2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery, finely chopped
2 garlic cloves, finely chopped
1/2 lb ground beef
6 ounces Italian sausage, skinned
1 cup red wine (Merlot or Pinot Nior recommended)
28 ounces crushed tomatoes, chopped
1 teaspoon fresh rosemary, chopped (or 1/4 tsp dry)
1 teaspoon fresh sage

Heat oil in a large pan. Add celery, carrot, onion, and garlic and cook about 5 minutes.  Add meat and cook 10 minutes over medium heat, stirring occasionally.  De-glaze pan with wine, let it reduce.  Add tomatoes and remaining ingredients and stir, simmer for about 1 hour.  Serve over fresh, hot pasta.
I happened to have some extra red and yellow bell peppers and I added those into the initial step of satueeing the garlic, onions, celery, and carrots and they turned out well.

Many people rate Italian restaurants by their Alfredo sauce. Now you should know that Alfredo sauce isn’t hard to make. You can easily make a very tasty plate of pasta at home. They key is good quality ingredients. Don’t skip on the butter, heavy cream, and Parmesan cheese. While this dish may not be the healthiest choice in dining, it is a nice treat.

Do use good quality butter, and cream. I have found that buying them relatively close to before you make the dish is a good idea. Sometimes butter and cream can pick up flavors from your fridge. When it comes to the Parmesan cheese, be sure to use good quality cheese. If the cheese comes in a can, please use some fresh Parmesan cheese. You will be rewarded with a flavorful sauce if you do.

1 ½ C. Butter
2 C. grated Parmesan Cheese 
 1 ½ C. Heavy Cream plus 2 Tbsp.
1 lb. dried pasta

Prepare pasta according to package directions. While the pasta is cooking, melt the butter, heavy cream, and half of the Parmesan cheese, cook over low to medium heat. When the pasta is done drain and pour into a bowl. Then add the melted cheese mixture to the pasta. Combine and then add the remaining Parmesan cheese. If you like you can add some salt, and white pepper to season.

Mixing the sauce with the pasta is an Italian way to serve up this particular dish. It coats the pasta well, and gives you a delicious bit of sauce in every bite. You do not need to rinse your pasta. Following these directions you can make delicious Alfredo sauce at home.

3 -4 boneless and skinless chicken breasts – cut into bite sized pieces
1 big head broccoli – cut into bite sized pieces
3 – 4 cloves garlic – finely chopped
1/2 Cup parmesean cheese
olive oil
Black pepper

Saute the garlic in the olive oil. Add the chicken and cook until done. Remove to platter. Add the broccoli and saute until crisp tender. Put the chicken back into the pan and toss together. Add the cheese and a healthy amount of freshly ground pepper. Serve with additional cheese.

1 Cup chopped onion
1 ½ Cup sliced carrots
1 Tbl olive oil
1 ½ Cup sliced green beans, frozen, canned or fresh
½ Cup uncooked macaroni
6 Cups defatted chicken broth Approx. one large can of College Inn broth
½ tsp salt
1 8-oz can of tomato sauce
1 6-oz can tomato paste
2 cloves garlic, crushed OR garlic powder
2 Tbl Italian seasoning blend
1 Tbl grated Parmesan cheese
1 Tbl vegetable oil
2 Tbl cornstarch
3 Tbl cold water
1 15oz can flavored diced tomatoes (Garlic & Herb)
1 15oz can white northern beans, Rinsed & Drained

1.  In large saucepan, sauté onion and carrots in olive oil until onion is translucent

2.  Add green beans, macaroni, broth and salt. Bring to boil and simmer about 10 minutes or until vegetables are tender and macaroni is cooked.

3. In medium bowl, combine tomato paste, garlic, Italian seasoning & cheese. Slowly whisked in oil.

4. (I just stir in with fork) Ladle some of the soup/broth into bowl (warming it up & blending)

5. Stir mixture into soup Pot.

6. Dissolve cornstarch in water and stir into soup, boil for 1-2 minutes) reduce to medium heat until soup has thickened slightly.

7. Stir in diced tomatoes, tomato sauce, and white beans and heat through.

OPTIONAL: Eckrich smoked sausage, sliced thin, or Shrimp. Ladle into bowl and top with grated parmesan cheese.

Thanks to Jim Hatfield for sharing this soup recipe.

1 lb ground beef
1 diced sweet onion
1 diced green bell pepper
3 8 ounce) cans tomato sauce
1 14 1/2 ounce) can stewed tomatoes
1 14 1/2 ounce) can water
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon chili powder
1 tablespoon parsley flakes
1/4 cup grated parmesan cheese
1 tablespoon garlic powder
1 teaspoon pepper
4 chicken bouillon cubes or beef bouillon cubes
1 teaspoon Accent seasoning (optional)
1 1/2 lbs spaghetti

Sauté the ground beef, diced onions and diced bell pepper together until meat is browned.

Add all spices, tomato sauce, stewed tomatoes and water. Simmer for twenty minutes. Add 1/4 cup grated parmesan cheese and stir.

Boil four quarts of water. Add 1 ½ lb. spaghetti to boiling water and stir until water returns to boil. Turn heat down and simmer 8 to 9 minutes to desired tenderness. Drain and pour directly in to sauce or add sauce to individual serving.

Because of the bullion cubes make sure you taste before adding salt. You may find some tomatoes and tomato sauce a little more sour than others. This of course depends on the brand being used. If this turns out to be the case, add a wee bit of sugar.

Thanks to Columbamio for sharing this spaghetti recipe.

2 15 oz. cans tomato puree
1 15 oz. can crushed tomatoes
1 15 oz. can tomato paste
2 cloves garlic, finely chopped
1 small onion, finely chopped
1 1/2 tbs. Italian Seasoning
4 shakes of Tabasco Sauce
1 c Red Wine Cooking Sherry
1/2 c Vodka (alcohol will evaporate)
2 tbs. Sea Salt
1/4 c sugar
1 standard box Manicotti pasta, cooked, drained & cooled
1 15 oz. Ricotta Cheese
1 egg
1 c Grated Parmesan Cheese
2 c Finely Shredded Italian Cheese Blend
2 c Mozzarella Cheese
1 to 2 lbs. Ground Beef
Wax Paper & butter knife

In large saucepan or stock pot, mix tomato puree, crushed tomatoes and tomato paste. Add chopped garlic, chopped onion, Italian seasoning, Tabasco Sauce, cooking sherry, vodka, and sea salt. Mix thoroughly. Allow sauce to cook for approximately 1 hour and then taste. If desired, add some or all of the sugar (sugar reduces the “tang” of the tomatoes). Continue cooking sauce on low heat for several more hours (ideally and for a richer blend of the seasonings, sauce should be refrigerated overnight and cooked for an additional 2-3 hours the following day for optimal flavor). Thoroughly cook ground beef and drain (rinse with water if necessary to remove all grease). Return to pan and season with a few shakes each of salt, pepper, garlic and onion powder, and cook for an additional 10 minutes. Remove and add meat to sauce. Cook pasta according the package directions, drain and allow to cool, separately, on wax paper. In a separate mixing bowl, blend Ricotta cheese, egg, grated parmesan and the shredded Italian cheese blend until thoroughly mixed.
Using the butter knife, begin to stuff the manicotti shells with cheese mixture until all is used. In a large baking pan (a lasagna pan is best), spread a layer of sauce that completely covers the bottom of the pan. Align the stuffed manicotti shells in the pan atop the sauce. Use remaining sauce to completely cover the pasta. Use as much or as little as desired of the mozzarella shredded cheese to cover. Bake in a 350 degree oven until cheese bubbles and begins to turn a golden brown. Remove, cool, and serve.

1 medium onion, coarsely chopped;
2 cloves of garlic, pound them with the side of the butcher knife on the cutting board;
3 tablesppons olive oil
3 tablesppons of butter
14 oz can of diced tomatoes
1 can 8 oz tomato sauce
1 teaspoons crushed hot peppers (optional)
2 tablesppons of chopped fresh basil
2 chicken bouillon cubes
2 tablesppons of capers
3 anchovy fillets chopped
1 dozen snow peas cut in 1 in sections (optional but very yummy)
3 tablespoons sliced black olives
2 tablesppons fresh Italian parsley, chopped
1 pound of spaghetti
salt for the spaghetti water
Parmesan cheese to grate over the pasta before serving

Place the oil and butter in a quart size pan. Add the chopped onion and the “pounded” garlic. Allow to cook over medium heat until translucent. Add the diced tomatoes and the tomato sauce along with the crushed hot peppers. Add the bouillon cubes and the chopped basil.
Allow to cook, covered for about 10 minutes.
Meanwhile prepare your chopped anchovies fillets, drain the sliced black olives, the capers and slice the snow peas.
Add the snow peas and cook for 3 minutes over medium heat.
Now add the capers, black olives, anchovies, stir well and serve over cooked, drained spaghetti. Top with grated Parmesan cheese.
Buon Appetito!

Thanks to Marina for sharing this recipe.

1/2 cup (1 stick) butter
1 1/2 cups chopped onions
3/4 cup julienne-cut carrots (1/8-by-1/8-by-11/2-inch)
5 cups (12 ounces) broccoli florets, cut into 1-inch pieces
3 cups (about 8 ounces) sliced mushrooms
1 1/4 cups thinly sliced yellow squash (cut squash in half lengthwise before slicing)
1 teaspoon minced garlic
1 1/2 cups water
1 tablespoon beef bouillon granules (or vegetable broth)
1/4 cup sun-dried tomatoes, oil-packed, minced
1 1/4 cups crushed tomatoes in puree
1 tablespoon finely chopped fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/8 teaspoon crushed red pepper flakes
1 pound fresh angel-hair pasta
1/2 cup grated Parmesan cheese

Melt butter in Dutch oven over medium heat. Sauté onions, carrots and broccoli in butter 5 minutes. Add mushrooms, squash and garlic. Sauté 2 minutes.

Add all remaining ingredients except pasta and cheese; stir well. Bring to simmer, then cook 8 to 10 minutes or until vegetables are tender and flavors are well blended.

Serve over cooked angel hair pasta.

1 Cup chopped artichoke hearts (canned or frozen & thawed)
1/2 cup frozen chopped spinach, thawed
8 oz. cream cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon garlic powder
dash black pepper
On the side
Crackers
Chips
or Sliced toasted Pitas

Boil the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat until tender, about 10 minutes. Drain in a colander when done.  Heat the cream cheese in a small bowl in the microwave set on high for 1 minute. Or, use a saucepan to heat the cheese over medium heat just until hot.  Add the spinach and artichoke hearts to the cream cheese and stir well.  Add the remaining ingredients to the cream cheese and combine.

Serve hot with crackers, chips, or toasted pitas for dipping.

Thanks to wes_s81 for sharing this recipe.

1 lb. ground beef
1 large onion, chopped
1 can (14-1/2 oz.) tomatoes, cut up
2 Tbsp. tomato paste
1 beef bouillon cube
1-1/2 tsp. dried Italian seasoning
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground red or cayenne pepper

White Sauce:
2 Tbsp. butter or margarine
3 Tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 cups milk
1-1/4 cups shredded mozzarella cheese, divided
10 to 12 uncooked lasagna noodles

In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. Add tomatoes and their liquid, tomato paste, bouillon cube, and seasonings. Cover and cook over medium-low heat for 20 minutes, stirring occasionally. Meanwhile, melt butter in a medium saucepan; stir in flour, salt and pepper. Add milk; bring to a boil, stirring constantly. Reduce heat and cook for 1 minute. Remove from heat and stir in about half of the cheese; set aside. Pour half of the meat sauce into an ungreased 13×9x2-inch baking dish. Cover with half of the uncooked lasagna noodles. Cover with remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese. Cover with foil and bake at 400 degrees for 40 minutes or until noodles are tender.

Asiago Sauce:
4 C heavy whipping cream
1/8 tsp paste or dried chicken base (bullion works too)
1 1/4 C asiago cheese
1 Tbsp. cornstarch
2 oz water
Pasta Ingredients:
1/2 stick butter
1/2 C red onions, diced
1/2 C pancetta (Italian smoked bacon)(any smoked bacon will work in a pinch)
1 Tbsp. garlic, chopped
3/4 C green onion; tops only
3/4 lb sliced grilled chicken
2 lbs farfalle (bow tie pasta), cooked
8 oz heavy whipping cream
1 Tbsp. chopped parsley

1. Sauce: Heat cream to very hot and just bubbly (but not a boil). Add chicken base and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly. Dissolve cornstarch in the cold water and add to sauce. Bring to a slow simmer to cook out starch. Transfer sauce to a container, cover and refrigerate until needed.

2. Pasta Dish: Sauté red onion in butter for a few seconds then add pancetta and garlic. Add chicken, green onion tops and pasta. Deglaze the pan with the cream. When the chicken is cooked add asiago cream sauce. Heat thoroughly.

3. Garnish with parsley and serve.

Thanks to Wardlowe for sharing this grilled chicken and pasta recipe.

2 C. tomato sauce
1 C. beef gravy
2 cloves garlic
1 Tbsp. sugar
1 Tbsp. sweet basil
2 lbs. ground beef
Salt and pepper to taste
1 C. breadcrumbs
1 lb. mozzarella cheese, chopped
2 8 oz. pkg. manicotti Romano cheese

Combine tomato sauce, gravy, garlic, sugar, basil, and 4 cups water. Bring to boil and simmer until thick and set aside. Brown beef in large skillet and add salt, pepper, breadcrumbs, and mozzarella cheese. Stir over heat until cheese is soft, cool.
Prepare 16 Manicotti’s fill each with meat mixture. Place in single layers in a baking dish. Cover completely with sauce. Bake at 350 degrees for 20 minutes. Serve with remaining sauce and sprinkle grated Romano cheese on top.

6 lbs. chicken pieces
1/2 C. olive oil
1 medium onion, sliced
1 pinch hot red pepper
1/2 tsp. black pepper
1 tsp. salt
1 Tbsp. parsley, chopped
3 cloves garlic, minced
2 bay leaves
1/2 C. white wine
1/4 C. tomato pulp
1 1/2 C. mushrooms

Brown chicken parts over low heat until golden brown. Add onion, red, and black pepper, salt, parsley, garlic, and bay leaves. Cover pan and cook for 10 minutes. Add wine and cook on low for 15 minutes. Add tomato pulp and add sliced mushrooms and let cook slowly for 20 minutes or until mushrooms are done. Serve hot.

1 lb. (4 C.) grated Mozzarella cheese
3 C. Flour, divided
1/4 C. dried Parsley Flakes
1/3 C. grated Parmesan cheese
1 (0.7-ounce) package dry Italian salad dressing mix
1 C. milk
2 extra-large Eggs
8 boneless, skinless Chicken Breast halves
Vegetable oil
Grated Parmesan cheese and chopped parsley

In a medium-size bowl, combine mozzarella, 2 C. flour, parsley flakes, Parmesan and dressing mix; blend well. In a shallow bowl, whisk together milk and eggs until well-blended. Place remaining flour in another shallow bowl. Coat chicken with flour, shaking off excess; dip into milk mixture, then into cheese mixture, coating evenly and pressing into chicken.
Heat about 1/8 inch oil in large skillet over medium heat. Add chicken and cook 5 to 6 minutes on each side, or until cooked through. Garnish with cheese and parsley. Makes 8 servings.

6 (7 oz.) Boneless, skinless Chicken Breasts
6 Eggs, beaten
1/2 C. Italian Bread Crumbs
6 oz. sliced Mozzarella Cheese
1/2 stick Butter
2 C. White Cream Sauce
3 oz. Parmiagana Regiano Cheese
1/2 tsp. powered Garlic
Salt
Pepper

Season chicken with salt, pepper, and garlic. Dip in beaten eggs and dredge in Italian Bread crumbs. Lightly brown in butter clarified butter is really the best for this. Remove from pan and place in a 350 degree oven with 2 slices of Mozzarella cheese on each breast. leave in oven until cheese is lightly browned. Add cream sauce to remainder left in fry pan. When cream sauce is hot, place a ladle of the sauce onto the plate, and then place one chicken breast on top. Sprinkle with grated Parmesan cheese.
Serves 6.