Paul Bacino

Interesting Tracey, The use of peperoni was something that never crossed my mine. That is the interesting stuff I hope to see in this thread. Best wishes and Ciao Ciao Paul

I am surprised.. no one has a Family recipe, they care to share.. something passed on from Nonna ? Maybe I didn't ask, but if you care to share one, great. Best any way. Paul My recipe might not be, technically correct, but is what was learned in grandma's kitchen to the best of my knowledge. Here is our family store!! Lost with the growth of the SUPERMARKET.

Here is the finished dish!! Allow about 8-10 mins to cool before serving.

I want to try that Long Pepper Steak in the link.. Thanks

Gfweb, I will toast my paste sometimes too , but if I do its usually in the beginning and goes right into the sauce. Also I will add the browned bones and finish toasting both together.. just depends on my mood Thanks for the ideas!! Paul

Yes Jaymes, Sugar sweetens the pot, a bit, in this long cook. Again, with this type of family style cooking it changes with the mood I'm in. Sometimes its no paste, sometimes is whole squeezed crushed and processed tomatoes. Paul

I am always interested in others recipes, please add your thoughts , comments and your own recipe. Sunday gravy for us is a long cooked tomato red sauce with braised meats, called Sugo ( at least for me ). I usually cook mine for hrs, 4 or more for sure, but I like to turn mine off and on and often serve it a day later. Our usual recipe starts with , canned sauces, I think whole hand squeezed tomato, get lost in a long cook. I reserve that for quick cooking. 1 29 Oz Hunts Sauce 1 6 Oz Hunts Paste Plus one large can of water!! Now stating that, I have used whole tomatoes too. Carmelina, Bella Terra, Battaglia, La Squisita. The one thing about making the sauce is having fun in the kitchen on Sat or Sunday. So this gets the red sauce cooking in its own pot, Now In a fry pan, I begin to brown my meat and cook my aromatics . I like the combination of a pork part and beef, preferable with some nice bone product. My friend suggests I try using Pigs feet. Here is a good go to 2-3 Beef Short Ribs 3 Pork Neck bones or feather bones or country rib Brown these real well on all sides, add to pot. Aromatics now in the pan 1/2 yellow diced onion cook first, till soft then below 3-4 cloves of garlic minced fine I like to use alot of olive oil. which helps flavor the sauce. Cook the above, add to pot, and deglaze the pan, I use what ever wine I have .. red or white. Seasoning the sauce: I add by eye so sorry on any amounts. So lets say Table spoon of ea. ( Yikes ). I like to keep it simple because its about the braised beef and you don't need to get to crazy here, but that's up to you Sugar Black Pepper Italian Seasoning- bulk buy crap!! Not always done-- but this is the basic idea Salt-- this just depends on how it tastes. I tend to add anise to mine.. either seed of star. Red Pepper Flakes This is the basic, which you can deviate from any time. To this basic, You add meatballs ( another post ) and sausage ( another post ). What the sausage adds to the flavor is a bit of fennel flavor. Cheers. Hope I didn't miss anything. Now off to shower Best wishes and Happy New Yr!! Paul

I used to do alot of hunting occasioanlly bagging a goose. I think I used to pluck mine, thou ? I would probably breast it , like you did. Pan fry with a little bacon on top. Then, Make a spicy berry reduction sauce Using the carcass to make a stock, to fortify. I have others in my club who have somked some with good results, but I dont have a specific recipe. Good luck I'm not a leg man ..

I find using a Mortar and Pestle works well, to help brake it down.

Rarerollingobject.. It is defiantly about the pliability.. otherwise it's hard to roll them Thanks

Here is Team USA!! http://yfrog.com/h8rl11j Good luck

Alex. Yes ricotta is a good option too Sent from my Droid using Tapatalk

Refrigerated For now Chris..I'm cooking them by baking tomarrow..probably 30 min covered @375...maybe broil to finish a bit..2-4 minutes Sent from my Droid using Tapatalk

Darienne, I use a mandolin to cut mine, but you can cut it by hand too!! I usually use the japanese type eggplant, but these are just the purple globe type, about 3" across at the thickest end ( not real big ) and is where you start rolling them-- large end to small end. They are not enormous.. 3" tops!! Let me know if you need any other info!! Best Paul

Globe eggplant: sliced 1/4 "/ salted for an hr/washed/dried/fried Filling: Fresh mozzarella, asiago cheese , green onion, parsley, pepper flakes Sauce-- Home-made Sugo Enjoy

1 egg plus 1 yolk/pp !! Fresh pasta Dry.. mine is about 6-8 p for container of Barilla

Thanks Chris.. Best Paul

Wonder if you could smoke some fresh pasta? Making some rendition of Amatriciana sauce?

Here in the Mid-West we get things called feather bones, http://www.chicagomeat.com/product_details.asp?ProductID=65 They make a great stock!!

Chris, I was messing around with this filling material, ricotta, spinach, nutmeg and Parmesan cheese. I noticed that even if i tried to chop the frozen squeezed spinach, it didn't chop well.. so I added Parmesan cheese to the spinach which help dry it up, allowing the mixture to separate better and blends nicely with the ricotta. Cheers

Well Done!! My only reason, I got one, and it surprised me. I run an Italian Wine event in Omaha and open 200 plus bottles of wine. Is thier such thing as wine openers elbow!! This thing was a blessing!! btw It is now broken!! Ooops But it worked well for my wife when it worked. Cheers ohh its Doc

I second the Screwpull recommedation! third'ed... there's just something clunky, inelegant and down-right dorky about electric wine openers. Whoa!!

They have a very nice balance, rims are just a bit thicker ( not much ), some what durable, reasonable cost... they are made with lead free material as opposed to the Vinum and Sommelier series. I have twisted off my share of Riedel stems.. these I have been lucky with ..I just knock them over.. after to many bottles Emannths: the higher cost is for Zalto stems.. click on my link

Best Modern.. Electric Opener!! This one from Target works fine http://www.target.com/gp/detail.html/191-5793201-2050504?asin=B000SAJGXO&AFID=msncashback_df&LNM=|B000SAJGXO&CPNG=appliances&ci_src=18492716&ci_sku=B000SAJGXO&ref=tgt_adv_XSB10001 I'll add in the As-Ho too!! If you ever have soft corks.. its a must

No help with the horizontal unit anymore.. I just want to say I have a vintage SunBeam vertical Rotisserie for our chickens. Works like a charm!! Something to consider Paul