Vodka Sauce

Vodka Sauce
2 TBS EV Olive Oil
1 Cup chopped onion
1/2 Cup chopped carrot
1/2 Cup chopped celery
4 cloves chopped garlic
1 tsp. crushed red pepper
1 Cup vodka
1 - 28 ounce can crushed tomatoes (plain or with basil)
1 - 29 ounce can tomato sauce
1 1/2 Cups beef broth
1 TBS chopped fresh basil
1 Cup heavy cream

In a large pot heat the extra virgin olive oil. Sauté the onions, carrots, and celery until tender, about 8 minutes (do not let burn). Add the garlic and red pepper and cook for one minute more. Carefully pour in the vodka (especially if cooking over an open flame!) and cook so it reduces by about half for 5 minutes. Add the canned crushed tomatoes, tomato sauce and beef broth and let simmer for 45 to 50 minutes. After it has simmered, add the basil and let cook for a minute before adding the heavy cream. Bring the temp up to a simmering bubble before serving with your favorite pasta.
Makes about 8-9 cups of sauce.
                             

Marinara

I love making my own marinara, and it is so easy too! Don't be intimidated by it, go for it, once you try it you won't want to go back to the jarred stuff.

Marinara
3 TBS EVOO
1 cup onion, diced
1/2 cup celery, diced
1/2 cup carrot, chopped
1/2 cup red bell pepper, chopped
4 cloves garlic, finely chopped
1 tsp. Italian seasoning (or chopped fresh basil)
1/2 to 1 tsp. crushed red pepper flakes
1 28 oz. can crushed tomatoes
1 28 oz. can tomato sauce
1 tsp. salt
1/2 tsp. pepper
2 TBS sugar

1 pound cooked Italian turkey sausage, (or other ground meat).

Pour the extra virgin olive oil into a deep pot heated over medium heat on the stove. Once heated, add the onion, celery and carrots and cook until semi-tender about 10 minutes, stirring frequently. Add the bell pepper and garlic, cook 2 minutes, then add the Italian seasoning and crushed red pepper. Use the crushed red pepper sparingly especially if you are using a spicy Italian sausage in your sauce. Add both cans of tomato. Season with the salt, pepper and sugar (sugar is added to cut the acidity). Turn the heat down to low and let simmer for half an hour. Add by the cup full to your cooked meat to your desired portion. Serve over your favorite pasta!
This makes a big pot, sorry I didn't measure because here is my issue, I have a daughter that is a vegetarian so I had to divide the sauce so I'd have some with meat and some without. There was plenty left without meat to use in other recipes. Just make sure you store it in an air tight container in the refrigerator for no more than a week, (you can probably freeze it too) or can it following the proper canning method.
Enjoy!

CHUCK n (riga)Toni in Vodka Sauce

Vodka Sauce
2 TBS EV Olive Oil
1 Cup chopped onion
1/2 Cup chopped carrot
1/2 Cup chopped celery
4 cloves chopped garlic
1 tsp. crushed red pepper
1 Cup vodka
1 - 28 ounce can crushed tomatoes (plain or with basil)
1 - 29 ounce can tomato sauce
1 1/2 Cups beef broth
1 TBS chopped fresh basil
1 Cup heavy cream

In a large pot heat the extra virgin olive oil. Sauté the onions, carrots, and celery until tender, about 8 minutes (do not let burn). Add the garlic and red pepper and cook for one minute more. Carefully pour in the vodka (especially if cooking over an open flame!) and cook so it reduces by about half for 5 minutes. Add the canned crushed tomatoes, tomato sauce and beef broth and let simmer for 45 to 50 minutes. After it has simmered, add the basil and let cook for a minute before adding the heavy cream. Bring the temp up to a simmering bubble before serving with your favorite pasta.
Makes about 8-9 cups of sauce.

Drunken Chuck n Toni in Vodka Sauce
1/2 recipe of Vodka Sauce
2 TBS EV Olive oil
2 - 3 pound chuck roast, sliced thinly
S & P
1 16 ounce box Rigatoni pasta, cooked and drained
Add the extra virgin olive oil to a large skillet. Heat to medium and brown the sliced chuck until no longer pink, season with the salt and pepper. Add the cooked beef and cooked pasta to the vodka sauce.

Drunken Chuck

Drunken Chuck n Toni

Barbeque Sauce

1 C Ketchup
1/4 C vinegar
1/4 C water
2 T brown sugar
1 T honey
1/2 tsp. ground dry mustard
1 T prepared mustard
2 T Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
1 tsp. onion powder

Combine all in a mason jar or other lidded container, shake or stir to combine. Store in the refrigerator until ready to use.

Basic White Sauce

4 T butter, divided
2 T onion, chopped fine
4 T flour
1 1/2 C milk
1/2 C heavy cream or half and half
1/2 tsp. salt
1/2 tsp. pepper

In a saucepan over medium low heat, sauté the onion in 2 tablespoons of the butter until soft, about 5 minutes. Add the remaining butter to melt, then add the flour. Stir to combine until smooth and cook for 1 minute. Pour the milk and cream into a measuring cup and slowly pour into the butter and flour mixture. Add the salt and pepper. Stir constantly until thickened. Use this for casseroles, as a base for cheese sauce, etc.