No. one favorite sauce.,🍲 #worldeggcontest

You can cut your chicken into cubes.

Our first big "adult" purchase was our giant shiny 8-quart Calphalon stock pot, used almost exclusively for this sauce :)
This is a family recipe for arrabiata sauce passed down by the Polish women in my family for at least three generations now. (How a spicy Italian meat sauce became the star dish of a Polish cook, I have no idea.)
Great meat sauce starts with great meat. We've found the key is to buy from a specialized butcher. If you have an Italian butcher, even better. It's more expensive, but worth every penny. We get ours out at Springfield Butcher in Springfield, Virginia. Even higher end grocery stores, like Wegmans or Whole Foods, simply can't cut it when the flavor of the meat is this important.
The only other ingredient I am super picky about is the brand of crushed tomatoes we use. Cento (the bright yellow can) is the ONLY brand we have ever found that uses nothing but tomatoes. No citric acid, no salt, no nothing but tomatoes. We've made it before with other brands, and it is not the same.This is the recipe as it now stands. My mother made changes to it over the years, and we made ours. We like things SPICY so we use all hot Italian sausage, but you can dial back the spice by using half hot and half sweet.
This recipe makes a LOT of sauce - you'll need an 8-quart stock pot if making on the stovetop, or else a large crockpot. Leftovers can be easily frozen in small 1-quart Tupperwares for easy meals. We usually get least 6 meals out of this recipe.

My favorite sauce

Pretty nice meatballs; leftovers can be frozen; use salt reduced paste and stock, and do not add extra salt to the sauce, or else it might be a bit too salty. (Pic has capsicum instead of celery, this recipe is great for substituting veggies)

Hello everyone…hoping the weekend was a good one. It’s Monday, the beginning of a new week and hopefully a good one for everybody. This weekend was quite warm. sunny and just lovely to be outside. When I mean outside I just sat in the garden and caught up on some reading material on food blogging of course, and some other things that I needed to catch up on. I did a bit of gardening 🙂 and I just wanted to thank Luda from Plants and Beyond, for her advise in regards to adding coffee grinds into my small garden it was spot on! 🙂 All my herbs and salads flourished these past weeks, and we were able to have home grown lettuce in our salads!! hooraayyyy 🙂 Just fantastic!! I also planted Broccoli, this has become huge I am not sure if my little garden will be able to hold it. 🙂This is a Greek dish…with ingredients that I am hoping would exist in everyones fridge. I know that Carrots and Peas may not be the first choice for lunch or dinner, but if you add tomatoes and a bit of tomato paste well I am sure you will be going back for more. 🙂 It is truly a very simple recipe just a few steps and you’ve got a delicious and healthy meal for lunch or dinner or even a side dish.. 🙂

Shredded beef sauce with white rice

I just felt in the mood for making spaghetti sauce. I thought it would be cool to make my own since I couldn't find any spaghetti sauce figured why not make my own.

This is a typical sauce from my hometown and I felt like sharing it. It can be eaten alone, with pasta, chicken legs or desalted codfish.

Use the vinegar and/or the veggies. Can be used on top of griyo, bean sauce, or rice.