I have posted some “unusual” pasta recipes and now I’m posting a classic; home-made all the way! You can’t go wrong with marinara sauce, meatballs and freshly made pasta. Enjoy
- 1/2 cup extra-virgin olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, peeled and finely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 (32-ounce) cans crushed tomatoes
- 2 dried bay leaves
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.) It can also be frozen and used “as is” or as a base for a meat sauce.
- 1-1/2 lb ground beef
- 1-1/2 lb ground pork or veal
- 2 eggs
- 1/2 cup dry bread crumbs
- 2 teaspoons dried basil
- 1 teaspoon dried parsley or fresh
- 3/4 cup grated parmesan cheese
- 3 cloves Garlic minced
Pre-heat oven to 350.
Combine the ground beef, ground pork/veal, 2 eggs, bread crumbs, basil, parsley, parmesan cheese and minced garlic. Round into balls to desired size and place on a cookie sheet in oven. Baked for 30 minutes or until lightly browned. Place on paper towels to drain any excess fat and place in marinara sauce and cook on low for 20 minutes.
- 2-1/4 Cups Flour
- 3 Eggs
- 1 Tablespoon Olive Oil
- 3-4 Tablespoons Water
- Dash of Salt
Combine flour and salt in mixing bowl. Make a well in the middle of the flour.
Add to the middle well of flour the eggs, olive oil, and water. Add flour or extra water to dough as needed – consistency should not be sticky. With beater attachment, beat on low for 1 minute. Switch to dough hook and mix for 6 minutes. Take dough and cover in plastic wrap and let rest for at least 10 minutes.
After dough has rested, put through your pasta press to desired thickness and cut into fettuccine or spaghetti.