Sunday At the Giacomettis

This Bolognese meat sauce is fast, easy and doesn't have to cook all day long.  Here is my version of a classic  Northern Italian recipe I normally make in Winter when long, cold days require the heart warming effect of the smells of my mother's kitchen.  Ingredients for 4 servings 1/4 pound ground round 1/4 pound ground veal 1/2 pound ground pork (Any combination will do nicely) 2  tiny cloves of garlic 1/2 cup diced celery 1/2 cup diced carrot 1/2 cup diced white or yellow onion 3 tablespoons olive oil 2 tablespoons vegetable oil 1/2 cup white wine 1/2 cup 2% milk or Whole milk Pinch of Nutmeg 2 cups of good quality canned cut up or diced tomatoes in their juice ( I like to use Muir organic and plain. if my fresh from the garden sauce is not available).  1/2 cup water (If using canned tomatoes and their juice) 3 teaspoon of salt (one for the vegetables, 2 for the meat) Add additional to your tomatoes if n...

It's as hearty as any meat sauce without the meat.  Hard to believe?   Gather up your favorite mushrooms and stand by for one great recipe.   It's perfect for the season of Lent.    Servings 4 Ingredients: 4 ounces button mushrooms 4 ounces baby Portabella Handful of dried Porcini and their soak 1/2 cup carrot diced 1/2 cup celery diced 1/2 cup onion diced 2 tablespoons olive oil 2 teaspoons of salt 2 teaspoons of pepper One cup of white wine 1/2 cup of water 12 ounces crushed tomato and their juice Handful of parsley Handful of basil 12 ounces of papardelle pasta 6 quarts  (with two tablespoons salt), water for the pasta Method: Heat your olive oil in a large deep pan, enough to accommodate your ingredients. When your mirapoix is fragrant, add your mushrooms.   Cook for about 25-27 minutes, turning and mixing every few minutes. Add salt and pepper.   Add your white wine and mix.   Let...

l   I have seen many versions, all through Italy of Chicken Alla Cacciatora.   "Alla Cacciatora" refers to Hunter's style chicken.  Men would go out with their dogs and rifle's, hunting birds and such..  Many would come back to a delicious meal, normally of freshly killed chicken, that was cleaned and prepared the night before.  What makes this so unique, is the addition of the vinegary capers. They give this dish a very nice finish.   Unlike Pollo alla pepperoni, chicken with baby peppers,  that uses chicken thighs or breasts, this version, uses a whole chicken, cut up into pieces.  This version, also calls for passing the chicken pieces in flour.   The dredging in flour, gives this sauce a delicious thickness. Homegrown chickens, raised in the backyard, is not as fatty as the store bought, American versions.  They are not laced with antibiotics and colorants.   You will want to have extra bread on hand to help clean your ...