Archive for the 'Italian' Category



Ragu Napoletano with Fusilli Col Buco

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Pappardelle with Mozzarella-Stuffed Meatballs and Oven-Roasted Tomato Sauce

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There are a couple of ways you can make this (or any) pasta: by hand on your counter or in a food processor.  My mom has told me stories about her grandmother (Grandpa Julio’s mother) making it on the dining room table, starting with a mountain of flour and a little salt and gradually incorporating the eggs by hand.  I used a food processor which saves a significant amount of time, but means this post lacks the requisite iconic photo of a mountain of flour on my dining room table.  This is a great meal to make in advance, as all elements can be done well before mealtime.  The sauce will keep in the refrigerator for up to a week, and the meatballs can be assembled and then frozen for much longer than that without sacrificing any quality.

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Bucatini all’Amatriciana

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Traditionally this dish is made with Guanciale, a cured jowl bacon from Italy.  Pancetta is certainly close enough, and infinitely easier to find.  There were 5 kids eating this dinner, so I went a little easy on the crushed red.  If I were to make it again for adults, I’d use 2 tsp for sure.  Finally, while any tomato-based pasta sauce will do, I made a batch of my Grandma Joanne’s  famous sauce.  (Browned pork, garlic, onion, olive oil, oregano, basil, italian seasonings, black pepper, salt, and canned tomatoes and/or sauce, browned pork.  You said pork twice.  I like pork!)

Evelyn seems to like it.

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