Roasted Squash Pasta With Arugula And Pine Nuts ~ Vegan

Roasted Squash Pasta with Arugula and Pine Nuts

May 2007 was the inception of Dine With Donna.  Since that time I have published family favorites, recipes shared by friends, and recipes that I tried or posted for that someday trial.  Today this recipe marks 3,333 recipes.  I am sure there  are recipes to fit your style of cooking or to suit your taste.  Bon Appetito!

This Vegan roasted squash pasta with Arugula and Pine Nuts is the ultimate weeknight filling, healthy and delicious pasta recipe that is free of all animal products, will also being gluten-free.  Total time 45 minutes

Ingredients

For the Squash
5 cups butternut squash peeled, seeds removed and cut into 1-2 inch cubes
1 teaspoon salt
2 teaspoons rosemary diced (fresh)
1 tablespoon extra virgin olive oil
For the Sauce
1/2 teaspoon rosemary
1 tablespoon extra virgin olive oil
1/4 cup and 2 tablespoons coconut cream or milk
1 tablespoon lemon juice
1/4 - 1/2 teaspoon red pepper flakes
salt to taste
2 tablespoons reserved pasta water
For the Pasta
10 ounces fusili gluten free pasta
1/4 - 1/2 cup pine nuts preferably dry toasted
2-3 ounces arugula
1 teaspoon fresh rosemary diced
1/2 cup diced red onions
2 tablespoon capers rinsed with water and thoroughly dried
1 tablespoon extra virgin olive oil

Directions:

Preheat oven to 400 degrees F. 

In a bowl combine squash with salt, rosemary and olive oil.Toss to coat and spread in a single layer on a baking sheet. Bake for 30 minutes, stirring once.

Boil pasta according to package directions, reserving some of the pasta water.

In a food processor combine half of the cooked squash with the rest of the sauce ingredients (rosemary, olive oil, coconut cream, lemon juice, red pepper flakes, salt and pasta water). Pulse until smooth, adding more water or coconut milk as needed to thin out the sauce until desired consistency is reached.

Heat 1 tablespoon oil over medium heat and once hot add the capers, cooking them for a few minutes until lightly toasted and browned. Drain on paper towels.

Mix the pasta with the sauce. Top with arugula, pine nuts, red onions, capers, remaining squash and fresh rosemary.

 

Hazelnut Biscotti

Hazelnut Biscotti

Ingredients:
1/2 cup Hazelnuts
1/2 cup unsalted butter
3/4 cup sugar
2 large eggs
1 teaspoon anise seeds
4 teaspoons Grand Marnier or other orange-flavored 
   liqueur 
2 teaspoons grated orange zest
2 cups + 2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg for egg wash

Directions:
Preheat oven to 350*F.

Spread the hazelnuts on a baking sheet.  Place in the oven and toss lightly just until fragrant, about 3 minutes.  Remove from the oven and place in the center of a kitchen towel and rub off the skins while the nuts are still warm.  Coarsely chop the nuts and set aside.  Reduce the oven temperature to 325*F.  Line a baking sheet with parchment or a non-stick liner.

In a bowl cream the butter until light and creamy, about 2 minutes.  Slowly add the sugar and beat until light in color and fluffy, about 2 minutes.  Scrape down the sides of the bowl with a rubber spatula.  Add the eggs and beat until the mixture is smooth.  Beat in the anise seeds, liqueur, and orange zest.  Add the flour, baking powder, and salt and mix until just combined.  Stir in the chopped nuts.

On a lightly floured work surface, divide the dough into equal portions.  Shape each portion into a log about the length of your prepared baking sheet, spacing the about 2 inches apart.  If you want to glaze the biscotti, whisk the egg and grush it evenly over the logs.

Bake the logs until they are set to the touch and lightly browned on top, about 25 minutes.  Let the rolls cool on a wire rack for 5 minutes, then transfer to a cutting board and cut on the diagonal into slices about 2 1/2 inches wide and 1/2 inch thick.  Return the slices cut side down to the baking sheet.

Bake the cookies until the edges are lightly toasted, 5 to 7 minutes longer.  Let the cookies cool completely on a wire rack.  They will keep in a tightly covered container at room temperature for several weeks.

Original Almond Biscotti from Chez Panisse:  Omit the orange zest.  Substitute almonds for the hazelnuts (there is no need to rub off their skins) and grappa for the liqueur and add 1 teasppon anise extract with the grappa.  Proceed as directed.

Anise Cookies

Anise Cookies ~ Italian 

Ingredients:

1/2 cup sugar

3 large eggs

1/2 cup butter, softened

2 1/2 cups to 3 cups all-purpose flour

1 tablespoon baking powder
2 to 3 tablespoons milk
2 teaspoons anise flavor (or almond extract)
Icing
1/8 teaspoon anise extract
food coloring
2 cups confectioners' sugar
3 tablespoon milk

Directions:
Preheat oven to 350 degrees

Line cookie sheets with parchment paper.

Cream butter and sugar until light and fluffy, about 5 minutes.  Add eggs, one at a time, mixing after each addition.  Add anise extract.

Blend flour and baking soda, add to creamed mixture 1/3 of the flour mixture, then add 1 tablespoon milk.  Add another 1/3 of flour and another 1 tablespoon milk and mix.  Finally, add enough of the remaining flour until your dough is like a brownie batter.  (It should be softer than a drop cookie dough.  

Use a 1 tablespoon cookie scooper, to make simple round cookies.  Use wet fingers to pat any rough edges, OR for an Easter Egg look, roll 1 tablespoon dough into an elongated ball.  
Bake cookies 10 to 12 minutes.  They won't be brown but insides will be soft and cake like.

Icing Directions:
Mix sugar milk and extract to make a sugar glaze.

Hint: When making the icing, make it thick and microwave it for 10 seconds making it thin enough for dipping.  Also, I like to divide the mixture into thirds and add a different color to each.  Hold cookie in your hand upside down and dip just the top-half in the glaze turning over immediately.  Add sprinkles at this time so they will stick.  Allow icing to harden overnight, then store in an air-tight container or freeze. 

Mama Picroni's Tomato Sauce

MAMA PICRONI’S TOMATO SAUCE

Yield: 4 quarts (43 servings)
2 1/2 to 3 pounds chuck roast or other boneless beef roast
1 cup onions, chopped
3 garlic cloves, peeled and left whole
3 to 4 (28-ounce) cans whole plum (Roma) tomatoes — a 6-pound can is ideal
16 oz. tomato sauce
1 large bay leaf
1/3 cup fresh parsley, chopped
1 1/2 tablespoons dried basil
1 to 1 1/2 pounds boneless pork
18 ounces tomato paste

Note: This makes about a gallon of sauce. Consequently, it requires a very large pot; 12 quarts is best. Leftover sauce freezes very well. If doubling recipe, use 3 1/2 to 41/2 pounds of beef and 11/2 pounds of pork.

1. Cut fat off beef and render it in pot over medium-high heat until a thin layer of melted fat covers bottom. Discard fat. Brown beef on all sides, about 5 minutes per side. Remove roast to a plate. Add onions and garlic to pot, and sauté over medium or medium-low heat until onions are translucent, about 5 to 7 minutes.

2. Cut each tomato into 3 or 4 pieces and add to pot, along with juice from can. Stir in tomato sauce, bay leaf, parsley and basil. Return beef to pot, add pork, and simmer for about 21/2 hours.

3. Stir in tomato paste and simmer 20 to 30 more minutes, until beef is tender. Add salt and pepper to taste, if necessary. Remove garlic cloves, if you can find them, and bay leaf before serving. If desired, shred or chop some of the meat and add to the sauce. Or serve meat separately, with a little of the sauce.

Per serving: 177 calories; 5 g fat; 2 g saturated fat; 29 mg cholesterol; 12 g protein; 23 g carbohydrate; 15 g sugar; 5 g fiber; 310 mg sodium; 66 mg calcium

Parmesan Roasted Cauliflower

Parmesan Roasted Cauliflower 

These Parmesan Roasted Cauliflower Bites are the perfect quick and easy side dish, or double as a vegetarian baked chicken nugget!

Ingredients:
7 cups cauliflower florets, cut to bite sized pieces
3 to 4 tbsp olive oil
1 cup Italian bread crumbs
1/2 tsp garlic powder
1/2 tsp salt
1/3 cup parmesan cheese

Directions:

Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with foil and spray liberally with non-stick cooking spray. Set aside.

Combine the cauliflower and olive oil in a large zip close bag and shake to coat.  

Add the remaining ingredients to the bag and shake until coated, pressing slightly to help the breading stick. 

Pour onto the baking sheet and spray the tops of the cauliflower with cooking spray and bake for 20 minutes. 

Stir the cauliflower and continue to bake an additional 10 minutes. Serve hot. Enjoy!

Recipe Type: Side

Mushroom Risotto With Peas

Mushroom Risotto With Peas

Total:1 hr 10 min

Prep:10 min Cook:1 hr

Yield:6 servings
Ingredients

8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Directions
Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. 

Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

Parmesan Garlic Cheese Straw

Parmesan Garlic Cheese Straws

Makes about 14 - 16 cheese straws, depending on how wide you cut them.

Directions:

1 sheet frozen puff pastry
2 ounces Parmigiano Reggiano cheese (sometimes I use half Parm and half Pecorino cheese for a sharper taste)
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
1 large pinch of fine sea salt

Directions:Remove wrapping from the puff pastry sheet and lay out on the counter for about 30 minutes to defrost, until you can open the pastry sheet easily.

While the puff pastry is defrosting, prepare the cheese filling.  Grate the cheese on the file holes of a hand grater.  Grind cheese until very fine.  Add the garlic and onion powders and grind until blended.

Line two rimmed baking sheets with baking parchment.  

Sprinkle a third of the cheese mixture on the counter.  Lay the pastry sheet on top.  Sprinkle another third of the cheese on top of the pastry sheet.  Fold the pastry sheet in half, top with the rest of the cheese and press the cheese into the sheet with a rolling pin.  This will also enlarge the pastry size.  

With a very sharp knife, cut the pastry sheet in half vertically and then cut each half into ½ inch strips horizontally.  Twist each strip, rolling in the cheese as you go, and place on a baking sheet. Repeat with remaining cheese.  (Save any leftover cheese for another use.)

Refrigerate the pastry for about 30 minutes (puff pastry rises better when cold).  Meanwhile, preheat the oven to 400°F.

Bake for about 12 - 15 minutes, until golden brown.  Serve immediately.  

Pasta Fagioli Crock Pot

Pasta e Fagioli

With the cooler weather comes the crock pot. Here's a great recipe for Pasta Fagioli that is bound to be a hit. 

Ingredients:
2 lbs. of ground beef
1 onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
2 (28 ounce) cans diced tomato's, undrained
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can white kidney beans, drained and rinsed
3 (10 ounce) cans of beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces of pasta

Directions:
Brown the beef and drain the fat......then put into crock pot with all other ingredients except the pasta. Cook on low for 7-8 hours or on High for 4-5 hours. Add the pasta 30 minutes before eating. Serve with crusty warm bread!!! Note: if you do not have a large crock pot, cut the recipe in half. Pasta Fagioli also freezes wonderfully, so you can make a big batch and freeze the rest!!! Enjoy everyone.

Pasta All'Amatriciana

The Secret Italian Sauce You 

Need To Make Right Now

---

   When it comes to preparing pasta all’amatriciana, remember: Simple is better. There are many opinions about ingredients when it comes to preparing the dish today, and many chefs choose to add onion or garlic. However, the mayor of Amatrice emphatically states that this is not traditional, favoring only guanciale, pecorino, white wine, black pepper, chili pepper, and San Marzano tomatoes. It’s safe to say that he knows best!

Recipe: Pasta All'Amatriciana 

Ingredients: 

1 tablespoon extra virgin olive oil

6 oz. guanciale (pancette or in a pinch bacon will do), cut into cubes

Pinch of red pepper flakes

1/4 cup dry white wine (optional)

1 28oz. can whole peeled San Marzano tomatoes, crushed by hand

Pinch of freshly ground black pepper

Salt

1 lb. spaghetti or bucatini pasta

1/4 cup freshly grated Pecorino (or Parmesan), plusadditional for serving.

Directions:
Heat olive oil in a large skillet over medium heat. Sauté guanciale and red pepper flakes until lightly browned, 4-5 minutes.

If using, add wine, scraping the bottom of the pan to gather any browned bits until wine is nearly all evaporated, about 3 minutes.

Add tomatoes and bring to a simmer. Add black pepper; reduce heat to low and simmer 15-20 minutes, stirring occasionally, until sauce thickens.

While sauce is simmering, bring a large pot of salted water to boil. Boil pasta until just shy of al dente (1-2 minutes less than the package recommends). Using tongs, transfer cooked pasta and about ¼ cup of pasta water to sauce, stirring quickly until incorporated. If the sauce is too thick, add a bit more of the pasta water.

Remove from heat and stir in cheese. Season to taste with salt and pepper and serve. 

Wine pairing: Keep it local and look for a central Italian red to complement the bite of the tomato and spice: Cesanese del Piglio from Lazio, Montepulciano d’Abruzzo from Abruzzo, or Chianti Classico from Tuscany.

Alfredo Sauce

Best Alfredo Sauce

Ingredients
½ cup butter
1 pint heavy whipping cream (2 cups)
4 ounces cream cheese
½ teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated parmesan cheese

Instructions

1. In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.

Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!

Penne With Caramelized Cauliflower

Penne with Caramelized Cauliflower

Serves 6


30 minutes or fewer

Ingredients:
4 tablespoons olive oil, divided, plus more for greasing baking sheet

1 small cauliflower, cut into 1/4" slices

1 cup fresh parsley leaves

1 tablespoon grated lemon zest

1 tablespoon capers, rinsed and drained

1 pound Penne Rigate

1/2 teaspoon red pepper flakes

Grated Parmesan cheese for garnish, optional

Directions:

Place oven rack in the highest position abad heat oven to 475F.  Bring a pot of water to boil and add salt.  Grease baking sheet with olive oil.  Toss cauliflower with 2 tablespoons olive oil on prepared baking sheet. Season with salt and pepper and spread in a single layer.  Roast for 18 minutes or until the cauliflower pieces are browned.

Meanwhile pulse parsley, lemon zest, and remaining 2 tablespoons olive oil in food processor until chunky sauce forms.  Add capers, and pulse until capers are coarsely chopped.  

Cook penne in salted boiling water 11 minutes to al dente.  Drain and reserve 1/2 cup pasta cooking liquid.  Toss pasta with cauliflower, parsley sauce and red pepper flakes in large serving bowl, adding reserved water if sauce seems too thick.  Sprinkle with vegan Parmesan cheese, if desired.

Pungent Parsley And Caper Sauce

Pungent Parsley And Caper Sauce

Ingredients:

1 ounce Italian or French bread, crusts removed

2 tablespoons red wine vinegar, Champagne vinegar or sherry vinegar
1 garlic clove, halved, green shoot removed
1 cup, tightly packed, flat-leaf parsley leaves
1 tablespoon mint or basil leaves
2 tablespoons capers
1 hard-boiled egg yolk
¾ cup extra virgin olive oil
Salt
freshly ground pepper

Directions:Combine the bread and vinegar, and toss together. Let sit for 10 minutes, then tear the bread into small pieces.
Turn on a food processor fitted with the steel blade, and drop in the garlic. Once it is chopped and adhering to the sides of the bowl, stop the processor and scrape down the sides of the bowl. Add the herbs to the processor, and pulse several times until contents are finely chopped. Add the bread, capers and egg yolk to the bowl, and turn on the processor for about 30 seconds. Stop and scrape down the sides, then turn on again and add the olive oil in a slow stream. Season to taste with salt and pepper.

Almond Biscotti

Almond Biscotti

Ingredients:

1 ¼ cups (6 ¼ ounces) whole almonds, lightly 

    toasted

1 ¾cups (8 ¾ ounces) All-Purpose Flour

2 teaspoons baking powder

1/4 teaspoon salt

2 large eggs, plus 1 large white beaten with pinch of salt

1 cup sugar

4 tablespoons unsalted butter, melted and cooled

1 1/2 teaspoons Almond Extract

1/2 teaspoon vanilla extract

Vegetable oil spray

Directions:

The almonds will continue to toast while the biscotti bake, so toast the nuts only until they are just fragrant.

Adjust oven rack to middle position and heat oven to 325 degrees.  Using ruler and pencil, draw two 8 X 3 rectangles, spaced four inches apart, on piece of parchment paper.  Grease baking sheet and place parchment on it, ink side down.

Pulse 1 cup of almonds in food processor until coarsely chopped, 8 to 10 pulses.  Transfer to bowl and set aside.

Process remaining 1/4 cup almonds in food processor until finely ground, about 45 seconds.  Add flour, baking powder, and salt; process to combine, about 15 seconds.  Transfer flour mixture to second bowl.  

Process 2 eggs in now empty food processor until lightened in color and almost double in volume, about 3 minutes.With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Add melted butter, almond extract, and vanilla and process until combined, about 10 seconds. 

Transfer egg mixture to medium bowl. Sprinkle half of flour mixture over egg mixture and, using spatula, gently fold until just combined. Add remaining flour mixture and chopped almonds and gently fold until just combined.

Divide the batter  in half.  Using floured hands, form each half into 8 X 3 inch rectangle, using lines on the parchment as a guide.  Spray each loaf lightly with oil spray.  Using a rubber spatula lightly coated with oil spray, smooth tops and sides of rectangles.  Gently brush tops of loaves with egg white wash.  

Bake until loaves are golden and just beginning to crack on top, 25 to 30 minutes, rotating pan halfway through baking.   

Let loaves cool on baking sheet for 30 minutes.  Transfer loaves cutting board.  Using a serrated knife, slice each loaf on slight bias into 1/2 inch thick slices.  Lay slices, cut side down, 1/4 inch apart on wire rack set in rimmed baking sheet.  Bake until crisp and golden brown on both sides, about 35 minutes, flipping slices halfway through baking.  

Let cool completely before serving.Biscotti can be stored in airtight container for up to 1 month.

Yield: 30 cookies

Recipe Testing:

Why Nuts Take Some Bite out of Biscotti

We wanted our biscotti to pack just as much crunch as the traditional Italian kind but also to break apart easily when you take a bite. Adding extra butter to the dough helped, but our ultimate solution was cutting the flour with finely ground nuts. While butter merely made the cookie more tender, ground nuts actually weakened its structure.

Both ingredients influence the texture because of their effect on gluten, the web of flour proteins that gives baked goods structure. The fat in butter “shortens” the gluten strands by surrounding individual strands and preventing them from linking up into larger networks. Ground nuts interfere with gluten formation in a slightly different way, getting in between pockets of gluten to create microscopic “fault lines” in the biscotti, which allow the hard cookie to break apart easily under the tooth.

Anise Biscotti: Add 1 1/2 teaspoons anise seeds which have been pulsed to coarsely chopped to flour mixture and substitute anise flavored liqueur for almond extract.

Hazelnut-Orange Biscotti Substitute lightly toasted and skinned hazelnuts for almonds. Add 2 tablespoons minced fresh rosemary to flour mixture. Substitute orange flavored liqueur for almond extract and add 1 tablespoon grated orange zest to egg mixture with butter.

Pistachio-Spice Biscotti:

Substitute shelled pistachios for almonds.  Add 1 teaspoon ground cardamom, 1/2 teaspoon ground cloves, 1/2 teaspoon pepper, 1/4 teaspoon ground cinnamon, 1/4 teaspoon  ground ginger to flour mixture.  Substitute 1 teaspoon water for almond extract and increase vanilla extract to 1 teaspoon. 

Creamy Spinach And Mushroom Lasagna

Creamy Spinach and Mushroom Lasagna 

This is sure to become a family favorite. Best of all, it’s freezer-friendly and can also be made ahead of time! 
Yield: 12 servings 
Prep Time: 25 minutes 
Cook Time: 55 minutes 
Total Time: 1 hour 20 minutes 

Ingredients: 
9 lasagna noodles 
1 (15-ounce) package whole milk ricotta 
2 (10-ounce) packages frozen chopped spinach, thawed and drained 
3 cups shredded mozzarella cheese, divided 
3/4 cup freshly grated Parmesan, divided 
2 tablespoons chopped fresh parsley leaves 


For the sauce 1/4 cup unsalted butter 
2 cloves garlic, minced 
1 pound cremini mushrooms, thinly sliced 
1 onion, diced 
1/4 cup all-purpose flour 
3 cups milk, at room temperature 
1 teaspoon dried basil 
1/2 teaspoon dried oregano 
Pinch of nutmeg 
Kosher salt and freshly ground black pepper, to taste 
Italian sausage for added flavor* optional

Directions: 
Preheat oven to 350 degrees F. 
To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. 
Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste; set aside. 
In a large pot of boiling salted water, cook lasagna noodles according to package instructions. 
Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup mozzarella cheese and 1/4 cup Parmesan. Repeat with a second layer. Top with remaining noodles, mushroom sauce and cheeses.* 
Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. 
Let cool 15 minutes. Serve, garnished with parsley, if desired. 

*MAKE-AHEAD: Cover lasagna tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove plastic wrap, cover and bake for 40 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through. 

*TO FREEZE: Cover lasagna tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 90 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.

Lasagna

Lasagna

I must confess that the very best Lasagna I have eater was made by my son-in-law's mother Lugina.  She makes the pasta which is heavenly and the filling is fresh tomato, peas, meat and cheese.   It is a traditional gastronomy.  I could eat it for days and never tire.

This recipe is from the New York Times.   Maybe a close second and I say maybe.

INGREDIENTS:
FOR THE SAUCE:
1 cup extra virgin olive oil
2 medium red onions, finely diced
2 large cloves minced garlic
8 ounces pancetta, diced
Salt and freshly ground black pepper
1 ½ cups good red wine, preferably Italian
2 28-ounce cans Italian plum tomatoes
3 tablespoons tomato paste
¾ pound ground sirloin
¼ cup freshly grated pecorino Romano
2 eggs
10 sprigs fresh parsley, leaves only, washed and dried
2 large whole cloves garlic
½ cup flour
1 pound Italian sausage, a mix of hot and sweet

FOR THE LASAGNA:1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated pecorino Romano
½ cup chopped parsley
1 pound mozzarella, grated
16 sheets fresh lasagna noodles, preferably Antica Pasteria

Directions:
For the sauce, 

Heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.

Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.

Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.

In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.

Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.

Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. 

Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.

Olive Garden Salad Dressing Recipe

Olive Garden Salad Dressing Recipe

I love copycat recipes, but Olive Garden copycat recipes are my favorite!! This one is definitely at the top of my list!! I looked everywhere for an Olive Garden salad dressing recipe that tasted just like it, and I’m so happy to say I finally found it! I really only go to Olive Garden for three things: Zuppa Toscana soup, their salad, and alfredo. I’m happy to say I’ve mastered all 3 recipes  so now you can save money and make them all at home!!

You will  need:
* Parmesan Cheese * Good Seasons Italian Dressing Packets * Italian Seasoning * 

Ingredients:
1/3 cup White Vinegar

1/2 cup Vegetable Oil
1/4 cup Olive Oil
1 tsp Mayonnaise
1/2 tsp Garlic Powder
1/2 tsp Sugar
1/4 tsp Pepper
1/2 tsp Salt
1/2 tsp Italian Seasoning
1 packet Good Seasons Italian Salad Dressing
1 tsp grated Parmesan
1/8 tsp Lemon Juice
1/4 tsp Xanthan Gum (optional)
4 tbsp Water

Directions:

Combine ingredients and blend until well mixed.
Chill until ready to serve.