Food recipes
Coarse Powder Bolognese Sauce
Coarse Powder Bolognese Sauce
Ingredients:
1) Olive oil, 3 tablespoons
2) Garlic, ½ teaspoon of coarse ground garlic powder. (You may substitute
two cloves of finely sliced fresh garlic or ½ teaspoon of bottled chopped
garlic).
DO NOT USE GARLIC SALT. This might give the item you are
preparing an unwanted taste because of unnecessary salt.
3) Tomatoes (Two 28 oz. cans crushed with puree, or equivalent fresh, diced
into one- quarter inch cubes). Use an additional can if larger volume needed.
4) Basil 1 teaspoon dried (eight to ten fresh basil leaves, preferred,
cut into four or six smaller pieces depending on leaf size).
5) Black Pepper, ¼ teaspoon
6) Crushed Red Pepper. Use a small amount to satisfy your taste for a hot,
(arrabbiato), sauce.
Options: Select one (Meats require 20-30 minutes additional cooking)
1) Oregano, 1½ tsp to change to a pizzaiola sauce only.
2) Tomato paste 6 oz plus its can filled with water for a thicker sauce.
3) ½ lb ground beef, (This will make it a Bolognese Sauce)
4) Italian sausage, ½-1 link per person, each cut in ¾ inch long pieces
5) Meatballs, (See )
Directions:
1) Place olive oil into a skillet (frying pan.)
2) Add garlic.
3) Sauté (fry) over low heat for 2-4 minutes or until garlic just begins to
turn brown. REMEMBER, the coarse powdered garlic burns easily and
cooks quickly. The time varies with the heat being used but is very short.
4) Add items 3-5. The tomatoes striking the hot oil may cause splattering
of oil. ADD SLOWLY AND CAREFULLY.
5) Crushed red pepper to your taste only if you wish a hot (arrabbiato)
sauce. This will vary with the amount used. Begin with ¼ tsp
6) Cook at low heat for 35-45 minutes.
*Options as mentioned above.
1) Adding Oregano creates a Pizzaiola Sauce.
2) Adding ground beef, for a Bolognese Sauce, (and/or Italian sausages and/or
meatballs to create other varieties of Bolognese sauce.)
3) Add 15 minutes cooking time if tomato paste is used to thicken sauce. (Add
one paste can full of water with the paste.) If it becomes too thick during
cooking, add additional water and mix it in thoroughly to desired consistency.
Serves 4-6
Enjoy
You may use the starter (basic) Marinara sauce, or one its variants, as it is over the
pasta of your choice (those listed in section four.) You may add options or any other
item(s) to this sauce from section number five, the index, before using it on the pasta
you choose. Simply look up the entrée you wish to create in the index. Add the item
mentioned to this Marinara sauce by following the cooking directions given with the
meat, poultry, vegetable or seafood item you have selected and are referring to.
Section Two
BASIC STARTER (NUMBER TWO)
NO TOMATO
AGLIO e OLIO (Garlic and Oil)
Ingredients:
1) Olive oil, 3 tablespoons
2) Garlic, ½ teaspoon of coarse ground garlic powder. (You may substitute
two cloves of finely sliced fresh garlic or ½ teaspoon of bottled chopped
garlic).
DO NOT USE GARLIC SALT. This might give the item you are
preparing an unwanted taste because of unnecessary salt.
3) Tomatoes (Two 28 oz. cans crushed with puree, or equivalent fresh, diced
into one- quarter inch cubes). Use an additional can if larger volume needed.
4) Basil 1 teaspoon dried (eight to ten fresh basil leaves, preferred,
cut into four or six smaller pieces depending on leaf size).
5) Black Pepper, ¼ teaspoon
6) Crushed Red Pepper. Use a small amount to satisfy your taste for a hot,
(arrabbiato), sauce.
Options: Select one (Meats require 20-30 minutes additional cooking)
1) Oregano, 1½ tsp to change to a pizzaiola sauce only.
2) Tomato paste 6 oz plus its can filled with water for a thicker sauce.
3) ½ lb ground beef, (This will make it a Bolognese Sauce)
4) Italian sausage, ½-1 link per person, each cut in ¾ inch long pieces
5) Meatballs, (See )
Directions:
1) Place olive oil into a skillet (frying pan.)
2) Add garlic.
3) Sauté (fry) over low heat for 2-4 minutes or until garlic just begins to
turn brown. REMEMBER, the coarse powdered garlic burns easily and
cooks quickly. The time varies with the heat being used but is very short.
4) Add items 3-5. The tomatoes striking the hot oil may cause splattering
of oil. ADD SLOWLY AND CAREFULLY.
5) Crushed red pepper to your taste only if you wish a hot (arrabbiato)
sauce. This will vary with the amount used. Begin with ¼ tsp
6) Cook at low heat for 35-45 minutes.
*Options as mentioned above.
1) Adding Oregano creates a Pizzaiola Sauce.
2) Adding ground beef, for a Bolognese Sauce, (and/or Italian sausages and/or
meatballs to create other varieties of Bolognese sauce.)
3) Add 15 minutes cooking time if tomato paste is used to thicken sauce. (Add
one paste can full of water with the paste.) If it becomes too thick during
cooking, add additional water and mix it in thoroughly to desired consistency.
Serves 4-6
Enjoy
You may use the starter (basic) Marinara sauce, or one its variants, as it is over the
pasta of your choice (those listed in section four.) You may add options or any other
item(s) to this sauce from section number five, the index, before using it on the pasta
you choose. Simply look up the entrée you wish to create in the index. Add the item
mentioned to this Marinara sauce by following the cooking directions given with the
meat, poultry, vegetable or seafood item you have selected and are referring to.
Section Two
BASIC STARTER (NUMBER TWO)
NO TOMATO
AGLIO e OLIO (Garlic and Oil)
Printed from https://recipe.bluelayer.org/recipe/73704/coarse-powder-bolognese-sauce