Our Favorite Spaghetti Sauce & "Homemade" Garlic Bread

Is it just me or did something change in the air this week.  Every year about this time the smell of the air gives me the most nostalgic feeling of Back-to-School.  Emma's school has not resumed yet and we're relishing our last lazy days of summer.  Mike gave me a little break and took her to the park this morning so I could have an hour on the computer to get some thoughts out... secretly, I think he just wanted to be outside on this almost fall 60 degree morning.

One of my goals for our break was to do some freezer cooking to prepare for a busy Fall season.  With new products coming out next week, then jumping into Halloween, Thanksgiving and Holiday collections soon after, the fall is looking to be busy.  I don't want our family mealtime to be sacrificed, so I have been stocking the freezer.  Once a week we have Spaghetti and Meatballs, my all time favorite comfort dinner.  We usually have "Spaghetti Sunday" and let the sauce simmer all day, make homemade meatballs (which are much easier than you think), garlic bread (recipe below) and stuff ourselves silly.



We had a favorite Tomato Sauce that I used for years, always tweaking it and making little changes... until one day Tessa (nineandsixteen.blogspot.com) shared a recipe that seemed so intriguing, I had to try it.  The recipe is all over the internet, most of you have probably heard of it - Marcella's Sauce.  The name had an even more special name to me because in our family our Granny's (also a Marcella) Spaghetti Sauce is something that everyone loves - and still makes.  This sauce reminded me so much of her famed sauce.



It is so easy, you'll never believe it.  I've shared it with many friends, but have never posted it here and have many requests to do so since I rave about it all of the time.  It has become our go-to sauce, not because it is easy, but because it is the best tomato sauce I've ever had.  We now just refer to it as The Sauce.

Marcella's Tomato Sauce
The Sauce  
1 28-ounce can of Whole Peeled Tomatoes (san marzano are the best quality) 
1 white onion, peeled and cut in half
5 tablespoons of butter

In a medium sauce pot, add all ingredients.  Simmer for 40 minutes.  With a wooden spoon, break up whole tomatoes.  No seasoning, herbs or a little of this or that needed.  

Serve with spaghetti, meatballs (here is my very easy recipe for Homemade Meatballs) and real parmesan cheese.

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If you've followed this blog for a while then you know I have a love for frozen store-bought bread dough.  I watched the new Barefoot Contessa episode the other day and she made homemade bread with her friend, Eli.  I instantly craved the smell of fresh baked bread... well, if you know anything about bread baking, there is no "instant" about it.   Unless...

...you use frozen dough.  Instead of a classic loaf of bread, we used the dough to create a crusty baguette style loaf by stretching it long and twisting it.  Emma helped me by brushing it with an egg wash, then sprinkling on Garlic Salt.  

Such a good helper.  I always let her do the fun messy stuff, of course.

Here she is telling one of her elaborate stories.  The hand gestures are my favorite parts of her stories usually starting with, "Long, Long ago... "

"Homemade"
Garlic Bread

1 loaf of frozen bread dough (I use Rhodes, found in most stores)
flour
egg wash (1 egg beaten with water)
1 tablespoon of garlic salt

Let the dough thaw according to directions on package.  We usually defrost ours in the microwave for about a minute or two, then let it sit on the counter, covered with plastic for a couple of hours. 

The dough will be slightly puffy when ready to shape into the baguette.  Stretch it and twist it to fit on a parchment lined baking sheet.  Brush it with the egg wash, then sprinkle with garlic salt.

Let rise for 1 more hour until slightly puffed.  Bake at 450 degrees for 10-14 minutes until golden.

Dough has risen slightly, here, and is ready for the oven.

Crusty and soft in the middle!

Golden brown with a delicious garlicy salt crust.

In case you haven't seen my "Homemade" Cinnamon Rolls recipe, you must stop here next!

Leftovers | Bolognese with Rigatoni, Cream, Peas & Parmesan

The best leftover creations are those that become recipes of their own, worthy of making solely on their own merit. I typically make huge batches of Bolognese (meat sauce for us normal folk... here is my recipe), I always tuck some away in the freezer.  So, this isn't really a next night leftover meal for us, but a "hey, I can pull it plus some peas out of the freezer and have a yummy dinner in about 15 minutes without going to the store" type of dinner.  We all need one of those to fall back on.

Leftover Bolognese
with rigatoni, cream & peas

1 lb. of rigatoni (or penne) pasta
sea salt
...
2 cups of bolognese sauce
*mushrooms - if I had had some on hand!
1/3 cup of cream
1 cup of frozen peas
1/4 cup of parmesan

Cook pasta in large pot of salted boiling water.  Meanwhile, reheat bolognese in a large saute pan.  Once bubbly, add cream and simmer for about 3 minutes.  Drain pasta and add to bolognese, tossing to coat.  Add peas and fold in.  Finish with parmesan.

This was inspired by a local Italian bistro that we love (Bella Napoli, for locals).  Restaurants have to be great at utilizing leftovers to survive.  I'm always looking for inspiration from restaurant menus.  Next up is a classic minestrone from this same Italian spot.  They stop offering their soups during the warmer months, so I had to figure it out for myself.  It sounds especially good on this rainy day : )

Penne with Grilled Chicken, Spinach & Cherry Tomatoes in a Lemon Parmesan Sauce

While everyone else is posting about burgers and brats, I'm sharing a pasta recipe - aren't you so glad?!  Yes, I love love love classic summer food, but sometimes I need a big bowl of comforting pasta in the summer, too.  I just can't help it.  This recipe is the sort of summer comfort food that I love on days when we're worn and torn, and hot, and sometimes I just want to sit in the air conditioning and have a giant bowl of pasta : )   I can't imagine I'm the only one.

At least once a week I come up with some sort of chicken (or shrimp) pasta - usually with a mixture of similar ingredients.  Every once in a while, I land on one that is the perfect mix of everything and is really worth sharing... like I did last night.   

The grilled chicken gives it an automatic fresher taste (there's your summer plug!) and you can load it up with more tomatoes and spinach if you're going for a lighter feel.  Maybe this is actually a great summer recipe.

Penne Pasta with
Grilled Chicken

1 pound of Chicken
1 tablespoon of olive oil
sea salt & cracked pepper
....
1 box (pound) of penne pasta
....
1/2 stick of butter
4 cloves of garlic, minced
1 cup of cherry tomatoes, sliced in half
4 cups of fresh spinach
1/2 lemon, squeezed
1/2 cup of cream
1 teaspoon of sea salt
1/4 cup of parmesan cheese

For chicken, drizzle with olive oil, and sprinkle with salt and pepper.  Grill on a medium-hot grill for 5-6 minutes on each side until cooked through.  Set aside.

Meanwhile, bring a large pot of water to boil.  Season with salt.  Cook penne according to directions.  Give a quick rinse with cold water... I know, I will get some resistance from this, but I think the sauce gets just a little too goopy if the pasta is not rinsed.  You can use your personal preference!

For the sauce, melt butter in a large saute pan.  Add garlic and cook for 30 seconds.  Add tomatoes and spinach and cook for 1 minutes.  Add lemon juice and cream.  Cook for 3 minutes until it begins to simmer.  

Lower heat and add cooked pasta.  

Slice chicken and add to the pasta. 

Add parmesan cheese and toss together.  Serve with more parmesan cheese on top.

The BEST Homemade Meatballs | Spaghetti & Meatballs

I'm sure you already have a Spaghetti and Meatballs recipe - everyone does.  The key to making things that everyone makes - and already loves - is to make them the best.  Every single time I make Spaghetti & Meatballs, Mike and I rave - oh, these are the best yet.  If you have not tried to make you're own homemade meatballs, I really encourage you to.  They are so so so easy - and so much better than anything you can buy.

They are a staple around our house - usually on Sundays.  I make a triple batch of meatballs and have them for lunch throughout the week or put them in the freezer.  This recipe takes 20 minutes, but can me made far in advance, so is great for a casual dinner party, or cozy family dinner.

UPDATE : Some of my readers have had difficulty with using the silpat.  I've switched to using pre-cut parchment sheets that fit perfectly in a sheet pan... they are a dream.  They are non-stick and you can just throw them away after you use them.  I use them for everything - cookies, roasting vegetables, meatballs, etc.  I'm stocking them in my store as one of my favorite "essentials" - 200 sheets for $12... which should be a year supply.  No more washing the silpat! 

Using a food processor makes it a very quick process - no mincing garlic, grating cheese or chopping parsley.  Throw it all in and...

You end up with the most amazing seasoned breadcrumbs. 

Pour them on top of the meat, then add the eggs.  The general rule I follow is 1 egg for every pound of meat. 

The milk keeps the meatballs moist.

Fluff the mixture with a fork to combine - it keeps the mixture from getting compact. 

All combined.  Look at all of that flavor!

I use an ice cream scoop to portion them into the same size, then use my hands to form them into balls.

I bake them on a Silpat lined baking sheet so they come off easily.

*Silpat does not recommend using it under a broiler.  I have not had a problem with mine, but others have said it was damaged.

UPDATE : I've switched to using pre-cut parchment sheets that fit perfectly in a sheet pan... they are a dream.

I love that these are baked instead of fried in oil.  Healthier and no huge greasy mess to clean up.

Homemade Meatballs

so easy

1 pound of ground beef

2 slices of bread

2 cloves of garlic
fresh parsley, chopped
1/4 cup parmesan cheese 

2 tablespoons of milk

1 egg
salt & pepper

Food Processor Method :

Begin by cutting bread into cubes.  In the food processor, put garlic & parsley.  Pulse until both are finely chopped.  Add parmesan cheese cut into 1-inch cubes (if not already grated).  Pulse until fine.  Add bread in small batches and pulse.   Add mixture to ground beef.  Add eggs, milk, salt and pepper then mix with a fork, keeping the mixture light and fluffy.


By Hand Method : 

Tear bread into small pieces.  Add grated parmeasan, minced garlic, parsley, salt and pepper.  Add eggs and milk. Mix together.  Add mixture to ground beef.  Mix with a fork, keeping the mixture light and fluffy.

Form into balls with an ice cream scoop and place on a baking sheet.  Cook meatballs at 400 degrees in the oven for 10-15 minutes until cooked through.

Serve with spaghetti and tomato sauce - for my recipe, click here.

Shirmp, Baby Portobello & Spinach Pasta in a Creamy White Wine Lemon Sauce

Mike was out of town last week.  Boo.  One upside of having the house to ourselves is that I get to make "girly" food for dinner.  In our house that means shrimp, angel hair and mushrooms.  This is definitely my go-to dinner every time Mike travels because it is one of my favorite things and I know it is not his favorite - thought he would never say it!

I'm pretty sure this is one of my favorite dinners because it has a lot going for it - easy to make, pretty light, contains mushrooms and shrimp, and the fact that it is pasta automatically makes it great.

Shrimp, Portobello & Spinach Pasta
in a Creamy White Wine Lemon Sauce

1 pound of angel hair pasta
sea salt
....
4 tablespoons of olive oil
2 cups of baby bella mushrooms, sliced
1 pound of shrimp
4 cloves of garlic
1/2 cup of white wine
1/2 cup of cream
2 teaspoons of sea salt
1/2 teaspoon of pepper
1 lemon, juice of
2 cups of spinach
....
good olive oil
parmesan cheese

Begin by boiling water with salt for the pasta.

In a large saute pan, brown mushrooms on medium high, then add shrimp and cook for just 30 seconds, then add garlic.  Add white wine, cream and season with salt and pepper.  Bring to a simmer, cooking for about 2-3 minutes.  Add lemon juice and spinach and turn off the heat.  

At this point, put the pasta in the boiling water and cook for just 2-3 minutes.   Strain the pasta from the water.  Rinse with cool water, then add it into the sauce.  Toss together.

Spring Pasta with Prosciutto, Peas, Chicken & Mushrooms | Emma in Overalls : )

I'm re-posting this recipe from Spring 2014.  These little overalls are still hanging in her closet - can't seem to put them away yet, though I'm sure they are way, too small.  Maybe we'll try them on one last time this week when we transition our closets for Spring.  Maybe : )

......

I call this Spring Pasta because anything that has prosciutto and peas is spring-y to me, and because Spring around here ranges from 50-80 degree days, and sometimes we need a good comforting dinner on one of the cold and dreary days like today.  The flavors are still fresh, and the sauce is lighter than most cream sauces so it just coats the pasta instead of being goopey.  I try to add a lot of mushrooms and chicken to add to the bulk of the meal without depending solely on pasta.   

I featured a similar recipe to this on my blog in 2009 (crazy!) and I thought it high time I revisited it here, as it is still one of our favorites.  If you'd like to see the original recipe and the original (terrible!) photo, visit here.

 

I finally have my "good" lens back in working order, so I got it warmed up to take with us on vacation by following Emma around in the yard for a little while one afternoon.  I've included more photos at the end of this post of her blowing bubbles and playing peekaboo in her "overhauls" as she calls them.

One of our friends on our street just had an adorable baby boy, so I made a reheatable version for them.  I made a double batch of the sauce and used bowtie pasta to it would be easier to reheat.  I added extra water to theirs to make sure there would be enough sauce after it reheats.  The sauce tends to absorb into the pasta the longer it sits, so the extra water helps to keep it loose for reheating.

Spring Pasta with Prosciutto, Peas, Chicken & Mushrooms

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1 pound of chicken

Olive Oil

Salt & Pepper

1 pound of fettuccine 

1/4 pound of Prosciutto, sliced into 1/4 inch ribbons

1 med yellow onion, small dice

2 cups of mushrooms, sliced

3 cloves of garlic

1 cup of cream

1/2 + cup of pasta water

1 cup of frozen peas

1/2 cup of grated parmesan

Roast the chicken by placing it on a baking sheet and roasting it at 425 degrees for 20-25 minutes until cooked through.  Let sit and chop into thin slices.  

Meanwhile, boil salted water for pasta.

 

Cook prosciutto in a large saute pan until crispy, then remove from the pan and set aside. 

In that same pan, add 2 tablespoons of olive oil, mushrooms and onion.  Cook for 5 minutes until tender.  Add pasta to boiling water and cook for 6-8 minutes until almost tender.  Reserve 1 cup of pasta water to use in the sauce - set it aside.

Add 1 cup of heavy cream and 1/2 cup of the reserved pasta water. 

Simmer on medium heat until it thickens.  Add more pasta water if it thickens too much.  

Add the prosciutto back in along with sliced chicken, peas and parmesan cheese.

Emma's afternoon playdate with Emma, bubbles and a tree : )

Peekaboo!