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Las Vegas Buffet Club's SAUCES
Béchamel Sauce




Béchamel Sauce   

Yield: about 1 1/2 cups

Béchamel sauce, also known as white sauce, is made with a roux of butter and flour cooked in milk. It is one of the mother sauces of French cuisine. It is used as the base for other sauces. WIKI
3 tablespoons butter 1 pinch salt
1 heaping tablespoon all purpose flour 1/4 teaspoon freshly grated nutmeg
1 1/4 cups milk, heated ground white pepper (optional)
Melt the butter in a heavy saucepan.  Sprinkle in the flour and cook, whisking constantly for about 2 minutes.  Add the warm milk, continuing to whisk vigorously until the sauce thickens.  Whisk in salt, (pepper) and nutmeg to taste.  Remove from heat.
Recipe is from Sue Ann Carbone

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These two sauces are thick, meaty tomato sauces.  Their grainy (ground meat) texture compliment the smooth surface of a gnocchi dumpling.
TOMATO SAUCE ALLA PIEMONTESE - for Gnocchi          Serves 6-8
This thick, robust tomato/meat sauce is from LEONE'S ITALIAN COOKBOOK.
1/4 cup butter 1 bay leaf, crumbled
1/4 cup olive oil 1/2 teaspoon black pepper
4 oz.  salt pork, diced 18 slices of dried Italian mushrooms
1/4 cup diced onions 1 cup warm water
1/2 pound Italian sweet sausage 2 cups (one 1-pound can) peeled plum tomatoes
1/2 pound lean beef, diced 2 large ripe tomatoes, chopped fine
2 garlic cloves, mashed 1/2 cup dry white wine
10 fresh parsley sprigs, leaves only 1 teaspoon tomato paste
5 fresh basil leaves or 1/2 teaspoon dried basil
Combine butter, olive oil and salt pork in a saucepan; heat.  Add onions and sauté slowly to golden brown.  Remove casing from sausage and cut the meat into 1/2-inch pieces.  Add sausage pieces and diced beef to the saucepan and brown for ten minutes.  Chop garlic, parsley and basil together and add to the sauce along with bay leaf and pepper.  Soak the mushrooms in the warm water for 20 minutes.  Drain, saving the water, and chop the mushrooms.  Meanwhile stir and cook the sauce slowly for 20 minutes.  Put the canned tomatoes through a ricer or food mill and add to the sauce.  Add fresh tomatoes, wine, mushrooms and mushroom water.  Stir and cook slowly for 1 hour.  Turn off the heat and cool for ten minutes.  Strain and put all solid pieces through a food grinder.  Place all back in sauce.  Add the tomato paste, stir, bring to a boil, and sauce is ready to serve.
Use this sauce with GNOCCHI, or any other pasta that you want to serve with a thick meat sauce.
Serves 6-8
This recipe is a hybrid of MY SAUCE, "ZIA JOSEPHINE'S" and "LEONE'S ITALIAN COOKBOOK"
Similar to the TOMATO SAUCE ALLA PIEMONTESE, ZIA'S TOMATO-MEAT SAUCE FOR GNOCCHI is a bit thinner and maybe somewhat richer, with the red wine and 12 oz. of tomato paste.
1/4 cup olive oil 2 bay leaves
1/4 cup butter 3 garlic cloves, chopped
1/2 medium onion, peeled and diced 6-8 fresh parsley sprigs
1/2  pound beef, ground 1/2 tsp. fennel, crushed
1/2  pound bulk Italian Sausage 1/2 tsp. basil
1 1/2 pounds (28 oz.) canned diced tomatoes 1 tsp. oregano
12 oz. tomato paste 1/2 tsp. salt
1-15 oz. can tomato sauce 1/2 tsp. black pepper
1 cup dry red wine Cayenne pepper
Combine butter and olive oil in a saucepan, heat.  Add the diced onions, brown slowly.  Add beef, pork and bay leaves; cook slowly for ten minutes or until meat is uniformly browned.  Add wine and bring to a boil.  Reduce burner to medium.  Chop garlic and parsley, add to the sauce.  Add diced tomatoes, 1/2 of the tomato paste and tomato sauce.  Add the fennel, basil, salt and black pepper; cook on low heat for 1 hour (stir often to prevent burning.)  Blend in the remaining tomato paste and the oregano; bring sauce to a boil and remove from heat.
Hints and suggestions: a) Run the sauce through a "Food Mill" - after the initial (1 hour) cooking - for a (more) velvety, smooth sauce (then return sauce to the pan and proceed with the rest of the recipe.)  The Food Mill step is not necessary.  (Without using the Food Mill, the sauce finishes with (more of) the natural graininess of the ground meat.) b) Don't buy a cooking wine for the sauce, use the same wine that you pour with dinner (Chianti,  Bardolino or Sangiovese) c) Try grated Fontinella cheese, instead of Parmesan or Romano, as the sprinkled topping on your pasta
Use this meat sauce with GNOCCHI, or any other pasta.
Serves 6-8
LVBC QUICK PASTA SAUCE        Makes enough sauce for 4 servings.
This sauce is fast and requires few ingredients.   Use this sauce with: Spaghetti, Linguine, Ravioli etc.  (For a more complex, meat-sauce see above.)
Since this recipe calls for a dry red wine, buy a Chianti, Bardolino or Sangiovese, to use in the recipe and to enjoy with the meal.
This recipe will make enough sauce for four to six portions of pasta.

1 12 oz. can tomato paste
1/4 cup Olive oil
3 garlic cloves*, pealed and chopped.
1 cup red (or dry white) Wine*
1 1/2 cups Water
1/2 cup grated Fontinella cheese (can substitute Romano or Parmesan)
1 splash juice from a jar of cherry peppers*
1 tsp. sugar
1 heaping tsp. oregano
1/2 tsp. Cayenne pepper                                                                                                                                            salt and black pepper to taste
Add the olive oil to a medium sauce pan, heat the oil until it starts to sizzle.
Turn off burner*, add chopped garlic to the oil, let the garlic cook as the oil cools, about 3 minutes.
Add wine, bring to a boil, reduce heat.  Add tomato paste, water, sugar, Cayenne, salt and black pepper; stir well
Add cheese, cook 20 minutes, stirring occasionally.
Add oregano, stir.

*Tips and hints: a) An easy way to peel garlic is to place the flat edge of a broad-edged knife on a clove, push down till the outer shell breaks, peel outer layer.
b) Turn the burner off to prevent the hot oil from splattering when you add water and other liquids.
c) Jalapeno pepper juice or a Jalapeno or Cherry pepper can be substituted for Cherry pepper juice
d) Use the red wine you serve with the meal. Suggestions: Chianti, Bardolino, Sangiovese; One can use white wine for a lighter sauce
                                                                                                                                                                                  Makes enough sauce for about 4 servings.

MARINARA SAUCE from Leone's Italian Cookbook          Makes about 5 cups
  6 tablespoons olive oil 1/2 teaspoon salt
  1/4 cup butter 6 cups (three 1-pound cans) peeled plum tomatoes
  3 large garlic cloves, mashed 1 tablespoon dried oregano
  16 fresh parsley sprigs, leaves only 8 anchovy fillets, chopped
  1/2 teaspoon freshly ground black pepper 2 heaping tablespoons tomato paste
       Combine olive oil and butter in a saucepan and heat.  Chop garlic and parsley together and add to the pan.  Cook slowly for 5 minutes, then add salt and pepper.  Drain the tomatoes and chop the solids.  Add the chopped tomatoes and oregano to the sauce and cook slowly  for 30 minutes.  Add anchovies and tomato paste, stir well, and remove from the heat.  At the end of cooking, taste for salt and add some if necessary, but remember, the anchovies will make the sauce salty. 

click image to expand

  Serve over [Eggplant Pamigiana] macaroni, spaghetti, green beans, hard-cooked or scrambled eggs.   

When I was living in a motor home in Las Vegas and other parts of the Southwest, I needed a quick, easy pasta sauce.  Most of my cooking, including spaghetti, was done in a wok...  The following sauce is simple and fast.  It is not a gourmet pasta sauce.
1-6 oz. can tomato paste  (retain the empty can for measuring)
1 TBS. olive oil
1/2 can water (use the empty tomato paste can to measure)
1/2 can dry red wine (see above)  Use any dry red wine (Chianti, Sangiovese...)
1 TBS. grated cheese (Romano, Parmesan, Fontinella)
1/4 tsp. garlic powder
1/4 tsp. Cayenne pepper
splash of juice from a jar of cherry peppers or jalapeño
Put the olive oil, tomato paste, water, wine and juice in a sauce pan, stir well
Add the rest of the ingredients, stir and simmer the sauce for 20 minutes.
Hints and Suggestions: a) Use an empty Tomato Paste can to measure  b) If you don't have pepper juice, use a piece of jalapeño or?
This recipe makes enough sauce for 1 or 2.

This basic tomato sauce is thick and rich, yet very easy to prepare.  (Serves 4-6)
1/4 cup olive oil 1 tsp. sugar
3 garlic cloves, pealed and minced 1 bay leaf, crumbled
1-28 oz. can crushed tomatoes 1 tsp. parsley, fresh or flakes
1-6 oz. can tomato paste 1 tsp. oregano
5-6 mushrooms. chopped splash, juice from a jar of cherry peppers
1/2 cup white wine salt, to taste (about 1/2 tsp.)
1/2 cup water ground black pepper, to taste (about 1/2 tsp.)
PASTA TOPPING (extra ingredients, not integral to the sauce.)
butter, one pat per plate  
Cayenne pepper, 1/4 tsp. per plate
grated Fontinella cheese, for topping
heat olive oil in sauce pan, add garlic and cook for 2-3  minutes, remove pan from burner
add other ingredients, except oregano, butter, Cayenne and cheese; cook sauce on medium heat for 45 minutes, stirring often
add oregano, stir sauce and cook a few more minutes
use this sauce with any pasta dish
top plated-sauced-pasta with grated Fontinella Cheese; add a pat of butter, a shake of Cayenne pepper and put the dish under the broiler until the butter melts, serve
serves 4-6
Hints and Suggestions: a) let olive oil cool down, a bit, before adding other liquids.
b) you can substitute red wine (for a more robust sauce) c) you can substitute Romano
or Parmesan cheese, if you can't find Fontinella

GORGONZOLA-MUSHROOM-CREAM SAUCE          Makes enough sauce for 4-6
1/4 cup olive oil
1/4 cup butter
3 garlic cloves, peeled and minced
1 cup half and half
6 oz. white mushrooms, sliced
8 oz. Gorgonzola cheese, crumbled
salt and black pepper to taste
grated Fontinella cheese for topping
Cayenne pepper
heat olive oil and butter in a sauce pan
add minced garlic, sauté for one minute
add mushrooms, sauté five minutes while stirring
pour half and half into pan
add crumbled cheese to pan, stir as cheese melts
spoon sauce over Gnocchi, top with Fontinella, shake on a pinch of Cayenne and serve
Makes enough sauce for 4-6

SAUCE FOR RAVIOLI (from Leone's Italian Cookbook.)          Serves 6-8
  Excerpt from Leone's Italian Cookbook:  "Enrico Caruso, after his performances at the Metropolitan opera, often came in for what he called a snack, a great big plate of Mother's ravioli."
1 1/2 pounds lean beef (flank or bottom round) 2 bay leaves, crumbled
1 pound lean pork shoulder Tiny pinch of ground allspice
3 garlic cloves, mashed 1 teaspoon freshly ground black pepper
1 teaspoon fresh rosemary 1/2 cup good dry red wine
1/2 cup olive oil 1 cup canned peeled plum tomatoes,
1/4 cup butter chopped or sieved
4 ounces salt pork, diced 2 medium-sized ripe tomatoes, chopped
3/4 pound onions, peeled and diced 2 cups boiling water
    1 teaspoon salt
        Cut the beef and pork shoulder into small cubes.  Chop garlic and rosemary together.
Combine olive oil, butter and salt pork in a saucepan; heat.  Add onions and sauté slowly to medium brown.  Add beef and pork cubes and simmer for 20 minutes.  Add bay leaves, allspice, black pepper, and garlic and rosemary mixture.  Cook for 10 minutes.  Add wine, stir, cover and cook for 3 minutes.  Add canned and fresh tomatoes, boiling water and salt; simmer for 20 minutes.  Remove from heat.  Remove all meat from the sauce and put through a food chopper.  Place half of the chopped meat back in the sauce, stir, and bring to a boil. slowly.  Remove from heat.  Put remaining chopped meat aside for the stuffing.

  RED CLAM SAUCE Serves 4 to 6
  1/2 cup olive oil 1/4 cup grated cheese*
  3 garlic cloves, crushed and chopped 1/4 cup Coke
  2 - 10oz. cans whole baby clams, with juice* 1/4 cup Cherry Pepper juice, from jar
  1 - 14.5 can diced tomatoes* 1/2 tsp. crushed Fennel
  1 - 6oz. can tomato paste 1/2 tsp. Oregano
  1/2 cup dry white wine* 1/2 tsp. Parsley
  Salt, just a pinch Cayenne pepper
  freshly ground black pepper to taste  
  Heat the olive oil in a sauce pan
  add chopped garlic, stir and turn off heat
  while the oil cools open the cans of clams, tomatoes and tomato paste
  when the oil has cooled down, add the clams with juice
  add the diced tomatoes, tomato paste and wine, stir
  mix in the grated cheese and add the coke and pepper juice
  add the Fennel and Parsley, salt and pepper
  cook for 45 minutes on medium-low heat (just bubbling,) stirring often
  add the Oregano just before sauce is done.
  Serve over Linguine or other favorite pasta
  Top with Fontinella grated cheese and add a dash of Cayenne pepper
  Serve a Chablis, Chardonnay or Pinot Grigio with this sauce
  *Tips and suggestions:
  After cooking the garlic, let the oil cool so it  won't splatter when you add the other liquids
  If you use fresh clams instead of canned, add extra liquid (bottled clam juice.)
  You can substitute crushed tomatoes or tomato sauce for the diced tomatoes
  After adding the coke and pepper juice, taste and adjust
  Use grated Parmesan, Romano or Fontinella cheese in sauce
  For the dry white wine use a Chablis, Chardonnay or Pinot Grigio


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