1/4 cup of extra virgin olive oil
1/2 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground veal
1 cup dry red wine
I jar of Silvio’s Sunday Sauce
2 bay leaves
2 T Montreal steak seasoning (optional)
1 cup water s & p to taste
1 lb. fettuccine or your favorite long pasta
1 cup grated parmesan
1 T chopped parsley - Italian
8 oz. ricotta cheese
1) Heat oil in a medium sauce pot over medium heat. When the oil is hot add the ground pork, beef and veal and cook for approximately 7 to 10 minutes, stirring often with a wooden spoon helping to breakdown the ground meats as they brown. When the meats are browned add the red wine and simmer until wine reduces by one half and the alcohol has evaporated. Add Silvio's Sunday Sauce, bay leaves, steak seasoning and water. Stir well to incorporate. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat.
2) Cook your pasta of choice in a large pot of salted water following manufacturers directions. When the pasta is al dente, drain, reserving a cup of pasta water. Return hot pasta back to the pot. Add half of your Bolognese sauce and half of the grated Parmesan. Toss well over 1 to 2 minutes allowing the hot pasta to absorb the sauce. If your pasta seems too dry you can add some of the reserved pasta water.
3) Split pasta evenly between individual bowls. Top with remaining sauce. Garnish all with a dollop of ricotta cheese and a sprinkling of grated Parmesan and chopped parsley.
Penne ala Vodka
1 oz. extra virgin olive oil
1 T butter
1 T finely chopped garlic
2 T finely chopped shallots (or yellow onions)
12 cherry tomatoes (halved)
2 oz. unflavored vodka
16 oz Silvio’s Capriccioso Sauce
12 oz. heavy cream
4 basil leaves (sliced into ribbons)
1 lb. penne rigate pasta
3/4 cup grated parmesan
1 T chopped Italian parsley
salt and pepper to taste
1) Heat olive oil in a large skillet over medium to high heat, add butter and melt to where the butter is melted and not browned. Add the garlic and shallots and sauté over medium heat until garlic starts to brown slightly, approximately 1 to 2 minutes. Add the cherry tomatoes and sauté for 30 seconds. Remove the pan from the stove and add the vodka making sure to tilt the pan slightly downward allowing the vodka to run down and away from your face just in case it decides to spontaneously combust. At this point return the pan to the stove and flambe off the remaining alcohol in the vodka, making sure to never have near your face anytime during this process. Now add Silvio’s Capriccioso Sauce and bring to a simmer stirring to incorporate all. When simmering, add the heavy cream and basil leaves. Bring to a gentle simmer for 2 to 3 minutes to help thicken the sauce. Season with salt and pepper to your taste.
2) Cook your penne pasta in a large pot of boiling, salted water following manufacturers directions. Drain the pasta reserving a cup of the pasta cooking water. Return the pasta to the pot with half of the hot sauce and half of the grated parmesan. Toss pasta to incorporate all. If your pasta seems too thick, you can add some of the reserved post water to loosen it up.
3) Split pasta evenly amongst individual bowls and top each with the remaining sauce, and a sprinkling of grated parmesan and chopped parsley.
2 large eggplant over a pound each
2 cups AP flour
8 eggs beaten
1 qt vegetable oil for frying
40 ounce chef Silvio's Sunday Sauce
3 cups grated parmesan
1 pound shredded mozzarella
1) Cut the ends off the eggplant and then slice lengthwise into ¼ inch slices. Place the eggplant slices on a baking tray and lightly sprinkle with salt. Set eggplant aside for 15 to 20 minutes the salt is going to extract some of the eggplants naturally bitter liquid. Meanwhile heat 1 inch of oil in a large deep frying pan to 350 degrees.
2) While the oil is heating press the eggplant slices between sheets of paper towel to extract the eggplants liquid. Now flour both sides of the eggplant then dip into the beaten egg. Working in batches fry the slices on both sides until golden about a minute per side. Remove the eggplant slices from the oil and set on paper towels to drain
3) Spoon a thin layer of sauce over the bottom of a 12x9x2 inch baking pan. Then add a layer of eggplant slices cover the eggplant with thick layer of sauce sprinkle with grated parm cheese and then a layer of shredded mozzarella. Repeat this process until all ingredients are used finishing with a top layer of sauce parm and mozzarella.
4) Place back in a 350 degree oven for approx 25 minutes or until sauce is bubbling and cheese is slightly browned remove from oven and allow to cool and set for 15 minutes. You can serve family style ane allow guests to help themselves or cut into squares or rectangular andy size you like an spatula onto inficucual serving plates. Top each piece with a little more sauce and sprinkling of parm