Gnocchi with Sausage and Spinach
- 1 (17.5 oz.) shelf stable package of gnocchi
- 1 Tb. olive oil
- 1 medium yellow onion, finely chopped
- 1 lb. Italian sausage, casings removed
- 1-2 cloves garlic, finely chopped
- 1 (5 oz.) bag of spinach, coarsely chopped (you can use up to 10 oz. if desired)
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- 1/2 c. grated parmesan cheese (if desired)
- Cook the gnocchi according to the directions on the package and drain (but save 1/2 cup of the cooking liquid).
- Heat the oil in a large skillet over medium heat and add the onion. Cook about 3 minutes or until the onions have softened.
- Add the sausage to the skillet and cook until browned. It should crumble into bite size pieces.
- Add the garlic, spinach, salt and pepper. Mix together all the ingredients and cook about 3 minutes until the spinach wilts.
- Add the cooked gnocchi and mix. Add as much of the saved gnocchi cooking liquid as desired.
- Serve with grated parmesan cheese sprinkled over the top.
Makes 4 – 6 servings.
This delicious chili recipe is the chili of my childhood, only with ground turkey instead of ground beef. It never disappoints. Enjoy!
- 1 large red onion, chopped
- 1 large green pepper, chopped
- 2-3 cloves minced garlic
- 1 Tb. vegetable or olive oil
- 2 lbs. ground turkey
- 2 cans (14½ oz.) diced tomatoes
- 1 bottle (12 oz.) Heinz chili sauce
- 1 Tb. chili powder
- 1 tsp. lemon pepper
- 1 tsp. dried basil
- 1 tsp. cumin
- 1/2 tsp. dried thyme
- Optional: a couple of good dashes of hot sauce or red pepper flakes
- 1 can (15½ oz.) kidney beans, drained
- 1 can (15½ oz.) black beans, drained
- In a Dutch oven, sauté the onions, green pepper, and garlic in the oil.
- Add the turkey and cook until lightly browned.
- Add the tomatoes, chili sauce, chili powder, lemon pepper, basil, thyme, and hot pepper sauce.
- Cover and simmer for 45 minutes.
- Add the beans and simmer an additional 20 minutes.
- If you wish, serve topped with green onions, shredded cheese, and/or sour cream
- 1 boneless chicken breast (per serving)
- bread crumbs
- parmesan cheese
- butter, melted
Bahn Mi Bowl
We don’t have a big story about this meal.. it’s just a family favorite! It’s great the night you make it, and still delicious as leftovers. Sometimes we throw some additional cucumber slices in with the pickled carrots and onions and add those to all sorts of things. So yummy!! A definite hit in the Romain household. 🙂 This is based on the recipe found on Budget Bytes (budgetbytes.com).
- 2 medium carrots, shredded or julienned
- 1/2 red onion, very thinly sliced
- 1/2 c. rice vinegar
- 1/4 c. white sugar
- 1/2 tsp. salt
- 1/2 c. water
- 1 lb. ground chicken
- 1 large egg
- 1/2 c. plain breadcrumbs
- 1/4 tsp. garlic powder
- 1/4 – 1/2 tsp. ground ginger
- 1/2 Tb. soy sauce
- 2 whole green onions, sliced
- 2 c. jasmine rice
- 3 c. water
- 1 medium cucumber, cut into quarter rounds
- 2 medium jalapeños (optional), seeds removed and thinly sliced
- 1/2 bunch cilantro
- sesame seeds
- Make the pickled carrots first. In a small sauce pan combine the vinegar, sugar, salt, and water. Heat over a medium flame and stir until the sugar is dissolved. Turn the heat off. Combine the carrots, sliced onion, and vinegar mixture in a mason jar. Make sure the vegetables are fully submerged in the liquid and refrigerate for at least 30 minutes (or up to one week).
- Next, get the rice started. Place the rice and water in a medium sauce pan. Place a lid on top and bring it to a boil over high heat. As soon as it reaches a full boil, turn the heat down to low and let it continue to simmer for 15 minutes. After 15 minutes, turn the heat off and let it sit, undisturbed with the lid in place, for an additional 15 minutes, or until you’re ready to use it.
- After the rice is started, begin making the meatballs. In a large bowl combine the ground chicken, egg, breadcrumbs, minced garlic, grated ginger, soy sauce, and green onions. Mix these ingredients thoroughly (your hands are best for this job).
- Preheat the oven to 400 degrees. Line a baking sheet with foil and spray it lightly with non-stick spray. Form the meat mixture into about 30 meatballs, approximately 1 tablespoon each, and place them on the prepared baking sheet.
- Bake the meatballs in the fully heated oven for 25 minutes. While the meatballs are cooking, prepare the jalapeno and cucumber. Pull the cilantro leaves from the stems.
- Once the rice and meatballs are both finished cooking, you’re ready to assemble!
- Place about 3/4 cup cooked rice in the bottom of a bowl, top with about 4 meatballs, about 1/4 cup of the pickled carrots and onions, some cilantro leaves, cucumber, and jalapeno. Add a splash of soy sauce over the top along with some sesame seeds. Enjoy!
Lemon Chicken or Piquant Veal
- 4 slices veal cutlets or 2 chicken breasts (split, boned and pounded)
- ½ tsp. each of salt and pepper
- flour for coating meat
- 3 Tb. butter
- 2/3 c. chicken broth
- 2 Tb. fresh lemon juice
- grated peel of 1 lemon
- 3 Tb. parsley (chopped)
- 4 slices lemon
2. Heat the butter. Add the meat and cook quickly. Transfer to a platter.
3. Add the broth to the pan and cook over high heat, stirring and scraping until you have a smooth sauce. Stir in the lemon juice and lemon peel.
4. Pour the sauce over the meat. The dish may be served immediately but is actually better if it soaks 4 hours or overnight. You can warm it up in an oven preheated to 350 degrees for about one hour.
5. Garnish with the parsley and lemon slices.
Römertoff Bison Roast
- 4.4 lbs. Bison top round
- New red potatoes
- Whole boiling onions
- California bay leaf
- Small hot pepper
- Place the bison meat in a #113 size 4-qt. Römertopf.
- Arrange the peeled onions and potatoes alternately around the bottom edge of the meat. Use enough so that they all touch.
- Put the peppers between a potato and an onion. Put the bay leaf on top of the meat.
- Bake at 480º F for 90 minutes.
Polish Sausage & Sauerkraut
- 3 (2 lb.) packages refrigerated sauerkraut
- 1/2 lb. bacon
- 3 Tb. minced onion
- 8 oz. can tomato sauce
- 1/4 c. brown sugar
- 6 12″ long pre-cooked Kielbasa, cut in 1½” pieces
- Rinse and drain the sauerkraut well.
- Chop the bacon into fine pieces. Brown the bacon with the onion and drain off the grease.
- Combine all the ingredients except the sausage in a roasting pan. Arrange the sausage on top.
- Bake at 325º for one hour.
Mrs. Little’s Meat and Potato Pie
- 3 medium potatoes scrubbed, peeled and thinly sliced
- 1/2 c. onion
- 1/2 c. celery
- 1 clove minced garlic
- 3-4 mushrooms, cleaned and sliced
- 1 lb. ground beef
- 8 oz. of tomato sauce (or ketchup)
- 1 tsp. salt
- 1/8 tsp. pepper
- 1/4 tsp. oregano
- 1/4 c. sliced green olives
- Grease a 9 inch deep pie pan with olive oil or cooking spray.
- Line the pie plate with the potatoes.
- Sauté the onions, celery, garlic, and mushrooms.
- Add the beef and cook until the meat has browned.
- Season with salt, pepper, and oregano.
Add the tomato sauce, and stir gently.
Spoon the meat mixture into the potato lined pie pan.
Bake at 400º for 35-40 minutes until the potatoes are tender.
Cut the pie into wedges and serve.
Baked Pesto Chicken
- 8-10 boneless, skinless, chicken thighs
- 2 bags baby spinach, pre-washed
- basil pesto (I like Bear Pond from Whole Foods)
- 6 Roma tomatoes, cut into 1 inch slices
- 16 oz. fresh mozzarella, pre-sliced into rounds
- 8 oz. bag shredded mozzarella
- salt and pepper
- garlic powder
- Italian seasoning
- Parmesan cheese, grated
- Preheat the oven to 400°F.
- Spread one bag of spinach on the bottom of a 9 x 12 inch baking pan.
- Arrange the chicken thighs on top.
- Sprinkle the thighs with salt, pepper and garlic powder.
- Slather basil pesto on each chicken tender.
- Place the tomato slices on top of the chicken thighs and sprinkle with salt.
- Place the second bag of spinach on top of the tomato slices.
- Place slices of fresh mozzarella on top of the tomato layer.
- Sprinkle with the Italian seasoning.
- Top generously with shredded mozzarella.
- Sprinkle with parmesan cheese.
- Bake for 40-45 minutes and remove from the oven when the top is golden brown.
- Serve with garlic bread to soak up the juices. Great for leftovers.
Cabbage and Sausage
I adapted this recipe from Sam Sifton’s New York Times column. It’s very fast to put together but takes 2 ½ hours to cook.
- 3 Tb. unsalted butter
- 2 lb. fresh sweet Italian pork sausages or bulk sausage (1.25 lbs turkey sausage is what I use)
- 1 large green or Savoy cabbage, about 4 pounds, cored and thickly shredded
- Freshly ground black pepper
- Crusty bread and mustard, for serving (optional)
Note: You can make this vegetarian by replacing the sausages with mushrooms, fennel or other ingredients of your choosing.
- Heat the oven to 300º. Butter a 9 x 13 x 2 inch baking dish. If using sausages, remove the casings and discard them.
- Put about 1/3 of the cabbage in the buttered dish and cover with 1/2 the meat (or mushrooms, fennel, etc.) Sprinkle with salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage, and dot the top with butter.
- Cover the dish tightly with a layer of parchment paper, then top with a lid or a layer of aluminum foil. After 2 hours, uncover the dish. If there is a lot of liquid in the bottom, leave it uncovered for the rest of the cooking time, approximately 30 minutes. If not, re-cover and cook 30 minutes more, until the cabbage is soft and sweet, and the top is lightly browned.
Makes about 6-8 medium servings.
Brazilian Fish Stew
- 1/4 c. lime juice
- 1½ Tb. cumin
- 1½ Tb. paprika
- 1 Tb. minced garlic
- 1/2 Tb. salt
- 1/2 Tb. pepper
- 2 lb. tilapia fillets, cut in half (they can be frozen, just thaw slightly to cut)
- 1 Tb. olive oil
- 12 oz. frozen pepper and onion strips (1 bag)
- 14 oz. diced tomatoes, drained (1 can)
- 14 oz. light unsweetened coconut milk (1 can)
- 1 handful fresh cilantro, chopped (optional)
- 1 c. of rice (optional)
Note: If you want to use fresh peppers and onions, use 2 large bell peppers, cut into strips, and 1 medium onion, chopped.
2. Add the tilapia and mix until coated in the spice mixture.
3. Cover and place in the refrigerator to marinate for 20 minutes or so.
4. Heat the olive oil in a large skillet or casserole over medium-high heat. Add the peppers and onions and cook until they begin to thaw, about 3 minutes.
5. Add the tomatoes and marinated tilapia and mix them in.
6. Pour the coconut milk over everything, mix and cover, and simmer about 20 minutes, stirring occasionally. Add rice if desired.
8. When the tilapia is cooked through, garnish with additional cilantro (if desired) and serve.
Oven Pot Roast with Yogurt Gravy
- 1 (3½ lb.) beef chuck roast
- 1 tsp. salt
- 1/8 tsp. pepper
- 2 garlic cloves, minced
- 1 (10½ oz.) can beef consommé
- ½ c. minced onion
- 1 bay leaf
- 1 Tb. brown sugar
- ½ tsp. cornstarch mixed with 1 tsp. water
- ½ c. plain yogurt at room
- Salt and pepper to taste
- Preheat oven to 325 degrees.
- Sprinkle meat with salt and pepper and place in a Dutch oven or large oven-proof pot.
- Sprinkle the meat with the minced garlic, and then add the consommé, onion, bay leaf and brown sugar.
- Cover and roast 3 to 3-1/2 hours until the meat is tender.
- Remove the roast to a warm platter, slice and keep warm. Discard the bay leaf.
- Place the pot you cooked the meat in over low heat. Add the cornstarch and water mixture and blend into the sauce in pot. Stir until thickened and remove from heat.
- Stir the yogurt until creamy and slowly blend it into the hot gravy; season with salt and pepper to taste and immediately pour the gravy over the sliced meat and serve.
Makes about 6 servings.
Mom’s and Grandma’s Meatloaf
- 3 lbs. ground beef
- 1 Tb. salt
- 1 Tb. Accent
- 1/2 Tb. pepper
- 6 oz. tomato juice
- 6 oz. water
- 2 eggs, slightly beaten
- 4 oz. bread crumbs
- 4 oz. cornflake crumbs
- 4 oz. oatmeal
- 1 tsp. onion juice
- 1 tsp. parsley
- 2 Tb. chili sauce
- 2 Tb. sour cream
Mix ingredients together and place in a 13 x 9-in. pan (or make two smaller ones). Bake 1 1/2 hours at 350º.
Lemony Shrimp and Bean Stew
This recipe serves four and takes only about 30 minutes to prepare.
- 1½ tsp. fresh lemon zest
- 2 Tb. lemon juice
- 1 tsp. sweet paprika
- 2 garlic cloves, grated
- kosher salt and black pepper
- 1 lb. peeled, deveined large shrimp, tails removed
- 4 Tb. unsalted butter (½ stick)
- 2 shallots, chopped
- 2 stalks celery, chopped
- 2 (15 oz.) cans cannellini beans, rinsed
- 2 c. chicken broth
- 2 Tb. finely chopped parsley or cilantro
- Toasted bread for serving
- Combine the lemon zest, paprika, garlic, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a medium bowl. Add the shrimp and toss to coat with the spices.
- In a large pot melt the butter over medium-high heat. When the butter foams, add the shrimp and cook, stirring occasionally, until pink and starting to curl, 2-3 minutes.
- Using a slotted spoon, transfer the shrimp to a plate, and set aside. Add the shallots and celery to the pot, season with salt and pepper. Cook over medium heat until the vegetables are soft and tender, 4-5 minutes, stirring occasionally.
- Add the beans and chicken broth and bring to a boil over high heat. Lower the heat and simmer 8-10 minutes. Stir in reserved shrimp and any juices on the plate.
- Add parsley and lemon juice. Adjust seasoning with salt and pepper and serve.
Serve with toasted bread.
Chicken with Broccoli and Cashews
- 1/4 c. soy sauce
- 1 ½ Tb. dry sherry
- 3/4 tsp. ground ginger
- 1½ lbs. boneless chicken breast, cut into 1-inch pieces
- 1 lb. broccoli, stems peeled and flowerets removed; stalks sliced in 1/4 in rounds
- 7 Tb. oil
- 1/2 c. sliced green onions
- 1 large clove garlic, crushed
- 1½ c. coarsely chopped cashews, walnuts or chickpeas
- Cooked rice
- Mix the soy sauce, sherry, and ginger in a small bowl. Add the chicken and allow it to marinate for 10 minutes.
- Steam the broccoli over boiling water 3 to 4 minutes, until crisp tender. Drain; then rinse under cold water.
- Heat 4 tablespoons of oil in a wok or large skillet. Add the green onions, garlic, and nuts; cook and stir 3 minutes. Transfer the cooked mixture to a small bowl.
- Heat the remaining 3 tablespoons of oil in a wok. Add the chicken mixture and stir-fry 6 minutes, or until the chicken is opaque.
- Stir in the nut mixture and broccoli; toss until all the ingredients are hot.
- Serve with hot rice.
Pasta à la Scott
This is a recipe that my husband created early in the quarantine. I’m amazed at how great he is at taking ingredients we have in the fridge and coming up with something delicious. Of course, some recipes are more successful than others, but this particular one is my absolute favorite so far. We’ve made it a few times during quarantine, and I’m sure we’ll keep making it when this thing is over. I’ve named it after him for the purposes of this cookbook, but I imagine we’ll be calling it Quarantine Pasta in the years to come.
(Jeny works at the Main Library in the Lifelong Learning and Literacy department. )
- 1 (12 to 16 oz.) package thick cut bacon, cut into approximately ½ inch pieces
- 1 large yellow onion, julienne cut
- 5-6 cloves fresh garlic, chopped
- 2 (8 oz.) cans petite diced tomatoes
- salt (to taste)
- fresh ground pepper (to taste)
- 1 Tb. butter
- 3 Tb. olive oil, divided
- 1 to 1½ lbs. asparagus, sliced
- 1 package pasta (we usually use fettuccine)
- You can top with fresh Parmesan cheese, if you’d like.
- This recipe can also be easily made gluten-free by using gluten free pasta. In fact, that’s how we make it in our home.
- You can also make it dairy free by leaving out the butter. The butter gives it a richer taste, but is not essential to the recipe.
Slow-Cooker Moroccan-Spiced Chicken Thighs With Couscous or Rice
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/4 tsp. chili powder
- 3/4 tsp. cinnamon
- kosher salt and black pepper
- 1½ lbs. boneless, skinless chicken thighs
- 1 (14.5 oz) can diced tomatoes, drained
- 1 lb. large carrots, cut into 1-inch pieces
- 1 c. pitted black olives
- 1 c. whole wheat couscous or cooked rice
- fresh cilantro, for serving
- Mix the cumin, coriander, chili powder, cinnamon, and 1 teaspoon each salt and pepper in a 4- to 6-quart slow cooker. Add the chicken and toss to coat in the spice mixture. Add the tomatoes, carrots, and olives.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender. Shred the meat and return it to the liquid with the vegetables.
- Ten minutes before serving, prepare the couscous according to the package directions. If using rice, allow enough time to cook. Either white or brown are both fine.
- Serve the chicken and vegetables over the couscous or rice, topped with the cilantro.
Total Time: 3 hours, 15 minutes to 7 hours, 15 minutes
- 2 thin boneless skinless chicken breasts, pounded and then soaked in 1 c. buttermilk overnight, or for at least 4 hours
- 1 c. panko bread crumbs
- 1/3 c. grated parmesan cheese
- ¼ c. dried parsley
- 2 tsp. Gateway to the North seasoning
- 2 Tb. canola oil
- 1/8 tsp. salt
- ¼ tsp. black pepper
- 4 oz. angel hair pasta
- ½ Tb. butter
- 2 oz. fresh arugula
- ½ c. halved grape tomatoes
- 3 Tb. aged balsamic vinegar
- 1 Tb. extra virgin olive oil
- 1/4 c. shaved Parmesan Reggiano in large pieces
- 1/8 c. pine nuts, toasted (If you don’t like pine nuts you can substitute chopped walnuts or omit altogether)
- Heat the canola oil in a large non-stick sauté pan.
- Combine the panko, parmesan cheese, dried parsley and seasoning mixture in a shallow medium sized bowl.
- One at a time, carefully place the chicken breasts in the bread crumb mixture, turning to make sure both sides are covered.
- Carefully lower one chicken breast into the hot oil and cook each side until the panko is golden brown, about four minutes on each side. Only cook one breast at a time.
- Remove the chicken from the pan, place on a sheet pan and repeat with the other breast.
- Cook the pasta according to the package directions and toss with the butter.
- Combine the arugula and tomatoes in a bowl and toss with the oil and vinegar. Add in the parmesan and pine nuts.
- Serve the chicken with the pasta and arugula salad on the side.
- 3½ – 4 lbs. eye of round
- 2 qts. buttermilk
- red wine vinegar
- 2 large carrotsa
- 1 large onion
- 1 parsley root
- 1-2 celery stalks
- 2 bay leaves
- 6-8 juniper berries
- Peel and chop the vegetables.
- Season the buttermilk with a little red wine vinegar, salt and pepper.
- Put the meat in a non-reactive bowl and sprinkle the chopped vegetables and spices over it and then cover with buttermilk.
- Marinate for 3 -4 days, turning the eat once a day.F
- Fry a little bacon in a heavy pot that is large enough to hold the meat.
- Remove the meat from the marinade (save the marinade) and dry if off with a paper towel and brown in the bacon fat.
- Drain the vegetables and add to the meat and brown slightly.
- With the cover of the pot slightly ajar, add the marinade little by little, turning meat occasionally
- Let it simmer for 3 -4 hours until well done.
- Remove the meat from the pot and set aside.
- Blend the remaining mixture in 2 -3 batches in a blender.
- Return the meat to the pot and add the blended vegetables.
- Correct the seasoning and add more marinade or some water to get the right consistency for the sauce.
- Let the meat rest in the sauce for 2 hours or overnight.
- When ready to serve, reheat, slice the meat and serve with the sauce.
- 2 lbs round steak, sirloin steak or whatever steak you want to use; thinly sliced
- 1 lb fresh mushrooms, cleaned and sliced
- 4 tablespoons butter
- 1 clove of garlic, minced
- 1/2 cup tomato juice
- Salt and pepper to taste
- 1 can mushroom soup
- 1 cup sour cream
- 1 package extra wide noodles
- Sauté the mushrooms in 2 tablespoons of butter and set aside.
- In a pot sauté the meat in the remaining 2 tablespoons of butter and the garlic until browned.
- Add the tomato juice and simmer until the meat is tender.
- Add the mushrooms, soup, and sour cream. Heat until it’s hot and bubbles.
- Serve over hot egg noodles.
Note: I usually double the sauce ingredients because my family likes it that way.
Anna Berg’s Halibut Loaf
- 1 lb Halibut
- 5 slices white bread, cut into small cubes
- 4 eggs, separated
- 2 cups milk
- 1 tsp salt
- Almonds (optional)
For the sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 cup milk
For the loaf
- Heat the milk but do not allow it to boil.
- Add the bread to the milk and mix gently. Then add in the egg yolks.
- Remove any bones from the halibut and cube it in small pieces.
- Add the halibut to the mixture.
- Beat the egg whites and fold into halibut mixture.
- Butter a casserole dish and bake the loaf at 350º for approximately 60 minutes.
For the sauce
- In a quart saucepan, melt the butter over low heat.
- Stir in the flour, salt and pepper.
- Cook over medium heat, stirring constantly until the mixture is smooth and bubbly. Remove from heat.
- Gradually stir in the milk.
- Return the pan to the stove and heat to boiling, stirring constantly.
- Stir for at least a minute until the sauce is smooth.
For the almonds (optional)
Place the almonds on a slightly buttered cookie sheet and heat in the oven just until warm.
Pour the white sauce over individual servings of halibut loaf and garnish with the almonds.
Submitted by Jim Perkins
The great thing about the Bolognese sauce is you can freeze it, and have it ready in 10 minutes or give it to your sheltered grandma for her to do. Starting with 4# of meat Jane and I get 11 meals out of it.
This is meat sauce (“ragu”) for spaghetti that you can make in great quantity and freeze. Use ground beef with or without veal, pork, mild Italian sausage, or even lamb mixed in. Lately I do 2# beef, 1# pork, 1# mild Italian sausage (loose, not in casings). Ground chuck is best to my taste; ground sirloin is a little dry. Mixing the ground meat up in a bowl first makes it easier to brown it, particularly if the sausage is in a casing.
The quantities given below will make about 22, 120 mL adult servings, but some people like a lot more sauce on their spaghetti. If you leave it runny, or add a little of the pasta water, there will be delicious liquid to coat the pasta all over. If you want a thick sauce just reduce it. Adjust salt and pepper at the table.
In Bologna classically Ragu would be served on Tagliatelle or Garganelli which are egg noodles, but any substantial pasta will due including regular Spaghetti, Bucatini and Penne; avoid thinner noodles. Again in Bologna classically, and usually in the US, a big dollop of sauce would just be ladled on top of the cooked and drained pasta, but I like to do it in the Southern Italian fashion designed to make less sauce go farther (verbal communication, Phyllis Liparini). In this case drain the pasta reserving plenty of starchy pasta and return the pasta to the big pot; add the hot (or reheated) sauce to the noodles, spoon in some pasta water, and correct the seasoning with salt and pepper. In my case I drain the pasta in a perforated insert from my pasta pot, then dump it on the thawed sauce waiting in a big high sided frying pan, and add back pasta water, salt, and pepper. The additional pasta water stretches the delicious sauce all over the noodles. Serve with grated Parmesan or Pecorino Romano cheese.
4 cup chopped onions (about 2 largish sweet onions)
4 lbs ground meat
4 heaping soup spoons of flour
2 cup chicken broth/stock – you can add more if it’s getting too thick
2, 28 oz cans of tomatoes (purists demand San Marzano) – 1 can whole or diced and 1 can crushed
1 little can tomato paste (tubes of tomato paste are handy, but you need about half of a big one)
1 tsp paprika (don’t overdo, too much will give sort of an astringent taste)
2 or 3 bay leaves
1 T basil (amount is not critical; hard to overdo)
1 T oregano (don’t overdo it)
1 tsp thyme
1 tsp tarragon (optional; too much of this makes it taste soapy)
1 tsp or more black pepper (90 twists of my big pepper grinder)
1 tsp or more salt, (in part depending on the chicken broth)
Brown in olive oil the onions. Add and brown the ground meat (see above). Sprinkle on and mix in before adding liquid the flour. Add the remaining ingredients. Simmer for at least 45 minutes, adding liquid – either stock or water – as needed. If it tastes bland it probably needs salt and pepper. You can also use some red pepper flakes.