The key to any great Italian dish, is a good sauce.
This recipe is one that was handed to me almost 30 years ago,
and it is tried and true. Many Americans feel they need to add alot ingredients to make a good sauce. But a true Italian tomato gravy consists of few ingredients and lots of love.
Basic Tomato Sauce (Gravy)
2 T. olive oil
4 to 5 cloves of freshly chopped garlic
2 T. freshly chopped basil
1 can plain tomatoe paste
1 28 oz. can crushed Italian tomatoes
24 oz. water
Salt & Pepper to taste
In dutch oven over medium heat slowly cook garlic.
Add tomatoe paste and stir. Then add cold water, stirring to dissolve tomatoe paste. Add crushed tomatoes, and spices.
Bring to a boil, then turn on low to let simmer one hour.
This will yield enough sauce for one pound of pasta.
This recipe can be doubled or tripled according to your needs.
It can be made in large batches and frozen for later use.
Stuffed Shells
1 lb. cooked and drained large shells
1 batch homemade sauce
2 lb. container ricotta cheese
1 c. mozerella cheese
2 eggs beaten
1 T. parsley
1 T. basil
Salt & Pepper to taste
Combine ricotta cheese with eggs, spices and 1/2 c. mozerella cheese.
Spread bottom of 13x9x2 in. pan with 4 T. sauce.
Fill each shell with cheese mixture, and place in pan.
Pour remaining sauce over all, and top with remainder of mozerella cheese.
Bake in 375 degree oven till bubbly, and cheese melts.
Great with a tossed salad for a hearty meal.
Baked Ziti
1 lb. cooked & drained ziti pasta
1 batch homemade sauce
1/2 c. parmesean cheese
1/2 c. ramano cheese
Salt & Pepper to taste
In large shallow baking dish, combine pasta with sauce.
Top with both cheeses, salt and pepper.
Bake in 375 degree oven for 30 minutes, until cheese melts.
Great served with a tossed salad and fresh Italian bread.
Meatballs with Spaghetti
1 lb. ground beef
1/4 c. bread crumbs
1/4 c. grated romano cheese
2 cloves minced garlic
1 T. freshly chopped basil
1 beaten egg
2 T. olive oil
Salt & Pepper
Combine all ingredients in a large bowl, and form into
approximately 24 meat balls. Saute slowly in olive oil until brown.
Add to sauce as it simmers the last 15 mins. Serve over hot spaghetti and pass the cheese.
