Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

Cook Time: 1 hr
Level: Easy
Yield: 6 to 8 servings


Ingredients

1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
1 (15-ounce) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley

5 cups Arrabbiata Sauce, recipe follows
1 1/2 cups grated mozzarella (about 5 ounces)


Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.


Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.


In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.


To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.


To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)


Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or fresh marinara sauce


Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

From: foodnetwork.com

Italian Egg Sandwich

Cook Time: 5 min
Level: Easy
Yield: 1 serving

Ingredients

* 2 teaspoons olive oil
* 1 large egg
* Salt and pepper
* 1 slice rustic white bread (1/2-inch-thick)
* 1 garlic clove
* 1 tablespoon grated Parmesan
* 1/4 cup warm Simple Tomato Sauce, recipe follows, or
store-bought chunky marinara sauce, drained of excess liquid

Directions

Heat 2 teaspoons of oil in a heavy small skillet over medium heat.
Crack the egg into the skillet. Sprinkle with salt and pepper. Cover
and cook until the white is firm and the yolk is almost set, about 4
minutes. Season with salt.

Meanwhile, toast the bread until golden brown. Rub the garlic over the
toast. Sprinkle with the Parmesan. Spoon the drained marinara sauce
over the Parmesan. Top with the egg. Place the open-faced sandwich on
a plate and serve.

Simple Tomato Sauce:

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion
and garlic and saute until soft and translucent, about 2 minutes. Add
celery and carrots and season with salt and pepper. Saute until all
the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay
leaves and simmer covered on low heat for 1 hour or until thick.
Remove bay leaves and check for seasoning. If sauce still tastes
acidic, add unsalted butter, 1 tablespoon at a time to round out the
flavors.

Add half the tomato sauce into the bowl of a food processor. Process
until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to
2 cup portions into freezer plastic bags. This will freeze up to 6
months.

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy

From; foodnetwork.com

Braciole

Cook Time: 1 hr 45 min
Level: Easy
Yield: 4 servings


Ingredients

* 1/2 cup dried Italian-style bread crumbs
* 1 garlic clove, minced
* 2/3 cup grated Pecorino Romano
* 1/3 cup grated provolone
* 2 tablespoons chopped fresh Italian parsley leaves
* 4 tablespoons olive oil
* Salt and freshly ground black pepper
* 1 (1 1/2-pound) flank steak
* 1 cup dry white wine
* 3 1/4 cups simple tomato sauce or store-bought marinara sauce


Directions

Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.


Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.


Preheat the oven to 350 degrees F.


Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.


Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.


From: foodnetwork.com

Spinach and Mushroom Ravioli

Cook Time: 1 hr 40 min
Level: Intermediate
Yield: 2 servings

Ingredients

* 1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water
* 6 ounces button mushrooms, sliced
* 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
* 1/4 cup mascarpone
* 1/3 cup grated Parmesan, plus extra for garnishing
* 6 egg roll wrappers (6 1/2 by 6 1/2-inch squares)
* 2 large eggs, beaten with 1 teaspoon water
* 1/2 cup mushroom (cremini, shiitake, button), finely chopped
* 2 cups tomato sauce
* Salt and freshly ground black pepper

Directions

In a large saute pan heat 1/4 cup of the olive oil. When almost
smoking, add the mushrooms and season with salt and pepper. Cook until
all the liquid has evaporated from the mushrooms, about 6 minutes. Add
spinach and cook for 2 minutes. Remove from heat and place mixture
into the bowl of a food processor. Pulse until you get a coarse
texture. Place in bowl and stir in mascarpone and Parmesan cheese.
Check for seasoning and set aside.

Line up 3 wrappers on a cutting board. Brush with the egg and

water mixture. Using a tablespoon, arrange 4 dollops of the filling on
each wrapper – 2 on the first row and 2 on the second – 1-inch apart.
Place another wrapper directly on top, pressing around the filling and
sealing the edges. Using a fluted ravioli cutter, cut out squares of
ravioli. Each filled wrapper will yield 4 raviolis, giving you a total
of 12 ravioli. Place ravioli onto a floured baking sheet and keep
covered with a linen towel.

In a large pot, bring to a boil 4 quarts of salted and oiled water.
Carefully add small batches of ravioli, about 3 to 4 at a time. This
will prevent them from crowding in the pot and sticking together. Cook
for 2 to 3 minutes. Using a spider strainer, carefully remove the
ravioli and place on the plate. Tent with foil to keep warm and
continue cooking remaining ravioli.

In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking,
add chopped mushrooms and saute until soft and most of the liquid has
evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer
for 5 minutes.

Divide ravioli between 2 serving plates. Top with mushroom tomato
sauce and sprinkle with Parmesan.

From: foodnetwork.com

Spaghetti with Olives and Tomato Sauce

Cook Time: 1 hr 40 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 pound dried spaghetti
* 1/4 cup olive oil
* 1 1/4 cups mixed olives, pitted and halved
* 1/2 tablespoon red pepper flakes, plus more if desired
* 3 cups tomato sauce, recipe follows
* 1/2 cup grated Parmesan
* 1/2 cup basil leaves, shredded

Directions

In a large pot, bring 6 quarts of salted water to a boil. When water
comes to a boil, add pasta, stirring constantly for the first minute
to help prevent spaghetti from sticking together. Cook until al dente,
about 8 to 10 minutes.

In a large saute pan, heat oil. When almost smoking, add olives and
red pepper flakes. Saute for 3 minutes over medium high heat. Reduce
heat to low and carefully pour in tomato sauce and simmer for 10
minutes.

Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to
the sauce and toss to coat completely. Add pasta water if you need to
thin out the sauce a bit. Plate pasta and sprinkle with Parmesan
cheese and basil.

Simple Tomato Sauce:
Yield: 6 cups

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion
and garlic and saute until soft and translucent, about 5 to 10
minutes. Add celery and carrots and season with salt and pepper. Saute
until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes
and bay leaves and simmer uncovered on low heat for 1 hour or until
thick. Remove bay leaves and check for seasoning. If sauce still
tastes acidic, add unsalted butter, 1 tablespoon at a time to round
out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process
until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to
2 cup portions into freezer plastic bags. This will freeze up to 6
months.

From: foodnetwork.com

Individual Vegetable Lasagnas

Cook Time: 20 min
Level: Intermediate
Yield: 6 servings

Ingredients

* 3 tablespoons extra-virgin olive oil
* 1 medium Spanish onion, finely chopped
* 1 medium carrot, finely chopped
* 1 medium zucchini, finely chopped
* 1 medium summer squash, finely chopped
* 8 asparagus spears, cut into 1/4-inch slices
* 1 pound fresh plain lasagna sheets
* 2 cups tomato sauce, recipe follows
* 1 1/2 cups canned white beans, rinsed and drained
* 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
* 3 cups shredded mozzarella
* 1/2 cup freshly grated Parmesan
* 3 tablespoons unsalted butter, halved
* Salt and freshly ground pepper

Directions

Preheat oven to 375 degrees F.

In a saute pan over medium heat, add extra-virgin olive oil. When
almost smoking, add the onion and cook until soft, about 5 minutes.
Add the carrot and cook for 3 minutes. Add the zucchini and squash
cook for 5 minutes. Add asparagus and cook for 2 minutes. Remove from
heat when all vegetables are completely cooked but still have a good
crunch. Allow to cool.

Using a 6-inch round cookie cutter, cut circles out of the lasagna
sheets. You will need 18 circles. Coat the bottom of 6 (6-inch) gratin
dishes with a teaspoon of tomato sauce in each. Place a circle of
pasta on the bottom of each ramekin. Rinse the beans with water and
season with salt and pepper. Divide the beans between each ramekin.
Next, divide the spinach between the ramekins. Place a second layer of
pasta on top and gently press down. Divide the sauteed vegetables
among the ramekins and top with a tablespoon of tomato sauce in each.
Place the third layer of pasta in each ramekin and coat with a
tablespoon of tomato sauce. Sprinkle ramekins with the mozzarella and
Parmesan cheeses, and top each with 1/2 tablespoon of butter. Line a
baking sheet with aluminum foil and place gratin dishes on top. Bake
in oven for 20 minutes or until brown and bubbling.

Simple Tomato Sauce:

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy



1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot or Dutch over, heat oil over medium high
heat. Add onion and garlic and saute until soft and translucent, about
5 to 10 minutes. Add celery and carrots and season with salt and
pepper. Saute until all the vegetables are soft, about 5 to 10
minutes. Add tomatoes and bay leaves and simmer uncovered on low heat
for 1 hour or until thick. Remove bay leaves and check for seasoning.
If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a
time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process
until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to
2 cup portions into freezer plastic bags. This will freeze up to 6
months.

From: foodnetwork.com

Classic Italian Lasagna

Cook Time: 45 min
Level: Intermediate
Yield: 6 servings

Ingredients

Bechamel Sauce:

* 5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
* 1/2 cup all-purpose flour
* 4 cups whole milk at room temperature
* Pinch freshly grated nutmeg
* 1 1/2 cups tomato sauce, recipe follows
* Salt and white pepper
* 1/4 cup extra-virgin olive oil
* 1 pound ground chuck beef
* Salt and pepper
* 1 1/2 pounds ricotta cheese
* 3 large eggs
* 1 pound lasagna sheets, cooked al dente
* 2 packages (10 ounces each) frozen chopped spinach, thawed and
squeezed dry
* 3 cups shredded mozzarella
* 1/4 cup freshly grated Parmesan

Directions

Preheat oven to 375 degrees F.

Bechamel sauce:

In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When
butter has completely melted, add the flour and whisk until smooth,
about 2 minutes. Gradually add the milk, whisking constantly to
prevent any lumps from forming. Continue to simmer and whisk over
medium heat until the sauce is thick, smooth and creamy, about 10
minutes. The sauce should be thick enough to coat the back of wooden
spoon. Remove from heat and add the nutmeg and tomato sauce. Stir
until well combined and check for seasoning. Set aside and allow to
cool completely.

In a saute pan, heat extra-virgin olive oil. When almost smoking, add
the ground beef and season with salt and pepper. Brown meat, breaking
any large lumps, until it is no longer pink. Remove from heat and
drain any excess fat. Set aside and allow to cool completely.

In a medium sized bowl, thoroughly mix the ricotta and eggs. Season
with salt and pepper. Set aside.

Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the
bechamel sauce. Arrange the pasta sheets side by side, covering the
bottom of the baking dish. Evenly spread a layer of all the ricotta
mixture and then a layer of all the spinach. Arrange another layer of
pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the
mozzarella cheese on top of the beef. Spread another 1/3 of the
bechamel sauce. Arrange the final layer of pasta sheets and top with
remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining
2 tablespoons of butter into 1/4-inch cubes and top lasagna.

Line a large baking sheet with aluminum foil. Place lasagna dish on
top, cover and put on the middle rack of the oven and bake until top
is bubbling, about 30 minutes. Remove cover and continue to bake for
about 15 minutes.

Simple Tomato Sauce:

* 1/2 cup extra-virgin olive oil
* 1 small onion, chopped
* 2 cloves garlic, chopped
* 1 stalk celery, chopped
* 1 carrot, chopped
* Sea salt and freshly ground black pepper
* 2 (32-ounce) cans crushed tomatoes
* 2 dried bay leaves
* 4 tablespoons unsalted butter, optional

In a large casserole pot or Dutch over, heat oil over medium high
heat. Add onion and garlic and saute until soft and translucent, about
5 to 10 minutes. Add celery and carrots and season with salt and
pepper. Saute until all the vegetables are soft, about 5 to 10
minutes. Add tomatoes and bay leaves and simmer uncovered on low heat
for 1 hour or until thick. Remove bay leaves and check for seasoning.
If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a
time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process
until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to
2 cup portions into freezer plastic bags. This will freeze up to 6
months.

From: foodnetwork.com

Fusilli with Tuna and Tomato Sauce

Cook Time: 1 hr 28 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 pound fusilli
* 1 (26-ounce) jar Simple Tomato Sauce, recipe follows or other
purchased marinara sauce
* 2 (6-ounces each) cans albacore tuna packed in oil, drained
* 1 tablespoon drained capers
* 1 teaspoon grated lemon peel
* Salt and freshly ground black pepper
* 1 tablespoon chopped fresh Italian parsley leaves

Directions

Cook the pasta in a large pot of boiling salted water until tender but
still firm to the bite, about 8 minutes.

Meanwhile, combine the tomato sauce, tuna, capers, and lemon peel in a
heavy large skillet. Using a fork, break the tuna into chunks. Simmer
to blend the flavors, about 5 minutes. Season with salt and pepper, to
taste.

Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta
to the sauce and toss to coat. Toss the pasta with enough reserved
cooking liquid to moisten. Stir in the parsley and serve.

Simple Tomato Sauce:

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy



1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion
and garlic and saute until soft and translucent, about 2 minutes. Add
celery and carrots and season with salt and pepper. Saute until all
the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay
leaves and simmer covered on low heat for 1 hour or until thick.
Remove bay leaves and check for seasoning. If sauce still tastes
acidic, add unsalted butter, 1 tablespoon at a time to round out the
flavors.

Add half the tomato sauce into the bowl of a food processor. Process
until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to
2 cup portions into freezer plastic bags. This will freeze up to 6
months.

From: foodnetwork.com

giada de laurentiis: tomato sauce

Simple Tomato Sauce:

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy


1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional


In a large casserole pot, heat oil over medium high heat. Add onion
and garlic and saute until soft and translucent, about 2 minutes. Add
celery and carrots and season with salt and pepper. Saute until all
the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay
leaves and simmer covered on low heat for 1 hour or until thick.
Remove bay leaves and check for seasoning. If sauce still tastes
acidic, add unsalted butter, 1 tablespoon at a time to round out the
flavors.


Add half the tomato sauce into the bowl of a food processor. Process
until smooth. Continue with remaining tomato sauce.


If not using all the sauce, allow it to cool completely and pour 1 to
2 cup portions into freezer plastic bags. This will freeze up to 6
months.


From: foodnetwork.com

Classic Italian Lasagna

Ingredients


Bechamel Sauce

5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper

1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan

Directions

Preheat oven to 375 degrees F.

Bechamel sauce:

In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When
butter has completely melted, add the flour and whisk until smooth,
about 2 minutes. Gradually add the milk, whisking constantly to
prevent any lumps from forming. Continue to simmer and whisk over
medium heat until the sauce is thick, smooth and creamy, about 10
minutes. The sauce should be thick enough to coat the back of wooden
spoon. Remove from heat and add the nutmeg and tomato sauce. Stir
until well combined and check for seasoning. Set aside and allow to
cool completely.

In a saute pan, heat extra-virgin olive oil. When almost smoking, add
the ground beef and season with salt and pepper. Brown meat, breaking
any large lumps, until it is no longer pink. Remove from heat and
drain any excess fat. Set aside and allow to cool completely.

In a medium sized bowl, thoroughly mix the ricotta and eggs. Season
with salt and pepper. Set aside.

Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the
bechamel sauce. Arrange the pasta sheets side by side, covering the
bottom of the baking dish. Evenly spread a layer of all the ricotta
mixture and then a layer of all the spinach. Arrange another layer of
pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the
mozzarella cheese on top of the beef. Spread another 1/3 of the
bechamel sauce. Arrange the final layer of pasta sheets and top with
remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining
2 tablespoons of butter into 1/4-inch cubes and top lasagna.

Line a large baking sheet with aluminum foil. Place lasagna dish on
top, cover and put on the middle rack of the oven and bake until top
is bubbling, about 30 minutes. Remove cover and continue to bake for
about 15 minutes.

Simple tomato sauce

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot or Dutch over, heat oil over medium high
heat. Add onion and garlic and saute until soft and translucent, about
5 to 10 minutes. Add celery and carrots and season with salt and
pepper. Saute until all the vegetables are soft, about 5 to 10
minutes. Add tomatoes and bay leaves and simmer uncovered on low heat
for 1 hour or until thick. Remove bay leaves and check for seasoning.
If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a
time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process
until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to
2 cup portions into freezer plastic bags. This will freeze up to 6
months.

From: food network

Fried Calamari

Ingredients

Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges
1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed


Directions

Pour enough oil into a heavy large saucepan to reach the depth of 3
inches. Heat over medium heat to 350 degrees F. Mix the flour,
parsley, salt, and pepper in a large bowl. Working in small batches,
toss the squid into the flour mixture to coat. Carefully add the squid
to the oil and fry until crisp and very pale golden, about 1 minute
per batch. Using tongs or a slotted spoon, transfer the fried calamari
to a paper-towel lined plate to drain.

Place the fried calamari and lemon wedges on a clean plate. Sprinkle
with salt. Serve with the marinara sauce.

Simple Tomato Sauce:

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
East of preparation: easy

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion
and garlic and saute until soft and translucent, about 5 to 10
minutes. Add celery and carrots and season with salt and pepper. Saute
until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes
and bay leaves and simmer uncovered on low heat for 1 hour or until
thick. Remove bay leaves and check for seasoning. If sauce still
tastes acidic, add unsalted butter, 1 tablespoon at a time to round
out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process
until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to
2 cup portions into freezer plastic bags. This will freeze up to 6
months.

From: food network