At Home Italian Cooking by JoElaine 

Homemade Sunday Sauce by JoElaine Quinn

Ingredients:
2 cans 28 oz of crushed tomatoes
2 cans 28 oz of tomato sauce
1 can of tomato sauce filled with water
1 sweet onion large (chopped)
8 garlic cloves (sliced thin)
1/2 cup of fresh basil
1/2 cup of parmesan cheese (grated)
2 tsp of sugar (1/2 tsp per can
of tomatoes)
1Tbsp of extra light olive oil
Fresh ground black pepper (grinded)
Meatballs (see recipe)
12 Italian sausages (mild or hot
or both)
2 beef braciole
1 piece of pork from center rib

Process,
1. Over medium heat in a large pot add cans of crushed tomatoes, 2 cans of tomato sauce and I can of tomato sauce filled with water, 2 1/2 tsp of sugar and 1/2 cup of parmesan cheese and let it simmer covered for 1 hour. Stir sauce twice within the hour.
2. While sauce is still simmering in a separate skillet heat 2 Tbsp of extra
light olive oil till hot, add garlic and onions and sauté for 5 minutes until
translucent then add to sauce and continue simmering.
3.In the same skillet brown 12 Italian sausages, 2 beef braciole, and center rib cut

of pork until they're halfway cooked and nicely browned on all sides then add to the

sauce and stir.
4. Turn down sauce to low heat and then add meatballs that have been already made

from my meatballs recipe. Add 1/2 cup of fresh basil and fresh ground pepper to

the sauce and let it continue simmering covered partial for another 3 hours. Make
sure, you stir the sauce every 1/2 hour while it's cooking and add more seasoning

to taste with a touch of red crushed pepper for a little heat. Serve with your favorite

pasta dish.

             Enjoy!

Mom's Homemade Meatballs by JoElaine Quinn

Ingredients:
2 1/2 lbs of ground sirloin (90 % lean)
2 large eggs (beaten)
1 cup of Italian breadcrumbs
8 garlic cloves (minced fine)
1/2 tsp of red pepper crushed
2 tsp of worcestershire sauce
1/2 cup of fresh chopped parsley
1/2 cup of parmigiano cheese
(grated)
2 1oz box of sun maid raisins
1 medium Onion (chopped fine)
Salt and Pepper

Process,
1. In a large bowl combine all the ingredients together making sure you
don't over work the ground sirloin.
2. Roll into equal size balls and place on a nonstick cookie sheet.
3. Bake in a preheated oven at 350degrees for 30 minutes until cooked
through.
Great to add to Sunday sauce or meatball parmesan heroes.
     

           Enjoy!

Homemade Arancini (Rice Balls) by JoElaine (Balsamo) Quinn

Ingredients: 12 oz package of amborio rice
10 oz package of frozen peas
2 cups of homemade marinara sauce (See recipe below)
1/2 cup of parmesan cheese
1 cup of fresh mozzarella cheese, shredded
3 Tbsps of olive oil
2 cups of Italian breadcrumbs
1 Tbsp of salt + 1 tsp
3 cups of water + 2 Tbsps
1 tsp of garlic powder
2 Tbsps of butter
Oil for frying

Process,
1. In a saucepan bring 3 cups of water and 1 Tbsp of salt to a boil. Then add your 2 Tbsps of butter and the entire bag of rice. Stir while boiling for 1 minute.
2. Cover saucepan tightly. Reduce heat to a simmer, cook for 18 to 22 minutes.
3. Turn off the heat and add your 3 Tbsps of olive oil, parmesan cheese, and your mozzarella cheese, mix well. Set aside to cool down a little but not cold.
4.Then add your marinara sauce that you made ahead to a saucepan and heat on low.
5.In the meantime, place your peas in a saucepan along with 2 Tbsps of water and steam till tender. Then place your peas in your marinara sauce. Heat on low for 2 to 3 minutes. Take off the heat and let cool completely.
Note 1: the sauce should be thick in consistency.
Note 2: You can Brown 1/2 a pound of Sirloin chop meat and add it to your marinara and peas sauce if you like.
6. In a medium bowl add your 2 cups of breadcrumbs, garlic and 1 tsp of Salt and mix well. Note: Season to taste.
7. Take a large spoonful of your warm rice mixture and place it in your clean hand. Make an indentation in the middle of the rice mixture. Then place 1 Tbsp of your marinara and peas sauce in the indentation and place another large spoonful of your rice mixture on top and form a ball. Immediately place the rice ball into your breaded mixture and coat well and set aside on a pan with parchment paper. Repeat steps till all your rice balls are made. Let them rest and set for 15 minutes.
Note: 1 Makes 6 large rice balls
Note: 2 You can make smaller rice balls for appetizers if you like.
8.Heat on medium temperature with your oil placed halfway up your deep-frying pan. When oil is hot place 2 large rice balls in your pan and brown on one side then flip over to the other side gently to brown to a nice golden-brown color. Take out of pan and place on a dish with paper towels to absorb any excess oil. Repeat steps till all rice balls are complete.
9. Serve with additional marinara and peas sauce.
Enjoy!

Homemade Marinara Sauce

Ingredients:
1 small onion, chopped
4 cloves of garlic, sliced
1/4 cup of olive oil
1 35 ounce can of Italian plum tomatoes with their juice
1 tsp of Salt
2 pinches of dried basil
1 pinch of dried thyme
Freshly ground black pepper to taste
3 ounces of tomato paste (optional)
3 ounces of water (optional)

Process,
1. In a large skillet, sauté the onion and garlic in the oil for about 5 minutes.
2. Chop the tomatoes coarsely and add with the juices to the skillet. Add salt, basil,

thyme, and pepper. Cook, covered, for 10 minutes, stir and cook, uncovered, for another

20 to 25 minutes.
Note: if you like a thicker sauce, add tomato paste and water with the tomatoes.

           Enjoy!

Homemade Calzones with Ham Recipe by JoElaine (Balsamo) Quinn

Ingredients:

Pizza Dough
5 Cups of 0' Flour
1.5 tsp of Instant Yeast
1 Tbsp of Granulated Sugar
1 Tbsp of Salt
2 1/4 cups of warm water
Olive oil
Corn meal

For Filling
9 slices of prosciutto
3 cups of chopped smoked ham
4 cups of ricotta cheese, drained
Freshly ground black pepper to taste
16 oz of fresh mozzarella sliced

Homemade Sunday Sauce

Process,

For dough

1. Use a standard mixer fitted with a dough hook. Add in flour and salt to the bowl and mix on low.
2. In a small bowl add in sugar. Then add your warm water and mix till sugar is dissolved. Then sprinkle yeast on top and let sit for 5 minutes till the yeast has a foam.
3. Then pour the yeast mixture into the flour with the setting on low. Then turn up the speed to medium and let the dough come together till smooth in texture.
4. On a floured board knead your dough and shape into a large ball. Put into a greased bowl with olive oil. Make sure to pat the top of the dough with oil too. Cover with plastic wrap and place in a warm spot. Let rise for 2 hours or double its size.
5. Punch the dough down from rising and place on a floured board. Shape like a thick log and cut 3 pieces the same oz sizes. Make into 3 size balls. Prepare a baking sheet with flour sprinkled on top and place the 3 doughs on the baking sheet. Make sure leaving room for rising of the dough. Place a damp dish towel on top to rise for 30 minutes.

Preparing Calzones

6. Preheat oven to 500 degrees F. Line a baking sheet with parchment paper.

7. Roll out the dough to a round 10-inch size shape. Place 3 prosciutto slices on one half of each circle of dough, leaving a 1-inch empty border. Spoon ricotta cheese on prosciutto. Season with pepper, Top with chopped ham, mozzarella slices, and a drizzle of olive oil.

8. Moisten edge of dough with a bit of water using your fingertip. Fold the empty half of the dough over the filling and lightly seal edges. Crimp the edges up to completely seal the calzone.

9. Sprinkle lined baking sheet with cornmeal. Transfer calzones to baking sheet. Cut several small slits in the top of the crust with the tip of a knife to allow for venting.

10. Beat egg with water to make egg wash. Brush the calzones with egg wash. Dust with grated Parmesan cheese. Place in the middle rack of your oven and bake until crispy golden brown. Serve with Homemade Sunday Sauce...

Note: This recipe is for 3 large calzones you slice to serve. You can make 6 small individual calzones just by shaping the dough into 6 size dough balls and dividing the filling for 6 calzones. Bake till crispy brown.

             Enjoy!

Homemade Ravioli by JoElaine (Balsamo) Quinn

Ingredients:
6 to 6-1/2 cups all-purpose flour
6 eggs
3/4 cup water
2 teaspoons olive oil

Filling
1 carton ricotta cheese 15 ounces
2 cups shredded fresh mozzarella cheese 8 ounces
1/3 cup grated Parmesan cheese
1 egg lightly beaten
2 tsps minced fresh basil
1 tsp minced fresh parsley
1 tsp minced fresh oregano
1/4 tsp garlic powder
1/8 tsp of nutmeg
1/8 tsp salt
1/8 tsp pepper

Process,
1. Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
2. In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.
3. Divide pasta dough into fourths; roll one portion to 1/16-in.thickness.Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares or ovals with a pastry wheel. Repeat with remaining dough and filling.
4. Bring a large pot of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Serve with Sunday Sauce.
     

            Enjoy!

Homemade Ricotta Gnocchi by JoElaine (Balsamo) Quinn

Ingredients:
2 cups of Ricotta Cheese
2 cups of Flour
1 cup of Parmesan Cheese
2 Eggs
A pinch of Nutmeg
Salt & Pepper
I Tbsp of oil.

Process,
1. In a standard mixer with a paddle attachment mix together on low-speed ricotta cheese and parmesan cheese.
2. Then add one egg at a time and mix well. Add salt and pepper to taste plus oil and mix.
3. Change to a dough attachment and on low speed add your flour 1/2 cup at a time until your dough forms with a smooth texture.
Note: in step 3 you may be adding more or less then 2 cups of flour. Look for texture.
4. Place dough on a flour dusted surface and cut into 6 equal pieces. Form dough into a rope. Slice rope into 1/2-inch-thick pieces. Repeat step till all dough is cut. Sprinkle pieces with flour and roll into balls. Hold tines of folk at a 45-degree angle to the table with the concave side facing up. Dip the tip of your thumb in flour.
5. Take one ball of dough and with the tip of your thumb, press the dough lightly against the tines of the fork as you roll it downward toward the tip of the tines. As the dough wraps around the tip of your thumb, it will form into a dumpling. Set on a baking sheet lined with a floured kitchen towel. Repeat with remaining dough. At this point, gnocchi must be cooked immediately or frozen.
 

              Enjoy !