Chef Boy I Be Illinois Simple Pasta Sauce Food

CHEF-BOY-I-BE-ILLINOIS' SIMPLE PASTA SAUCE

Steps:

• Saute onions, garlic, black pepper and red pepper flakes in oil until onion is translucent, about 3 minutes.
• Add remaining ingredients and simmer for 25-30 minutes uncovered.
• Serve over your favorite pasta, chicken parmigiana, stuffed pasta shells, etc.

FRANK'S ITALIAN SAUCE (SPAGHETTI SAUCE)

Steps:

• For the meatballs: Combine all ingredients except the olive oil in a large bowl. Mix well. Form about 16 meatballs and place on a platter. Heat the olive oil in a large skillet and fry meatballs over medium heat until browned. Repeat until all meatballs are browned. Place meatballs on new clean platter. Do not discard the oil.
• For the Gravy: In the skillet, heat the reserved oil, add the onion and garlic and saute for approximately 2 minutes. Add the tomato paste and cook on medium heat for 3 minutes, stirring constantly. Fill the empty tomato paste can full of water, add to the skillet, and cook for 1 minute, stirring. Remove from heat and set aside.
• In an 8-quart saucepan, add the ground tomatoes and cook on medium heat for 5 minutes. Fill the empty ground tomato can 3/4 full of water and add to the saucepan, along with the tomato paste mixture from the skillet and the reserved browned meatballs. Mix thoroughly but carefully with a wooden spoon so as to not break the meatballs. Add the salt, ground pepper, and parsley and cook on medium heat for 15 minutes, then cover and cook on low heat for 2 1/2 hours, stirring every 15 minutes to prevent sticking and burning on bottom of pan. Serve over al dente pasta and sprinkle with some grated Pecorino Romano cheese, along with crusty Italian bread and a good bottle of red wine.

CHEF-BOY-I-BE-ILLINOIS' BAKED COD CASSEROLE

Steps:

• Preheat oven to 400F.
• Combine cod, tomatoes, wine, garlic, oregano, salt and pepper in medium sauce pan. Simmer until fish flakes easily, about 10 minutes.
• Meanwhile, slice potatoes and onion.
• Place half of the potatoes and onion in bottom of greased 10 inch square baking dish, lightly sprinkling with salt and pepper.
• Place flaked cod evenly over the top, and lightly salt and pepper.
• Pour one half of tomato sauce over this.
• Place remaining potatoes and onion on top, sprinkling lightly with salt and pepper, and then the remaining sauce.
• Cover with foil and bake approximately 45 minutes until potatoes are tender.
• Combine breadcrumbs and cheese and sprinkle over top of casserole and bake uncovered 15 minutes more. Can broil for a couple minutes to brown the top if desired.
• Let stand five minutes before serving.

CHEF-BOY-I-BE ILLINOIS' LIGURIAN PASTA

Steps:

• Dice potatoes into 1 inch cubes and saute in olive oil until crisp and brown on the outside and easily pierced with knife. Salt and pepper to taste. Add the drained green beans to warm through.
• Meanwhile, cook the pasta according to directions on box.
• Add the pesto to the vegetables and mix thoroughly.
• Add cooked and drained pasta to vegetables and mix thoroughly. Can add some of the pasta water if necessary.
• Serve with a side salad, crusty bread and freshly grated parmesan to pass.

CHEF-BOY-I-BE ILLINOIS' PESTO CHICKEN BUNDLES

Steps:

• Pound chicken breasts to 1/4 inch thickness.
• Combine cream cheese and pesto.
• Spread cream cheese mixture on chicken breasts.
• Roll chicken breasts up lengthwise, tucking in the ends and secure with toothpicks.
• Salt and pepper to taste, roll in flour.
• Brown chicken breasts on all sides.
• Deglaze pan with the wine, add tomato sauce, oregano and mushrooms.
• Simmer, covered, for 15 minutes until chicken bundles are cooked through.
• Some of the cream cheese mixture will melt and drip out of bundles, making the sauce very rich.