[kitkat]

Carlo, I was just about to ping you when I saw your post.

YES, please, PLEASE give us a recipe for rich, red pasta.

All the Italian restaurants I've been in for several years (including NYC) have served watery sauce that doesn't even cover the pasta. In fact, they serve pasta in a soup bowl to contain the pathetic sauce, and the drowned pasta is sitting on the bottom of the bowl. GAK!

But, Carlo, I'm not Italian and I don't know from fresh tomatoes. Do you have a recipe that doesn't call for fresh tomatoes? Anything else, I'll happily do. YUM!

Now I'll go back and read your other recipes.

[carlo3b]

Ok, you asked, and these are the real thingys. The first is a true greaseball gravy.. rich, garlic, oregano, bread dippin sauce! Just remember, if you ask any Italian family how to make the real thing, you will get a fight about which way to do it, even if they live under the same roof... Bwhahhahahhahhah

OLD FASHION ITALIAN MEAT SAUCE

This recipe makes plenty of sauce for two meals, so enjoy some with this menu and freeze the remainder for another time. The sauce is great over tortellini, penne or fusilli.

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 Tablespoon of dried Parsley
• 3/4 pound extra-lean ground beef
• 2 large garlic cloves, chopped
• 1 28 ounce can Italian plum tomatoes (yes, you may use tomato sauce, but it is different, trust me)
• 1 16 ounce, or 2, 8-ounce cans tomato paste
• 1 teaspoon dried basil
• 1 Tablespoon dried oregano
• 1/2 teaspoon garlic powder, (sprinkled over while boiling)
• 1/8 teaspoon dried crushed red pepper (to taste)
• Salt and pepper
• Freshly grated Parmesan or Romano cheese

1) Heat oil in heavy, medium size saucepan over medium heat.
2) Add onion and cook until tender, stirring occasionally, about 8 minutes.
3) Add ground beef parsley, and fresh garlic and sauté until meat is no longer pink, breaking up with fork, about 5 minutes.
4) Puree tomatoes with juices in processor. Add to saucepan. Add canned tomato paste, herbs and dried crushed red pepper. Simmer 45 minutes to an hour and a half (until it thickens), stirring occasionally and seasoning sauce by taste, with salt and pepper. Some folks add a tablespoon of sugar, however we do not.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well. Place pasta in large bowl. Add enough sauce to coat; stir. Serve, passing cheese separately.
2-4 servings; can be easily doubled or tripled.

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Italian Pasta with Bolognese Meat Sauce

This is quite different than southern Italian red sauce, and a traditional northern Italian tomato sauce. Did you know that northern Italians eat more Rice, and Polenta than pasta?

• 2 Tbls olive oil
• 1/2 c medium onion, finely diced
• 3 garlic cloves, minced
• 1/2 c minced carrot
• 1/2 c chopped celery
• 16 oz ground veal, or 8 oz each, lean beef and pork
• 1 c whole milk
• 2 x 12 - 14oz cans Italian plum tomatoes, diced, and drained
• 2 tsp. Salt
• 1 tsp. fresh ground pepper
• 1/4 tsp. ground nutmeg
• 12 oz your favorite pasta, prepared by following package instructions
• 3 oz freshly ground Parmesan cheese, plus more available for guests tastes
• 1 tsp. of fresh or 1/2 tsp. dry, parsley (optional)

1) In large heavy saucepan, heat oil; add onion and garlic and sauté until onion is translucent.
2) Add carrot and celery and sauté for about 3 minutes; add meat and cook, stirring constantly with a fork, until meat is crumbly and loses its pink color.
3) Add milk and cook over low heat, stirring frequently, until some of liquid has evaporated, about 3-5 minutes; add remaining ingredients and bring to a boil. Reduce heat and let simmer, stirring occasionally, until sauce is thick and creamy, about 30-45 minutes.
4) Meanwhile boil pasta, until it begins to stretch when pulled (al dente), quickly drain, and toss immediately into meat mixture, and sprinkle with cheese, and parsley. Toss as you serve each guest.
Makes 4-6 servings