Bolognese Sauce:   Once your soffritto is under way add a tbsp or two of butter, ground beef, and ground pork. When the meat is browned add a nice splash of white wine and cook until it is evaporated. Then add a cup of milk, which will soften the meat and give a nice creamy texture. Finally, add your tomato puree (1-2 jars) and some salt, and let it simmer for a couple of hours on low heat, stirring occasionally. Finish with some torn basil leaves.

Bolognese Sauce: Once your soffritto is under way add a tbsp or two of butter, ground beef, and ground pork. When the meat is browned add a nice splash of white wine and cook until it is evaporated. Then add a cup of milk, which will soften the meat and give a nice creamy texture. Finally, add your tomato puree (1-2 jars) and some salt, and let it simmer for a couple of hours on low heat, stirring occasionally. Finish with some torn basil leaves.

SUNDAY PRANZO SAUCE:    Brown your onions in a hot pan with extra virgin olive oil. Add your meat (inferior cuts of stewing beef, ribs, sausage, and pig skin) to the pan and sear on all sides. Next add a splash of red wine and reduce. Once the wine has reduced add enough tomato puree to cover the meats by at least one inch. Add salt and pepper to taste, and once the sauce begins to bubble, lower to medium heat and let it cook for 3 hours.

SUNDAY PRANZO SAUCE: Brown your onions in a hot pan with extra virgin olive oil. Add your meat (inferior cuts of stewing beef, ribs, sausage, and pig skin) to the pan and sear on all sides. Next add a splash of red wine and reduce. Once the wine has reduced add enough tomato puree to cover the meats by at least one inch. Add salt and pepper to taste, and once the sauce begins to bubble, lower to medium heat and let it cook for 3 hours.

Basic Soffritto:  This is one of the cornerstones of cooking soups and sauces from scratch, and it’s easy! In a typical soffritto you would use a combination of onions, celery, and carrots, but you can also choose to add garlic, fennel, or shallots to the mix.    Finely dice your vegetables and sautee them in some extra virgin olive oil for about 10 minutes on medium heat, make sure you stir every so often to avoid sticking and burning. Add some salt and pepper to taste as you go!

Basic Soffritto: This is one of the cornerstones of cooking soups and sauces from scratch, and it’s easy! In a typical soffritto you would use a combination of onions, celery, and carrots, but you can also choose to add garlic, fennel, or shallots to the mix. Finely dice your vegetables and sautee them in some extra virgin olive oil for about 10 minutes on medium heat, make sure you stir every so often to avoid sticking and burning. Add some salt and pepper to taste as you go!

FRITTATA:   Start by sautéing some white onion with your leftover veggies – peppers, potatoes, zucchini, tomatoes etc. In a bowl whisk together 6-8 eggs and add in your cheese. Once your sautee is ready, add your vegetables and meats to the bowl and immediately put it right back in the pan. You may need to use a bit of olive oil to make sure the eggs don’t stick. Let it cook uncovered for a few minutes, then cover with a lid or oversized plate until it’s done cooking.

FRITTATA: Start by sautéing some white onion with your leftover veggies – peppers, potatoes, zucchini, tomatoes etc. In a bowl whisk together 6-8 eggs and add in your cheese. Once your sautee is ready, add your vegetables and meats to the bowl and immediately put it right back in the pan. You may need to use a bit of olive oil to make sure the eggs don’t stick. Let it cook uncovered for a few minutes, then cover with a lid or oversized plate until it’s done cooking.

A delicious Italian Tomato Sauce recipe that has been around for generations. This is a recipe that every cook should have in their collection!

Italian Tomato Sauce

A delicious Italian Tomato Sauce recipe that has been around for generations. This is a recipe that every cook should have in their collection!

Perfect Marinara sauce was one of Sinatra’s culinary passions. Frank published the recipe for his mother’s Natalie Della Garaventa aka Dolly Sinatra, tomato sauce in a cookbook and even launched his own line of jar sauce in the late 1980s. His recipe called for ripe red Roma tomatoes, olive oil, not too much onion and a fair amount of Italian Gold aka garlic.

Frank Sinatra’s Italian Tomato Sauce and Meatballs

Perfect Marinara sauce was one of Sinatra’s culinary passions. Frank published the recipe for his mother’s Natalie Della Garaventa aka Dolly Sinatra, tomato sauce in a cookbook and even launched his own line of jar sauce in the late 1980s. His recipe called for ripe red Roma tomatoes, olive oil, not too much onion and a fair amount of Italian Gold aka garlic.

The secret to mastering Italy's Best Tomato Sauces, recipe for a Fruity Neapolitan Tomato Sauce (Pummarola) included - One of the most informative pieces I've ever read about authentic tomato sauce.

The secret to mastering Italy's Best Tomato Sauces, recipe for a Fruity Neapolitan Tomato Sauce (Pummarola) included - One of the most informative pieces I've ever read about authentic tomato sauce.

Butternut Squash Soup: In a pot, add ¼ cup butter, butternut squash, potatoes, salt and pepper. Sauté for a few minutes.  Add vegetable broth and cook on high heat for 5 minutes or until the potatoes and squash are fork tender.  With a hand blender, puree the squash mixture to the desired consistency and cook on medium heat for 5 minutes. Add heavy cream and cook for another minute.   Remove from heat. Finish with freshly grated grana padano and a drizzle of truffle oil.

Butternut Squash Soup: In a pot, add ¼ cup butter, butternut squash, potatoes, salt and pepper. Sauté for a few minutes. Add vegetable broth and cook on high heat for 5 minutes or until the potatoes and squash are fork tender. With a hand blender, puree the squash mixture to the desired consistency and cook on medium heat for 5 minutes. Add heavy cream and cook for another minute. Remove from heat. Finish with freshly grated grana padano and a drizzle of truffle oil.

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