Roasted Peppers

Red, Yellow, Orange Bell Peppers, one color or you can mix them up.

Before:

Place on Grill on high heat. Do not treat grill with no stick spray or olive oil.

Rotate peppers as they singe on each side, you may need to turn them upside down as well in order to soften the bottoms and tops of the peppers.

Ready to be bagged:

When done place in paper bag and let cool.

The peppers will be very wet, place the paper bag in a bowl to carry into the house.

Once cooled remove from the bag.

Under running water, rinse and peel away the dark areas, discard the stem and seeds, rinse well and place in Colander to drain.

Once drained portion and place in pint or quart size freezer bags, freeze.

Serve with fresh mozzarella drizzled with Balsamic Vinegar and Extra Virgin Olive Oil.

Pasta with Garlic Tomatoe Sauce

9 cloves garlic, minced
1/2 cup olive oil
1 stick butter
15-ounce can crushed tomatoes
1 pound spaghetti, cooked al dente

Directions

In a small saucepan, cook the garlic in the olive oil for 30 minutes on low heat.

Stir occasionally to keep the garlic from drying out.
In a medium saucepan, add the butter and tomatoes stir until well blended and the butter is melted.

Stir in the garlic oil.

Allow the flavors to meld for 10 minutes.

Toss with the spaghetti.

Serves 4

Spaghetti Carbonara

1 lb Spaghetti
2 large egg yolks
1/2 cup heavy cream
6 ounces pancetta diced OR equal amount bacon diced
1 cup Parmesan cheese

Place a large point of water on the stove and bring to a boil.

Heat the pancetta or bacon in a skillet until crispy.

Place egg yolks in a small bowl and whisk well.

Once the pancetta or bacon is done drain,transfer to a bowl until needed.

Once water comes to a boil add pasta and cook per package directions.

While the pasta is cooking heat the heavy cream in the pan which was used for the pancetta/bacon, heat. Add the egg yolks slowly and mix well. Then add the cheese.

Drain pasta, place sauce over it and toss to coat.

Pasta Gravy (RED)

4 large cans tomatoes
2 cans tomato paste
1/2 T garlic powder
1/2 cup red wine
1/4 cup sugar
1/2 cup grating cheese

Add all to a pot and blend well with a hand blender OR blend tomatoes in a blender, pour into pot and add the rest, stirring well.

Cover and simmer for about 90 minutes.

If you are adding meat to the sauce, you may need 2 more cans of tomato paste to re thicken since the meat will release juices.

Vodka Sauce

2 Cups tomato sauce
1/4 cup butter
1/3 cup vodka
1/2 cup heavy cream
1/4 lb pancetta, diced, optional

Add butter to pan and saute pancetta and drain.
Add pancetta back to pan with the Vodka.
Simmer until almost evaporated.
Stir in tomato sauce and cream and heat,

Bolognese Meat Sauce

1/4 cup butter
2 T olive oil
1 carrot, finely chopped
1 stalk celery, finely chopped
1 onion, finely chopped
1/4 lb pancetta, chop fine and fry (optional)
2 lbs ground meat
1 cup white wine
4 cups tomato sauce, home made.
1/2 cup milk, 1/2 and 1/2 or heavy cream

Melt butter in pan and then add celery, carrot and pancetta.
Saute until  browned and remove from pan.

Add ground meat and saute until done, drain

Add the reserved vegetables, pancetta and meat back to the pan.

Stir n wine and cook until almost evaporated.
Add tomatoes and tomato paste.

Cover and cook for 90 minutes over low heat.

Add milk product prior to serving and heat thru.

Meatballs

3.5 lbs ground beef (round if possible)
3 eggs
1.5 cups breadcrumbs
1 tablespoon granulated garlic
1  teaspoon salt
1.5 tablespoon gralic powder
3/4 cup grating cheese


Mix all in bowl, use ½ cup dry measure cup for balls.

Put on greased cookie sheet and bake at 425 F. for 45 min (about and check after 30 minutes)

Makes about 15