Mom’s Sauce

(Makes 10 servings)

Ingredients



Before his father’s parents would bless their marriage, food writer John Mariani’s grandmother demanded that his mom learn how to make Sunday gravy.

• 2/3 cup olive oil
• 3 large onions, chopped
• 2 large carrots, chopped
• 1 celery stick, chopped
• 6 garlic cloves, chopped
• 4 teaspoons salt (optional)
• 1 ½ teaspoons freshly ground pepper
• 3 bay leaves
• 2 teaspoons oregano
• 1 cup water
• 2 teaspoons sugar
• 3 28-ounce cans Italian whole tomatoes, crushed or coarsely chopped
• 1 6-ounce can tomato paste

Directions
1. In large stockpot, heat olive oil. When hot, add onions, carrots, and celery. Sauté on medium heat for 10 minutes, stirring occasionally until lightly browned. Push vegetables to the side and add garlic. Season vegetables with some of the salt (optional) and pepper and cook for another 2 minutes.

2. Add bay leaves, oregano, water, sugar, tomatoes, and tomato paste to stockpot. Mix well and bring to boil. Season with rest of the salt (optional) and pepper. Reduce heat to low or medium-low and let cook for 45 minutes. Adjust seasonings. Sauce improves if made day before.

Nutrition Facts


Nutrition Facts
Per serving of Sauce
Calories: 241
Total Fat: 17 g (Sat. Fat: 2 g)
Sodium: 50 mg*
Carbohydrates: 22 g
Fiber: 5 g
Protein: 4 g
Diabetic Exchanges: 1.5 carbohydrate

*If you leave out optional salt and use no-salt-added canned tomatoes.



Tip: This sauce may be used in making lasagna or served with pasta of your choice. For Sunday gravy, add meats to sauce before serving. The end game is serving a sauce heaped with a variety of meats—take your pick. Meats that need tenderizing benefit from hours cooked in Sunday gravy, and they impart a wonderful meaty flavor. If adding meatballs, however, draw off some sauce and add meat-balls to it. Simmer them in the gravy, then add back to the main sauce.

Summer Pasta Primavera

Courtesy of Chef Gerard Viverito, CEC, CHE

Recipe by Chef Gerard Viverito, CEC, CHE

Makes 4-6 servings

Ingredients

• 1 small shallot, finely chopped
• 2 ounces extra-virgin olive oil
• 1 pound asparagus, thin spears
• 1 cup green spring peas
• 1 cup fresh fava beans, shucked
• 2 heads endive, cored and julienned
• 1 red bell pepper, chopped
• 1/2 cup flat-leaf parsley, chopped
• 1 pound Racconto® Essentials Heart Health Penne with CoroWise plant sterols
• 3 tablespoons apple cider vinegar
• 1 teaspoon agave nectar
• Salt and freshly ground black pepper

Bring large pot of water to boil over medium-high heat, adding 1 tablespoon of salt per quart of water. Blanch peas, asparagus, and fava beans for 5 minutes, less if smaller, then lift them out of simmering water and plunge into ice water bath. Drain, pat dry and set aside. Cut asparagus into 1-inch pieces on angle and add to bowl. Pop fava beans out of skins and reserve beans. Combine asparagus with endive, red bell pepper, cooked pasta, green peas, favas, and chopped parsley. Heat shallot and oil in small pan on stovetop over medium-low heat for 5 minutes. Allow oil to cool back to room temperature. Pour vinegar into small bowl and whisk in agave and cooled shallot oil. Pour dressing over salad and mix. Season salad with salt and pepper to taste.

Marathon Pasta

Courtesy of Chef Gerard Viverito, CEC, CHE

Recipe by Chef Gerard Viverito CEC, CHE

Makes 4 servings

[Editor's note: Pasta in photo is topped with skinless chicken strips.]

Ingredients

• 3 tablespoons olive oil
• 2 cups onions, diced
• 2 cloves garlic, minced
• 1 28-ounce can crushed tomatoes
• 2 bay leaves
• 1/2 teaspoon fennel seeds
• Salt and pepper to taste
• 2 dozen Kalamata olives, pitted and sliced lengthwise
• 1 pound Racconto® Essentials Heart Health Penne with CoroWise plant sterols
• 1/3 cup Parmesan cheese, plus more for serving
• 1/2 cup basil, chopped

Directions

Bring 4 quarts of water to boil in large pan. Add tablespoon of salt, then penne or other pasta. Stir once, and cook for 12 minutes or until al dente. Drain and reserve half a cup of the water to adjust sauce consistency later, if needed.

Meanwhile, place saucepan over medium heat; add oil and onions. Sweat until translucent; add garlic, cooking until soft and aromatic. Add tomatoes, bay leaves, and fennel seeds. Simmer for 10-20 minutes or until some of tomato juice has evaporated and sauce has thickened. Puree with immersion blender if desired for smoother consistency. Stir in olives and cook to heat through. Season with salt and pepper (to taste). Toss pasta with half the sauce and transfer to warm bowl. Top with more sauce. Sprinkle with Parmesan cheese and basil and serve.

Apple Butter

• 4 pounds apples
• 1 1/2 cups apple cider
• 1/2 cup apple cider vinegar
• 1 1/2 cups white sugar
• 1 1/8 cup packed brown sugar
• 1/2 tablespoon cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg

Sterilize jars and lids in boiling water for 10 minutes. (Prepare lids according to manufacturer directions.) Remove stems from apples cut into quarters (without peeling). In large pot, combine apples, cider, and vinegar. Bring to boil and cook until fruit is soft. Press fruit through colander or strainer. Cook pulp with sugars and spices for about 20 minutes, stirring frequently. To test if it’s done, remove a spoonful of butter mixture and set aside to cool for 2 minutes. If butter remains mounded on the spoon, it’s done. Pour hot apple butter into jars. Leave ¼ inch space at top. Place screw bands and lids on jars and process jars in boiling water bath canner for 5 minutes. Remove jars and cool. Label and date each jar. Jars can be stored up to one year in cool area, out of sunlight.

Apple Sauce

Apple Sauce

• 8 large apples
• ½ cup water
• 2 lemon slices
• ½ cup sugar
• 1/4 teaspoon nutmeg
• 1 teaspoon cinnamon

Peel, core, and slice apples. In large saucepan, combine apples, water, and lemon. Simmer uncovered for 10 minutes, stirring occasionally. Applesauce will be thick so add more water to reach a desired texture. Add sugar, stir and sprinkle with nutmeg and cinnamon. Can be served warm or chilled. Refrigerate leftovers for up to one week.

Emeril's Mixed Herb Pesto

Mixed Herb Pesto

• 1 cup fresh basil leaves
• 1 cup fresh parsley leaves
• 1/2 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup chopped fresh chives
• 1/2 cup pine nuts, lightly toasted
• 4 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 1 cup extra-virgin olive oil
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Mix basil, parsley, mint, cilantro, and chives in food processor until finely chopped. Add pine nuts, garlic, and Parmesan cheese. With machine running, add oil in thin, steady stream. Add lemon juice, salt, and pepper, and pulse to combine. Transfer pesto to nonreactive bowl and cover with plastic wrap until ready to use.