Hamburger Soup

Recipe

2 tablespoons extra virgin olive oil, separated
1 ½ cups chopped onions
1 cup chopped celery
1 ½ pounds ground beef (80/20)
2 tablespoons tomato paste
1 14-ounce can diced tomatoes
2 quarts brown stock (see here) or strong low sodium beef stock (I used Beef Broth)
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
3 ounces baby spinach
½ cup parmesan cheese
Salt
Pepper
Alphabet or star-shaped pasta (I used Ditalini pasta noodles, I couldn’t find fun ones like Alphabet or star-shaped)
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In a 10-quart pot or Dutch oven, sauté onions and celery in half of the olive oil over medium heat for 3-5 minutes.
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Push vegetables to sides of pot, increase heat to medium high and place the rest of the olive oil in center. Add beef
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and break up with wooden spoon and sauté until beef is cooked.
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Return to medium heat and add tomato paste. Mix in the paste and cook for one more minute.
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Add diced tomato,
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brown stock,
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dried thyme
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and Worcestershire sauce.
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Bring to a boil and simmer for 30 minutes.
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Skim off any fat and foam that floats to the top.

Increase heat to medium high and add spinach
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and parmesan. Cook for five more minutes.
Adjust seasoning with salt and pepper if needed.
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Cook pasta according to box directions.
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Place pasta in serving bowl,
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ladle in soup and top with more Parmesan cheese.
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Here is that recipe for you again:

2 tablespoons extra virgin olive oil, separated
1 ½ cups chopped onions
1 cup chopped celery
1 ½ pounds ground beef (80/20)
2 tablespoons tomato paste
1 14-ounce can diced tomatoes
2 quarts brown stock (see here) or strong low sodium beef stock
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
3 ounces baby spinach
½ cup parmesan cheese
Salt
Pepper
Alphabet or star shaped pasta

1.In a 10-quart pot or Dutch oven, sauté onions and celery in half of the olive oil over medium heat for 3-5 minutes.

2.Push vegetables to sides of pot, increase heat to medium high and place the rest of the olive oil in center. Add beef and break up with wooden spoon and sauté until beef is cooked.

3.Return to medium heat and add tomato paste. Mix in the paste and cook for one more minute.

4.Add diced tomato, brown stock, dried thyme and Worcestershire sauce. Bring to a boil and simmer for 30 minutes. Skim off any fat and foam that floats to the top.

5.Increase heat to medium high and add spinach and parmesan. Cook for five more minutes.

6.Adjust seasoning with salt and pepper if needed.

7.Cook pasta according to box directions.

8.Place pasta in serving bowl, ladle in soup and top with more Parmesan cheese.

Normy Balls with Jamie Marinara Sauce

So I just made these meat-a-balls up!

I had made some marinara sauce (this recipe) and I didn’t want to do sausage links or ground meat in the sauce so I decided on balls!

So this is what I came up with for my balls! (but really I made them so I could refer to them as BALLS throughout this whole post!)

So you will need:

Olive oil
1/2 red onion, chopped
2 cloves of garlic, minced
freeze-dried basil
freeze-dried parsley
freeze-dried oregano
2 eggs
seasoned bread crumbs
parmesan cheese
ground beef
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ground italian sausage
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garlic salt
Dried thyme
onion Salt
Salt
freshly ground black pepper
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I started by smashing and chopping and then mincing the garlic cloves
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then chopped up 1/2 a red onion
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Preheat a small skillet to medium heat and coat the bottom with olive oil
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throw the chopped onions in the pan
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and saute for about 5-7 minutes (or until they are translucent)

while the onions cook away get a big bowl and add in the beef and sausage
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add in seasoned bread crumbs, about a cup

Then add in eggs. (I add my eggs to a separate bowl, incase I get shell in the bowl, or there is a bad egg)
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then add in about a tablespoon of freeze dried basil
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Then add in about a tablespoon of freeze-dried oregano
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There is also a tablespoon of freeze-dried parsley in there too

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then add in about a 1/2 a tablespoon of garlic salt
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Then go back to the onions and add the garlic and saute and stir some until you smell the garlic really well
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Cook for about a minute and then add to the bowl with the meat
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Then add in the
Dried thyme
onion Salt
Salt
freshly ground black pepper

to taste
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Then add in about 1/2 cup of freshly grated parmesan cheese
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Then I had Normy help me with this part and he mixed everything together with his hands (a cooks best tools for mixing)
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Combine everything really well!

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Then roll the meat mixture into meat-a-balls
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Preheat your oven to 400 degrees while you roll the balls

Normy is really good and making balls! Don’t you think?
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Check out Normy’s ball!
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Place the rolled balls on a baking sheet
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Just keep rolling until you use all the meat mixture
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Those are some NICE looking balls!
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Then once you rolled all your balls, place them in the oven and cook them for about 10-15 minutes then turn them and cook the other side for another 10-15 minutes
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Them are some NICE looking balls! I just want to pop one in my mouth! mmmmm
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So I pulled the balls out of the oven and placed them in the marinara sauce I made earlier and let them cook a little longer in the sauce
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I cooked the balls for about 10 minutes in the sauce

Then grabbed a bowl and added some whole wheat pasta and topped with a ball and some sauce and parmesan cheese
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and eat!

Delicious!

Sausage & vegetable minestrone soup

Found this recipe on…YEP! Pinterest! Gosh what did we do before Pinterest? I LOVE Pinterest! That’s where I find ALL my recipes these days!

Recipe

•6 ounces italian sausage (about 2 medium sausages, casings removed)
•1 medium yellow onion, coarsely chopped
•2 carrots, diced ( I pulsed the carrots, celery, and garlic in a food processor together until diced)
•3 stalks diced celery, diced
•4 cloves garlic, diced
•¾ teaspoon dried thyme
•3-4 small red potatoes, chopped into ¼”- ½” pieces
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•Two 14.5-ounce cans diced tomatoes
•2½ tablespoons tomato paste
•6-8 cups chicken broth
•1 bay leaf
•15 ounce can red kidney beans, drained and rinsed
•15 ounce cannellini beans, drained and rinsed
•2½ cups orecchiette pasta, cooked al dente (I used shells as I couldn’t find Orecchiette pasta)
•3 handfuls fresh spinach leaves
•½ cup dry white wine
•About 1 cup parmesan cheese, grated
•Kosher salt and pepper
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1.Add the sausage to a large heavy bottom pot, and cook over medium-low heat
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until lightly browned, stirring occasionally, but leaving the sausage in small chunks.
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2.Add the onions,
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carrots,
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celery,
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garlic,
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potatoes,
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and thyme
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and cook, stirring occasionally, over medium-high heat until the vegetables begin to soften, about 8 minutes.

3.Push vegetables to the side of the pot
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and add tomato paste to the cleared area.

Cook the tomato paste, stirring, until fragrant, about 2 minutes. Stir to combine the tomato paste with the vegetables in the pot.
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4.Add the canned tomatoes,
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6 cups of chicken broth,
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bay leaf,
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1 tablespoon salt,
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and 1½ teaspoons pepper.
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5.Cook on medium-low uncovered for about 30 minutes,
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until the vegetables are tender.
6.Discard the bay leaf. You can make this part of the soup in advance and refrigerate it or freeze it after this step.
7.When you’re ready to serve, add the beans
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and cooked pasta
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to the soup and heat through.
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If the soup is too thick, add some more chicken broth.
8.Add the spinach,
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stirring to combine, and cook until the leaves wilt.
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9.Add the white wine and stir to combine. Add more salt and pepper to taste.
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10.Serve with a sprinkle of parmesan cheese.
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Here is that recipe for you again:
•6 ounces italian sausage (about 2 medium sausages, casings removed)
•1 medium yellow onion, coarsely chopped
•2 carrots, diced ( I pulsed the carrots, celery, and garlic in a food processor together until diced)
•3 stalks diced celery, diced
•4 cloves garlic, diced
•¾ teaspoon dried thyme
•3-4 small red potatoes, chopped into ¼”- ½” pieces
•Two 14.5-ounce cans diced tomatoes
•2½ tablespoons tomato paste
•6-8 cups chicken broth
•1 bay leaf
•15 ounce can red kidney beans, drained and rinsed
•15 ounce cannellini beans, drained and rinsed
•2½ cups orecchiette pasta, cooked al dente
•3 handfuls fresh spinach leaves
•½ cup dry white wine
•About 1 cup parmesan cheese, grated
•Kosher salt and pepper

1.Add the sausage to a large heavy bottom pot, and cook over medium-low heat until lightly browned, stirring occasionally, but leaving the sausage in small chunks.

2.Add the onions, carrots, celery, garlic, potatoes, and thyme and cook, stirring occasionally, over medium-high heat until the vegetables begin to soften, about 8 minutes.

3.Push vegetables to the side of the pot and add tomato paste to the cleared area. Cook the tomato paste, stirring, until fragrant, about 2 minutes. Stir to combine the tomato paste with the vegetables in the pot.

4.Add the canned tomatoes, 6 cups of chicken broth, bay leaf, 1 tablespoon salt, and 1½ teaspoons pepper.

5.Cook on medium-low uncovered for about 30 minutes, until the vegetables are tender.

6.Discard the bay leaf. You can make this part of the soup in advance and refrigerate it or freeze it after this step.

7.When you’re ready to serve, add the beans and cooked pasta to the soup and heat through. If the soup is too thick, add some more chicken broth.

8.Add the spinach, stirring to combine, and cook until the leaves wilt.

9.Add the white wine and stir to combine. Add more salt and pepper to taste.

10.Serve with a sprinkle of parmesan cheese.

Gotta-Have-It Garlic Bread

some of the best garlic bread you will taste!

recipe

1/2 cup softened butter
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1/4 cup mayonnaise
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1 tablespoon minced garlic
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2 tablespoons grated Parmesan
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1 teaspoon smoked paprika
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Pinch red pepper flakes
1/4 teaspoon onion powder
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1/4 teaspoon garlic powder
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Pinch coarsely ground black pepper
1 tablespoon chopped fresh parsley leaves
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Pinch kosher salt
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1 large baguette

Preheat the broiler.

In a small bowl, mix together all ingredients until well combined.
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Cut the baguette in half, lengthwise, and spread the butter mixture liberally on each half.
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Arrange on a sheet tray
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and broil until browned and toasty, about 3 to 4 minutes. Remove from the oven,
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slice and serve.
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Here is that recipe for you again:
1/2 cup softened butter
1/4 cup mayonnaise
1 tablespoon minced garlic
2 tablespoons grated Parmesan
1 teaspoon smoked paprika
Pinch red pepper flakes
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Pinch coarsely ground black pepper
1 tablespoon chopped fresh parsley leaves
Pinch kosher salt

Directions

1 Baguette

Preheat the broiler.

In a small bowl, mix together all ingredients until well combined. Cut the baguette in half, lengthwise, and spread the butter mixture liberally on each half. Arrange on a sheet tray and broil until browned and toasty, about 3 to 4 minutes. Remove from the oven, slice and serve.

Roasted Spaghetti Squash with Herbs

Recipe adapted from http://www.marthastewart.com/

1 spaghetti squash (about 4 pounds), halved lengthwise, seeds removed
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1 tablespoon extra-virgin olive oil, plus more for brushing
1 tablespoon packed light-brown sugar
Coarse salt and freshly ground pepper
1/2 cup grated Parmesan cheese (about 2 1/2 ounces)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh cilantro
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1. Preheat oven to 400 degrees. Brush cut sides of squash with oil,
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and sprinkle with sugar
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and salt and pepper to taste.
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Place squash, cut sides down,
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on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes.

2. Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately.

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Damn good marinara sauce

Saturday October 13th I had me a little girls night. I invited some girly friends over and told them I would make them a Jamie meal if they would bring the wine! So I made them some pasta with marinara sauce and meat-a-balls and garlic bread, and salad with Normy dressing and tiramisu for dessert. So here is the Recipe that was my inspiration for the Marinara but I changed it up some and instead of adding the meat I made meatballs and here is the original Recipe: Jo Mama’s World Famous Spaghetti (thinking this is going to be my go to marinara sauce).

Here is my recipe

Olive oil
2 red onions, chopped
3 -4 garlic cloves, minced
2 (28 ounce) cans petite dice tomatoes
1 (28 ounce) can purred tomatoes
2 (28 ounce) cans Whole San Marzano tomatoes
1 cup red wine
Freeze dried basil
Italian seasoning
dried parsley flakes
salt
crushed red pepper flakes
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 cup of water
1/4 teaspoon fresh ground black pepper
1 lb spaghetti
parmesan cheese
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In large, heavy stockpot, coat the bottom of the pan with olive oil add onions
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I took a picture of how I took the picture of the onions
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saute the onions stirring occasionally until they are softened about 10-12 minutes
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Add garlic,
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and stir and let saute for about a minute
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then add in the canned, diced tomatoes
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the pured tomatoes
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and then the whole peeled, San Marzano tomatoes
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Thats a lot of canned tomatoes!
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then add the MOST important part of the sauce…

The Wine
I used Cupcake, Red Velevt wine as that is my favorite wine right now
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then add in (all on taste)
Freeze dried Basil
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Italian seasoning, dried parsley flakes, and Kosher salt
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and red pepper flakes
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and black pepper to taste

and then about 2 Tablespoons of Balsamic vinegar
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then add in 2 tablespoons of light brown sugar
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and 1 cup of water
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Stir well and barely bring to a boil.

Simmer on low, stirring occsinaly.

I simmered mine for several hours!

Cook spaghetti according to package directions.

Spoon sauce over drained spaghetti noodles add meatballs and sprinkle with parmesan cheese.

I was SO distracted by the time the sauce was done with girl time and wine that I didn’t take a picture of the finished sauce!

But I did take pictures of everyone eating and drinking wine!

Cheers to girls night!
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Look at all the wine!
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I also didn’t take pictures of my meatballs for a recipe for you. I just threw the recipe together and they turned out awesome!

and here is my salad and garlic bread too!
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the garlic bread was a hit!
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heck the whole meal was
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Tomato, Pancetta, Onion – Light and Fresh Pasta al la Jamie

So when I did this recipe, I totally just made it up . It was on a Sunday night and I wasn’t really in the mood to cook. But I didn’t and never want to eat out. So I just made this up as I went along with the help of Normy chopping and cooking with me…

So I bought some Pancetta at the store earlier that day and was going to use it for another recipe but decided I will use it for this recipe instead.

So you will need the following for this recipe:

Olive Oil
Pancetta – about 6 slices
1 Red onion, chopped
2 garlic cloves, minced
4 tomatoes, washed and chopped (2 regular tomatoes & 2 heirloom)
Salt & Pepper to taste
Red pepper flakes, to taste
spaghetti pasta noodles
Freshly grated parmesan cheese
fresh basil leaves 5-7, chopped

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So six slices of pancetta (you can add more or less) stack the slices on top of each other and then slice like so:

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Then chop the strips into chunks like so (good job Normy)

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Place in a bowl and set aside

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then get a red onion and chop that up as well (I like small to medium dice)
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So Normy and I went to the Farmer’s Market the day before when I made this dish, and I hadn’t decided what I wanted to make with the tomatoes I had gotten. I LOVE TOMATOES! Especially if they home grown or farmers market tomatoes. To me they taste SO much better that the grocery store tomatoes. So I got some regular tomatoes and then I got 2 Heirloom tomatoes (My favorite)

So I used two of the regular tomatoes and two of the heirloom tomatoes for this dish, wash them and then chop them up

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set them aside.
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Then get a medium/large Skillet. I used my cast-iron skillet cause well I LOVES it.

Coat the bottom of the pan with Olive oil and turnto medium High heat. Then add the chopped onions
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Cook onions until they are translucent about 8-10 minutes

then add the pancetta to the onions
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cook pancetta for about 5-7 minutes

Then add in 2 minced garlic cloves
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cook garlic for a minute or two and then add in the chopped tomatoes

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add salt and pepper to taste and a little bit of red pepper flakes for a little kick.
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stir tomatoes and cook for 2-3 minutes just to basically warm the tomatoes through and then turn the heat off.
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So while I was cooking the tomatoes Normy cooked the pasta. We did spaghetti noodles and then he also grated some fresh parmesan and chopped some fresh basil leaves

So place some cooked pasta in a bowl and then top with the onion, pancetta, and tomatoes and then top with fresh basil and the fresh grated parmesan cheese
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and you have you some light and fresh pasta
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