thickened, about 45 minutes. Let cool slightly, then transfer to a food processor and pulse until almost smooth; season with salt. You should have about 6 cups of tomato sauce.
Step 3

Spread 1 cup of the sauce in the bottom of a 2 1/2-quart shallow baking dish. Top with half of the eggplant and the remaining basil leaves. Drizzle with 1 tablespoon of the olive oil. Spread 2 cups of the sauce on top and sprinkle with half of each cheese. Drizzle with 1 tablespoon of the olive oil. Top with the remaining eggplant, sauce, scamorza and 1 tablespoon of olive oil.
Step 4

Bake the gratin in the upper third of the oven for about 30 minutes, until bubbling. Remove from the oven and preheat the broiler to high. Sprinkle the remaining 1/2 cup of Parmesan over the top and broil for 3 minutes, until golden brown. Let cool for 10 minutes before serving.

Make Ahead

The gratin can be assembled through Step 3 and refrigerated overnight. Bring to room temperature before baking.

Источник: https://www.foodandwine.com/recipes/spicy-eggplant-gratin

Meat Sauce

½
red bell pepper, coarsely chopped

1
small onion, coarsely chopped

1
plum tomato, coarsely chopped

4
sprigs cilantro

2
sprigs parsley

5
large black olives, pitted

5
garlic cloves

2
tsp. Italian seasoning

1
tsp. drained capers, rinsed

½
tsp. ground cumin

¼
tsp. freshly ground black pepper

1
Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more

1
Tbsp. extra-virgin olive oil

2
lb. ground beef chuck (10% fat)

1
Tbsp. tomato paste

2
bay leaves

1
24-oz. jar marinara sauce
Assembly

Kosher salt

3
garlic cloves, smashed

½
tsp. Italian seasoning

8
oz. dried lasagna noodles

Extra-virgin olive oil (for greasing)

1
lb. ricotta

Freshly ground black pepper

12
oz. low-moisture mozzarella, coarsely grated (about 3 cups)

Meat Sauce
Step 1

Purée bell pepper, onion, tomato, cilantro, parsley, olives, garlic, Italian seasoning, capers, cumin, black pepper, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a blender until sofrito is mostly smooth.
Step 2

Heat oil in a large pot over medium-high. Cook beef, tomato paste, bay leaves, and sofrito, breaking up meat and stirring often, until liquid is evaporated and meat is starting to brown, 20–25 minutes. Remove from heat and stir in marinara sauce. Season sauce with salt if needed.

Do Ahead: Sauce can be made 3 days ahead. Let cool; cover and chill.
Assembly
Step 3

Place a rack in upper third of oven; preheat to 350°. Bring a large pot of salted water to a boil; add garlic and Italian seasoning. Cook noodles, stirring often, until very al dente, about 4 minutes (noodles will finish cooking in oven). Drain noodles and stack flat in layers, separated by parchment; discard garlic.
Step 4

Lightly oil a 13x9" baking dish. Spread a heaping cupful of sauce in dish. Lay a single layer of noodles over sauce. Spread 1 cup sauce over noodles. Season ricotta with salt and pepper; evenly spread half of ricotta over sauce. Scatter one third of mozzarella over top. Repeat layering process. Finish with remaining sauce, followed by remaining mozzarella. Cover with a lightly oiled piece of foil; set on a rimmed baking sheet (to catch drips).
Step 5

Bake lasagna until bubbling around the edges, 40–45 minutes. Increase oven temperature to 425°. Uncover lasagna and continue to bake until top is golden brown, 15–18 minutes more. Let sit 15 minutes before serving.

Do Ahead: Lasagna can be baked 3 days ahead. Let cool; cover and chill. Reheat in a 250° oven.

Источник: https://www.bonappetit.com/recipe/mama-rosas-lasagna-de-carne

Очень вкусная паста! Просто изумительная. Быстро и просто!

1 pound spaghettini
1/2 cup extra-virgin olive oil
1 pound large shrimp, shelled and deveined
1/2 cup panko
2 teaspoons crushed red pepper
2 garlic cloves, thinly sliced
1 teaspoon finely grated lemon zest
Salt
Pepper
Chopped parsley, for garnish



In a pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of pasta water.

In a large saucepan, heat the olive oil. Add the shrimp, panko, crushed red pepper, garlic and lemon zest. Season with salt and pepper and cook over moderately high heat, stirring occasionally, until the shrimp are just cooked through, about 6 minutes.

Add the pasta and reserved cooking water to the skillet and cook, tossing, until coated, about 2 minutes. Transfer to shallow bowls, garnish with chopped parsley and serve.

Источник: https://www.foodandwine.com/recipes/angry-shrimp-spaghettini

Необычайно вкусно, просто АХ! Я делала длинным методом использовав iron flat steak и каперсы, подавала с полентой. Мясо и поленту не солила, рассола от каперсов было достаточно.

There are two ways of making this dish, quick or slow, depending on the kind of meat you are using.
Ingredients

For each dinner guest:

1 beef fillet
1/2 small can of tomatoes
1-2 cloves of garlic, peeled and slightly crushed
Salt and pepper
A pinch of dried oregano
Olive oil

The Quick Method

If you are using tender, lean beef, then you want to opt for the quick version of la pizzaiola. In Italy, they sell thinnish (but not paper thin) slices of beef called fettine di manzo or just fettine. If you can’t find anything like that, you can use boneless steaks. If they are any thicken than say, 2 cm (1/2 inch) then you should cut them into half thicknesses. In either case, pound your slices with a meat pounder or the back of a heavy skillet. Pat each slice dry to ensure good browning.

Add enough olive oil to nicely coat the bottom of a heavy skillet. Turn the heat to high and, when the oil is very hot, quickly brown the garlic, taking care that it does not burn. Then add the beef slices and sear them quickly on each side. They should be just lightly caramelized. Don’t crowd the slices which would impede proper browning. You can do them in batches if need be. Remove the slices as they brown.

Add an ample amount of best-quality canned tomatoes, which you can simply crush with your hands, to the oil. (In the summer, if you have really good ripe fresh tomatoes, just chop them up roughly and use them instead.) Lower the heat, season with salt, pepper and a nice sprinkling of dried oregano. Now, a word of advice: don’t go wild with the oregano. Even if it gives the dish its characteristic ‘pizza’ flavor, a little dried oregano goes a long way. You want its aroma to complement but not to overwhelm the taste of the meat.

After the pizzaiola sauce has simmered for a minute or two, add back your beef slices and any juices they may have exuded. Continue to simmer for about 10 minutes, until the sauce has reduced nicely and the meat is fully cooked through. You want to keep your sauce simmering at a moderate pace—not too slowly or the sauce will not reduce, but not too quickly either, which would tend to toughen the meat.

I usually love my beef ‘barking’ rare, but this is one dish where the meat really should be well done. The beef needs time to absorb the flavor of the sauce. And, for whatever reason, tomato sauce and rare beef do not really pair very well.
The Slow Method

The above method is perhaps the most common way of making la pizzaiola these days. The original recipe, however, used a rather tougher cut of beef, cooked slowly. According to the authoritative Jeanne Caròla Francesconi, author of the classic La cucina napoletana, the typical cut is called the colarda, taken from the rear leg of the steer. This is a cut that is not often found even in other parts of Italy. In other places, the costata (rib) or noce, a fillet taken from the inner thigh, are used. In the US, I’d use the kind of cut you’d use for a pot roast like a bottom round.

All the ingredients are placed together in a Dutch oven, covered, and simmered over low heat for about an hour. Add a bit of water or white wine if the sauce gets too thick. This method results in a wonderfully savory version of the dish, but it does not lend itself to a ‘spur of the moment’ approach.
Notes on La Pizzaiola

The measurements are really pretty loose in this dish. You may want to make ample sauce, which is wonderful with pasta, either as a first course to the meat or for another occasion, or just for mopping up with some crusty bread, something Italians call fare la scarpetta. The sauce from the slow method is, of course, much more savory.

Variations abound, in particular for the quick method. For a lustier sauce, add olives, capers, anchovies and/or a bit of red pepper flakes. Some recipes, including Francesconi’s, recommend adding a bit of white wine, which gives the sauce a little ‘zip’. Some recipes head in the opposite direction and omit the oregano and other flavorings in favor of a pure tomato sauce. (Frankly, that sounds a bit dull to me.) Some modern recipes will substitute the classic soffritto of onion, carrot and celery for the garlic. This produces a more ‘refined’ but less characteristic flavor. Not all recipes call for the initial searing of the meat slices, but I find that it lends a nice depth of flavor.

And if you are feeling particularly extravagant, try a gratinéed version of la pizzaiola. Arrange the cooked slices in a baking pan, nap them with the sauce and lay over slices of mozzarella. Place the pan under a broiler just long enough to melt the cheese, then serve. The basic method is very versatile. You can prepare other sorts of meat or even fish using the la pizzaiola method. Older veal, for example, does well, as do chicken or turkey breast. As for fish, choose one with nice, firm texture that will stand up to the assertive sauce. Say some swordfish, tuna or mackerel, cut into ‘steaks’. And you can even make hamburger patties this way!

Источник: https://memoriediangelina.com/2010/08/29/carne-alla-pizzaiola/

Очень вкусный салат! Моя итальянская заправка это просто оливковое масло и сок лимона. Можно было добавить чеснок. Так же я в овощи добавила сахар и базилик.

1 lb /500g red and yellow peppers
½ white salad onion sliced thinly
½ lb /250g cherry tomatoes
Italian Salad Dressing

Instructions


Remove the seeds from the bell peppers. Cut in quarters lengthwise, and slice into thin strips. Add into a salad bowl.
Thinly slice the white onion and add to the bowl with the peppers. Add the cherry tomatoes.
Pour the Italian Dressing over Bell Pepper Salad and mix to combine. Serve immediately or refrigerate to eat the next day.

Источник: https://petersfoodadventures.com/2019/07/20/pepper-salad/

250g (1/2 lb) lamb shoulder, cut into small pieces or ground (see Notes)
1 large or 2 medium red bell peppers, trimmed and cut into strips or small dice
2-3 cloves of garlic, peeled and slightly crushed
1-2 bay leaves
3-4 tomatoes, canned or fresh
Salt and pepper
White wine
Olive oil

Directions

In a saucepan, preferably made of terracotta or enameled cast iron, gently sauté the garlic cloves and bay leaves in a generous amount of olive oil for just a few minutes, until you can smell the garlic's aroma and the cloves are just beginning to brown.
Add the lamb and continue sautéing, seasoning with salt and pepper as you go. If using ground lamb, sauté just until the lamb has lost its raw color. If using lamb in pieces, you may want to let them caramelize a bit. Add a splash of white wine and let it evaporate.
Add the tomatoes and the red bell pepper. If using canned tomatoes, just crush them between your fingers as you add them to the pot. If using fresh tomatoes, you'll want to blanch them quickly to loosen their skins, peel and seed them, and then cut them into dice before adding them to the pot.
Cover and turn the heat down to very low. Let the ragù simmer very gently for about 1-1/2 to 2 hours, until the lamb is perfectly tender and the sauce has developed a rich flavor.
Serve with homemade spaghetti alla chitarra or another pasta of your choice.