caseylou's Profile
Braciole
This is the recipe my mother used as well. Try to use the italian (flat leaf) parsley
So simple and delicious.
What are tricks to the perfect spaghetti sauce?
After I brown my meat in a little oil, i usually drain all but maybe a tablespoon of oil and cook a sm can of paste until it carmelizes and gets the flavor of the meat up then add that to my whole, crushed tomatoes. the flavor it adds to the sauce is just wonderful.
Runny Cheese Ravioli
yes, I do not add milk to the mixture. I buy whole milk ricotta rather than the part skim, etc. Also, I will try the sealing suggestion, but I'm wondering if its the just using the egg yolk that's the answer, I say that only because cheese never leaks out of the rav if water is getting in. Actually, i just signed up for night school "Making Perfect Pasta"! I'm so determined! Thanks to all who responded.
What are tricks to the perfect spaghetti sauce?
I usually fry my meat in oil ,sweet italian sausage, a few pieces of pork, and homemade meatballs just to brown the outside. Then I usually use 4 cans of San Marzano whole tomatoes (crush by hand), to 3 cans of crushed tomatoes. to 1 small can of contadina tomato paste. I know contadina paste comes in different flavors but I use the plain. Then I add the meat to the tomatoes, take a handful of grated locetelli cheese, mince up some( a handful) of fresh basil and let cook. Maybe 5 hours. Start med high to get going then reduce the heat to med. It will just get thicker the more you simmer it down. You will be able to see when its starts getting thick when its done. Make sure you stir the sauce from time to time while its cooking so it doesn't stick on the bottom especially in the beginning when you get the heat up. This amount usually makes enough for 4-5 meals. Freeze until ready to use.
(Just my preference, I know a lot of people add oregano but unless you really like oregano, it sometimes reminds me of pizza sauce so I don't add it)
Lent Friendly Recipes - abstain from meat
Easy! Make a Frittata. Because of the many diifferent vegtables you can add to the eggs you can change it up from one week to the next during Lent.
Runny Cheese Ravioli
After making ravioli's the cheese is mounded and the mixture seems thick and firm. Before cooking they look beautiful. However, after cooking they look like pasta with a pocket of runny cheese. The ravioli is almost flat. I use whole milk ricotta, egg, locetelli cheese and basil for the mixture. Does anyone have any suggestions?
