Pasta Bolognese Party

PASTA with RAGU BOLOGNESE

So you go out and get some Provolone or other cheese if you’re going to serve a mixed antipasto before the Bolognese. Get some good Sweet Sopresseta, a jar of good quality Roast Red Peppers, and the best Italian Olives you can get, and your mixed antipasto is all set. Tell each guest to bring a nice bottle of Italian Wine, unless you prefer to buy the wine yourself, it’s all up to you. And there is nothing wrong with your guests each bringing a bottle. When they do so you end up getting a nice variety of different wines for everyone to taste, making your party not just a Party alla Bolognese but a pleasant little wine tasting as well. Nice, no? Yes, this works out quite well, and it makes the party a little more interesting, tasting the different wines. Tell your friends to bring Chianti, Barbera, Montepulciano di Abruzzo, or Lambrusco which is from Emilia Romagna and is the perfect wine if you’re having either Prosciutto & Melon or a Mixed Antipasto with some nice Salumi and Cheese to start.

You’ve got to have some nice background music for your party. The best music would be a mix of first and foremost Frank Sinatra, with Dean Martin, a little Tony Bennett, and some Louis Prima to boot. Hip Hop and Heavy Metal are strictly forbidden and an absolute no-no, you don’t want to ruin your party with bad music, do you?

Dessert and coffee are always great. They are not an absolute must, but I do highly recommend you serve coffee and dessert. Again, you may want to have one or two of your friends pick up some dessert. Italian desserts like: Ricotta Cheesecake, Italian Pastries and or Cookies, or Gelato are all great, but not absolutely necessary that the dessert be Italian. Maybe one of your friends makes a great Pineapple Upside Down Cake, a Red Velvet Cake or something like that is great. What’s important is you have a dessert, it’s just another little facet of your dinner party, your Party alla Bolognese. And don’t forget the Bolognese is the centerpiece and as they say in France The Piece de Resistance!

The RAGU BOLOGNESE COOKBOOK

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PARTY alla BOLOGNESE CHECKLIST

Get your ingredients for the Bolognese; the ground meat you choose. Tomatoes, wine, pasta, milk, butter, Olive Oil, and dry Porcini Mushrooms if you decide to use them.

2. Get your ingredients for your Antipasto course.

3. Buy at least two bottles of good Italian Wine, even if you have your guest bring wine, you’ll still want to get at least two bottles of your own.

4. Have plenty of spring or filtered water. Buy gallons of Spring Water (at least 2 gallons or more).

5. Buy one or two loaves of good Italian Bread.

6. Make the Bolognese! It’s great to make the night before the party. Just to let you know, it doesn’t hurt that the Bolognese is made the night before, it’s actually better.

7. Make sure you have some great music; Sinatra, Tony Bennett, Dean Martin and or some nice mellow R&B music.

8. Before your guest arrive, get your antipasto or salad ready to go when you need it. Keep it simple. If you choose one of the antipasto items from the antipasto section in this book, you can’t go wrong, they’re all real simple and don’t require any cooking, other than if you choose the Shrimp Cocktail, which is super simple and takes just a few minutes and can be done ahead of time, a few hours before or the day before your party.

9. A few minutes before you will be serving the antipasto, put your pot of Bolognese on the stove and turn the heat onto the lowest flame possible to heat up the Bolognese Sauce. If after the Bolognese is simmering for twenty minutes, it looks like it is getting dried out, you can add some water.

10. Put a large pot of water on to cook the pasta. Put a lot of salt in the pasta cooking water.

Serve the antipasto course to your guest and make sure you have some nice Sinatra tunes playing. Enjoy the antipasto with your guest.

12. Turn the water for the pasta on to a high flame. After you have eaten your antipasto with your guest wait about 15 minutes or more before you serve the Pasta alla Bolognese.

13. Rigatoni, Cavatappi, Fusilli, or some sort of short pasta are the best type of pasta to serve with your Ragu Bolognese at Party alla Bolognese party, as it’s easy to serve and to eat short maccheroni as opposed to long pasta like Spaghetti or Tagiatelle for your guest. Got that? Serve a short pasta.

14. After everyone has eaten their antipasto and are enjoying their wine, throw the pasta in the water to cook. The pasta will take about 12 minutes to cook. You want to have about 20 minutes in-between the antipasto and Bolognese course, so throw the pasta in the boiling water 10 minutes after everyone has finished eating the antipasto.

15. Follow the directions for cooking the pasta that is on the pasta package. Once the pasta is finished cooking, drain the pasta in a colander, reserving about a ¼ cup of the pasta cooking liquid. Add the pasta back to the pot that it cooked in. Add some of the Bolognese with a couple knobs of butter to the pot and mix the pasta and Bolognese Sauce together. Have a plate ready for each guest and plate each one with an equal portion of the Pasta Bolognese. Serve to your guest and make sure to pass around grated cheese.

OK So How Do you make The BOLOGNESE you want to know? The RECIPE is in The COOKBOOK, The RAGU BOLOGNESE COOKBOOK, where else?

Sinatra Spaghetti Meatballs Recipe Tomato Sauce alla Frank

FRANK SINATRA SPAGHETTI SAUCE

And MEATBALLS

FRANK SINATRA Shows DINAH SHORE

HOW to MAKE SPAGHETTI SAUCE

alla SINATRA

FRANK SINATRA tells Sid Mark, step-by-step HOW He Makes TOMATO SAUCE

“You begin with a skillet and you use a light kind of olive oil and put in about 2 tbsp. full and put in 3 whole cloves of garlic. I usually puncture the cloves with a fork so it will exude the flavor I want. When the garlic is tanned or light brown take it out of the oil and throw it away. Keep the oil.” “For 4 people you can take 2 cans of the oval shaped tomato and you put each can in a blender and count about a “slow four” to grind it up and put it in a saucepan…do that with both cans. Add a pinch of salt and a little bit of black pepper and little bit of oregano…maybe ½ tsp. full. Add the oil. I used to watch my dad do it. He’d just take his fingers and he’d take so much and throw it in the pot. And you let it simmer.” … “Now…VERY IMPORTANT because this is what you don’t find in restaurants because they can’t take the time to do it. You take a good sized tsbp. And whatever oil or foreign matter that comes to the top; just keep skimming it until you have a pure red sauce. Low flame and cook for about ½ hr. and just let it sit there until you are ready to turn on your water for your pasta.” “You want to put a couple of bay leaves and fresh basil is wonderful…at the last minute.” “So you’ve got in the sauce olive oil, garlic, pepper, salt, oregano, a couple of basil leaves and, if you wish, a teaspoon – tablespoon. Of finely chopped parsley and that’s the way to make a simple pasta sauce.”

“Basta!”

Screenshot 2024-02-04 155350

FRANK & AVA

FRANK SINATRA’S SPAGHETTI SAUCE

Recipe :

1/2 of a cup of Olive Oil
1 medium Onion finely diced
4 cloves of Garlic minced
1-28-ounce can Italian style tomatoes
1-28-ounce can of tomato purée
2 tablespoons of fresh parsley chopped
2 teaspoons of dried thyme
1 teaspoon each of Slat & Black Pepper
black pepper
1 pound of dried pasta
Extra chopped parsley for serving
red pepper flakes for serving, optional
Italian grated cheese blend, optional

Place the Olive Oil and diced Onions in a medium sized Pot. Cook on low heat for 5 minutes,

Add the Garlic and cook for 2 minutes on low heat as you stir with a wooden spoon.

Add the Salt, Black Pepper & Thyme and cook for 2 minutes, low heat.

Add all the Tomatoes and chopped fresh Parsley. Turn heat to high and cook until the sauce starts to bubble.

Turn the heat down to low, and let simmer for 40 minutes. Be sure to stir the Sauce with a wooden spoon as the sauce cooks, scrapping the bottom of the pot so the sauce doesn’t stick or burn.

After 40 minutes, turn the heat off.

Serve this Tomato Sauce with your favorite pasta.

Note : To make Pasta with Meatballs, make the Meatball recipe below.

SINATRA MEATBALLS Recipe

1 – pound of ground Beef
1 – of a pound ground Pork
1 cup of Italian Bread Crumbs
1/3 of a cup each grated Parmesan& Pecorino Romano Cheese
4 teaspoon of chopped Parsley
1 clove of Garlic, minced
3 large Eggs
1/2 teaspoon Salt & 1 teaspoon Black Pepper

Mix all the ingredients together in a large bowl.

Form the meat mixture into 3 inch in diameter Meatballs.

Place in a 375 degree oven for 12 minutes.

Remove the Meatballs from the oven and place in above Tomato Sauce, at the point when you have just put the Tomatoes in the pot.

On high-heat cook until the Sauce starts to boil (bubble). Low heat to low and cook for 40 to 45 minutes on low heat.

After 45 minutes turn heat off.

Cook Spaghetti, Rigatoni, or whatever pasta you like.

Drain the pasta in a colander. Place the pasta back into the pot it cooked in. Add some Tomato Sauce and mix.

Place some pasta on each persons plate. Add 2 or 3 Meatballs to the place. Add some Tomato Sauce over the Pasta and Meatballs and serve.

Place grated Pecorino, and or grated Parmigiano Cheese on the table.

Eat & Enjoy !!!

SUNDAY SAUCE

alla SINATRA RECIPE

MEATBALLS & SUNDAY SAUCE

alla BELLINO alla PACINO

alla SINATRA

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GIANTS !!!

PAVAROTTI & SINATRA !!!

NONNA BELLINO’S COOKBOOK

aka The SINATRA COOKBOOK

JOSEPHINA SALEMI BELLINO

BORN in LERCARA FRIDDI SICILY

The Same Town FRANK SINATRA’S FATHER MARTY

Was BORN

LUCKY LUCIANO as WELL

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Timpano Calabrese Recipe Baked Pasta and Meatballs from Calabria

Timpano Calabrese

Timpano al Calabrese

Baked Pasta from Calabria

.Video Recipe TIMPANO CALABRESE

Layering the TIMPANO

Pasta, Meatballs, Eggs, Cheese, and Ragu

RECIPES

RECIPES From MY SICILIAN NONNA

PASTA – MEATBALLS – TIMBALLO

SOUPS – DOLCE

And More …

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Did You Know the Philly Cheesesteak is an Italian-American Invention by Pat Olivieri 1933 Philadelphia PA

DID YOU KNOIW The PHILLY CHEESESTEAK is ITALIAN ???

PHILLY CHEESESTEAK

With PROVOLONE

MAKE at HOME !!!

PHILLY CHEESESTEAK – RECIPE

Ingredients

1 pound

Ribeye Steak (trimmed and thinly sliced)
½ teaspoon

Sea Salt (or to taste)
½ teaspoon

Black Pepper (or to taste)
1

Sweet Onion (large, diced)
8 slices

Provolone Cheese (mild, not aged provolone)
4

Hoagie Rolls (sliced 3/4 through)
2 tablespoons

Unsalted Butter (softened)
1

Garlic Clove (pressed)
4-tablespoon

Mayonnaise (or to taste)

CHEESE STEAK

INGREDIENTS

Directions

Take hoagie rolls, split them lengthwise.
Take a working bowl, add butter and garlic to it and mix. Spread the mix in the rolls.
Set an air fryer basket in an instant pot. Place rolls in it. Close the lid and bake at 400F for 3 minutes.
Dish out the rolls and set them aside.
Now, add melted butter, diced onions to a clean Instant Pot. Saute at high for 5 minutes. Stir it a bit.
Add ribeye steak, salt, black pepper, and chili flakes to it. Keep stirring until meat changes its color.
Finally, add the shredded provolone cheese to it. Mix it up and wait until the cheese melts.
Dish out the cheesy steaks, divide them over baked buns, and serve it with the dip you love!

The BIG LEBOWSKI COOKBOOK

aka “GOT ANY KAHLUA” ???

The COLLECTED RECIPES of The DUDE

“ABIDE in IT” !!!

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A BRIEF HISTORY of The PHILLY CHEESE STEAK

The story of the Philly cheesesteak begins in the heart of Philadelphia, Pennsylvania, in the early 20th century. Legend has it that Pat Olivieri, a hot dog vendor, decided to try something new by grilling some thinly sliced beef on his grill for his own lunch. The aroma wafted through the air, enticing passersby with its irresistible sizzle. A taxi driver, drawn by the aroma, asked Pat to make him a sandwich with the mouthwatering meat. And just like that, the Philly cheesesteak was born. Sort of. The original sandwich made by Pat only had chopped beef and onions, no cheese.

As the popularity of this delectable creation spread, Pat Olivieri’s humble hot dog stand transformed into a bustling destination for locals and tourists alike. With each satisfied customer, the fame of the Philly cheesesteak grew, solidifying its status as a true culinary icon.

While sauteed onions have long been the traditional topping, the inclusion of peppers became popular as a customization among the newer vendors and restaurants offering the sandwich, adding a bit of Italian flair.

When you’re considering the true moment of the philly cheesesteak origin, you need to look at when someone added the cheese. The cheese wasn’t added until the 1940s when restaurant manager, “Cocky Joe” Lorenza at Pat’s King of Steaks added some provolone to the mix.

The key to an authentic Philly cheesesteak lies in the meat. Traditionally, thinly sliced rib-eye steak is used, known for its tender texture and rich flavor. The steak is cooked on a hot griddle, sizzling to perfection. The result is a juicy, flavorful filling that becomes the star of the sandwich. Today, the Philly cheesesteak meat can be found in various cuts and even chicken or vegetarian options, but the original recipe still holds a special place in the hearts of cheesesteak connoisseurs.

The ORIGINAL !!!

PAT’S KING of STEAKS

The ORIGINAL PHILLY CHEESESTEAK

Created by Pat Oliveri in 1933

GINO’S STEAKS

Down The Block from PAT’S

GINO’S STEAKS is One of PHILLY’S BEST

WHAT is a CHEESESTEAK

Meat

The meat traditionally used is thinly sliced Rib-Eye or top round, although other cuts of beef are also used. On a lightly oiled griddle at medium temperature, the steak slices are quickly browned and then scrambled into smaller pieces with a flat spatula. Slices of cheese are then placed over the meat, letting it melt, and then the roll is placed on top of the cheese. The mixture is then scooped up with a spatula and pressed into the roll, which is then cut in half.

Bread

In Philadelphia, cheesesteaks are invariably served on hoagie rolls. Among several brands, perhaps the most famous are Amoroso rolls; these rolls are long, soft, and slightly salted. One source writes that “a proper cheesesteak consists of provolone or Cheez Whiz slathered on an Amoroso roll and stuffed with thinly shaved grilled meat,” while a reader’s letter to an Indianapolis magazine, lamenting the unavailability of good cheesesteaks, wrote that “the mention of the Amoroso roll brought tears to my eyes.” After commenting on the debates over types of cheese and “chopped steak or sliced”, Risk and Insurance magazine declared, “The only thing nearly everybody can agree on is that it all has to be piled onto a fresh, locally baked Amoroso roll.

Cheese

American cheese, provolone, and Cheez Whiz are the most commonly used cheeses or cheese products put on to the Philly cheesesteak.

White American cheese, along with provolone cheese, are the favorites due to their mild flavor and medium consistency. Some establishments melt the American cheese to achieve the creamy consistency, while others place slices over the meat, letting them melt slightly under the heat. Philadelphia Inquirer restaurant critic Craig LaBan says, “Provolone is for aficionados, extra-sharp for the most discriminating among them,” although LaBan was at the time new to the Philadelphia area, and sharp provolone is rarely found in cheesesteak shops, while mild provolone is common. Geno’s owner, Joey Vento, said, “We always recommend the Provolone. That’s the real cheese.”

Cheez Whiz, first marketed in 1952, was not yet available for the original 1930 version, but has spread in popularity. A 1986 New York Times article called Cheez Whiz “the sine qua non of cheesesteak connoisseurs.” In a 1985 interview, Pat Olivieri’s nephew Frank Olivieri said that he uses “the processed cheese spread familiar to millions of parents who prize speed and ease in fixing the children’s lunch for the same reason, because it is fast.” Cheez Whiz is “overwhelmingly the favorite” at Pat’s, outselling runner-up American by a ratio of eight or ten to one, while Geno’s claims to go through eight to ten cases of Cheez Whiz a day.