Category: Sauces

Old-time Pasta Dough

Old-time Pasta Dough

When my nonna didn’t have eggs, she made this Old-time Pasta Dough.  It is simply flour, water and salt.  I let it rest and then put it through the pasta machine.  Nonna rolled it by hand and she was a master at it.  Today we take the easy way out and my Kitchen-Aid is my best friend. If you want an egg pasta recipe:  https://recipesatmytable.com/homemade-pappardelle-with-pork-tenderloin-ragu/

Today’s sauce is my left-over Arancini sauce; it is the traditional Sicilian meat and pea sauce.  This is one of my favourite sauces to make and I also do a great baked pasta with this. Working from memory and old recipes is not easy, and like other recipes I worked on the measurements until they were perfect.  This is a beautiful silky and pliable dough.  It is easy to handle.  The sauce comes together with no fuss and it smells heavenly.

The dough wrapped and ready to sit.

 

 

The Pasta comes through the machine and it is silky and smooth.

I use my new pasta attachment and this makes the work much easier.

Use lots of flour to keep pasta from sticking.

Homemade tagliatelle.

The Sicilian side of me prepares this typical meat and pea sauce.

See how thick this sauce is as it clings to the spoon.

Plated and ready to go to the table.

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Old-Time Pasta Dough

Old-Time Pasta Dough is a three ingredients easy to make dough for home-made pasta.  

Prep Time 40 minutes
Cook Time 3 minutes
Total Time 43 minutes
Servings 8
Author Renata Solski

Ingredients

The Pasta Dough

  • 3 cups all purpose flour a little extra for dusting
  • 1 1/4 cups cold water
  • 1 tsp salt

The sauce

  • 1 lb lean ground beef chicken or turkey is good too
  • 1 cup frozen Green Giant Sweetlet Peas
  • 4 cups marinara sauce
  • 1 medium onion diced
  • 1 clove garlic minced
  • 2 tbsp Italian seasoning
  • 1 tsp died oregano
  • 1 tbsp olive oil
  • 1/2 cup parmesan or romano cheese for dressing the pasta

Instructions

The Dough

  1. Put the flour and salt into a food processor.  I used my Kitchen Aid.

    Stir the dry ingredients and slowly pour in the water until it forms a ball.

    Turn onto the counter and knead until the dough is smooth, silky and pliable.

    Wrap in plastic wrap for 30 minutes.  Leave it out on the counter.

    Cut the dough into 6 pieces and put it through the pasta roller.

    Here is an excellent short video to watch.  

    https://www.youtube.com/watch?v=xx9Ewh_QbwY

    I put the pasta onto a well floured cookie sheet.

    Then I place the pan in the fridge until I am ready to cook it.

    Use a large pot with plenty of water.

    Remember to never salt the water until you put the pasta into the pot.

    Cook for about 3 minutes.  Fresh Pasta does not need a lot of time to cook. 

The Sauce

  1. Put one tablespoon of olive oil into a large sauce pan and sauté the onion. 

    Add one tablespoon of Italian seasoning,, the garlic and add the ground meat.  

    Brown the meat and then add the sauce.

    Sprinkle the second tablespoon of Italian seasoning and the dried oregano over the sauce.

    Let simmer for 30 minutes until everything thickens.

    Add the frozen peas and continue cooking for another five minutes.

    Sauce is now ready.  

Recipe Notes

Use a generous amount of cheese to dress the pasta with the sauce.  

 

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Pasta Sauce with Turkey meatballs and Sausage

Pasta Sauce with Turkey meatballs and Sausage

Everyone always asks: how do you put meatballs in sauce without having them fall apart?  My pasta sauce with turkey meatballs and sausage will answer this question.  I find turkey very lean and to up the flavour, I add full-fat Italian sausage.  Once they marry with our fresh tomatoes, the aroma in the house is above and beyond inviting.

These turkey meatballs will go into the sauce without browning them and keep their shape.

The goodness of turkey meatballs.

Turkey in Italian Cooking

My funniest story comes from my early years as an immigrant.  After thanksgiving the story line of choice at school was: on thanksgiving we ate….  Of course in an Italian house, Thanksgiving meal consisted of lasagna, meatballs, cutlets, and an array of food that was endless.  One by one we went up to show our teacher. When it was my turn, she told me that everyone ate turkey on Thanksgiving and to go back and draw a turkey.

I still laugh at this.  If it wasn’t for my friend Roma who told me that a turkey was like a big chicken, I would have sat there all day.  We didn’t cook turkey in our house for years; the Italians always made the foods they loved on special occasions.  Ask any of my good friends and they will tell you that it took me years feeling comfortable cooking a turkey.  Today I incorporate a lot of turkey in my kitchen.

FYI:  I still hold on to that notebook and the turkey I drew is hilarious.

Bathing in the sauce, these turkey meatballs keep their shape. Bathing in pasta sauce, these meatballs keep their shape.

I use a lot of Molisana Italian products in my cooking. You can follow them at:https://www.instagram.com/pastalamolisana/

 

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Pasta Sauce With Turkey Meatballs and Sausage

Have your pasta two ways!!

Course Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 8
Author Renata Solski

Ingredients

The Turkey Meatballs

  • 1 l lb ground turkey meat
  • 1 cup breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 clove garlic crushed
  • 2 tbsp minced parsley
  • 1/4 cup cold water
  • 1 tsp salt

The Sauce

  • 2 tbsp olive oil
  • 1 clove garlic cut in half
  • 1 tsp dried oregano
  • 3 large Italian Sausages
  • 1/2 cup red wine
  • 4 cups strained tomatoes I use our homemade
  • 1 bottle Molisana passata
  • 1 tsp dried basil
  • salt and pepper

Recipe Notes

Our strained tomatoes are homemade.  You can get the same consistency by taking a can of whole tomatoes and putting it through a food mill. 

 

 

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Marinara Sauce/Passata Making

Marinara Sauce

It’s funny how some days bring us back to a time and place from our past.  I loved my nonna Emilia; she was my world growing up and continues to inspire me each day.  She emigrated to Canada at the age of 53, all alone on a ship. Emilia didn’t know the language, had never left Figline Vegliaturo, Italy, and yet she survived. Whenever she wasn’t feeling well, she would cook; therefore, she spent much time in the kitchen.  Emilia loved her kitchen and I loved cooking with her.  This Marinara Sauce/Passata Making is her recipe and the base for many of our Italian recipes.  I add it   to everything.

We are a very traditional Italian family.  When my son Alex married Paige a year ago, they had the most beautiful surprise for my mother.  Each year we make the traditional tomato passata at our camp in Sault Ste Marie Ontario.  Paige and Alex decided to use the sauce as favours for their wedding, but my mom didn’t know until the rehearsal party when they presented her with the most treasured gift she ever received; and therefore, “la famiglia e tutto”:  family is everything.

The wedding favours using our passata.

The Sauce making process.

The tomatoes arrive on a truck and Paige guards them.

Everyone pitches in and the tomatoes are sliced and diced.  Ready for the first boil.

My son Alex and Uncle Reno put the tomatoes through the food mill and they go back for second boil.

Everyone helps out.  My husband John stirs the tomatoes before they sauce goes into the jars.

All three of my children join their nonna for tomato making.

And there you have it: from the tomato to the table. Our marinara sauce passata.

 Pictures courtesy of my son Alex Solski.  

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Marinara Sauce

Marinara Sauce is an Italian tradition that we take to the table with so many dishes.  If you have Marinara Sauce, you can make a meal.

Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 10
Author Renata Solski

Ingredients

  • 2 tbsp olive oil
  • 1 clove garlic
  • 2 fresh basil leaves
  • 1/2 tsp salt
  • 1/2 tsp red pepper flakes
  • 1 tsp oregano
  • 1 jar of the passata one 24 oz store bought passata
  • 1 can San Marzano whole tomatoes optional

Instructions

  1.  Place the olive oil in a large stock pot.

    Put the garlic, and basil leaves in the oil and warm up. Don't burn.

    Pour the tomato passata in and you should hear a gentle crackle. 

    Fill the bottle with water, swirl it and add to the pot.  

    Next, crush your whole tomatoes in a bowl. My nonna used her hands to do this. The little chunks add texture to the sauce. You could put them through a food mill for a smoother texture.

    Rinse the tin out with a full can of water and add it to the pot. 

    Add the remaining spices.

    Let the sauce simmer uncovered on medium-low heat for two hours. Stir occasionally. It will thicken.  

  2. Use this marinara sauce as a main or as a condiment for many of your recipes.  Bring it to your table as often as you like.  

Recipe Notes

If you make your own passata then use one or two jars of the sauce to make your marinara sauce.  Only use a can of whole tomatoes with your passata if you want a chunkier sauce.  

 

 

 

 

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Erika’s Ultimate Cranberry Sauce

 

Erika’s ultimate Cranberry Sauce

Erika’s Ultimate Cranberry Sauce is the best.  After you taste my Ultimate Cranberry Sauce, you will never use another recipe.  I cut down the sugar for the traditional cranberry sauce, but the sweetness of the cinnamon will compensate.  According to my daughter Erika, it isn’t a holiday unless we have this.  You can use this as a spread for sandwiches as well as your complimentary sauce for turkey.  This cranberry sauce is nice with meatloaf.  Bring it to your table the way you want.

the process

Other than the cranberries, you need to use really good Cinnamon in this recipes.  I love this Organic one that I picked up at Winners.  I also insist on the original Disaronno, although I have used Cointreau. 

Add all the ingredients in a pot as written in the recipe.

Bring to a boil and lower to medium heat.  Let cook for 5 minutes. 

Use a potato masher.  I like to leave some chunks. 

Pour into a container or pretty glass bowl. 

Made pretty and ready to take anywhere.

Erika's Ultimate Cranberry Sauce Recipes at My Table

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Erika's Ultimate Cranberry Sauce

After you taste my Ultimate Cranberry Sauce, you will never use another recipe.
Course Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Author Renata Solski

Ingredients

  • 1 bag fresh cranberries 12 oz I have used frozen
  • 1/2 cup sugar
  • 3/4 cup orange juice
  • 1/4 cup Disaronno liqueur
  • 1/4 tsp allspice
  • 1/4 tsp cinnamon

Instructions

  1. Place all ingredients in small pot.

    Bring to a boil.

    Continue cooking on medium/low heat for 5 minutes.

    Use a potato masher to mash to desired  consistency.

    Place in a pretty dish or container.

    Cool in refrigerator.

 

 

 

 

 

 

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