Three-berry pie

Three-berry pie

-¾ cup sugar

-¼ cup cornstarch

-½ teaspoon cinnamon

-1½ cups halved hulled fresh strawberries

-2½ cups blueberries, fresh or quick frozen

-2 cups raspberries, fresh or quick frozen

In a large bowl, stir together the sugar, cornstarch and cinnamon.

Add the strawberries and blueberries and toss until they are coated evenly.

If using frozen berries, let the mixture stand until the berries are partially thawed and render their juices.

Add the raspberries, stirring very gently to combine.

Line a 9-inch pie plate with the bottom crust and mound the fruit filling into it.

Trim the bottom crust to a ½-inch overhang.

Arrange the top crust over the fruits, patting the crust gently with your hands.

Leave a 1-inch edge, fold the top crust under the edge of the bottom crust and flute the edges decoratively.

With a sharp knife, make 5 or 6 steam vents, each ¾-inch long, around the center of the top crust.

Bake in the oven 350*F for 1 hour.

The pie is done when the pastry is golden brown and the juices are bubbling.

Bon Appétit

Bolognese meat sauce

Bolognese meat sauce

This classic meat sauce is famous all over the world as a pasta sauce.It is very good with pasta,but can also be served on gnocchi,polenta, and potatoes,as well as in a variety of baked dishes.

The secret of a successfull sauce lies in the cooking;it should be simmered over low heat for at least 2 hours. This sauce can be made ahead of time and kept in the refrigerator for up to 3 days.It also freezes well.

-½ cup diced pancetta

-1 onion,1 stalk celery,1 carrot,all finely chopped

-¼ cup olive oil

-10 oz ground beef

-4 oz ground pork

-4 oz italian pork sausage,peeled and crumbled

-Pinch of clove and cinnamon

-1 teaspoon freshly ground black pepper

-4 cups basic tomato sauce recipe

-Salt to taste

Combine the pancetta,onion,celery,and carrot in a sauté pan with olive oil and cook over medium heat until the onion turns pale gold.

Add the meat and cook until browned.Sprinkle with clove,cinnamon and pepper.

Stir in the sauce,turn the heat down and simmer for at least 2 hours,stirring frequently.

Bon Appétit

Basic tomato sauce

This recipe makes a fairly large quantity.Freeze it or store in the refrigerator in an airtight container.

Basic tomato sauce

-4 pounds fresh tomatoes or 2 can (28 oz) tomatoes

-1 large onion,1 large carrot,1 stalk celery,1 clove garlic,coarsely chopped

-1 tablespoon finely chopped parsley

-8 fresh basil leaves,torn

-¼ cup olive oil

-1 teaspoon sugar

-Salt and freshly ground black pepper to taste

Sauté the onion,carrot,celery and garlic in a skillet with the oil for 5 minutes.

Add the remaining ingredients,cover and cook over low heat for about 45 minutes.

For a smoother sauce,blend the mixture in a food processor or a blender.

Serve with all kinds of fresh or dried pasta.

Bon Appétit