Bow Tie Lasagna

Bow Tie Lasagna:

courtesy of Pioneer Woman

1 pound ground chuck

5 cups bow tie pasta

3 cups spaghetti sauce (I used 1 jar Prego Tomato, Basil and Garlic)

1 Tbsp. olive oil (I omitted)

1 tsp. salt

1/2 tsp. garlic powder

1 tsp. Italian seasoning

1/2 cup mozzarella cheese

1/2 cup sour cream

Fry ground chuck in small pan. Meanwhile, cook noodles according to package directions.

After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce.

Add your fried hamburger, seasonings, cheese and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese has melted.

Homemade fettucini and tomato sauce

My mother gave me a pasta maker for Christmas and I had yet to use it. I had time today and decided to give it a try. I decided to make fettucini and my mom's recipe for homemade tomato sauce. It came out pretty well and was much easier than I thought it would be.

Fresh Pasta:

Courtesy of Mario Batali

3 1/2 cups unbleached all-purpose flour

4 extra large eggs (I used 2 jumbo eggs and 2 large eggs)

Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape. (I had a dam break, but still managed!) The dough will come together in a shaggy mess when about half the flour is incorporated.

Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2 cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.

Note: Do not skip the kneading or resting portion of this recipe. They are essential for a light pasta.

I made mine into fettucini and cooked for about 5 minutes in boiling water. I like my pasta very well cooked. I served it with my mom's quick tomato sauce.

Mom's Quick Tomato Sauce:

1 26 oz can tomato sauce

1 can tomato soup

1 1/2 tsp. garlic salt

1 tsp. garlic powder

Mix all ingredients together and simmer until pasta is ready.

I hope you enjoy!!

Italian Herb Bread

I was in the mood for some homemade bread, so I searched Allrecipes to find something good. I found this recipe. It baked up really well and the taste is subtle, not overpowering at all. I had it with homemade fettucini and tomato sauce. The recipe calls for kneading the dough by hand, but I let my bread maker do the hard work. I let it rise in an oiled bowl and did bake it in the oven as written. Enjoy!!

Italian Herb Bread I: (The recipe is for two loaves. I halved everything to only make one.)

1 (0.25 ounce) packages active dry yeast

2 cups warm water

2 Tbsp. white sugar

1/4 cup olive oil (I used canola oil)

1 Tbsp. salt

1 Tbsp. dried basil

1 Tbsp. dried oregano

1 tsp. garlic powder

1 tsp. onion powder

1/2 cup grated Romano cheese (I used parmesan)

6 cups bread flour

Mix yeast, warm water and sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.

Stir olive oil, salt, herbs, garlic powder, onion powder, cheese and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.

Knead dough for 5 to 10 minutes, or until the dough is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough had doubled in size.

Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9x5 inch loaf pans. Allow to rise until doubled in size, about 30 minutes.

Bake at 350 degrees for 35 minutes. Removed loaves from pan(s) and let cool on wire racks for at least 15 minutes before slicing.