Fast and Easy Pasta Sauce

Once I learned how easy it was to make my own pasta sauce, I never bought commercial sauce again.  As fast as it takes to boil pasta, you can create a fabulous sauce that is fresh and delicious, using ingredients that you may already have in your pantry.

Festonati with homemade sauce
topped with Parmigiano Reggiano cheese

All you need is some olive oil, a little chopped onion, a clove or two of chopped garlic, some crushed tomatoes (in Italy, I use polpa di pomodori), and maybe a bit of your favorite chopped herbs.  I use chopped parsley a lot (if you use parsley, make sure it's the flat-leaf, Italian kind), but sometimes I switch it up and use some chopped sage or chopped basil.  It depends on (a) what I have available, and (b) what flavor I'm in the mood for.

Pasta sauce with pomodorini and olives

To make the basic sauce, heat some olive oil in a pan and add chopped onion and garlic.  When the onions get nice and transparent, add some crushed tomatoes (we use canned) and let it cook down a bit while your pasta cooks.  Add your chopped parsley (or whatever herb you prefer) when it's almost finished.  When the pasta is almost ready, drain it, reserving a cup or so of the cooking liquid.  Add the pasta into the saucepan with the sauce and stir it in.  Add a little of the pasta water and let it cook until the pasta is finished cooking.

When we are just cooking for ourselves (2 people), we usually use  1/2 of an onion, 2 or 3 cloves of garlic, and around 1/3 of a can of tomato.  You can adjust the amounts depending on how many servings that you are making.  You can also add in anything you would like to the basic sauce.  Olives, pomodorini (cherry tomatoes), zucchini, etc.  Sometimes we will add in some shrimp to cook in the sauce, or some mussels.  We tend to add a little red wine into the sauce (if we have an open bottle).  This really gives it a fantastic flavor (and don't worry, the alcohol cooks out of it, so you can serve it to anyone).

Spaghetti with homemade sauce made with canned diced tomatoes
and sliced fresh zucchini 

The sauce should cling to the pasta and not puddle around the plate.  Italians (well, at least those that I know in Tuscany) don't eat "a little pasta with their sauce" in the way that I've seen it be served in America. Simone gives me a hard time if I make a bit too much sauce and jokes that I'm doing things like in America again. Funny thing is that I didn't like a lot of sauce when I was a kid.  I guess I was always a bit Tuscan, even before I realized it!

Give this pasta recipe a try the next time you make pasta.  If you are anything like me, you'll never go back to canned sauce again!

Fast and Easy Pasta Sauce

(for 2 people)

2 Tablespoons extra-virgin olive oil

1/2 medium onion, chopped fine

2-3 garlic cloves, chopped fine

1/3-1/2 can crushed tomatoes
salt to taste

chopped parsley (or other herb) to taste

1/4 cup (or so) red wine (optional)

Heat the olive oil in a pan and add the onion and garlic.  Let cook a few minutes, then add the tomato.  Let cook down while your pasta is cooking, adding the chopped parsley and salt to taste.  (Add the wine at this time, if you choose to do so.)  

When the pasta is not quite done, drain it, reserving a cup or so of the cooking liquid.  Add the pasta to the pan with the sauce and mix in.  Stir in a little bit of the cooking liquid (don't let the sauce get too thin) and let cook until the pasta is ready. 

Serve hot.

Winter Lunch Lasagne

Winter weather in Tuscany usually involves a lot of rain, fog, and chilly days.  Occasionally it will snow, but normally the snow doesn't stick around very long.  I prefer to just see it adorning the mountain tops several kilometers away!

Snow on the mountains above Florence

One part of winter that I adore is all of the heartier meals that are prepared!  Comfort food at it's best!  Roasts, stews, and soups all prepared to fill the belly and warm the soul.

Lasagne, ready to pop into the oven

Lasagne  is one of my favorite treats to make and enjoy during the winter months.  We don't eat it often, but it is a wonderfully nice treat to have on occasion when the weather is chilly!  Plus, if you need to feed a crowd, it's perfect.

This is not the lasagne that you may be used to finding in Italian restaurants in the US.  There is no mozzarella or ricotta cheeses.  Instead, the traditional recipe uses a besciamella sauce (which you may know as béchamel or "white sauce"),  Simone and I created this recipe last winter when we wanted to have lasagne for lunch, but didn't want to pay for the pre-made stuff at the supermarket.  It's our take on traditional lasagne.

Simone was proud of our creation!

You'll notice that the word "slowly" is used quite a lot in the recipe, especially in the instructions on how to make the ragù (meat sauce).  It is really important that you take your time when you cook the sauces in order to get the correct consistency and flavor.  If there is one thing I've learned when it comes to cooking traditional Italian food, it's to not be in a hurry!  Believe me, it is well worth the time spent!

Lasagne, fresh from the oven

Lasagne

1 package lasagne pasta 
200 grams (or so) grated Parmigiano Reggiano cheese (approximately 1 1/2 cups, or so)

For the ragù:
Extra-virgin olive oil (about 4 Tablespoons)
500 g (about 1 lb) ground beef
1 carrot, finely minced
1 rib of celery, finely minced
1 onion, finely minced
2 cloves garlic, finely minced
2 cans crushed tomatoes
1 glass red wine (we use Chianti)
salt and pepper, to taste

For the besciamella:
750 ml (a little over 3 cups) milk 
75 g (about 3/4 stick) butter, cut into pieces
75 g (a little under 3/4 cup) flour
pinch of nutmeg
pinch of salt

For the ragù:
In a large pan over low heat, very slowly cook the carrot, celery, onion, garlic in about 4 Tablespoons olive oil until soft.  Stir in the tomatoes and let simmer.  Meanwhile in another pan, slowly cook the ground beef, stirring frequently until browned and finely crumbled.  Drain the fat and then stir the meat into the tomato sauce.  Add the glass of wine and let slowly simmer, partially covered for at least 2 hours, stirring occasionally.  Season with salt and pepper to taste.

For the besciamella:
Over low heat, melt the butter in a saucepan.  Stir in the flour (I usually use a very small whisk) and let cook for a for a few minutes, stirring constantly.  Remove the pan from the heat and stir in the milk with a wooden spoon, mixing well.  Return the pan to the burner and let cook over low heat until it begins to boil, then stir in the salt and nutmeg.  Cover the saucepan with a lid and let simmer for 15 minutes, stirring occasionally.  

For the lasagne:
About the pasta:  Barilla makes an oven-ready lasagne noodle that I have found in the US.  If you use these, you don't have to pre-cook the pasta at all.  If it is the regular dried variety, cook it in boiling salted water until almost al dente, then drain (Simone then likes to rinse the lasagne noodles with cool water in order to help it to not stick together).

Drizzle a little olive oil on the bottom of a lasagne pan, then spread some of the meat sauce over top (I just use a big spoonful, which is probably around 1/2 - 2/3 of a cup).  Then layer as follows:
1. pasta
2. besciamella
3. ragù
4. parmigiano reggiano (a generous portion)

Usually we make 3 - 4 layers.  End with the parmigiano reggiano and then bake in a pre-heated 160°C / 325 °F oven for around 50-60 minutes.  When it is done, it's surface will be beautifully golden in color.  Remove from the oven and let cool for 10 minutes before cutting into slices.

Buon appetito!

Tuscan Diet - Meats

Another part of the Tuscan diet is meat.

The Etruscan tables would usually find dishes of cinghiale (wild boar), which to this day are hunted by Tuscans for their meat.  These large beasts (which can weigh up to around 190 kg) roam around Tuscany, irritating gardeners and farmers since they tend to like to eat their produce and destroy their plants.

Cinghiale head at Antica Macelleria Falorni in Greve in Chianti

Cinghiale can be found in sausages, roasts and in a delightful dish called Pappardelle con ragu' di cinghiale, which is a dish with flat, broad pasta covered in a tomato-based sauce with wild boar.  The meat is flavorful.  To me, it has a richer flavor than pork and is almost beef-like in texture.  It's definitely good and worth a try if you ever get a chance to taste it.

The tastiest burger in the world - 250 gr burger at
Dario DOC in Panzano, Italy

Chianina cattle have been raised in the Tuscan region for over 2200 years.  The gigantic white cattle are known for the large size, excellent health, and their high tolerance to heat and sun.  The meat is very high in quality and has great nutritional value, which explains the higher prices on the labels for Chianina vs. other beef.  Indeed, it is absolutely tender and delicious.  One of the most famous Tuscan dishes, bistecca alla fiorentina, is made from a cut of Chianina beef.

Chianina steak

Tuscans use every bit of the animal, even the stomachs.  One of the best panini (sandwiches) that I have ever had was a lampredotto panino.  Exclusively Florentine, this sandwich is made up of lampredotto, which is the fourth and final stomach of the cow.  It's cooked in a delectable vegetable broth, chopped up, placed on a crusty bun with some salt, pepper, and salsa verde (a green parsley based condiment).

Lampredotto panino from Nerbone
at Mercato Centrale in Florence

There are many birds that are eaten as well.  Chicken, gallo (rooster), turkey, guinea fowl, quail, duck, capon...it can all be found on Tuscan tables.  Roasted, boiled, grilled...it takes all forms and is very tasty.

Poultry for sale at Mercato Centrale in Florence

Rabbit and lamb can also be found at local butcher shops and supermarkets.  We often like to pick up some lamb chops and cook them with rosemary and a little olive oil for dinner.  Pork is also a favorite, either in the form of prosciutto, salami, or a delicious roast.

One of my favorite pork dishes is rosticciana, a simple dish made with pork ribs, garlic, rosemary, and wine.  Below, you can find my recipe for this delicious (and easy) dish.  I like to serve mine with a side of sauteed spinach.

Rosticciana with sauteed spinach and garlic

Rosticciana

Pork Ribs
Rosemary
Garlic
1 glass white wine
Salt

Cut the ribs into sections about 3 cm (a little over an inch) thick.

Stovetop method:
Place ribs into a large frying pan and add several sprigs of rosemary, a few cloves of garlic, and a glass of water.  Cover and cook over low heat for about an hour.  Make sure to turn the ribs frequently until the water has completely evaporated.  Increase the heat, add a little salt and a glass of wine.  Allow the wine to gradually reduce, browning the meat evenly on all sides.

Oven method:
Place all ingredients into a rectangular oven dish and roast for 40 minutes at 180°C/350°F.

Tuscan Diet - Bread, Pasta, Grains

As I've mentioned before, the ancient Etruscans developed farms across the fertile land of Tuscany (or, rather, Etruria, as it was known back then) and along with vegetables and fruit, planted many forms of grains, such as farro and millet.  The land was so fertile, as a matter of fact, that the Etruscans were able to supply grain on the occasion that Rome was suffering from famine!

Today, grains remain an important part of the Tuscan diet.  For example, farro, a nutty flavored grain high in fiber and vitamin B3 and zinc, can be found in soups, salads and a multitude of other dishes.

Fresh bread baked in a wood burning oven
 at a bread bakery in Poggio a Caiano

Pane toscano, Tuscan bread, is as basic of a bread as you can get:  flour, yeast and water.  No salt at all.  Why no salt?  Blame the Pisans.  According to legend, around the year 1100, Pisa (a port city) blocked the shipment of salt from reaching Florence, attempting to force the Florentine troops to surrender in battle (Pisa and Florence were enemies for centuries).  However, their plan didn't work...the Florentines simply made their bread without salt!  To this day, traditional Tuscan bread does not have salt in its recipe.  This may not seem palatable to some (and on its own, it does taste rather bland), but when eaten with Tuscan dishes, it is quite complementary and goes very well with the types of food eaten in Tuscany, since the bread does not overpower the taste of the food.  Tuscans seem to put bread in everything.  It's in their soups and it's the biggest ingredient in panzanella, a bread salad!

Fresh pane toscano and prosciutto - best sandwich ever!

When you think of Italian food, I'm sure pasta is one of the first things that come to mind.  Pasta has been around Tuscany since the time of the Etruscans.  Archaeologists discovered proof that around 3000 years ago, Etruscans prepared a wheat and egg pasta-type food.

Fresh pasta at the local supermarket

There are well over 300 different pasta shapes...wide, narrow, flat, round, shapes, filled...you could have pasta for months without having the same shape twice!  Don't think that pasta is off limits if you are "on a diet".  Simone has a personal rule for us that we only eat pasta for lunch and not for dinner, since you tend to burn off more energy during the day than in the evening, especially since we may not eat dinner until 8pm in Italy.

Fusilli con cozze (fusilli pasta with mussels)

Tuscan Diet - Fish and Seafood

Tuscany has over 250 km of coastline and many lakes and rivers within the region, so you can imagine that there is plenty of fresh fish and seafood available.

Fish and seafood for sale at the Mercato Centrale in Florence

Tuscans have included fish in their diet for centuries.  I absolutely love fish and to be in a region where there is an abundance is such a treat for me, considering I'm from the midwestern US where practically any and all fish found at supermarkets is (or was) frozen.

Palombo (dogfish) with olives and sage in olive oil

Orate (sea bream), branzino (sea bass), polpo (octopus), cozze (mussels), acciughe (anchovies), vongole (clams), calamari (squid) can all normally be found at pescherie (fish markets) and supermarkets around Tuscany.

Polpo (octopus) and ingredients before being dropped into the pot

Low in fat, calories and cholesterol, fish make a very healthy addition to your diet.  They are great sources of protein, vitamins and omega-3 fatty acids.  Omega-3's are incredibly heart healthy, so it's important to make sure you get some in your diet.

Muscles in pasta with cherry tomatoes

We eat fish and seafood in a multitude of ways.  Sometimes we toss the fish in a little flour and fry it up in olive oil.  Other times, we bake whole fish in the oven stuffed with herbs and lemon and drizzled with some olive oil.  Mussels in pasta sauces, boiled octopus, fritto misto (fried mixed seafood)...it's all delicious and all quite nutritious!

Fried latterini (smelt)

Baccalà  is one of our favorite fish to eat.  is salted cod, which looks rather unappetizing in its dried, salted form, but once it's soaked and cooked, it is absolutely delicious.  In Italy, you can find it dried as well as in its bagnato (wet) form.  Our favorite way to cook it is the way they do in Livorno.  Baccalà alla Livornese is a simple recipe, cooking the fish with a delightful tomato sauce, which is absolutely fabulous! 

Baccalà alla Livornese

800 grams baccalà bagnato (already soaked)
2 Tablespoons extra-virgin olive oil
400 grams tomatoes (I used canned polpa, or crushed tomatoes, but you could use fresh and chop them up)
2 cloves garlic, chopped
parsley, chopped
salt and pepper (if needed)

Cut the baccalà into cubes around 2 inches (5 cm).  Rinse and squeeze dry.  Lightly flour the fish and and place into a heated pan with olive oil.  Fry all sides until brown.  Add tomatoes and garlic.  Cook a few minutes and add salt, if needed (it very well might not need salt, so be sure to taste it before you add any).  To finish the dish, sprinkle with parsley and cook for a couple more minutes before serving.