Basic Tomato Sauce

1 can San Marzano whole tomatoes
1 large onion, coarsely chopped
3 cloves garlic, crushed
3 taplespoons olive oil
salt, pepper
2 tablespoons dried italian spices
1 teaspood dried chilli flakes

To Prepare
In a large saucepan heat olive oil over medium heat, cook onions until soft and golden (about 5 minutes). Add garlic, salt, pepper and spices and cook for 2 minutes. Add canned tomatoes and cook for another 8-10 minutes, stirring frequently. When tomatoes are softened crush with fork. This can continue to simmer over low heat for another hour, but if you are rushed, like I usually am, you can serve right away.

Serve over your favorite pasta.

Chicken Cacciatore

Feed's 4 with leftovers

3 Chicken Breasts Boneless (or use 4 chicken legs with thigh bone-in/skin-on)
3 tablespoons olive oil
1 onion, coarsley chopped
4 garlic cloves, finely chopped
1 large red bell pepper, chopped
1 large carrot, chopped
1 large celery stalk, chopped
3/4 cup white wine (if open)
1 can whole tomatoes (san marzano if possible)
1 can tomato sauce
1-2 teaspoons dried oregano an or italian seasoning
2 teaspoons salt
1 teaspoon freshly ground black pepper, plus more to taste

Pour oil in to medium high saucepan
Cut breasts, lengthwise and sprinkle some of the spices on the both sides.
Brown both sides (approx 5 minutes)
Add onions, garlic and veggies until softened (2-3 minutes)
Add wine, if using and reduce to 1/2
Add tomatoes and sauce and rest of spices.
Cook on medium low for 1/2 an hour
Crush tomatoes with fork.

Works well with most pastas, we usually use spaghetti, linguini, fusilli or gemelli.

Michele's Grandmothers Italian Braised Beef Pasta

So easy, so good. Can be a touch pricey on the budget (whenever I see blade roast on sale, I buy a couple and freeze them), but we have to treat ourselves on Sunday. Very little work, you just need alot of time to let it slow roast. We usually put it on timer and go out skiing in the winter. Come back and the house smells great!

This one is so good and easy that I hate to give it away but here it goes...

You need a big, deep roasting pan - We use the one that we would roast a turkey in.
3-5 lb - Beef or Veal Blade Roast
2 onions - coarsly chopped
1 head of garlic -(Yes a whole head)- crushed
2 each - Carrots and Celery - coarsly chopped
1 Cup -Red Wine
1 Can (16 oz) - Whole tomatoes - San Marzano if possible I find these are just so much better tastewise and are less watery than normal - but if they are too expensive ie. $2.00 a can - I use regular canned tomatoes and add an extra can of tomato sauce.
1 Can (8 oz) - tomato sauce.
Salt, Pepper, Oregano, Italian spices to taste

Put everything in the roasting pan, beef on top, add the spices.
Cook in oven for 4-5 hours at 175-200 degrees max.

When almost done cook 2 packages egg noodles - about 700 grams.

When finished - remove beef and let sit for 10 minutes - crush all ingredients in pan with fork. Add noodles to pan and mix thoroughly. Slice beef (it should be falling apart) and put on top.

Ready to serve.

You will have enough for left overs during the week.