Marinara Sauce

I recieved this recipe the summer of 2011 from a neighbor, Melissa, who was canning it. My husband thought this recipe was amazing so we proceeded to can this sauce and have loved every bite of it. The recipe orginally came from Mat Mcbride who also lives in the neighborhood and he received it while on his mission in Italy.

This recipe is to fill one stock pot full of sauce

Tomatoes, run them through a juice press to get rid of the seeds and skins. (Roma are best but whatever you have works.

Sautee onions, garlic in the butter until the onions are translucent.
1 1/2 - 2 Yellow or White onions
2 Tbls garlic
2 Tbls butter
2 Tbls basil
2 Tbls oregano
Balsamic Vinegar, Swirl in pan 2 times.

Boil down to half and the sauce is thick and the water has boiled out. You will need to stir periodically and be aware this will make a mess as it splatters, so you might want a shield for your pan. A lid works for a while but as it gets closer to half you need to take the lid off so the moisture leaves.

Add 1 1/2 tsp Salt and 1 Tbls Sugar to taste, add more until it doesn't taste earthy.

Eat an enjoy or fill jars and process in a canner.

Spaghetti with Italian Meatballs

SAUCE:
3/4 cup chopped onion
1 garlic clove, minced
1 tablespoon Crisco® Olive Oil
1 can (28 ounces) Italian crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1 cup water
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper

MEATBALLS:
4 slices white bread, torn
1/2 cup water
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
1 garlic clove, minced
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1 pound lean ground beef
2 teaspoons Crisco® Olive Oil
1 package (16 ounces) spaghetti

Directions
1. In a large saucepan, cook onion and garlic in oil until tender. Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Meanwhile, in a small bowl, soak bread in water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine the eggs, Parmesan cheese, garlic, basil, parsley, salt and bread. Crumble beef over mixture and mix well. Shape into 1-in. balls.
3. In a large nonstick skillet coated with cooking spray, brown meatballs in batches in oil over medium heat.
4. Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink.
5. Cook spaghetti according to package directions; drain. Serve with meatballs and sauce. Yield: 10 servings.

Courtesy of: Taste of Home

Fettuccine Alfredo

18 ounces fresh fettuccine
2 1/2 cups heavy cream
1/2 cup fresh lemon juice
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
Pinch freshly grated nutmeg
Salt and freshly ground white pepper

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.

Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes.

Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and

Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper.

Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

Courtsey of: Everyday Italian – Giada De Laurentiis

Fettuccine Alfredo -

Giada De Laurentiis recipe from Every Day Italian

18 ounces fresh fettuccine
2 1/2 cups heavy cream
1/2 cup fresh lemon juice
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
Pinch freshly grated nutmeg
Salt and freshly ground white pepper

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.

Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. 3. Remove from the heat.

Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

This is super buttery and doesn't make good leftovers.

Lasagna

Brown
1 lb. Ground beef
1 lb. Italian Sausage (optional)
1 C. Chopped onion
2 Diced garlic cloves

Sauce - Mix and simmer with meat. (Season to taste – I usually add more seasoning)
2 14 oz. tomatoes
2 8 oz. tomato sauce
2 6 oz. tomato paste
2 tsp. Basil
2 tsp. Oregano
1 tsp. Thyme
½ tsp. Salt
½ tsp Pepper

OR

1-2 cans bottles spaghetti sauce (depending on how big the lasagna is and how much sauce you like)

Cheese Sauce – mix in small bowl

1 egg
2 C. low fat Cottage cheese (16 oz) or Ricotta cheese
½ C. Parmesan cheese
1 tbls. Parsley

Other ingredients

1 lb. Shredded Mozzarella cheese
1 box Noodles (10)
Pepperoni (optional)
Black Olives (optional)

Directions

1. Preheat oven to 350 degrees
2. In 9-in x 13-in pan layer the sauce, noodles, cheese mix, pepperoni, olives, and mozzarella cheese.
3. Cover with tin foil.
4. Bake 30-40 minutes or until hot all the way through.
5. Remove tinfoil after about 20 - 30 minutes.