Author: Joan

Breakfast, Eggs, Eggs

Eggs Au Gratin

Ada Boni calls it eggs au gratin which sounds quite french, but my mother called it baked eggs in cream sauce, which describes this dish perfectly.The ingredients are simple and few, but the resulting dish is a glorious meld of creaminess, buttery goodness and eggy yuminess.

Tomato Sauce with Meatballs
Beef and Veal, Italian Food Culture, Pasta Dish, Pasta Sauces

Tomato Sauce with meatballs

While tomato sauce with meatballs is a popular dish with Americans, Italians serve it as a first course and never as an entree. Nevertheless, this family recipe is hearty, rich and delicious no matter how you serve it. I use san marzano tomatoes even though they have become hideously expensive just because I cannot skimp on the ingredients or the sauce won’t have that fresh, homemade taste. Also, grandma and mom might make a scary appearance if I change the formula, and neither of them are residing on this planet right now. Have you looked at pasta sauce ingredients? They all begin with tomato paste. Seriously? No self respecting Italian family makes their sauce using tomato paste. Tomato paste is added in small amounts, but the base of the sauce is made with 2 or 3 large cans of imported Italian plum tomatoes in juice NOT TOMATO PASTE.