Posts Tagged ‘red sauce’

Ben's Linguine n' Lamb

August 11, 2009

Sometimes I give my husband a hard time for having eclectic taste and cooking style, but sometimes this off-kilter attitude leads to an amazing dish only he could design. So I was only slightly hesitant when offered his latest creation: linguine with ground lamb and marinara. It did smell delicious. And he did use one of my favorite pastas, hot chilli linguine.

    “Okay, just a bite.”  Mmmm… Hearty… Zesty… Succulently Saucy…
    “Do you mind if I finish this off?”

Check out the secret ingredient: Duck egg (Also happens to be his favorite ingredient atop pizzas and hamburgers. It’s an Aussie thing.)

Ben’s Linguine n’ Lamb

You will need:

  • 1 tbsp. olive oil
  • 25.5 oz. marinara (He used Lucini Italia Tuscan Marinara with Roasted Garlic)
  • 2 lbs. ground lamb
  • 70 grams smokey barbecue rub (He used Rub with Love brand)
  • 2 duck eggs
  • 6 1/2 oz hot chilli linguine

Put it together:

  • Brown the lamb in olive oil on medium heat
  • Add the rub, mix
  • When meat and rub mixture is hot, add eggs and stir quickly, let rest and repeat stirring and resting 3x.
  • Add sauce, mix
  • Cook linguine to desired softness
  • Drain well, return to pot
  • Vigorously stir in sauce while heat is on low, cook for a few minutes to integrate flavors

New Episode Up: Making Red Sauce (Sunday Gravy)

July 1, 2009 

Our latest episode, Making Red Sauce, is up. Italian cook Vinny Pasceri shows us how to slow cook his versatile Sunday Gravy to use with pasta dishes like ziti, lasagna and manicotti.  The meatiness of Sunday gravy separates it from other red sauces, like marinara.

Vinny grew up in a Long Island Italian-American family with a passion for cooking.  His red sauce is influenced by all of the savory gravies his parents and grandparents simmered up during their family dinners every Sunday.  Watching this video, I’m sure the history and passion will inspire you to build your own tradition of great food and family. 

Here is a ziti recipe that I used the Sunday Gravy in.  Although not normally a fan of the graininess of whole grain pastas, the texture is good in ziti, since it gets cooked twice. 

Whole Wheat Baked Ziti

You will need:

Put it together:

  • Preheat oven to 400 degrees F.
  • Cook pasta until al dente and drain
  • Mix eggs, mozzarella, ricotta, pecorino in a large bowl  
  • Add pasta and sauce to cheese mixture
  • Put in pan(s)
  • Optional – Add 1/2 lb sliced mozzarella on top
  • Optional – Brown and mix in 1 lb ground Italian sausage
  • Cover with foil and bake 50 minutes at 400 degrees F.
  • Optional – Take foil off and brown 10 minutes