(quote) Lauren-927923 said: Ummm yes Italian. My special dish is manicotti. When I was younger my mom and I would make sauce from scratch. But, when she went back to work we went to Ragu :-). I have a friend in Boston who was going to call me today to walk me through some sauce recipes, but we played phone tag instead, lol. I'd like to try making pasta as well. My father-in-law thought I was Italian instead of Irish because of all the Italian food I would make lol. He would complain and complain about it. But, once a week or so he would call me and ask what I was making, if it was manicotti he would join us for dinner, complaining all the time while he had two or three servings :-).
Did you know that many of the Italian dishes that we love and pay for today, were at one time considered Lenten foods because they were regular to the common folk, like ravioli and tortellini -- usually stuffed with cheese.
My friend from Peru made an awesome manicotti with seafood and cheese and used a white sauce --- a delightful twist :-).
I have been craving spaghetti I will have to try Jerry's hint.
Your kidding, right? Ragu??????
My Italian mother would turn over in her grave if she thought anyone would mention using Ragu (or Prago or any other prepared sauce in a can or jar) as a substitute for properly made sauce from scratch. In fact she would be sick just hearing that someone used those products for any reason.
Interestingly enough, I am no great fan of pasta and sauces, just had far too much of that growing up. As a kid, it was my job to start the sauce when I got home from school. First had to brown the meat, always a couple of pork chops, a couple of good Italian sausages and a couple of lamb chops or ribs. Mom always used pure lard, not the rendered stuff, but chunks cut off from the pig by the butcher yo brown the meat. There were always a couple of garlic cloves added to the meat as it browned. Then I had to add the crushed tomatoes, tomato paste and water, leaving that on low heat until Mom got home.
Despite all that practice, when I make sauce today, I have to extra careful not to burn the sauce as it simmers.