There is something about eating food with the people I love that makes me very happy. Since the very first time my mother let me into the kitchen to help her cook dinner I have felt the joy that comes from seeing full bellies and happy faces at the dinner table after a good meal.
I think my fondest memories as a child and now as a mother are centered around the dinner table. I am a firm believer that you do not have to travel the world and spend a lot of money to make the best memories and have the happiest of lives. A simple, homestyle meal is all that is needed to spark a fabulous conversation or to evoke a table of laughter.
We had seven people in our family growing up. There was a lot of work to do to feed a big family. My mom encouraged me to be in the kitchen assisting with cooking meals and eventually making dinner myself. She gave me little jobs like washing veggies and stirring batters at first. I worked my way up to standing at the stove with her close by and chopping veggies with her watchful eye making sure I kept my fingers out of the way.
I learned to take pride in my cooking at a young age. Our meals did nothave to be a fancy, complicated to be a winner in our family. Just good, delicious, simple food on the table is all it took to make my family happy and mebeaming with pride at my creations.
Now that I have my own big family… EIGHT!… I feel even more pride and satisfaction when I serve my family delicious meals. When we all sit at the dinner table there is a nostalgia of when I was growing up and learning to serve my family. I am so excited to have my own children in the kitchen with me now, learning to stir, and chop, and measure.
I can’t wait for the day Jimmy serves his first meal that he made all by himself! He already is so proud of what he can do in the kitchen. Someday, I hope he will carry on our homestyle cooking and teach his kids pride in cooking good food and serve his families meals simmered in tradition.
This Garlic Italian Roastis made with RAGU® Homestyle Thick and Hearty Roasted Garlic Sauce and slowly simmeredin a slow cooker. It tastes like you slaved all day in the kitchen. But in truth, it is very simple to put together and turn on the slow cooker. This sauce hugs the pasta and you can taste the attention to herbs in the RAGU sauce. Their new line of Homestyle Sauces is just delicious! Our pantry is stocked with them to make dinner delicious and simple any day of the week. Make sure you visit RAGU and learn more about their new Homestyle Sauces and find a taste of home.
RECIPE INGREDIENTS:
1 large Onion, sliced
1 lb Mushrooms, sliced
2-3 cloves Garlic, chopped
1 tsp Beef Bouillon
3-4 lb Chuck Roast
1/2 tsp Black Pepper
2/3 tsp Salt
1 tsp Garlic Powder
1 tbsp Olive Oil
2 jars RAGU Homestyle Thick and Hearty Roasted Garlic Sauce
Grated Parmesan Cheese (for garnish)
Chopped fresh Basil (for garnish)
1 lb cooked Pasta of choice
RECIPE DIRECTIONS:
Place sliced onions, mushrooms, garlic, and bouillon in bottom of slow cooker.
Heat a large skillet with olive oil.
Season roast with pepper, salt, & garlic powder on both sides of meat.
Hi I'm Keikilani. I have 6,000 children...Ok maybe 6, but it feels like I cook for 6,000! Welcome to my blog where I share about the Big Family life, parentingtips, household hacks, kid stuff, and the crazy motherhood journey. Meet my family...
They realigned their brands aimed at consolidating brand offerings in the markets where they compete most effectively, Ragu wasn't selling well in Canada.
Mixing meat into your jarred pasta sauce will do wonders for making it taste high-quality. Browning and adding some sausage, turkey, chicken or ground beef will increase your sauce's flavor, incorporate extra texture, infuse a heartier taste and up the protein content.
Ragù is a wonderful topping for a plate of pasta. It goes perfectly with tagliatelle, but it can also be enjoyed with short pasta like penne. Ragù is also a main ingredient in another essential recipe in Italian cuisine, lasagna.
In Italian cuisine, ragù (Italian: [raˈɡu], from French ragoût) is a meat sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta.
We always recommend that you tightly cap any unused portion of sauce and refrigerate it immediately; freezing is not recommended as product may separate during thaw. Tomato-based sauces should be used within five (5) days after opening with proper refrigeration.
Pungent fresh herbs like thyme, rosemary, sage, tarragon, and marjoram can liven up tomato sauce with their bold, distinctive flavors. Add 1 to 2 sprigs of one or more of them to your favorite sauce, cover, and simmer at least 5 minutes to allow them to infuse in the sauce. Remove the sprigs before serving.
Yes, milk is an essential ingredient in ragù. It must be added a little at a time, at the end. The quantity varies according to the quantity of meat used.
According to our Food Director Amira, not only does milk add a rich flavour to the bolognese, but it also “helps cut through the acidity of the tomatoes and red wine”. She adds: “It also makes the mince meat nice and tender, creating that melt-in-your-mouth deliciousness.”
pappardelle and tagliatelle are great options, as the long and wide strips are perfect for catching tender morsels of sauce. Though slightly harder to come by, mafalde is a great choice too - the long, wavy strands deft at capturing larger shreds of meat.
Here's the gist: the two ways Italians say “sauce” in Italian are salsa and/or sugo. Both words translate as “sauce” but never as “gravy.” Ragù doesn't even translate as “gravy” but comes close enough since it involves meat which is what people really mean when they say “gravy” (my personal opinion).
Drain pasta, then add it back to the pot you cooked it in. Spoon in your desired amount of ragu and a knob of butter and bring to a simmer, stirring. If the sauce is too thick, stir in pasta water tbsp by tbsp until the consistency is perfect.
Ragù also contains more tomato sauce, although it can be made in a "white" version that doesn't contain any tomatoes. Bolognese, on the other hand, is usually made with just a little bit of tomato paste and some added milk.
Sugo, meaning 'sauce' in Italian, is a traditional tomato sauce. Contrary to popular belief it is not tomato passata, which is a concentrated, sieved tomato puree. Instead, sugo is made from ripe tomatoes cooked with extra virgin olive oil, onions and garlic, and seasoned.
Overview. The Ragú brand was first sold in 1937 and in 2014 was the best selling U.S. brand of pasta sauce. Ragú was acquired by Chesebrough-Pond's which later merged with Unilever, prior to its sale to Mizkan.
As the sauce aisle often has a dizzying array of choices, that can make sauce shopping confusing, the new RAGÚ packaging was designed to help busy shoppers more quickly and conveniently identify their RAGÚ favorites and key sauce attributes.”
Ragú became increasingly popular; the company grew and grew. It was sold in 1969, and eventually the Ragú plant left Rochester. The sauce is now processed in Kentucky, and the company is owned by Mizkan America, Inc., which is based in Illinois. Ragu:Started in a Rochester kitchen in 1937.
Introduction: My name is Mr. See Jast, I am a open, jolly, gorgeous, courageous, inexpensive, friendly, homely person who loves writing and wants to share my knowledge and understanding with you.
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