I hadn't made spaghetti in quite a while, it was time to do it.

Ingredients

1.25 lbs. 4% fat ground meat
1 medium sized onion, chopped
fresh garlic, minced
dried oregano
..5 lb button mushrooms, sliced
2 14.5 oz. cans Italian style stewed tomatoes
1 can water

grated parmesan cheese

Sauce
http://tinypic.com/view.php?pic=2urs3r8&s=6

plated
http://tinypic.com/view.php?pic=34t51eh&s=6

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> I hadn't made spaghetti in quite a while, it was time to do it.
>
> Ingredients
>
> 1.25 lbs. 4% fat ground meat
> 1 medium sized onion, chopped
> fresh garlic, minced
> dried oregano
> .5 lb button mushrooms, sliced
> 2 14.5 oz. cans Italian style stewed tomatoes
> 1 can water


Why add water?

On Feb 1, 11:45*pm, sf > wrote:
> I hadn't made spaghetti in quite a while, it was time to do it.
>
> Ingredients
>
> 1.25 lbs. 4% fat ground meat
> 1 medium sized onion, chopped
> fresh garlic, minced
> dried oregano
> .5 lb button mushrooms, sliced
> 2 14.5 oz. cans Italian style stewed tomatoes
> 1 can water
>
> grated parmesan cheese
>
> Saucehttp://tinypic.com/view.php?pic=2urs3r8&s=6
>
> platedhttp://tinypic.com/view.php?pic=34t51eh&s=6
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

What- no wine?

On Tue, 02 Feb 2010 06:16:22 -0500, Goomba >
wrote:

>sf wrote:
>> I hadn't made spaghetti in quite a while, it was time to do it.
>>
>> Ingredients
>>
>> 1.25 lbs. 4% fat ground meat
>> 1 medium sized onion, chopped
>> fresh garlic, minced
>> dried oregano
>> .5 lb button mushrooms, sliced
>> 2 14.5 oz. cans Italian style stewed tomatoes
>> 1 can water
>
>
>Why add water?

It's less dry.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 2 Feb 2010 09:06:20 -0800 (PST), merryb >
wrote:

>On Feb 1, 11:45*pm, sf > wrote:
>> I hadn't made spaghetti in quite a while, it was time to do it.
>>
>> Ingredients
>>
>> 1.25 lbs. 4% fat ground meat
>> 1 medium sized onion, chopped
>> fresh garlic, minced
>> dried oregano
>> .5 lb button mushrooms, sliced
>> 2 14.5 oz. cans Italian style stewed tomatoes
>> 1 can water
>>
>> grated parmesan cheese
>>
>> Saucehttp://tinypic.com/view.php?pic=2urs3r8&s=6
>>
>> platedhttp://tinypic.com/view.php?pic=34t51eh&s=6
>>
>> --
>> I love cooking with wine.
>> Sometimes I even put it in the food.
>
>What- no wine?

No.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Feb 1, 11:45*pm, sf > wrote:
> I hadn't made spaghetti in quite a while, it was time to do it.
>
> Ingredients
>
> 1.25 lbs. 4% fat ground meat
> 1 medium sized onion, chopped
> fresh garlic, minced
> dried oregano
> .5 lb button mushrooms, sliced
> 2 14.5 oz. cans Italian style stewed tomatoes
> 1 can water
>
> grated parmesan cheese
>
> Saucehttp://tinypic.com/view.php?pic=2urs3r8&s=6
>
> platedhttp://tinypic.com/view.php?pic=34t51eh&s=6
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

On Sunday, after reading a bunch of posts I got hungr for Sunday
Gravy. I had some ground buffalo in the freezer so I made
some with the buffalo. Dang, it is good.....better the next day. I
made a goodly amount so I'm eating spaghetti for dinner
for a couple of nights.

On Feb 1, 11:45 pm, sf > wrote:
> I hadn't made spaghetti in quite a while, it was time to do it.
>
> Ingredients
>
> 1.25 lbs. 4% fat ground meat
> 1 medium sized onion, chopped
> fresh garlic, minced
> dried oregano
> .5 lb button mushrooms, sliced
> 2 14.5 oz. cans Italian style stewed tomatoes
> 1 can water
>
> grated parmesan cheese

Fine as is, sometimes I get the urge to fool with it, or happen to
have other goodies on hand. We haven't had it for a while either;
maybe tonight or tomorrow. My basil plant is still growing, though
the leaves are smaller than in the summer, so I'll pick a bunch of
them to chop and sprinkle in at the last moment. May also grind some
fennel seeds to add while it's cooking. Could add a small can of
tomato sauce--depending on how it looks. The variations are pretty
much endless......probably one of the reasons this is one of the most
popular dinners. Oh! I have some garlic butter in the freezer,
better pick up a baguette. -aem

sf wrote:
> I hadn't made spaghetti in quite a while, it was time to do it.
>
> Ingredients
>
> 1.25 lbs. 4% fat ground meat
> 1 medium sized onion, chopped
> fresh garlic, minced
> dried oregano
> .5 lb button mushrooms, sliced
> 2 14.5 oz. cans Italian style stewed tomatoes
> 1 can water
>
> grated parmesan cheese
>
> Sauce
> http://tinypic.com/view.php?pic=2urs3r8&s=6
>
> plated
> http://tinypic.com/view.php?pic=34t51eh&s=6

I also hadn't made spaghetti in ages and was kind of
craving it. I bought some ground beef and I had a bottle
of TJ's arrabiata sauce. I browned the beef and then added
the sauce to make a version of meat sauce. I have some
TJ's pappardelle - lemon/pepper flavor - onto which I will
put the meat sauce. I haven't actually done it yet since
I got sidetracked by the delmonico steaks that were on sale
and I ate that last night instead. Well, the sauce will
keep until the end of the week. I can't wait to try the
pappardelle - never had this flavor before - just the regular
stuff. So, I guess it's not really spaghetti but to me
any kind of noodle with meat sauce on it is close enough
to spaghetti. ;-)

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

sf wrote:

>>> 1.25 lbs. 4% fat ground meat
>>> 1 medium sized onion, chopped
>>> fresh garlic, minced
>>> dried oregano
>>> .5 lb button mushrooms, sliced
>>> 2 14.5 oz. cans Italian style stewed tomatoes
>>> 1 can water
>>
>> Why add water?
>
> It's less dry.
>
Well, it certainly looked watery. Seeing that you used stewed tomatoes
to begin with, do you really think it needed more water?
Other thoughts I had on your recipe-No fresh parsley? No basil? No wine?

On Tue, 02 Feb 2010 16:54:41 -0500, Goomba >
wrote:

>sf wrote:
>
>>>> 1.25 lbs. 4% fat ground meat
>>>> 1 medium sized onion, chopped
>>>> fresh garlic, minced
>>>> dried oregano
>>>> .5 lb button mushrooms, sliced
>>>> 2 14.5 oz. cans Italian style stewed tomatoes
>>>> 1 can water
>>>
>>> Why add water?
>>
>> It's less dry.
>>
>Well, it certainly looked watery. Seeing that you used stewed tomatoes
>to begin with, do you really think it needed more water?
>Other thoughts I had on your recipe-No fresh parsley? No basil? No wine?

I was wondering about the cast iron pan too.

Lou

On Feb 1, 11:45*pm, sf > wrote:
> I hadn't made spaghetti in quite a while, it was time to do it.
>
> Ingredients
>
> 1.25 lbs. 4% fat ground meat
> 1 medium sized onion, chopped
> fresh garlic, minced
> dried oregano
> .5 lb button mushrooms, sliced
> 2 14.5 oz. cans Italian style stewed tomatoes
> 1 can water
>
> grated parmesan cheese
>
> Saucehttp://tinypic.com/view.php?pic=2urs3r8&s=6
>
> platedhttp://tinypic.com/view.php?pic=34t51eh&s=6
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

I like to add about 1/4 lb of pork sausage to my sauce. Seems to give
it a richer taste.

Harriet & faddy tabby catty.

On Tue, 02 Feb 2010 16:54:41 -0500, Goomba >
wrote:

>sf wrote:
>
>>>> 1.25 lbs. 4% fat ground meat
>>>> 1 medium sized onion, chopped
>>>> fresh garlic, minced
>>>> dried oregano
>>>> .5 lb button mushrooms, sliced
>>>> 2 14.5 oz. cans Italian style stewed tomatoes
>>>> 1 can water
>>>
>>> Why add water?
>>
>> It's less dry.
>>
>Well, it certainly looked watery.

<shrug> I didn't want tomato sauce. If I'd wanted that, I would have
added tomato paste. Most of that water was chicken stock. If I'd had
beef stock in the freezer, I would have used it.

>Seeing that you used stewed tomatoes
>to begin with, do you really think it needed more water?
>Other thoughts I had on your recipe-No fresh parsley? No basil? No wine?

Nope, nope and nope. I considered adding some pesto (w/o pine nuts)
because I have some in the freezer but decided against it. Parsley is
a never and I decided against wine. Oregano and garlic was enough.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 02 Feb 2010 13:22:36 -0500, Kate Connally >
wrote:

>I have some
>TJ's pappardelle - lemon/pepper flavor - onto which I will
>put the meat sauce.

I have some lemon pappardelle waiting for me to decide what to do with
it too! It seems like beef spaghetti sauce would overwhelm the
delicate lemon flavor though. I'd serve it with a clam sauce if
shellfish didn't flare up hubby's gout these days. I think it might
also be good served with something like duck.

This recipe looks interesting, but I'll lighten it up and use a couple
tablespoons of EVOO instead of the cream. The wine seems to be there
just to say you've used "wine" (woohoo aren't we sophisticated?)), so
I'll probably leave it out or maybe use a little white wine vinegar
instead.

Pappardelle with Asparagus and Lemon
http://www.bigoven.com/134067-Pappar...on-recipe.html

6 to 8 servings

1 lb Pencil-thin asparagus 2 tb Minced Italian parsley
1/2 lb Pappardelle pasta 1/2 ts Salt
1/4 c Freshly squeezed lemon 2 tb Dry white wine
2 tb Minced lemon zest 1 c Heavy cream

Instructions

Snap off the tough ends of the asparagus and cut each stalk into 3 to
4 pieces, slicing on the diagonal. Cook the asparagus in a pot of
lightly salted, boiling water for 2 minutes, or until tender but still
firm. Immediately place in a bowl of ice water, or under cold running
water. After asparagus cool, drain, cover with plastic wrap and set
aside. Cook pasta in a large pot of boiling salted water until al
dente (barely tender), about 10 to 12 minutes. While the pasta is
cooking, combine lemon juice and white wine in a small non-stick
skillet and cook over medium-high heat until reduced to 2 to 3
tablespoons. Add salt and cream and reduce to about 2/3 cup. Remove
from heat and stir in one tablespoon of the lemon zest. Cover to keep
warm until the pasta is cooked. When pasta is cooked, drain and
return it to the cooking pot. Add asparagus pieces, lemon cream sauce
and minced parsley. Toss gently to combine. Transfer to a warm
serving platter or plates.

Garnish with remaining tablespoon of lemon zest and serve.

Recipe: COOKING LIVE SHOW #CL9398 Converted by MM_Buster v2.0n.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 2 Feb 2010 14:45:34 -0800 (PST), "critters & me in azusa, ca"
> wrote:

>On Feb 1, 11:45*pm, sf > wrote:
>> I hadn't made spaghetti in quite a while, it was time to do it.
>>
>> Ingredients
>>
>> 1.25 lbs. 4% fat ground meat
>> 1 medium sized onion, chopped
>> fresh garlic, minced
>> dried oregano
>> .5 lb button mushrooms, sliced
>> 2 14.5 oz. cans Italian style stewed tomatoes
>> 1 can water
>>
>> grated parmesan cheese
>>
>> Saucehttp://tinypic.com/view.php?pic=2urs3r8&s=6
>>
>> platedhttp://tinypic.com/view.php?pic=34t51eh&s=6
>>
>> --
>> I love cooking with wine.
>> Sometimes I even put it in the food.
>
>I like to add about 1/4 lb of pork sausage to my sauce. Seems to give
>it a richer taste.
>
Yeah, I would have but didn't have any. I prefer italian sausage
though.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

> On Tue, 02 Feb 2010 13:22:36 -0500, Kate Connally >
> wrote:
>
>> I have some
>> TJ's pappardelle - lemon/pepper flavor - onto which I will
>> put the meat sauce.
>
> I have some lemon pappardelle waiting for me to decide what to do with
> it too! It seems like beef spaghetti sauce would overwhelm the
> delicate lemon flavor though.

You're probably right. I was going to get the plain stuff but
saw this first and decided to try it, but I had already planned
the meat sauce. Oh, well, I'll buy it again some time and do
something different with it.

> I'd serve it with a clam sauce if
> shellfish didn't flare up hubby's gout these days. I think it might
> also be good served with something like duck.
>
> This recipe looks interesting, but I'll lighten it up and use a couple
> tablespoons of EVOO instead of the cream. The wine seems to be there
> just to say you've used "wine" (woohoo aren't we sophisticated?)), so
> I'll probably leave it out or maybe use a little white wine vinegar
> instead.
>
> Pappardelle with Asparagus and Lemon
> http://www.bigoven.com/134067-Pappar...on-recipe.html
>
> 6 to 8 servings
>
> 1 lb Pencil-thin asparagus 2 tb Minced Italian parsley
> 1/2 lb Pappardelle pasta 1/2 ts Salt
> 1/4 c Freshly squeezed lemon 2 tb Dry white wine
> 2 tb Minced lemon zest 1 c Heavy cream
>
> Instructions
>
> Snap off the tough ends of the asparagus and cut each stalk into 3 to
> 4 pieces, slicing on the diagonal. Cook the asparagus in a pot of
> lightly salted, boiling water for 2 minutes, or until tender but still
> firm. Immediately place in a bowl of ice water, or under cold running
> water. After asparagus cool, drain, cover with plastic wrap and set
> aside. Cook pasta in a large pot of boiling salted water until al
> dente (barely tender), about 10 to 12 minutes. While the pasta is
> cooking, combine lemon juice and white wine in a small non-stick
> skillet and cook over medium-high heat until reduced to 2 to 3
> tablespoons. Add salt and cream and reduce to about 2/3 cup. Remove
> from heat and stir in one tablespoon of the lemon zest. Cover to keep
> warm until the pasta is cooked. When pasta is cooked, drain and
> return it to the cooking pot. Add asparagus pieces, lemon cream sauce
> and minced parsley. Toss gently to combine. Transfer to a warm
> serving platter or plates.
>
> Garnish with remaining tablespoon of lemon zest and serve.

Sounds yummy except for the asparagus. ;-) And I'd never
leave out the cream. But enjoy. I wonder what would be a
good substitute for the asparagus (and don't say broccoli,
or any of those yucky vegetables ;-)). I would be tempted
to maybe go for peas or green beaans or maybe zucchini.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Wed, 03 Feb 2010 13:09:29 -0500, Kate Connally >
wrote:

> Sounds yummy except for the asparagus. ;-) And I'd never
> leave out the cream. But enjoy. I wonder what would be a
> good substitute for the asparagus (and don't say broccoli,
> or any of those yucky vegetables ;-)). I would be tempted
> to maybe go for peas or green beaans or maybe zucchini.

Oh, man... I *love* asparagus, but I don't see why you couldn't do
what you wanted to do. I have no idea if you like spinach or not,
since you said "yucky vegetables", so I won't supply a recipe with it.
Big Oven has a lot of recipes that use pappardelle. Look there. You
could take a duck recipe and substitute chicken, for instance. Do you
like favas? You can leave out the asparagus in the recipe below and
substitute peas for fava. I think this recipe is too heavy for lemon
pappardelle too, but that's me. You might like it.

Pappardelle with Asparagus, Fava Beans, and Ricotta

Permalink:
http://www.bigoven.com/120307-Pappar...ta-recipe.html

Yield: 4 Servings

3 lb Fresh fava beans 1/4 c Fresh flat-leaf parsley
1/2 c Low-fat ricotta cheese Freshly ground pepper
1 lg Garlic clove or more 1/4 c Grated Parmesan cheese
10 oz Pappardelle or broad noodles 1 tb Salt
1 lb Fresh asparagus; trimmed

Instructions

Shell the fava beans. Place the ricotta in a heavy-bottomed serving
dish. Add the garlic. Bring a large pot of water to a boil; add the
salt and the pappardelle. Cook until just about al dente, about 8
minutes, and add the asparagus. Mix a ladleful of the boiling cooking
water (about 1/2 cup) with the ricotta and garlic in the serving dish
so that the ricotta takes on a creamy consistency. When the pasta is
cooked through but still firm to the bite (after the asparagus has
cooked a couple of minutes with it), add the fava beans to the boiling
water, stir together and drain. Toss immediately with the ricotta and
garlic, parsley, and Parmesan. Grind in some pepper and serve at
once.

Recipe by: PROVENCAL LIGHT, by Martha Rose Shulman Posted to MC-Recipe
Digest by KitPATh on Mar 18, 1998





--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Tue, 2 Feb 2010 14:45:34 -0800 (PST), "critters & me in azusa, ca"
> > wrote:
>
>>On Feb 1, 11:45 pm, sf > wrote:
>>> I hadn't made spaghetti in quite a while, it was time to do it.
>>>
>>> Ingredients
>>>
>>> 1.25 lbs. 4% fat ground meat
>>> 1 medium sized onion, chopped
>>> fresh garlic, minced
>>> dried oregano
>>> .5 lb button mushrooms, sliced
>>> 2 14.5 oz. cans Italian style stewed tomatoes
>>> 1 can water
>>>
>>> grated parmesan cheese
>>>
Try Marcella Hazan's sauce Bolognese, from Classic Italian Cooking. The milk
sounds strange at first. Once I followed this recipe I couldn't change.
Sometimes I use a mixture of beef and veal for added richness. Always use
white wine.

Bolognese Meat Sauce

If you can't be with the sauce for the 3 or 4 hours it takes to cook, you
can turn off the heat whenever you need to leave and simply turn it back on
when you resume your watch at the stove, as long as you finish cooking that
same day. This sauce keeps in the refrigerator for 3 days and can be frozen,
too.

1 tablespoons vegetable oil
3 tablespoons butter plus 1 tablespoon for tossing with the pasta
1/2 cup chopped onion
2/3 cup chopped celery
2/3 cup chopped carrot
3/4 pound ground beef chuck, not too lean (or 1/2 pound ground beef chuck
plus ¼ pound ground pork, preferably from the neck or Boston butt)
Salt
Freshly ground black pepper
1 cup whole milk
Whole nutmeg for grating
1 cup dry white wine
1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
1 1/4 to 1 1/2 pounds pasta
Freshly grated parmigiano-reggiano at the table

1. Put the oil, butter, and chopped onion in a heavy-bottomed pot and turn
the heat to medium. Cook and stir until the onion is translucent. Add the
celery and carrot and cook for about 2 minutes, stirring to coat the
vegetables with fat.
2. Add the meat, a large pinch of salt, and some freshly ground pepper.
Break the meat up with a fork, stir well, and cook until the meat has lost
its raw color.
3. Add the milk and let it simmer gently, stirring frequently, until it
bubbles away completely (this took quite a while). Stir in about 1/8
teaspoon freshly ground nutmeg.
4. Add the wine and let it simmer away (this took a while, too, but I did
not want to raise the heat and boil the meat hard). When the wine has
evaporated, stir in the tomatoes. (Cooking the meat in milk before adding
the wine and tomatoes protects it from the acidic bite of the latter.) When
they begin to bubble, turn the heat down so that the sauce cooks at the
laziest of simmers, with just an intermittent bubble breaking through to the
surface. Cook, uncovered, for 3 hours (or more-she says more is better),
stirring from time to time. If the sauce begins to dry out, add 1/2 cup of
water whenever necessary to keep it from sticking. At the end, there should
be no water left, and the fat must separate from the sauce. Taste for salt.

Kent
-----
,constantly struggling with my ignorance

On Thu, 4 Feb 2010 01:40:22 -0800, "Kent" > wrote:

> Try Marcella Hazan's sauce Bolognese, from Classic Italian Cooking. The milk
> sounds strange at first. Once I followed this recipe I couldn't change.
> Sometimes I use a mixture of beef and veal for added richness. Always use
> white wine.
>
> Bolognese Meat Sauce
>
> If you can't be with the sauce for the 3 or 4 hours it takes to cook, you
> can turn off the heat whenever you need to leave and simply turn it back on
> when you resume your watch at the stove, as long as you finish cooking that
> same day. This sauce keeps in the refrigerator for 3 days and can be frozen,
> too.
>
> 1 tablespoons vegetable oil
> 3 tablespoons butter plus 1 tablespoon for tossing with the pasta
> 1/2 cup chopped onion
> 2/3 cup chopped celery
> 2/3 cup chopped carrot
> 3/4 pound ground beef chuck, not too lean (or 1/2 pound ground beef chuck
> plus ¼ pound ground pork, preferably from the neck or Boston butt)
> Salt
> Freshly ground black pepper
> 1 cup whole milk
> Whole nutmeg for grating
> 1 cup dry white wine
> 1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
> 1 1/4 to 1 1/2 pounds pasta
> Freshly grated parmigiano-reggiano at the table
>

Thanks for the recipe, Kent. Clipped and saved, hubby loves
Bolognese. I really wanted to make it that night, except I didn't
want to go to the store for pork (of course, no nutmeg for me). Milk
isn't a problem, but so much milk? Most, if not all of the
interesting recipes, I found that day didn't list milk. I even found
one site that basically said adding milk was blasphemy, so I added
some broth. TY again. I'll try this one soon.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Feb 4, 9:20 am, sf > wrote:

>[snip] Thanks for the recipe, Kent. Clipped and saved, hubby loves
> Bolognese. I really wanted to make it that night, except I didn't
> want to go to the store for pork (of course, no nutmeg for me). Milk
> isn't a problem, but so much milk? Most, if not all of the
> interesting recipes, I found that day didn't list milk. I even found
> one site that basically said adding milk was blasphemy, so I added
> some broth. TY again. I'll try this one soon.

That's a good recipe. The one from The Splendid Table that has been
posted here before is also very good. It calls for a cup of milk and
for finishing with 1/2 cup of heavy cream. At the relevant point the
recipe says, "From time to
time stir in a tbl or so of the milk. By the end of 2 hours all of
the milk
should should be used up and the sauce only slightly liquid. Stir in
the
reduced cream. " So you might try that gradual approach. In any
case, I think the milk definitely works. -aem

On Wed, 03 Feb 2010 13:09:29 -0500, Kate Connally wrote:

> sf wrote:
>
>> When pasta is cooked, drain and
>> return it to the cooking pot. Add asparagus pieces, lemon cream sauce
>> and minced parsley. Toss gently to combine. Transfer to a warm
>> serving platter or plates.
>>
>> Garnish with remaining tablespoon of lemon zest and serve.
>
> Sounds yummy except for the asparagus. ;-) And I'd never
> leave out the cream. But enjoy. I wonder what would be a
> good substitute for the asparagus (and don't say broccoli,
> or any of those yucky vegetables ;-)). I would be tempted
> to maybe go for peas or green beaans or maybe zucchini.
>
> Kate

i think that green beans (if not overcooked) taste very similar to
asparagus. or if both are overcooked for that matter, though i try to
avoid that.

your pal,
blake

On Thu, 4 Feb 2010 10:45:34 -0800 (PST), aem >
wrote:

> On Feb 4, 9:20 am, sf > wrote:
>
> >[snip] Thanks for the recipe, Kent. Clipped and saved, hubby loves
> > Bolognese. I really wanted to make it that night, except I didn't
> > want to go to the store for pork (of course, no nutmeg for me). Milk
> > isn't a problem, but so much milk? Most, if not all of the
> > interesting recipes, I found that day didn't list milk. I even found
> > one site that basically said adding milk was blasphemy, so I added
> > some broth. TY again. I'll try this one soon.
>
> That's a good recipe. The one from The Splendid Table that has been
> posted here before is also very good. It calls for a cup of milk and
> for finishing with 1/2 cup of heavy cream. At the relevant point the
> recipe says, "From time to
> time stir in a tbl or so of the milk. By the end of 2 hours all of
> the milk
> should should be used up and the sauce only slightly liquid. Stir in
> the
> reduced cream. " So you might try that gradual approach. In any
> case, I think the milk definitely works. -aem

OK, I'll try combining the two. Thanks.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> I hadn't made spaghetti in quite a while, it was time to do it.
>
> Ingredients
>
> 1.25 lbs. 4% fat ground meat
> 1 medium sized onion, chopped
> fresh garlic, minced
> dried oregano
> .5 lb button mushrooms, sliced
> 2 14.5 oz. cans Italian style stewed tomatoes
> 1 can water
>
> grated parmesan cheese
>
> Sauce
> http://tinypic.com/view.php?pic=2urs3r8&s=6
>
> plated
> http://tinypic.com/view.php?pic=34t51eh&s=6

Looks and sounds simple and delicious. :-)
I'd have added a bit of Basil, but that's about it.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
Lou Decruss > wrote:

> On Tue, 02 Feb 2010 16:54:41 -0500, Goomba >
> wrote:
>
> >sf wrote:
> >
> >>>> 1.25 lbs. 4% fat ground meat
> >>>> 1 medium sized onion, chopped
> >>>> fresh garlic, minced
> >>>> dried oregano
> >>>> .5 lb button mushrooms, sliced
> >>>> 2 14.5 oz. cans Italian style stewed tomatoes
> >>>> 1 can water
> >>>
> >>> Why add water?
> >>
> >> It's less dry.
> >>
> >Well, it certainly looked watery. Seeing that you used stewed tomatoes
> >to begin with, do you really think it needed more water?
> >Other thoughts I had on your recipe-No fresh parsley? No basil? No wine?
>
> I was wondering about the cast iron pan too.
>
> Lou

I use cast iron all the time to make tomato sauce! It works just fine.
:-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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In article >,
sf > wrote:

> On Tue, 02 Feb 2010 16:54:41 -0500, Goomba >
> wrote:
>
> >sf wrote:
> >
> >>>> 1.25 lbs. 4% fat ground meat
> >>>> 1 medium sized onion, chopped
> >>>> fresh garlic, minced
> >>>> dried oregano
> >>>> .5 lb button mushrooms, sliced
> >>>> 2 14.5 oz. cans Italian style stewed tomatoes
> >>>> 1 can water
> >>>
> >>> Why add water?
> >>
> >> It's less dry.
> >>
> >Well, it certainly looked watery.
>
> <shrug> I didn't want tomato sauce. If I'd wanted that, I would have
> added tomato paste. Most of that water was chicken stock. If I'd had
> beef stock in the freezer, I would have used it.
>
> >Seeing that you used stewed tomatoes
> >to begin with, do you really think it needed more water?
> >Other thoughts I had on your recipe-No fresh parsley? No basil? No wine?
>
> Nope, nope and nope. I considered adding some pesto (w/o pine nuts)
> because I have some in the freezer but decided against it. Parsley is
> a never and I decided against wine. Oregano and garlic was enough.

Sometimes simple is good. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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In article >,
sf > wrote:

> >I like to add about 1/4 lb of pork sausage to my sauce. Seems to give
> >it a richer taste.
> >
> Yeah, I would have but didn't have any. I prefer italian sausage
> though.

Funny, I thought the same thing when I read her post.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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Omelet > wrote:

> sf > wrote:

>> >I like to add about 1/4 lb of pork sausage to my sauce. Seems to give
>> >it a richer taste.

>> Yeah, I would have but didn't have any. I prefer italian sausage
>> though.

>Funny, I thought the same thing when I read her post.

And here I thought that Italian sausage is a form of pork sausage,
and references to pork sausage in an Italian recipe are references
to what Americans call Italian sausage.


Steve

Very close to the basic recipe I have used for 50 years and I add
Italian sausage, bit of pepperoni and a couple of fresh basil leaves
chopped. Occasionly I will add finely chopped zuchini so the grandkids
get an additional vegetable. Grandma Jo

In article >,
(Steve Pope) wrote:

> Omelet > wrote:
>
> > sf > wrote:
>
> >> >I like to add about 1/4 lb of pork sausage to my sauce. Seems to give
> >> >it a richer taste.
>
> >> Yeah, I would have but didn't have any. I prefer italian sausage
> >> though.
>
> >Funny, I thought the same thing when I read her post.
>
> And here I thought that Italian sausage is a form of pork sausage,
> and references to pork sausage in an Italian recipe are references
> to what Americans call Italian sausage.
>
>
> Steve

It's a matter of spicing, not the meat. Pork tho' is most common.
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"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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Omelet > wrote:

> (Steve Pope) wrote:

>> And here I thought that Italian sausage is a form of pork sausage,
>> and references to pork sausage in an Italian recipe are references
>> to what Americans call Italian sausage.

>It's a matter of spicing, not the meat.

Yeah, although both include fennel as the predominating spice.

To me, pork mixed with just fennel (along with salt and pepper)
impresses as "Italian sausage", whereas American pork sausage
seems to have some other flavor (tarragon?), and in addition
is usually made with a lower quality, gristly meat. Maybe it also
has filler in it. It is more likely to remain in large lumps.

Steve

On Thu, 4 Feb 2010 14:13:21 -0500, blake murphy
> wrote:

>On Wed, 03 Feb 2010 13:09:29 -0500, Kate Connally wrote:
>
>> sf wrote:
>>
>>> When pasta is cooked, drain and
>>> return it to the cooking pot. Add asparagus pieces, lemon cream sauce
>>> and minced parsley. Toss gently to combine. Transfer to a warm
>>> serving platter or plates.
>>>
>>> Garnish with remaining tablespoon of lemon zest and serve.
>>
>> Sounds yummy except for the asparagus. ;-) And I'd never
>> leave out the cream. But enjoy. I wonder what would be a
>> good substitute for the asparagus (and don't say broccoli,
>> or any of those yucky vegetables ;-)). I would be tempted
>> to maybe go for peas or green beaans or maybe zucchini.
>>
>> Kate
>
>i think that green beans (if not overcooked) taste very similar to
>asparagus. or if both are overcooked for that matter, though i try to
>avoid that.

I like asparagus grilled or roasted until it gets charred. I eat it
like french fries. I toss it first in olive oil and sprinkle with
garlic, thyme, salt and pepper. Sometimes even parmesan cheese. I
love it that way.

Lou

Kent > wrote:

> Try Marcella Hazan's sauce Bolognese, from Classic Italian Cooking.

Why? It would be quite foreign with spaghetti. Ragù alla bolognese is
supposed to be served with fresh egg pasta of the tagliatelle
(particularly), lasagne, or pappardelle type. Spaghetti is dry pasta
from another region and is not really suitable with the ragù. You are
not really thinking of spag bol, are you?

> Sometimes I use a mixture of beef and veal for added richness.

This is a subject that has always been extremely contentious, with a lot
of people maintaining that only beef, particularly cartella (thin
skirt), which is called-for in the deposited Accademia della Italiana
della Cucina recipe, can be used, but even another of the Accademia's
recipes includes beef, veal and pork. Some perfectly orthodox,
extremely popular recipes even include chicken liver, but as I posted
before, I personally think that if one is willing to include that, one
could as well go all the way and serve vincisgrassi instead, a
marchegiano dish. (BTW, one of the Accademia's recipe books makes a
mince of vincisgrassi, asserting that is is named after Alfred Fürst
(Prince) zu Windischgrätz, a general who commanded the Austrian army
occupying Ancona in 1799. This is what appears to be a long-debunked
canard, as a very similar "Princisgras" dish is said to have been
included by Antonio Nebbia in his "Il Cuoco Maceratese" published in
1783, before Windischgrätz appeared on the scene.)

> Always use
> white wine.

Why always? The Accademia Italiana della Cucina recipe, deposited at
the Palazzo della Mercanzia, the Chamber of Commerce of the City of
Bologna, in 1982, allows for red wine. They are said to have been
discussing the recipe for some 38 years at the Accademia (and I think
they are not quite finished with it yet).

Victor

"sf" > wrote in message
...
> On Thu, 4 Feb 2010 10:45:34 -0800 (PST), aem >
> wrote:
>
>> On Feb 4, 9:20 am, sf > wrote:
>>
>> >[snip] Thanks for the recipe, Kent. Clipped and saved, hubby loves
>> > Bolognese. I really wanted to make it that night, except I didn't
>> > want to go to the store for pork (of course, no nutmeg for me). Milk
>> > isn't a problem, but so much milk? Most, if not all of the
>> > interesting recipes, I found that day didn't list milk. I even found
>> > one site that basically said adding milk was blasphemy, so I added
>> > some broth. TY again. I'll try this one soon.
>>
>> That's a good recipe. The one from The Splendid Table that has been
>> posted here before is also very good. It calls for a cup of milk and
>> for finishing with 1/2 cup of heavy cream. At the relevant point the
>> recipe says, "From time to
>> time stir in a tbl or so of the milk. By the end of 2 hours all of
>> the milk
>> should should be used up and the sauce only slightly liquid. Stir in
>> the
>> reduced cream. " So you might try that gradual approach. In any
>> case, I think the milk definitely works. -aem
>
> OK, I'll try combining the two. Thanks.
>
> --
As an aside, of all the cookbooks we have, Marcella Hazan's "Essentials of
Classic Italian Cooking" is one I wouldn't want to be without. As I
mentioned, that's where the recipe came from.
http://www.amazon.com/Essentials-Cla...tt_at_ep_dpt_1
I'm sure it's in your library, for pre-purchase reading. I've been reserving
a lot of cookbooks, and others from our internet library site. The library
is sure different than it used to be.
Kent

"Victor Sack" > wrote in message
.. .
> Kent > wrote:
>
>> Try Marcella Hazan's sauce Bolognese, from Classic Italian Cooking.
>
> Why? It would be quite foreign with spaghetti. Ragù alla bolognese is
> supposed to be served with fresh egg pasta of the tagliatelle
> (particularly), lasagne, or pappardelle type. Spaghetti is dry pasta
> from another region and is not really suitable with the ragù. You are
> not really thinking of spag bol, are you?
>
>> Sometimes I use a mixture of beef and veal for added richness.
>
> This is a subject that has always been extremely contentious, with a lot
> of people maintaining that only beef, particularly cartella (thin
> skirt), which is called-for in the deposited Accademia della Italiana
> della Cucina recipe, can be used, but even another of the Accademia's
> recipes includes beef, veal and pork. Some perfectly orthodox,
> extremely popular recipes even include chicken liver, but as I posted
> before, I personally think that if one is willing to include that, one
> could as well go all the way and serve vincisgrassi instead, a
> marchegiano dish. (BTW, one of the Accademia's recipe books makes a
> mince of vincisgrassi, asserting that is is named after Alfred Fürst
> (Prince) zu Windischgrätz, a general who commanded the Austrian army
> occupying Ancona in 1799. This is what appears to be a long-debunked
> canard, as a very similar "Princisgras" dish is said to have been
> included by Antonio Nebbia in his "Il Cuoco Maceratese" published in
> 1783, before Windischgrätz appeared on the scene.)
>
>> Always use
>> white wine.
>
> Why always? The Accademia Italiana della Cucina recipe, deposited at
> the Palazzo della Mercanzia, the Chamber of Commerce of the City of
> Bologna, in 1982, allows for red wine. They are said to have been
> discussing the recipe for some 38 years at the Accademia (and I think
> they are not quite finished with it yet).
>
> Victor
>
>
Good points, Victor. When I make this recipe, we usually have it with fresh
pasta, and the sauce "clings" to the pasta as you'd like it to. It also
appears, that hard pasta bolognese sauce is kind of an outside of Italy
dish. What is your take on the fundamental difference between "spaghetti
bolognese" or "spag bol" and "bolognese sauce"?

The "always use white wine" is only our personal preference, especially for
the more subtle sauce with milk and less seasonings in it. I use red wine
now and then, though always without either veal or milk. Again, that's only
a personal preference.

Kent
-----
,always excited about cooking

Kent > wrote:

> What is your take on the fundamental difference between "spaghetti
> bolognese" or "spag bol" and "bolognese sauce"?

Here is an in-depth discussion of everything having to do with ragù alla
bolognese:

<http://www.itchefs-gvci.com/?option=com_content&view=category&layout=blog&id=1 42&Itemid=898>

This is a new, extremely promising Web site, already one of the best
English-language sources dealing with Italian food.

Victor