PREGO SAUCE

RECIPE 1
1 kg ground beef
2 tablespoon olive oil
2-3 medium onion, chopped
2 carrot, cut to desired size- I shred then chop to get them tiny
1/2 cup ikan bilis
1 cube knorr daging
2 tsp ground black pepper
6-8 garlic cloves

4-6 tomatoes, diced
2 tablespoon brown sugar
1 tin tomato sauce

1 cup parsley, chopped
2 tablespoon italian seasoning  (if you dont have this make your own with 2 tsp each basil, oregano and thyme)
2 bay leaf
1 teaspoon dried chili pepper flakes
1 teaspoon ground cinnamon
salt and pepper
1/2 cup balsamic vinegar
1 cup parmesan cheese, thickens and adds great flavor

Directions:

1
Prepare all the veggies, garlic and parsley, chopping everything up very small so they cook into the sauce well.
2
Heat oil in a dutch oven and add the meat, onion, garlic, carrot, celery, and green pepper.
3
Saute until the meat is brown and the begin to veggies soften.
4
Drain the grease well and add the red wine, deglazing the pan by scraping any brown bits from the bottom of the pan.
5
Add the whole tomatoes and break them up a little with your spoon or spatula. If you want them very small, cut them against the side of the can with a sharp knife.
6
Add brown sugar, tomato sauce and paste, parsley, basil, oregano and thyme(or Italian seasoning) bay leaf, pepper flakes, cinnamon, salt and pepper.
7
Simmer until all the veggies are very tender and everything is cooked to your satisfaction. This could be all day or just about 30 minutes. Taste the sauce and add any additional seasoning to your taste.
8
When just about ready to serve turn the heat up to about medium to get it really warm. Add the vinegar and parmesan and cook 10 min more.
9
Serve over any pasta with extra parmesan if desired.

RECIPE 2

1 lb ground beef or 1 lb ground turkey, preferably lean
1 tablespoon olive oil
1 medium onion, chopped
1 carrot, cut to desired size- I shred then chop to get them tiny
1 celery rib, diced
1 green pepper, diced
4 garlic cloves, more if you like
1/2 cup red wine
28 ounces canned tomatoes, whole
1 tablespoon brown sugar
16 ounces tomato sauce
5 1/2 ounces tomato paste, gives a thicker sauce (optional)
1/4 cup parsley, chopped
1 tablespoon italian seasoning  (if you dont have this make your own with 1 tsp each basil, oregano and thyme)
1 bay leaf
1/2 teaspoon dried chili pepper flakes
1/2 teaspoon ground cinnamon
salt and pepper
1/4 cup balsamic vinegar
1/2 cup parmesan cheese, thickens and adds great flavor

Directions:

1
Prepare all the veggies, garlic and parsley, chopping everything up very small so they cook into the sauce well.
2
Heat oil in a dutch oven and add the meat, onion, garlic, carrot, celery, and green pepper.
3
Saute until the meat is brown and the begin to veggies soften.
4
Drain the grease well and add the red wine, deglazing the pan by scraping any brown bits from the bottom of the pan.
5
Add the whole tomatoes and break them up a little with your spoon or spatula. If you want them very small, cut them against the side of the can with a sharp knife.
6
Add brown sugar, tomato sauce and paste, parsley, basil, oregano and thyme(or Italian seasoning) bay leaf, pepper flakes, cinnamon, salt and pepper.
7
Simmer until all the veggies are very tender and everything is cooked to your satisfaction. This could be all day or just about 30 minutes. Taste the sauce and add any additional seasoning to your taste.
8
When just about ready to serve turn the heat up to about medium to get it really warm. Add the vinegar and parmesan and cook 10 min more.
9
Serve over any pasta with extra parmesan if desired.




RECIPE 3

1 lb hamburger or 1 lb ground venison
2 tablespoons olive oil
1 teaspoon minced garlic
1 medium onion, minced
1 teaspoon dry basil
1 teaspoon dry parsley flakes
1 teaspoon salt
1/2 teaspoon dry oregano
1/2 teaspoon black pepper
1 (28 ounce) can crushed tomatoes
1 (29 ounce) can tomato puree
4 tablespoons sugar
parmesan cheese (optional)
Directions:

1
Brown meat and onion in large skillet, drain. Combine all other ingredients in crock pot, add the meat and onion and parmesan cheese if desired. Cook on low for 6-8 hours. This makes quite a bit but the excess freezes very well.




Homemade Prego Spaghetti Sauce
Excellent result with this recipe and it tastes just like my favorite Prego!

4 T. olive oil
2 large minced garlic cloves
1 onion, very finely chopped
2 tsp. dried basil
2 tsp. dried parsley
1 tsp. ground black pepper
1 tsp. dried oregano
2 tsp. salt
7 cups chopped fresh from the garden tomatoes  (or 56 oz. canned crushed toms)
1 (28 oz.) can tomato paste
1 (28 oz.) can tomato sauce
1/4 cup granulated sugar

Heat oil over medium low heat. Add garlic. Stir and cook until golden brown. Be careful not to burn garlic. Add onion and cook until soft and golden, stirring frequently. Add seasonings and tomatoes. Slowly bring to a boil on medium high heat. Let boil for 10 minutes, covered. Reduce to lowest heat. Cover and simmer 1 hour, stirring occasionally.


Yield: 12 cups or 3 quarts canned

Canning: Fill hot sauce in hot jars and process in pressure canner for 25 minutes.

Note: I simmered my fresh tomatoes for 20 minutes but I'm not sure it would matter especially if you are canning the sauce as well.

SPAGETTI AYAM BERMADIU

.:Resepi Hari Ini - Spagetti Ayam Bermadu:.

Bahan-Bahan:

• Spagetti (Direbus dengan meletakkan sedikit minyak dan garam)
• 3 keping dada ayam (dihiris) *
• 1 1/2 sudu besar madu *
• 2 sudu besar kicap manis *
• 3 ulas bawang putih (dicincang)
• 2 ulas bawang merah (dicincang)
• Sedikit serbuk lada hitam
• 2 sudu besar sos tiram
• 1 biji tomato (dibelah 4)
• Carrott (dihiris bunga)
• Kobis Panjang (diris kecil2)
• Sedikit daun bawang dan daun sup (dihiris)
• Minyak masak
• Garam secukup rasa

Cara-cara Memasak:

1. Perap bahan2 bertanda * selama 1/2 jam. Selepas itu, grill kan di atas frying pan dengan sedikit minyak. Masak sehingga daging ayam keperang-perangan.
2. Panaskan minyak. Tumiskan bawang putih dan merah sehingga naik bau.
3. Masukkan sayur2 dan masak sehingga sayur lembut sedikit.
4. Masukkan sos tiram, serbuk lada hitam dan masukkan spagetti. Gaul hingga rata.
5. Kalau kurang masin, boleh masukkan garam.
6. Masukkan ayam yang telah di grill dan tomato. Gaul sebentar dan boleh diangkat.
7. Taburkan dengan daun sup dan daun bawang.

~ SELAMAT MENCUBA ~

SPEGHETTI ALLA CARBONARA

Spaghetti pasta alla carbonara. Luscious and wonderfully indulgent, it takes as long to make as it does to cook the spaghetti. The ingredients are simple, just spaghetti (or other long pasta), pancetta or bacon, eggs, Parm, a little olive oil, salt and pepper. A silky sauce is created when the beaten eggs are tossed with the hot pasta and a little fat from the pancetta or bacon.
Did I already mention indulgent? Yes, this is not a make-it-everyday recipe. This is a I've-been-eating-my-kale-for-weeks-and-now-I-want-to-splurge recipe. But heck, if you are going to splurge, you may as well do it right.

By the way, for those of you who must eat gluten-free, I've found an excellent gluten-free pasta that works well with this recipe. Look for the bionaturae brand. I've found it at Whole Foods.

• Prep time: 10 minutes
• Cook time: 20 minutes

This recipe uses raw eggs, which are essentially cooked by tossing with hot pasta. They are not cooked to the point of scrambled though, just enough to thicken the eggs into a sauce. The garlic is optional. It is not traditionally included in spaghetti alla carbonara, but I like the addition of it, so it's in my version. By the way, traditionally "guanciale", or pork jowl, is used in this dish, so if you can get it, by all means use it.

Ingredients

• 1 Tbsp olive oil or unsalted butter
• 1/2 pound beef/chicken diced
• 1-2 garlic cloves, minced, about 1 teaspoon (optional)
• 3-4 whole eggs
• 1 cup grated parmesan or pecorino cheese
• 1 pound spaghetti pasta (or bucatini or fettuccine)
• Salt and black pepper to taste

Method

1 Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.)

2 While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the beef and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.
3 In a small bowl, beat the eggs and mix in about half of the cheese.


4 Once the water has reached a rolling boil, add the pasta, and cook, uncovered, at a rolling boil. When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It's the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, then add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste.
Serve at once with the rest of the parmesan and freshly ground black pepper.
If you want, sprinkle with a little fresh chopped parsley.
Yield: Serves 4-6.