Time 2h25m Yield 6 serving(s) Number Of Ingredients 15 Steps:
In a large skillet cook the meat, onion, green pepper and garlic until meat is brown and vegetables are tender. Drain off fat. Stir in tomatoes, tomato paste, brown sugar, oregano, salt, basil, thyme and bay leaf. Stir in water. Pour into large pot (one that is wider than it is tall). Bring to boiling; reduce heat. Simmer, uncovered, for l½ to 2 hours or till sauce is of desired consistency, stirring occasionally, the thicker the better. Add lemon juice during last 5 minutes of simmering. Remove bay leaf. Serve over hot cooked pasta. Pass grated Parmesan cheese, if desired. Makes 6 servings.
Time 4h30m Yield 11 1/2 pints Number Of Ingredients 9 Steps:
Prepare tomatoes, washed, peeled and chopped. Reserve 4 cups and set aside. Prepare garlic. To roast garlic place garlic cloves on aluminum foil and drizzle with olive oil. wrap foil around garlic, sealing edges. Roast at 350 degrees for 30 minute or until tender. Cool and remove papery skins. Saute 3 cups chopped onion until translucent. Reserve 1 cup and set aside. Mix all ingredients except reserved tomatoes and onions. Cook tomato mixture over medium heat until heated through and then simmer for 30 minutes. Using a food processor or immersion blender and puree tomato mixture until smooth. Continue simmering for another hour to an hour and a half until tomato sauce thickens. Add reserved tomatoes and onion. Adjust seasonings to taste. Heat thoroughly. Ladle sauce into hot jars leaving a 1 inch headspace. Process pints 20 minutes and quarts 25 minutes at 10 lbs pressure in a steam-pressure canner.
Time 30m Yield 6 Number Of Ingredients 7 Steps:
Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain. In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce. Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.
Time 2h10m Yield 9 quarts. Number Of Ingredients 15 Steps:
In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Peel and quarter tomatoes; place in a stockpot., Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to stockpot. Stir in next 11 ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, 4-5 hours, stirring occasionally., Discard bay leaves. Add 2 tablespoons lemon juice to each of 9 hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.
