joec
New member
Now this is how I do it but jarred sauce can be used in place of mine if you like. Also I use combinations of herbs and spices both fresh and dried as per availability though I prefer dried oregano to fresh. As for the my Italian spice blend for this a store bought will work the same though I prefer to make my own also. Also I don't really measure ingredients like herbs and spices so all measurement are really a guess on my part as I use the palm of my hand for the most part for measuring as well as taste constantly.
My Basic Tomato Sauce
Ingredients:
2 tablespoon virgin olive oil
1 large yellow onion finely diced
2 large bell pepper finely diced (1 green, 1 red or roasted jarred red pepper optional)
5 cloves of minced garlic (or to taste)
1/2 cup of fresh basil (dried basil can be substituted in 3 fresh to 1 dry ratio)
1/2 cup of fresh flat leaf parsley (dried can be substituted in 3 fresh to 1 dry ratio)
3 tablespoon dried oregano (or to taste)
3 tablespoons of an Italian blend (optional and I make my own)
2 - 28 ounce can whole peeled tomatoes, broken into pieces and their juices (San Marzano is my brand)
1 - 28 ounce can of crushed or diced or another can of whole (optional)
1 - 6 ounce can of tomato paste
12 ounces of red wine ( I like Cabernet Sauvignon wine or some other wine you can drink. I find white wines a bit too dry and some reds too sweet.)
1 table spoon of crushed red pepper (optional or to taste)
salt and pepper to taste
Method:
Heat the olive oil in about a 5 qt or larger pot over medium heat with crushed red pepper for minute or 2. Add the onions, bell pepper, salt and pepper and cook till softens about 5 minutes and onions become some what translucent.
I then add the garlic and let it cook for about minute not allowing it to burn. I then add the tomato paste and allow it to sweet into the vegetable mixture and let it cook until it gets a some what brown color to it. I stir constantly during this process which takes about 5 minutes. I then add my red wine and stir it in to the paste and vegetables.
I now add my dry herbs such as oregano and Italian blend (dried basil and dried parsley if using instead of fresh). I let that go for about 2 to 3 minutes then add the the whole canned tomatoes 1 can at a time and crushing the whole tomatoes in my hands. I let it come back to a simmer before adding the next can of whole tomatoes. Again when it comes to a simmer add the last can of tomatoes which is where I use the crushed though whole work as well.
I now bring the pot to a boil then reduce it to a good simmer and stir it every few minutes for about 3 hour. I then add my chopped parsley and basil if using fresh. I now let the pot go for about 1 hours on simmer, st iring every few minutes.
I now use a stick blender to get a consistent texture to it though you don't want it soupy but thick. I then taste it to see if it needs more seasoning such as dry herbs, salt pepper adding it as necessary. I now let it cook about another 30 minutes to 1 hour on a slow simmer still stirring it every few minutes.
This can no be used for a base for meat sauces, pasta sauces etc.
makes about 4 qts of sauce.
*****************************************
My Italian Spice Blend seasoning
*1 Tbs. dried basil
*1 Tbs. dried oregano
1 Tbs. dried rosemary
2 tsp. dried sage
2 tsp. dried thyme
2 tsp. dried marjoram
* I leave these out when using with my sauce or the recipe below or I add as needed or to taste.
******************************************
My Manicotti
Pasta:
2 boxes/28 of Manicotti Pasta
Boil pasta in salted water as per instructions on box till al dente. Once cooked add to the holder that comes with the box and let cool.
Filling Ingredients:
2 lbs ground beef
1 lb of bulk Italian Sausage (sweet)
1 large Onion diced
1/2 cup fresh chopped parsley (dried use 1/3 less)
1/4 cup fresh basil (dried use 1/3 less)
2 tbs dried oregano (if fresh use 3x as much)
2 tbs Italian Spice Blend (as above or your favorite brand)
3 cloves garlic (or as to taste)
Salt and pepper to taste
Olive oil
Cheeses used for filling:
16 oz of ricotta cheese
16 oz small curd cottage cheese
2 cups shredder mozzarella cheese
1/2 fresh grated Parmesan (or a combination in equal parts Parmesan and Romano)
28 thin pieces of Provolone Cheese cut to cover the tops of the shells
2 eggs
Salt and Pepper to taste
1/2 fresh parsley (flat leaf)
Method:
Heat oil in a saute pan on medium heat. If using dried herbs you can add them to the oil to infuse the flavors to the oil now otherwise if using fresh then add as noted. Add diced onion. and once the onions start to soften add the ground beef and sausage as well as salt and pepper to taste breaking it up and cook until brown. Add garlic and if using fresh parsley add at this time allow to cook about 1 more minute. Once done drain any fat and allow to cool down.
In a large bowl combine all the cheeses except the Provolone, 2 eggs, salt and pepper and stir until blended. Now add fresh parsley more garlic if wanted to taste. Now combine cooked cool meat/onions to cheese mixture and mix evenly. Set aside till needed
Using glass baking dishes (number as per needed) oil dish with light layer of olive oil. Add a light layer of red sauce to bottom of dishes.
Preheat oven to 350°
Stuff each shell with meat and cheese mixture until filled. Now lay them in the dishes until all are done. Put sauce on top pasta after dish is filled (light layer) and cover with foil.
Put in oven for 20 to 25 minutes. Now remove from oven and remove foil.
Cover the tops of each pasta shell with a piece of Provolone cheese and return to oven till cheese starts to bubble.
Serving size depends on your appetite and I serve with a salad and garlic bread. Uneaten portions can be frozen for up to a month.
Ready for oven
Ready to serve
My Basic Tomato Sauce
Ingredients:
2 tablespoon virgin olive oil
1 large yellow onion finely diced
2 large bell pepper finely diced (1 green, 1 red or roasted jarred red pepper optional)
5 cloves of minced garlic (or to taste)
1/2 cup of fresh basil (dried basil can be substituted in 3 fresh to 1 dry ratio)
1/2 cup of fresh flat leaf parsley (dried can be substituted in 3 fresh to 1 dry ratio)
3 tablespoon dried oregano (or to taste)
3 tablespoons of an Italian blend (optional and I make my own)
2 - 28 ounce can whole peeled tomatoes, broken into pieces and their juices (San Marzano is my brand)
1 - 28 ounce can of crushed or diced or another can of whole (optional)
1 - 6 ounce can of tomato paste
12 ounces of red wine ( I like Cabernet Sauvignon wine or some other wine you can drink. I find white wines a bit too dry and some reds too sweet.)
1 table spoon of crushed red pepper (optional or to taste)
salt and pepper to taste
Method:
Heat the olive oil in about a 5 qt or larger pot over medium heat with crushed red pepper for minute or 2. Add the onions, bell pepper, salt and pepper and cook till softens about 5 minutes and onions become some what translucent.
I then add the garlic and let it cook for about minute not allowing it to burn. I then add the tomato paste and allow it to sweet into the vegetable mixture and let it cook until it gets a some what brown color to it. I stir constantly during this process which takes about 5 minutes. I then add my red wine and stir it in to the paste and vegetables.
I now add my dry herbs such as oregano and Italian blend (dried basil and dried parsley if using instead of fresh). I let that go for about 2 to 3 minutes then add the the whole canned tomatoes 1 can at a time and crushing the whole tomatoes in my hands. I let it come back to a simmer before adding the next can of whole tomatoes. Again when it comes to a simmer add the last can of tomatoes which is where I use the crushed though whole work as well.
I now bring the pot to a boil then reduce it to a good simmer and stir it every few minutes for about 3 hour. I then add my chopped parsley and basil if using fresh. I now let the pot go for about 1 hours on simmer, st iring every few minutes.
I now use a stick blender to get a consistent texture to it though you don't want it soupy but thick. I then taste it to see if it needs more seasoning such as dry herbs, salt pepper adding it as necessary. I now let it cook about another 30 minutes to 1 hour on a slow simmer still stirring it every few minutes.
This can no be used for a base for meat sauces, pasta sauces etc.
makes about 4 qts of sauce.
*****************************************
My Italian Spice Blend seasoning
*1 Tbs. dried basil
*1 Tbs. dried oregano
1 Tbs. dried rosemary
2 tsp. dried sage
2 tsp. dried thyme
2 tsp. dried marjoram
* I leave these out when using with my sauce or the recipe below or I add as needed or to taste.
******************************************
My Manicotti
Pasta:
2 boxes/28 of Manicotti Pasta
Boil pasta in salted water as per instructions on box till al dente. Once cooked add to the holder that comes with the box and let cool.
Filling Ingredients:
2 lbs ground beef
1 lb of bulk Italian Sausage (sweet)
1 large Onion diced
1/2 cup fresh chopped parsley (dried use 1/3 less)
1/4 cup fresh basil (dried use 1/3 less)
2 tbs dried oregano (if fresh use 3x as much)
2 tbs Italian Spice Blend (as above or your favorite brand)
3 cloves garlic (or as to taste)
Salt and pepper to taste
Olive oil
Cheeses used for filling:
16 oz of ricotta cheese
16 oz small curd cottage cheese
2 cups shredder mozzarella cheese
1/2 fresh grated Parmesan (or a combination in equal parts Parmesan and Romano)
28 thin pieces of Provolone Cheese cut to cover the tops of the shells
2 eggs
Salt and Pepper to taste
1/2 fresh parsley (flat leaf)
Method:
Heat oil in a saute pan on medium heat. If using dried herbs you can add them to the oil to infuse the flavors to the oil now otherwise if using fresh then add as noted. Add diced onion. and once the onions start to soften add the ground beef and sausage as well as salt and pepper to taste breaking it up and cook until brown. Add garlic and if using fresh parsley add at this time allow to cook about 1 more minute. Once done drain any fat and allow to cool down.
In a large bowl combine all the cheeses except the Provolone, 2 eggs, salt and pepper and stir until blended. Now add fresh parsley more garlic if wanted to taste. Now combine cooked cool meat/onions to cheese mixture and mix evenly. Set aside till needed
Using glass baking dishes (number as per needed) oil dish with light layer of olive oil. Add a light layer of red sauce to bottom of dishes.
Preheat oven to 350°
Stuff each shell with meat and cheese mixture until filled. Now lay them in the dishes until all are done. Put sauce on top pasta after dish is filled (light layer) and cover with foil.
Put in oven for 20 to 25 minutes. Now remove from oven and remove foil.
Cover the tops of each pasta shell with a piece of Provolone cheese and return to oven till cheese starts to bubble.
Serving size depends on your appetite and I serve with a salad and garlic bread. Uneaten portions can be frozen for up to a month.
Ready for oven
Ready to serve
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