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    Spaghetti Sauce

    1 lb Ground beef or ground pork
    1 1/2 c Sliced fresh mushrooms
    1/2 c Chopped onion
    1/2 c Chopped green pepper
    2 Cloves garlic; minced
    2 16-oz cans tomatoes; cut up
    6 oz Can tomato paste
    1 ts Sugar
    1 ts Dried oregano; crushed
    1 ts Dried basil; crushed
    1/2 ts Dried thyme; crushed
    1 Bay leaf
    6 c Hot cooked spaghetti

    In a Dutch oven cook meat, mushrooms, onion, green pepper, and garlic till meat is brown. Drain fat. Stir in undrained tomatoes, tomato paste, sugar, oregano, basil, thyme, bay leaf, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover; simmer 30 minutes. Uncover; simmer 10 to 15 minutes more or to desired consistency; stirring occasionally. Discard bay leaf. Serve over spaghetti. If desired, pass grated Parmesan cheese.


    Spaghetti Sauce

    Fry until brown
    Olive Oil
    2 med. Yellow Onions
    1 Carrot cut into thin sticks
    2 ribs of Celery
    4 to 6 cloves of Garlic
    In a Large Pot add
    2 large cans of Tomato puree
    1 small can of Tomato paste
    1/4 cup Olive Oil
    2 cup Red Wine
    2-1/2 cup Beef Broth
    1 1/2 to 2 cup fresh Mushrooms
    fried ingredients
    Spices: 1 Tbsp. Oregano, I tsp rosemary, 1 Tbsp basil, 2 bay
    leaves, 1 Tsp. red pepper, 2 cloves, 1 Tbsp. sugar, black pepper
    and salt to taste.
    1/2 lb. Each of pork and chicken pieces. Simmer for 2 hours (best
    second day after refrigerated).


    Zippy Spaghetti Sauce
    1 teaspoon red pepper flakes, to
    your taste for spiciness
    4 cloves garlic, chopped
    1 medium onion, minced
    1 can beef broth
    1 (28 ounce) can crushed tomatoes
    1 (14 ounce) can chopped tomatoes
    1/4 cup finely chopped fresh parsley
    3 tablespoons chopped fresh basil
    1/5 teaspoon cayenne pepper
    1 teaspoon anchovy paste
    1/2 cup finely chopped pepperoni (use food processor)
    Ground beef, optional – use if making meat sauce
    Ground pork, optional – use if making meat sauce
    Italian sausage, optional – use if making meat sauce
    Salt and pepper, to taste

    If making a meat sauce, brown beef, pork and/or sausage (in any combination you like and in any quantity you like) in large saucepan (actually, I have to use a Dutch oven to accommodate all the ingredients) and drain grease. Over medium high heat, add pepper flakes, garlic, onion and pepperoni to the pan and saute 1 minute. Add broth to the pan, then chopped and crushed tomatoes, anchovy paste, parsley, cayenne and basil. (Note: you may have to add more tomato products or beef broth to the sauce if using meat and it is thicker than you like it. If so, adjust other spices accordingly as well.) Allow sauce to come to a boil, then reduce heat and simmer until ready to serve, a minimum of 20 minutes. If time permits, simmer sauce slowly for about 2 hours prior to serving, keeping in mind that the longer it simmers, the spicier the pepper will get, so watch the amount that you use at the beginning of the recipe – it can always be adjusted towards the end of the cooking if not spicy enough.
    If serving with meatballs, add meatballs to sauce when reducing heat to a simmer.
    Before serving taste for salt and pepper and adjust as needed, according to taste.
    Serve over spaghetti.
    Yield: 4 – 6 LARGE servings


    Bolognese sauce for Pasta

    4 Tbsp butter or olive oil, or mixed
    4 oz pancetta or un-smoked bacon (weight trimmed of fat), finely chopped
    1 small onion, finely chopped
    1 small carrot, finely chopped
    1 small stalk of celery, finely chopped
    8 oz (1/2 lb) lean ground beef, crumbled into 1/2 teaspoon size
    1/3 cup dry red or white wine
    1 1/2 Tbsp tomato paste or concentrate
    1/2 cup meat stock
    salt and freshly ground black pepper
    1/3 cup milk or heavy cream

    Simple to make, but best if allowed to simmer for a few hours before
    serving, or made the day before.
    IN a heavy saucepan, heat 1 Tbsp the butter/oil with the pancetta/bacon.
    Fry gently for 2 to 3 minutes and then add the remaining butter/oil, the
    chopped vegetables. Continue frying over moderate heat, stirring
    frequently, until the vegetables are soft (transparent, not browned).
    Add the meat and cook until it just turns color (not browned!!).
    ADD the wine, simmer briskly for 2 to 3 minutes until the liquid has
    almost evaporated.
    IN a separate pan, (or in the microwave) warm the stock; dissolve the
    tomato paste in the stock and add to the pan.
    ADD salt and pepper to taste (be careful with salt – the pancetta/bacon
    and the tomato concentrate are both salty) and cook for 5 more minutes,
    stirring frequently.
    IN a separate pan, bring the milk to simmering point (about 1 1/2 minutes
    in the microwave) and add it, just covering the meat. Stir thoroughly and
    cook, uncovered, over the lowest heat for at least 2 hours; the Rag?’
    should not boil, but just break a few bubbles on the surface. Taste and
    adjust seasoning and stir occasionally.
    COOK and drain the pasta.
    YOU can finish the dish by adding the drained pasta to the sauce in the
    cooking pot and mixing well, a few spoonsful on individual plates of pasta
    or mixed in a large, pre-warmed serving bowl.
    SERVE with grated Parmesan or pecorino cheese. Great with a fresh tomato
    salad and French or Italian bread.


    Spaghetti And Meat Sauce
    1 lb Ground Beef
    1/2 c Chicken Broth
    1/2 lb Bulk Spicy Italian Sausage
    1 pk (8oz) Chopped Fresh Mushroom
    1 lg Onion; chopped
    1 ts Italian Seasoning
    Clove Garlic; minced
    1 ts Seasoned Salt
    1 cn (28oz) Tomatoes *
    Bay Leaf
    1 cn (6oz) Tomato Paste
    1 lb Uncooked Spaghetti

    * Cut up and UN-drained In dutch oven, cook beef, sausage, onion and garlic. Drain. Ann next 7 ingredients. Simmer 30 mins. Prepare spaghetti according to package instructions. Drain. Serve sauce over hot spaghetti with grated Parmesan cheese.


    Beer Cheese Pasta Sauce
    Yield: 4 servings

    2 medium carrots, sliced
    1 small zucchini, chopped
    1 cup skim milk
    3 Tbsp flour
    1/4 cup light beer
    3/4 cup reduced fat sharp cheese
    8 oz pasta (rotini, spaghetti)

    Shred cheese. Cook pasta according to package directions.Meanwhile
    in a small sauce pan cook carrots, covered in a small amount of
    water for 6 minutes. Add zucchini and cook covered for 3 minutes
    more. Drain vegetables; set aside. Shake milk and flour in a screw
    top jar. Add mixture to sauce pan. Cook over medium heat until
    bubbly and thickened add beer and heat through. Remove pan from
    heat and add shredded cheddar cheese. Stir until cheese is just
    melted. Add cooked vegetables to cheese sauce. Season to taste with
    pepper. Serve over hot cooked pasta.


    Beet Sauce

    1 28 oz can tomatoes
    2 medium sized beets, scrubbed well and diced
    1 large onion, chopped
    2 carrots, sliced
    3 good thick stalks of celery, chopped
    green pepper, chopped (and jalepeno if so inclined)
    2 cups washed mushrooms, sliced
    1/2 cup chopped parsley
    3 toes garlic
    salt-pepper-basil to taste

    In a blender, liquefy the beets, carrots, celery, parsley, onion
    and garlic with some of the tomatoes and the juice they are canned
    in. When this is a pretty smooth puree, put it into a pot and add
    the rest of the tomatoes and bring it to a gentle boil. Reduce
    heat and simmer for a ten minutes. Add mushrooms and simmer for
    about 1/2 hour. Add green pepper. Season with salt, pepper and
    basil as desired. Allow it to simmer a little longer, while you
    cook the pasta.


    Pesto Sauce
    4 cups fresh basil
    1/2 cup olive oil
    2 cloves garlic
    6 sprigs parsley
    Salt and pepper to taste
    1/4 cup pine nuts
    1/2 cup fresh grated Parmesan or Romano cheese
    Place the basil in a blender. Add the oil, garlic parsley, salt, pepper, and
    pine nuts. Blend until all are chopped very fine. Remove from the blender
    and add the Parmesan or Romano cheese. Toss with pasta.


    Marinara Sauce
    2 cans of Italian plum tomatoes
    2 small cans of sauce
    1/4 cup olive oil
    1 medium onion − chopped
    3 garlic cloves − crushed
    1/4 cup fresh basil
    1 tbl. parsley
    Salt & pepper
    Heat olive oil in sauce pan − add garlic and chopped onion and saute until
    onions are transluscent. Add tomatoes, tomato sauce, basil, parsley, and
    salt & pepper and cook slowly for 45 minutes to an hour.


    White Clam Sauce for Pasta

    3-4 cloves garlic, crushed or minced
    1/4 cup butter
    1/8 cup olive oil
    2 cans chopped clams, undrained
    1/4 cup white wine
    Pepper to taste
    1-2 Tbsp chopped parsley
    Salt to taste

    Cook garlic in butter and olive oil until limp. Add clams, wine,
    parsley, and pepper, and simmer until slightly thickened. Add salt
    if necessary to taste.

    Clam Sauce
    1 10 oz. can whole baby clams
    1 medium onion, minced
    2 large cloves garlic, pressed
    1/4 cup olive oil
    2 tablespoons butter
    1/4 cup dry white wine (I use white cooking wine)
    1/4 cup parsley, minced
    1/4 teaspoon black pepper
    Cooked linguine or spaghetti
    Drain clams, reserve liquid.
    In medium skillet, saute onion and garlic in oil and butter. Stir in
    wine and clam liquid. Boil about 3 minutes to reduce liquid. Stir
    in clams, parsley, and pepper. Heat thoroughly. Serve over spaghetti or
    linguine. I always double the recipe for the sauce. Enjoy!!!

    Clam Sauce

    4 tb olive oil
    -black pepper to taste-
    4 tb flour, all purpose
    2 cl garlic
    1 c water or stock
    1 c milk or cream
    2 cans clams (2 x 5 oz.)
    1 tb lemon juice
    -salt to taste-
    Heat the oil in a large skillet on medium high. Add the flour and sprinkle it with
    black pepper. Continue frying gently until the flour is lightly browned. Stir in the
    garlic. Remove from heat and add at once the cold water or stock, clams and
    milk. Stir vigorously until smooth. Return the pan to the burner and reduce heat
    to simmer. When thickened, add lemon juice and adjust the salt.
    You may simply use water instead of milk to dilute this sauce or you may
    substitute fish or vegetable stock.
    Serve with the pasta of your choice.
    1. Shrimp or crab can replace the clams.
    2. You may want to add a little grated cheese to this sauce.
    3. Herbs to season could be fennel, celery leaves or tarragon.
    4. Roasted red bell peppers diced are decorative as well as tasty in this
    5. Using clam juice to substitute for the water will give this sauce a more
    intense clam flavor.
    6. Recipe could also be adapted to leftover chicken, turkey or meat.


    1 can (184 grams, 6 1/2 oz.) minced or diced clams
    15 mL (1 tablespoon) olive oil
    1 minced or pressed clove garlic
    15 mL (1 tablespoon) oregano or basil, or a mixture of both
    1 mL (1/4 teaspoon) salt
    a few grinds of pepper

    Drain clam juice into small saucepan, and set clams aside.

    Add garlic and seasonings to clam juice, bring to a simmer, and
    let cook while the pasta cooks. Drain pasta and return to pot in
    which it was cooked. Remove juices from heat, add clams, and pour
    over cooked pasta. Toss well and let stand a few minutes so juices
    can permeate the pasta well before you serve it. I understand that
    it is not chic to use grated parmesan or romano cheese with a
    seafood sauce, but we love romano on this. These canned clams must
    not be cooked–they turn into rocks if you do.

    White Clam Sauce
    3 8oz. cans minced clams
    1/4 cup olive or salad oil
    1 clove garlic, minced
    1/4 cup chopped parsley
    2 tablespoons white wine (optional)
    1 teaspoon basil
    1/2 teaspoon salt
    Drain clams, reserve juice. In 2 quart saucepan over medium heat, in hot oil,
    cook garlic till tender, stir in clam juice and remaining ingredients,
    stir occasionally. Stir in clams. cook until clams are heated through.
    Serve over linguine or spaghetti


    Rusty’s Marinara Sauce

    2 (14.5 ounce) cans stewed tomatoes
    1 (6 ounce) can tomato paste
    4 tablespoons chopped fresh parsley
    1 clove garlic, minced
    1 teaspoon dried oregano
    1 teaspoon salt
    1/4 teaspoon ground black pepper
    6 tablespoons extra-virgin olive oil
    1/3 cup finely diced onion
    1/2 cup white wine

    In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced
    garlic, oregano, salt and pepper. Blend until smooth. In a large skillet over
    medium heat saute the finely chopped onion in olive oil for 2-3 minutes. Add the
    blended tomato sauce and white wine. Simmer for 30 minutes, stirring
    occasionally. Servings for 8.


    Smoked Salmon Pasta Sauce

    1 clove garlic, cut in half
    2 tablespoons butter
    1 large spanish onion, sliced very thinly
    1 large ripe tomato, chopped
    400g smoked salmon, in chunks
    2 tablespoons capers, drained
    1/4 cup thickened cream
    juice of half a lemon
    1/4 cos lettuce, finely shredded
    taglietelle for two, cooked according to directions
    2 tablespoons chopped parsley or dill
    2 tablespoons grated parmesan
    pepper to taste

    Rub a large frying pan with cut garlic; discard garlic.

    Melt butter in pan over medium heat; add onions and fry until clear;
    add tomato and stir until well softened.

    Add smoked salmon and stir till warmed through.

    Add capers, cream, lemon then lettuce, stir till lettuce is wilted.
    Stir through taglietelle.

    Serve and top with parsley or dill, parmesan cheese and pepper to
    taste (no salt).


    Artichoke Cream Cheese Pasta Sauce

    1/2 cup milk
    1/4 cup butter
    3/4 cup cream cheese, softened
    1/4 cup feta cheese
    1/2 cup Parmesan cheese
    2-3 garlic cloves
    1 tsp basil
    1 tsp coarse ground black pepper
    1/4 tsp oregano
    1/2 cup chopped red onion
    1 cup sliced fresh mushrooms
    8 oz can artichoke hearts, quartered and drained
    16 oz angel hair pasta, cooked

    Heat milk, butter, garlic and spices over medium heat. Before
    boiling occurs, reduce heat, add cream cheese (in small pieces),
    feta (crumbled) and red onion, stirring constantly. When cheese
    is smooth, add Parmesan, mushrooms and artichokes. Serve over
    angel hair pasta.

    Variation: Add cooked chicken or shrimp, heart of palm, olives,
    or fresh string beans.



    3/4 pound asparagus tips, approximately 4 pounds asparagus
    1 cup heavy cream
    1/2 cup chicken broth or clear vegetable broth
    3 tablespoons unsalted butter
    salt to taste
    1/2 cup freshly grated Parmigiano-Reggiano cheese
    8 oz cooked pasta

    Bring a small saucepan of salted water to a boil. add the asparagus
    tips and cook until tender but still firm to the bite, 1-2 minutes,
    depending on size. Drain Asparagus tips and reserve about one third.
    Combine the remaining asparagus tips with the cream and the broth
    and puree in a food processor to a smooth consistency. Heat the
    butter in a large skillet. Add the pureed Asparagus and reserved
    asparagus tips. Season with salt. Simmer the sauce over very low
    heat for a few minutes or till sauce has a medium-thick ,creamy
    consistency, Keep sauce warm over very low heat while you cook the
    pasta. When pasta is cooked, drain and add to sauce in skillet.
    Add Parmigiano and mix over low heat to combine. Serve immediately
    with some more Parmigiano if desired.


    Blue Cheese Sauce

    1 Tb blue cheese
    2 Tb light cream cheese
    1 Tb sherry
    1 large onion
    1 cup chopped tomato
    2 cups pasta
    2 tsp parsley
    2 tsp basil
    2 tsp oregano
    1/2 tsp salt
    1/2 tsp pepper

    Preheat oven to 350 degrees. Roast onion in oven for half an hour
    or until tender. Allow to cool. Peel and quarter. In blender, blend
    onion, blue cheese, cream cheese and sherry till very smooth. Cook
    pasta (gnocchi works well) in salted boiling water till done. Drain
    and toss with tomatoes, herbs, salt and pepper. Stir in sauce and

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