4 servings

Prep Time: 10 Minutes
Cook Time: 4 Hours
Ready in: 4 Hours 10 Minutes

1 chopped onion
4 cloves garlic, chopped
2 teaspoons olive oil
1 can ground tomatoes (28 ounce)
1 can Italian-style tomato whole san marzanno (28 ounce)
1 cup water
2 teaspoons salt
2 pinches of fresh basil
2 tbls white sugar (to remove the acidity)

Directions
1 In large saucepan over medium heat, saute onion first and then add the garlic in vegetable oil with a touch of olive oil until soft and slightly browned. Stir in ground tomatoes, whole tomatoes and seasoning. Wait for boil and then after 20 minutes reduce heat and simmer not less than 1 hour. The longer it simmers the better it tastes. Enjoy.

Ingredients:

500 grams spaghetti
2 onions, sliced
100 grams guanciale, sliced
15 grams lard
1 kilo tomatoes
salt and pepper
100 grams pecorino, grated
10 basil leaves ‚ optional

Description:

1 Fry the onions and guanciale in a pan till the onions are slightly coloured and add the lard.

2 Peel and seed the tomatoes and cut into pieces, season well with salt and pepper but be careful not to over-salt as the guanciale is already salty.

3 Cook over a fierce heat for a few minutes until the tomatoes are cooked but not broken up

4 Cook the spaghetti in plenty of salted water till just cooked. Season with the sauce and the grated pecorino. Serves 6

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Ingredients
1 tbsp oilive oil 15 mL
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
1 lb lean ground beef 450 g
1/2 tsp each salt and pepper 2 mL
1 cup dry wine, red or white 250 mL
1 can (28 oz/796 mL) tomatoes
1 each bay leaf and whole dried red chili pepper
pinch ground nutmeg pinch
2 tbsp table cream (18% MF) 25 mL
1 lb rigatoni 450 g
grated cheese

Preparation
• In a large saucepan, heat oil over medium heat. Add carrots, celery and onion; cook 10 minutes or until vegetables soften and begin to brown. Stir occasionally.
• Add beef, salt and pepper; cook 5 minutes or until meat is cooked through, stirring constantly. Add wine and cook 10 minutes, or until most of liquid has evaporated. Stir occasionally.
• Stir in tomatoes, bay leaf, chili pepper, nutmeg and cream; bring to a boil. Reduce heat to low and cook 2 hours, stirring occasionally.
• Meanwhile, in a large pot of boiling, salted water, cook pasta 12-14 minutes, or until tender but firm. Drain and top with sauce. Sprinkle with Parmesan and serve.

Preparation Time: 10 minutes
Cooking Time: 2 hours, 30 minutes
Makes 6 servings

Ingredients:
4 tablespoons butter
4 tablespoons olive oil
1 pound chopped ham
1 pound cooked and drained spaghetti
1/2 pound bacon - cooked and crumbled
1/2 cup chopped fresh parsley
4 eggs, beaten
1 (4 ounce) jar diced pimento peppers, drained
2/3 cup grated Parmesan cheese
2 cloves garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (6 ounce) can black olives, chopped

Directions
1 Melt butter or margarine in a large skillet.
2 Add the oil and ham and saute lightly.
3 Add the cooked spaghetti, bacon, cheese, garlic, parsley, salt and pepper. Stir well.
4 Turn off the heat and pour beaten eggs over all. Toss to coat evenly, then add the olives and pimentos and toss again. Serve at once. Makes 4 servings.

Ingredients:
1lb. ground beef
2 eggs
1/2 cup milk
1/2 cup plain bread crumbs
1/2 cup grated Parmigiano Reggiano
1/4 cup St. Dalfour One Minute Marinades

Directions:
Preheat oven to 350 degrees F.
Mix all ingredients in a large bowl.
Form meat into meatballs.
Place on a baking sheet and bake for 20 minutes.
Use with your favorite tomato sauce or in sandwiches.

Homemade Lasagna - Meat Lovers

Ingredients for sauce:
1 tbsp oilive oil
1 onion, chopped
1 clove garlic
2 lbs lean ground beef
11/2 tsp each salt and pepper (or to taste)
1 can (28 oz/796 mL) whole tomatoes
2 cans (28 oz/796 mL) crushed tomatoes
whole dried red chili pepper
1 tsp oregano
5 leaves fresh basil
grated cheese
450 ml ricotta chese (italian style)
1 brick mozzarella cheese
3 eggs

Preparation
Step 1 - the sauce
• In a large saucepan, heat oil over medium heat. Add onions and garlic; cook until lightly browned
• Add beef, salt and pepper; cook 5 minutes or until meat is cooked through, stirring constantly.
• Stir in tomatoes, bay leaf, chili pepper, bring to a boil. Reduce heat to low and cook 1 hour, stirring occasionally.
• Meanwhile, in a large pot of boiling, salted water, cook lasagna pasta 6 minutes, al dente. Drain lasagna pasta and set aside.

If you have difficulty understanding this recipe please email me and I will help you through the process.

Step 2 - the assembly
• In a large baking pan add some sauce to the bottom of the pan.
• Add the lasagna one piece at the time and compile them side by side.
• Now add some sauce on the layer. Add grated cheese and little bit of shredded mozzarella so the layers stay together and firm.
• On the third layer of lasagna pasta add the sauce and the ricotta, egg mixture . Keep going until you get to the top of the pan. You should have not more than 6 layers. The ricotta mixture should be put on at leat two of the layers.
• The final addembly is the last layer - lots of mozzarella and grated cheese.

Step 3 - the cooking process
• Now that the lasagna is put together pre-heat oven 350 degrees F. Let cook 25 minutes covered. Uncover and cook an additional 15 minutes. If the top is still now browned - Open top element in oven for a few minutes and monitor the cooking cycle so not to burn the top of the lasagna. Once you have achieved the full cooking process let chill for at least 20 minutes so that the lasagna becomes firm enough to cut into portions without having the lasagna to break apart and be to liquid. The important thing is let it cool.

Enjoy this homemade recipe from Elena's Kitchen.

ricotta mixture:
• In a bowl mix ricotta and eggs and whisk until creamy. Add salt and pepper to taste.

Homemade Lasagna - Seafood Lovers

Ingredients for sauce:
1 tbsp oilive oil
1 onion, chopped
1 clove garlic
1 lb small to medium shrimps
1 lb small to medium scallops
1 bag mixed seafood (frozen at all major supermarkets)
1 can clams
1 1/2 tsp each salt and pepper (or to taste)
1 can (28 oz/796 mL) whole tomatoes
2 cans (28 oz/796 mL) crushed tomatoes
1/2 cup white wine
1 tsp oregano
5 leaves fresh basil
grated cheese
450 ml ricotta chese (italian style)
1 brick mozzarella cheese
3 eggs

Preparation
Step 1 - the sauce
• In a large saucepan, heat oil over medium heat. Add onions and garlic; cook until lightly browned
• Add fish, salt and pepper; cook 5 minutes and drain all water.
• Add wine and cook for another 2 minutes
• Stir in tomatoes, bay leaf, chili pepper, bring to a boil. Reduce heat to low and cook 1 hour, stirring occasionally.
• Meanwhile, in a large pot of boiling, salted water, cook lasagna pasta 6 minutes, al dente. Drain lasagna pasta and set aside.

If you have difficulty understanding this recipe please email me and I will help you through the process.

Step 2 - the assembly
• In a large baking pan add some sauce to the bottom of the pan.
• Add the lasagna one piece at the time and compile them side by side.
• Now add some sauce on the layer. Add grated cheese and little bit of shredded mozzarella so the layers stay together and firm.
• On the third layer of lasagna pasta add the sauce and the ricotta, egg mixture . Keep going until you get to the top of the pan. You should have not more than 6 layers. The ricotta mixture should be put on at leat two of the layers.
• The final addembly is the last layer - lots of mozzarella and grated cheese.

Step 3 - the cooking process
• Now that the lasagna is put together pre-heat oven 350 degrees F. Let cook 25 minutes covered. Uncover and cook an additional 15 minutes. If the top is still now browned - Open top element in oven for a few minutes and monitor the cooking cycle so not to burn the top of the lasagna. Once you have achieved the full cooking process let chill for at least 20 minutes so that the lasagna becomes firm enough to cut into portions without having the lasagna to break apart and be to liquid. The important thing is let it cool.

Enjoy this homemade recipe from Elena's Kitchen.

ricotta mixture:
• In a bowl mix ricotta and eggs and whisk until creamy. Add salt and pepper to taste.

Homemade Lasagna - Vegetarian Lovers

Ingredients for sauce:
1 tbsp oilive oil
1 onion, chopped
1 clove garlic
1 brocolli (cleaned and cut up in small pieces)
1 cauliflower (cleaned and cut up in small pieces)
1 cup green peas
2 zucchinis (cut in cubes)
1 1/2 tsp each salt and pepper (or to taste)
1 can (28 oz/796 mL) whole tomatoes
2 cans (28 oz/796 mL) crushed tomatoes
1 tsp oregano
5 leaves fresh basil
grated cheese
450 ml ricotta chese (italian style)
1 brick mozzarella cheese
3 eggs

Preparation
Step 1 - the sauce
• In a large saucepan, heat oil over medium heat. Add onions and garlic; cook until lightly browned
• Add vegetables, salt and pepper; cook 5 minutes. It is important that you preboil some water to precook the cauliflower for at least 8 minutes before adding it to the other vegetables.. The other vegetables are already soft and will cook during the oven process.
• Stir in tomatoes, bay leaf, chili pepper, bring to a boil. Reduce heat to low and cook 1 hour, stirring occasionally.
• Meanwhile, in a large pot of boiling, salted water, cook lasagna pasta 6 minutes, al dente. Drain lasagna pasta and set aside.

If you have difficulty understanding this recipe please email me and I will help you through the process.

Step 2 - the assembly
• In a large baking pan add some sauce to the bottom of the pan.
• Add the lasagna one piece at the time and compile them side by side.
• Now add some sauce on the layer. Add grated cheese and little bit of shredded mozzarella so the layers stay together and firm.
• On the third layer of lasagna pasta add the sauce and the ricotta, egg mixture . Keep going until you get to the top of the pan. You should have not more than 6 layers. The ricotta mixture should be put on at leat two of the layers.
• The final addembly is the last layer - lots of mozzarella and grated cheese.

Step 3 - the cooking process
• Now that the lasagna is put together pre-heat oven 350 degrees F. Let cook 25 minutes covered. Uncover and cook an additional 15 minutes. If the top is still now browned - Open top element in oven for a few minutes and monitor the cooking cycle so not to burn the top of the lasagna. Once you have achieved the full cooking process let chill for at least 20 minutes so that the lasagna becomes firm enough to cut into portions without having the lasagna to break apart and be to liquid. The important thing is let it cool.

Enjoy this homemade recipe from Elena's Kitchen.

ricotta mixture:
• In a bowl mix ricotta and eggs and whisk until creamy. Add salt and pepper to taste.