Grandmas Vodka Sauce Food

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GRANDMA'S SPAGHETTI SAUCE



Grandma's Spaghetti Sauce image

This is a recipe my grandma made for years and she never wrote it down until I was learning how to make it. It is a sweet meat sauce. I love it and just wanted to share it with everyone else. Let me know what you think. This recipe makes a lot of sauce. I usually put 4 cups in a resealable plastic bag and freeze for later use.

Provided by Michelle

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 50m

Yield 12

Number Of Ingredients 13

3 pounds ground beef, or more to taste
1 large onion, chopped, or more to taste
2 (16 ounce) cans tomato sauce, or more to taste
2 (6 ounce) cans tomato paste
ground black pepper to taste
1 (16 ounce) can tomato puree, or more to taste
½ cup ketchup
1 cup brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon celery salt
1 tablespoon onion salt
1 tablespoon garlic salt
½ cup grated Parmesan cheese

Steps:

  • Cook and stir ground beef and onion in a large pot until beef is no longer pink, about 10 minutes. Drain excess grease.
  • Pour tomato sauce and tomato paste into the pot; season with pepper. Stir in tomato puree and ketchup. Add brown sugar, mustard, celery salt, onion salt, and garlic salt, stirring after each addition.
  • Simmer sauce over medium-low heat, stirring frequently, until flavors combine, 30 to 45 minutes. Sprinkle in Parmesan cheese during the last 5 minutes of cooking.

Nutrition Facts : Calories 397.1 calories, Carbohydrate 35.1 g, Cholesterol 72.6 mg, Fat 19.1 g, Fiber 3.3 g, Protein 23.3 g, SaturatedFat 7.6 g, Sodium 2296.6 mg, Sugar 28.9 g

PENNE WITH VODKA SAUCE



Penne with Vodka Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h25m

Yield 6 cups

Number Of Ingredients 16

1 quart Simple Tomato Sauce, recipe follows, or store-bought marinara sauce, blended until smooth
1 cup vodka
1/2 cup heavy cream, at room temperature
1/2 cup grated Parmesan
1 pound penne
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional

Steps:

  • Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.
  • Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.
  • In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
  • Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

VODKA SAUCE



Vodka Sauce image

Recipe came from "Aunt Lynn". As she says, this is "happy", and you will be too. This is the easiest recipe for a classic Italian meal. Prep time is exact.

Provided by Chef Erin

Categories     Penne

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 8

1 large sweet onion, chopped
5 garlic cloves, coarsely chopped
3 tablespoons extra virgin olive oil
2 (28 ounce) cans crushed tomatoes
1 1/4 cups vodka, premium quality, will make a difference
2 cups heavy cream
4 tablespoons fresh basil, finely chopped
1 (5 1/2 ounce) can tomato paste

Steps:

  • Sauté onion, garlic, and olive oil in large sauce pot until translucent, do NOT overcook or brown.
  • Add 2 cans of crushed tomatoes, and vodka.
  • Cook about 1/2 hour or until all alcohol has burned off.
  • Add heavy cream and basil.
  • Add tomato paste to your discretion, although sauce should be of a thick consistency, some people like theirs thin.
  • Let sauté about 1/2 hour.
  • Serve with penne and freshly grated parmesan cheese.

VODKA SAUCE GRANDMA PIZZA RECIPE



Vodka Sauce Grandma Pizza Recipe image

Grandma Pizza is my new favorite pizza dough, even more favorite than Peter Reinhart's pizza dough, is the one from Revolutionary Pizza by Dimitri Syrkin-Nikolau, owner of Dimo's Pizza in Chicago. I just love it. If you haven't tried it, you really should. But please feel free to use your favorite pizza recipe and your favorite toppings.

Provided by onlinepastrychef, crust from Revolutionary Pizza

Categories     Bread and Rolls Recipes

Time 2h50m

Number Of Ingredients 17

coarse sea salt
freshly ground black pepper
Italian herbs, fresh or dried
hot pepper flakes
finely grated Parmesan cheese, about 4 tablespoons
1 cup vodka sauce
1 cup ricotta cheese
1 1/2 cups shredded mozzarella, (from a block--not pre-shredded)
16-20 slices Genoa salami
4-5 pepperoncini, thinly sliced and squeezed so they're not too wet
5-6 Tablespoons olive oil
8.5 oz (1 cup, 1 Tablespoon) cold water
2 teaspoons fine sea salt
2 Tablespoons sugar
2 teaspoons active dry yeast
1 Tablespoon extra virgin olive oil
14.8 oz (3 1/2 cups) bread flour (I used half King Arthur bread flour and half 00 flour)

Steps:

  • Whisk together the water, salt, sugar and yeast in your mixer bowl.
  • Whisk in the oil and then add the flour all at once.
  • Mix on low speed until the dough comes together and then knead on medium-low speed until the dough is soft, smooth and elastic, about ten minutes. It should pass the windowpane test. If it doesn't, let it rest, covered, for twenty minutes, knead another 2-3 minutes and test again.
  • Once the dough is beautiful, cut it into two equal pieces.
  • Knead each piece by hand just to get rid of any air bubbles and then shape into taut rounds. Refrigerate or freeze one round for later use.
  • Spread the 5-6 Tablespoons of olive oil onto a clean half-sheet tray. You won't need Silpat or parchment, just put it straight on the tray.
  • Plop the dough round down on the pan and cover the whole thing with plastic wrap.
  • Let the dough proof at least two hours and up to five hours.
  • Preheat your oven to 500F about an hour before baking. Place a rack on the lowest setting and set a baking stone on top of the rack.
  • Remove the plastic wrap and gently stretch out your dough to fit the pan. It should stretch easily. Press down the center keeping the edges a bit thicker. Keep at it until it fits perfectly (ish) in the pan. If it seems to be bouncing back too much, let it rest 10 minutes and then stretch it some more.
  • Spread the vodka sauce evenly over the dough to about 1/2" from the edges all the way around. (I used a small offset spatula.)
  • Top with all the toppings. You can put the cheeses on first or the meat and pepperoncini--however you like.
  • Let rest for about ten minutes and then bake for about 20 minutes or until the crust is a beautiful burnished golden brown and the underside of the crust is crisp golden brown. If the crust bubbles up during baking (mine did a few times), just stab the bubbles with a knife.
  • Remove the pizza from the oven and set the pan on a rack to cool a bit. Top with any--or none--of the optional finishes and as soon as you know it's cool enough not to burn your mouth, dig in.

Nutrition Facts : Calories 236 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 slice, Sodium 1012 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

GRANDMA'S SUNDAY SAUCE



Grandma's Sunday Sauce image

Sunday sauce with ribs and sausages or meatballs.

Provided by KelseyS

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 2h45m

Yield 8

Number Of Ingredients 16

¼ cup olive oil, divided
1 pound pork ribs, chopped
6 (3.5 ounce) links Italian sausages
1 large white onion, finely chopped
1 ½ teaspoons salt, divided
4 cloves garlic, minced
¼ cup red wine, divided
2 tablespoons tomato paste
1 ½ teaspoons dried oregano
½ teaspoon red pepper flakes
1 cup water
2 (28 ounce) cans whole peeled tomatoes in juice
1 teaspoon dried basil
1 teaspoon ground black pepper
1 pinch white sugar
¼ cup chopped fresh basil

Steps:

  • Heat 2 tablespoons oil in a pot and cook pork ribs until browned, about 5 minutes. Transfer to a plate. Cook sausages until browned, about 5 minutes. Transfer to the same plate as the ribs.
  • Drain off some of the excess fat. Reduce heat to medium-low and pour in remaining olive oil. Add onion and 1/2 teaspoon salt; cook and stir until translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute; make sure not to burn. Pour in 1/2 of the red wine and scrape up any browned bits off the bottom of the pan.
  • Add tomato paste, oregano, and red pepper flakes. Stir until paste starts to darken, about 2 minutes. Stir in remaining red wine and water.
  • Add tomatoes and their juices, crushing by hand as you add them to the pot. Season with basil, remaining salt, and pepper. Bring to a boil; reduce heat to a low simmer. Taste and add sugar if sauce is too acidic.
  • Return ribs to the pot. Simmer, partially covered, adding more liquid if needed, for at least 2 hours. Add sausages back to the pot for the last 45 minutes of cooking. Add fresh basil during the last 15 minutes of cooking. Discard bones before serving.

Nutrition Facts : Calories 375.6 calories, Carbohydrate 13.8 g, Cholesterol 56.7 mg, Fat 27.5 g, Fiber 2.9 g, Protein 18.3 g, SaturatedFat 8.2 g, Sodium 1313.3 mg, Sugar 6.6 g

VODKA SAUCE



Vodka Sauce image

This is a great recipe for those who love spicy food. If not, simply omit the crushed red pepper. This recipe will have your family eating the leftovers out of the refrigerator. A piece of advice: use the best vodka you can - it really makes a big difference! Serve with pasta, and garnish with grated Parmesan cheese.

Provided by RACQUELLE

Categories     Creamy Pasta Sauce

Time 45m

Yield 4

Number Of Ingredients 11

1 cup vodka
1 teaspoon crushed red pepper flakes
2 tablespoons olive oil
¾ pound prosciutto, chopped
1 large clove garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
salt and pepper to taste
1 (28 ounce) can roma tomatoes, with juice
2 (8 ounce) cans tomato sauce
1 cup heavy cream

Steps:

  • In a small bowl, combine vodka and red pepper flakes. Set aside for 1 hour.n
  • Heat olive oil in a large skillet over medium heat. Saute prosciutto, garlic, parsley, basil, salt and pepper until prosciutto is evenly brown. Pour in vodka mixture, and simmer 10 minutes. Crush tomatoes, and stir in with 2 cans of tomato sauce, and 1 (8 ounce) can water. Simmer 15 minutes. Stir in 1 cup heavy cream, and cook 2 minutes.n

Nutrition Facts : Calories 780.6 calories, Carbohydrate 16.5 g, Cholesterol 156.3 mg, Fat 56.3 g, Fiber 3.8 g, Protein 21 g, SaturatedFat 25.2 g, Sodium 3119.5 mg, Sugar 9.3 g

VODKA SAUCE PIZZA



Vodka Sauce Pizza image

We love this vodka sauce pizza! Flavorful crust topped with perfect vodka sauce and fresh mozzarella. Top with basil and parmesan. Yum!

Provided by How Sweet Eats

Categories     Main Course

Time 2h20m

Number Of Ingredients 18

1 cup warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
2 1/2 cups all-purpose flour
1 teaspoon salt
flour and/or coarse cornmeal for dusting
1 cup reserved pasta water, (or substitution, listed below)
2 tablespoons unsalted butter
1 shallot, (diced)
4 garlic cloves, (minced)
salt and pepper
½ cup tomato paste
3 tablespoons vodka ((I like Tito's))
⅓ cup heavy cream
⅓ cup finely grated parmesan cheese, (plus more for topping)
8 ounces fresh mozzarella, (sliced)
fresh basil, (for topping)

Steps:

  • In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1.5 hours.
  • After the dough has risen, punch it down and place it back on the floured surface. Divide it in half and use only one half for this pizza recipe. Save the other half - stick it in the fridge for a few days, or even freeze it!
  • Using a rolling pin or your hands, form it loosely into your desired shape. Sprinkle a bit of flour or cornmeal on a 10x15 inch baking sheet. Place the dough on top. You can also use a pizza stone or cook this in your pizza oven if you wish!
  • Preheat the oven to 450 degrees F.
  • Make the vodka sauce. To make a starchy pasta water without cooking pasta, combine 1 cup of water with ½ teaspoon of cornstarch and ¼ teaspoon salt. Bring it to a boil in a saucepan, then turn off the heat!
  • Heat the butter in a saucepan over medium heat. Once melted, stir in the shallots and garlic with a big pinch of salt and pepper. Cook, stirring often, until the onions soften. Add in the tomato paste and stir, cooking for 5 minutes. The color will darken - this is where the flavor is!
  • Stream in the vodka and stir, scraping the brown bits and flavor from the bottom. Stir in ½ cup of the reserved (or makeshift) pasta water. Stir in the heavy cream and parmesan, stirring until the cheese melts. Taste and season the sauce with more salt and pepper if needed. This will make more sauce than needed. Store it in the fridge for a few days or use it to make another pizza!
  • To make the pizza, spread about ½ to ¾ cup of vodka sauce all over the pizza dough. Top with the fresh mozzarella. Sprinkle on some parmesan cheese.
  • Place the pizza on the sheet in the oven for 15 to 20 minutes. Check on it after 15 minutes - if it's not deeply golden and melty yet, give it another 5 minutes. Once golden and bubbly, remove it and let cool before slicing. Sprinkle with basil and extra parmesan and serve!

PERFECT VODKA SAUCE WITH PROSCIUTTO



Perfect Vodka Sauce With Prosciutto image

I adopted this recipe in Aug. 2006 & will add input whenever I prepare it. It originally was posted Dec 11, 2002. Original comments: "The best vodka sauce I've ever had. Restaurants wish they had this recipe. Really, it's true."

Provided by newspapergal

Categories     Sauces

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 9

olive oil, to cover 1/4 inch thick
1 tablespoon butter
4 garlic cloves, chopped
2 1/2 lbs plum tomatoes, diced (about 10)
salt and pepper, to taste
1/2 cup vodka
1/4 lb prosciutto, chopped
1/2 cup fresh basil, chopped (NOT DRIED! MUST BE FRESH!!)
1/2 pint heavy cream

Steps:

  • In a large frying/saute pan add oil, butter and garlic, saute on low flame until oil starts to bubble.
  • Add tomatoes, salt and pepper.
  • Cook covered on a low flame for about 30 minutes.
  • Add vodka.
  • Cook uncovered for 25 minutes.
  • Add prosciutto-- cook 5 more minutes.
  • Add basil and heavy cream-- cook just 5 more minutes.
  • SERVE IT NOW!
  • I like this over penne pasta.
  • I only use Barilla.

GRANDMA'S VODKA SAUCE



Grandma's Vodka Sauce image

Make and share this Grandma's Vodka Sauce recipe from Food.com.

Provided by Diamond Joe

Categories     European

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (28 ounce) can crushed tomatoes (use good quality tomatoes)
extra virgin olive oil (just enough to fry garlic and brown onion)
3 garlic cloves, peeled and minced
1 small onion, diced small
1 ounce fresh basil leaf, cut coarsely
1/2 cup vodka (use decent brand)
4 slices prosciutto, cut into small pieces
1/4 cup heavy cream
1/4 cup parmesan cheese

Steps:

  • Put tomatoes in saucepan on medium light.
  • In separate frying pan, coat with olive oil(once around the pan) and fry garlic until it just starts to sizzle, add to tomatoes and stir.
  • Do the same with the onion until the onion is tender(add more oil as needed but not too much)add to tomatoes and stir.
  • Add Basil, prosciutto and vodka to tomatoes. Stir and bring to a boil. Stir frequently when boiling and taste sauce at 5 minute intervals to judge when vodka is reduced down, about 20 minutes.
  • When vodka is sufficiently reduced, remove from heat and stir in cream and cheese.
  • Serve with your favorite pasta and enjoy!

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From foodnewsnews.com


HOW TO USE VODKA SAUCE RECIPES
2020-08-11 · Vodka Sauce is an Italian-American culinary innovation that combines the best of vodka and tomato sauce along with other ingredients. If you’re okay with alcohol-based food, then vodka sauce is undeniably delicious. You can prepare the creamy sauce right at your home for dinner to light up the atmosphere like a mini date or a family get-together. Here is an in …
From tfrecipes.com


PASTA ARCHIVES - PAGE 2 OF 4 - EVERYBODYLOVESITALIAN ...
Penne Pasta with Vodka Sauce Chef John Food Wishes Vodka sauce is an American cuisine sauce made from a smooth tomato sauce, vodka, typical Italian herbs and heavy cream, which gives the sauce its distinctive orange coloration. It gained popularity in the 1970s, when a variation won a national recipe contest in Italy,although it may well have been a …
From everybodylovesitalian.com


CLAMS IN VODKA SPAGHETTI SAUCE - ALL INFORMATION ABOUT ...
Recipe: Herby Pasta with Clams and Vodka Sauce | Sip Magazine hot sipmagazine.com. Use vodka as a substitute for vermouth in any recipe, which will temper any sweetness and showcase the food's natural flavor. Try the vodka from Seattle's Batch 206 Distillery, a honey-toned corn-based spirit that brings both texture and clarity to this simple dish.Herby Pasta with Clams and …
From therecipes.info


GRANDMA'S PIZZA SAUCE RECIPE - ALL INFORMATION ABOUT ...
Vodka Sauce Grandma Pizza | Drunken Grandma Pizza new pastrychefonline.com. For the Dough (makes enough for two round pizzas or grandma's pies baked in half sheet pans (approximately 12" x 18") 8.5 oz (1 cup, 1 Tablespoon) cold water 2 teaspoons fine sea salt 2 Tablespoons sugar 2 teaspoons active dry yeast 1 Tablespoon extra virgin olive oil
From therecipes.info


DRUNK GRANDMA'S VODKA SLICE - MENU - PIZZA DI JOEY - BALTIMORE
We ordered the Monster Cheese Slice, Jess' Vodka Parm sub and Drunk Grandma's Vodka Slice. The Monster Slice was perfection! Not greasy and the crust is well done with a crisp but still feels like a NY slice. Definitely hit the spot! Jess' Vodka Parm was delicious as well. Sauce was great, bread was soft and pillowy but held up it the filling ...
From yelp.com


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