This key to this soup is time, slowly cooking a medley of zucchini, onion, squash, green beans, a variation of peppers (some mild, one hot) in a large can of San Marzano tomatoes. Of course the other key ingredients are olive oil, and basil.

This is more of an idea of recipe than an exact recipe. I was out to use up all the summer vegetables purchased at the Farmer’s Market.

Ingredients

• 6-8 zucchini, yellow squash
• 1 large can san marzano tomatoes
• 2 green bell peppers
• 2 banana peppers
• 1 red chili pepper
• 3 cups green beans (optional)
• 1 large onion
• olive oil
• salt, pepper
• basil
• Pecorino Romano or Parmesan Cheese
• 4 Cups Chicken or Vegetable Broth

This Italian Summer Vegetable soup is perfect comfort food in hot weather. This is even more delicious with a generous helping of freshly grated pecorino romano or parmesan cheese. Serve with crusty bread as this soup is great for dipping.

Variations for Italian Vegetable Soup

You can make this a more complete meal for the family by adding the following.

• Add 2 cans white beans.
• Add 2 cups small macaroni.

More Vegetable Recipes from Spinach Tiger

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Italian Summer Vegetable Soup

Zucchini, Squash, Peppers, Onions, Green Beans and Tomato, a perfect medley for summer vegetable soup.

Course Soup

Cuisine Italian

Keyword vegetable soup

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Ingredients

• 6 zucchini and yellow squash cut crosswise
• 1 large onion large dice
• 2 bell peppers
• 1 red chili pepper or banana peppers
• 3 cups green beans trimmed and cut in half
• 1 large can San Marzano Tomatoes
• 4 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• basil
• Pecorino Romano or Parmesan
• 1 quart boxed broth (chicken or vegetable)

Instructions

Preparation

• Cut ends off zucchini and yellow squash. Use a variety. Keep in mind yellow squash tends to stay more in tact than zucchini, so do use some. Cut across about 1/2 inch thick.
• Trim ends of green beans and cut in half.
• Peel and dice onion.
• Seed peppers and cut into large dice. I like using green bell pepper for this soup, but you can include red bell pepper. Use one pepper than has some heat like banana pepper or red chili pepper.
• Tomatoes: Use your hands to squeeze the tomatoes into a bowl and have them ready to add to soup.

Soup

• Heat oil in large pot. Add onions, peppers and soften for a minute or two. Add in remaining vegetables except green beans. Add Tomatoes and broth, salt, pepper and seasoning. Cook on low for one hour. Then add in green beans and cook for one more hour. Serve with more basil and grated cheese.
• Slow Cooker: You can put everything into a slow cooker on low for 4 to 6 hours, if need be. You can add more broth or water if it's too thick.

The post Italian Summer Vegetable Soup appeared first on Spinach Tiger.

Bolognese is not new here. However, this spaghetti bolognese recipe with pork is new and it has a twist for Autumn.

A typical bolognese starts with a mirepoix, a medley of onions, celery and carrots and ends with a lot of patience while it coks slowly for four hours. It’s very easy to get this started and, while building flavors does take layering the ingredients for about thirty minutes, once you have that done, you need do nothing. The magic happens in the low slow simmering, (or in the slow-cooker).

This spaghetti bolognese is new because I changed the recipe, using a combination of pork and beef. You can use all ground pork, but I think adding in some beef makes for a good balance.

Instead of celery, I took a chance and used a crisp mutsu apple, which is a bit tart, a bit sweet, and compliments the pork. Fresh sage adds that special something, complimenting the pork and the apple for that complex layering of  flavors, which is what bolognese is all about.

While the key ingredient in a bolognese is meat, because it’s a meat sauce, not a tomato sauce, all of the ingredients are important to create this orchestra of flavors.

The Truth about Easy Spaghetti Bolognese Recipe

This is really easy to do, but it’s not quick! I see some recipes out there for the thirty minute bolognese. That’s like trying to have a 30 minute chili. Don’t do it. What you can do, though, is get all your prep ready the day before, and go ahead and make a double batch, because once the last ingredient is in the pot, you’re done.

Once the mirepoix is softened and the meat is browned enough, milk is added, followed by white wine (not red), followed by tomatoes. This, however, is not a dish where everything is just dumped in a pot. It’s very important to take the time to allow the milk to evaporate, and then to allow wine to evaporate before adding the tomatoes.

Easy Spaghetti Bolognese Recipe is Versatile

I served this two ways, with spaghetti and with zoodles. I’ll admit to you, I was skeptical about going with zucchini as a base, but it works, and I highly recommend the OXO spiralizer as the easiest on the market to very quickly help you make some grain free alternatives.

You might want to make a lot of bolognese sauce and freeze some because it’s so versatile. Top it with mashed potatoes or mashed cauliflower and make shepherd’s pie. You could fill crepes or serve it in hamburger buns sloppy Joe’s style.

If you like this you will love my all beef authentic bolognese or this veal bolognese.

Make Sliders with Bolognese, perfect for tailgating.

More Italian Recipes from Spinach Tiger

Authentic Bolognese from Marcella Hazan

My Grandmother’s Authentic Italian Tomato Sauce

Peach and Pork Bolognese

Veal and Pork Bolognese

Shrimp with Tomato Onion Butter Sauce

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Fall's Best Spaghetti Bolognese with a Secret Ingredient

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium to large sized onion diced
• 3 carrots peeled, diced
• 1 medium to large tart apple peeled, diced (see notes)
• 2 cups milk see notes to low-carb application
• dash of freshly ground nutmeg
• 2 cups white wine
• 1 28 - ounce can San Marzano Tomatoes ORDER HERE
• 1 1/2 pounds ground pork
• 1 pound ground beef
• handful fresh sage leaves optional
• handful parsley leaves
• 2 pounds pasta
• salt pepper

Instructions

• On medium heat, add oil, butter, onion, until translucent.
• Add celery, carrots, cook 2 minutes, stirring, not browning.
• Season meat with salt and pepper.
• Add meat, break up with fork, and when no pink color is showing.
• Add milk. Turn down heat to simmer, stirring frequently until milk has evaporated.
• Add nutmeg.
• Add wine, stirring thoroughly. Once wine has completely evaporated, add tomatoes, and simmer on very very low stirring every now and again. If sauce dries out, add ½ cup water a time. Cook for a minimum of 3 hours. I think 4-6 hours is better.
• Taste and season with salt, pepper.

Notes

I used a mutsu apple, which is a very crisp apple. (also known as crispin). Replace with a honey crisp or granny smith.

This site contains affiliate links that earn a small commission, supporting the operation of Spinach Tiger. 

The post Spaghetti Bolognese Recipe with Pork, Apples, Fresh Sage appeared first on Spinach Tiger.

If you’ve been around Spinach Tiger for any length of time, you know I am Italian and I don’t like store bought sauce. It’s almost just as easy to make your own and it won’t contain preservatives, soy bean oil, corn oil or sugar. Sugar and should NOT be in any tomato sauce. The right tomatoes have their own sweetness. The wrong tomatoes can be bitter or a waste of money. Read your labels if you do buy store-bought sauce. 

What is the difference between pizza sauce and tomato sauce?

Pizza sauce usually is a little more flavored with herbs like oregano or basil. Eating a lot of pizza in Italy, the biggest difference I see in America is that here, sauce is too strongly flavored, too acidic and too heavy. Avoid that. This sauce recipe is easy, light and sweet and doesn’t overpower your toppings. 

How much pizza sauce should you put on a pizza?

I’m glad you asked this question. Think of pizza sauce as more of condiment that a layered ingredient. If you have watched pizza makers apply sauce, they put a small amount and move a spoon in a circle, not covering the entire pizza. Too much sauce makes pizza heavy and soggy. 

My EASY Homemade Pizza Sauce

• San Marzano Tomatoes
• Olive Oil
• Garlic 
• Basil or Oregano
• Salt and Pepper

I start every tomato sauce with San Marzano tomatoes. Be careful when you purchase San Marzano tomatoes, as many cans will say San Marzano style. They won’t be the same. 

The tomatoes should be plump, juicy and sweet, and when you crush them with your hands  have almost no pulp left. The Cento brand, found just about everywhere including Costco and Trader Joes, is my preferred brand, but there are a few others I like. I don’t recommend brands with the store name such as the Whole Foods brand, as they end up being mostly pulp and are either tasteless and or bitter.

Freeze Portioned Homemade Pizza Sauce 

Any left over pizza sauce can be frozen in small containers or ziplock bags. Let the tomatoes cook on the stove, seasoned with salt and pepper and a handful of basil of you have it. A dash of oregano is good too for a pizza sauce. Defrost in refrigerator overnight or leave on counter for 30 minutes until defrosted. You can put cold sauce on pizza before you put it in the oven or you can choose to heat it up. 

Homemade Pizza Sauce in Fifteen Minutes

I have literally made this sauce in 15 minutes. Start your sauce pan with a little olive oil, a clove or two of garlic, which you will remove as soon as it turns golden. Add in your tomatoes, crushing with your hands, and include the juice. One large can will make enough sauce for a few pizzas. You will not need to add any water.  

Once heated and cooked for a bit, use an immersion blender  (a stick blender) to blend it smooth. If you don’t have a stick blender, the sauce will still be good.  An immersion blender comes in handy for tomato sauce and soups. 

Taste for seasoning. That’s it. It really is that simple and the sauce should be thick enough, as we don’t add any water to the pan.

I have also included a recipe for my sausage crusted pizza with peppers. If you are avoiding grains or eating low carb you must try it.

More Italian Recipes from Spinach Tiger

Authentic Tomato Sauce from My Italian Grandmother

Papparadelle with Chunky Tomato Sauce

Italian Slow Cooked Pork Chops in Tomato Sauce

Homemade Gnocchi Tomato Onion Butter Sauce

Sheet Pan Pizza with Trader Joe’s Pizza Dough 

Keto Sausage Crusted Pizza Three Cheese Pizza

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Homemade PIzza Sauce

Easy homemade pizza sauce made with San Marzano Tomatoes made in as little as 15 minutes.

Course Pizza

Cuisine Italian

Keyword basil, Italian sausage, pizza sauce

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 2 cups

Equipment

• Parchment Paper
• cast iron griddle

Ingredients

Pizza Sauce

• 1 tablespoon olive oil
• 1 clove garlic
• 1 can San Marzano Tomatoes chopped with juice
• 2 tablespoons fresh oregano or basil or dried Italian seasoning
• 1/2 teaspoon sea salt or more to taste
• 1/2 teaspoon black pepper or more to taste

Instructions

Make Pizza Sauce

• Add olive oil to saucepan.
• Add garlic. Fry for one minute but be careful not to burn. If burn, thrown all out, start over.
• Using your hands, squeeze tomatoes into sauce pan. Include juice.
• Add tomatoes, salt, pepper, fresh herbs in whole form to later be removed.
• Cook on low while making the pizza crust. This doesn't take long.
• Use a stick blender to blend smoothly if desired.
• Season sauce with oregano or basil.

The post Homemade Pizza Sauce, Sugar Free appeared first on Spinach Tiger.

Pork and Peach Bolognese helped me make sense of slow cooking in this long hot summer. While I love all things salad, there are moments I crave a bowl of pasta with bolognese.

I’ve featured bolognese several times here at Spinach Tiger, but this is the first time I have made it with peaches. I switched out the usual carrots with this sweet favorite summer fruit, which added just enough sweet and helped to tenderize the meat.

We used a lower carb Papparadelle’s Pasta (7 carbs per 2 dry ounces), which we found impressive. Pork and Peach Bolognese would be perfect with a thick spaghetti, or any wider noodle or homemade pasta. 

If you’re new to what a bolognese sauce is, it’s not a tomato sauce. It’s a meat sauce with a little bit of tomato. Bolognese is slow cooked (the longer, the better), and includes milk and white wine. The meat has an unexpected layering of flavor from it’s slow cooking and the aroma in the house is enticing.

I decided to use half ground pork, half ground beef, but you can mix it up as you wish. The next time I’m thinking I’ll make a peach and shredded pork ragú, similar to this recipe.

The Process Pork and Peach Bolognese

It will take 30 minutes of prep work as each step is done in sequence. Once you’ve added in the last ingredient, you can transfer to a slow cooker on low for six hours and walk away. There is nothing hard about this recipe and it’s a great dish to freeze.  You will want to peel peaches, arrange ingredients, and I suggest using only San Marzano Tomatoes (amazon). I use this the Cento brand. You will know how good they are, as you only need your hands to break them into the sauce and there is almost no waste, unlike other brands I have tried.

You might want to serve this with my rosemary peach focaccia. 

More Bolognese Recipes from Spinach Tiger

More Peach Recipes from Spinach Tiger

Disclosure: This site contains Amazon affiliate links which earn a small commission, but do not affect prices.

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Pork and Peach Bolognese

Ground Beef, Ground Pork, Peaches come together to make summer Italian comfort food.

Course Entree

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 10

Author Angela Roberts

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium to large sized onion diced
• 2 peaches peeled, diced
• 2 cups milk see notes to low-carb application
• dash of freshly ground nutmeg
• 2 cups white wine
• 1 28 - ounce can San Marzano Tomatoes ORDER HERE
• 1½ pounds ground pork
• 1 pound ground beef
• handful fresh sage leaves optional
• handful parsley leaves
• 2 pounds pasta
• salt pepper

Instructions

• Bring a pot of boiling water together. Cut an x at bottom of peaches. Immerse in water for a minute or two. Cool. Peel peaches. Dice. Set aside.
• On medium heat, add oil, butter, onion, until translucent.
• Season meat with salt and pepper.
• Add meat, break up with fork, and when no pink color is showing.
• Add milk. Turn down heat to simmer, stirring frequently until milk has evaporated.
• Add nutmeg.
• Add wine, stirring thoroughly. Once wine has completely evaporated, add peaches and tomatoes, and simmer on very very low stirring every now and again. If sauce dries out, add ½ cup water a time.
• Add herbs (to be removed later).
• Cook for a minimum of 3 hours. I think 4-6 hours is better.
• Taste and season with salt, pepper

The post Pork and Peach Bolognese appeared first on Spinach Tiger.

This was the first time I have ever cooked with pork shoulder steaks. Standing at the butcher counter at Whole foods, I spotted the pork steaks and saw the dish in the my head. I purchased two for under $8. It’s not that you will get an extraordinary amount of meat, but you will get enough for this dish I had in mind.

There was enough bone and fat to render a lot of flavor, but the meat would have to be braised for a very long time. I envisioned, tomatoes and green beans very similar to a dish I made here. I added an array of colorful peppers, some onion and garlic, herbs and red wine.

What is Pork Shoulder Steak?

Also known as a pork blade steak, they are cut from the pork shoulder and contain the blade bone  and meat from several muscles. They are fatty and can be tough if not cooked properly. While some cooks will fry them, I prefer a slow, long braise.

What Tomatoes Make the Best Sauce to Braise the Pork Should Steak?

I am forever shouting out the Cento San Marzano Tomatoes. They have the least amount of pulp, and taste the sweetest to me. I added one can of water, 1/2 cup of red wine, knowing I would be cooking this in a slow cooker for about 8 hours.

The meat will flavor the sauce and the sauce will tenderize the meat.

Ingredients for Braised Pork Shoulder Steak Stew

In this recipe I used two cans per two steaks, 6 cups or so of fresh green beans and 3 colored bell peppers. You could add in potatoes to this recipe and it would be divine. You could add in some zucchini squash if it’s summer time.  I added the vegetables after the meat was braising for two hours.

How to Serve Braised Pork Shoulder Steak with Tomatoes

If you are eating grains, this would be delicious on polenta or grits the way I served this veal osso bucco. Or, you could serve it with these parmesan mashed potatoes, as I did with this Italian Roast Beef. Or you could just eat it like this for a grain free dinner. It’s even better the next day.

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Braised Pork Shoulder Steak

Braised with Tomatoes and Green Beans for a delicious Pork steak stew.

Course Entree

Cuisine Italian

Keyword braised pork steak, Green Beans, pork steak

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Servings 4

Ingredients

• 2 pork shoulder steaks
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves
• 1/2 onion, diced
• 3 bell peppers cored and sliced
• 2 pounds green beans trimmed
• 2 zucchini sliced
• 2 cans San Marzano Tomatoes

Instructions

• Season Pork steaks with salt and pepper.
• Heat pan to medium high. Add oil. Once oil is hot, add seasoned pork steaks.
• If using a dutch oven, set pork steaks aside to start sauce.
• Add onion and garlic to hot oil to soften. Make sure garlic only gets golden.
• Add peppers. Saute for a few minutes to soften. Add Zucchini. Cook for a few minutes.
• Chop up tomatoes from can or break up with hands, add in juice.
• If using dutch oven, add tomatoes to veggies. Add pork steak back in. Add in green beans. Season with salt and pepper. Cook for on low for 4 hours.
• You can transfer all of this to a crock pot, cook on low for six hours. Pork steak will be fork tender.

The post Braised Pork Steak Recipe with Tomatoes, Green Beans, Peppers appeared first on Spinach Tiger.

I am not a red sauce person, nor am I a cream sauce person. I generally like my pasta clean and bright with olive oil and few herbs and Italian flavors. But, there are exceptions to this.

Marcella Hazan’s Essentials of Classic Italian Cooking is still my go to cookbook and you will find a ton of dishes here as proof. The two pasta sauces that stand out the most for me have always been the tomato onion and butter sauce and the Amatriciana sauce.

I fell in love with L’Amatriciana Sauce in Rome, where it is frequently served.  It’s a quickly made sauce of tomato, red pepper flakes or red chili, and pancetta and it always tastes better than it looks. Marcella Hazan’s tomato butter sauce is legendary. I made it here years ago with gnocchi.

Taking a bit of each recipe and putting my own spin to it with some added cream, I came up with a pot of deliciousness that I could have eaten with a spoon before the pasta was ever added, and I did.

This Easy Spicy Tomato Butter Sauce is Versatile

This sauce is versatile. I recommend making a big batch and freezing it for future meals.  You can eat it without the shrimp, or add vegetables.

Green beans, zucchini, or eggplant would be good choices. Add it to soups, a pot roast or pizza. This is what makes cooking so fun. Make it as spicy as you want or skip the red pepper and keep it mild. It’s the kind of sauce that is good either way.

Spicy Shrimp goes nicely on top of spaghetti squash, a low carb vegetable that shreds into tendrils and is used perfeclty as a pasta replacement.

How to Make Spaghetti Squash

This is not the first time I’ve made hearty, comforting dinners with spaghetti squash.

Spaghetti Squash Three Cheese Lasagna Bake

Spaghetti Squash with Italian Sausage, Mushrooms

As an Amazon Affiliate, I earn from purchases.

Visit my Amazon Shop Cookware Category for what I consider Kitchen Essentials.

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Shrimp with Spicy Tomato Butter Sauce

I had Pasta all'Amatriciana in Rome and it was the inspiration for this shrimp and tomato dish.

Cuisine Italian

Keyword shrimp, tomato sauce

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 medium onion diced
• 2 tablespoon butter
• 3 tablespoon olive oil
• 1/4 inch slice pancetta cut into 1”strips (1/2”wide)
• 1 1/2 cups Italian tomatoes diced,drained of juice
• 1/2 teaspoon red pepper flakes or to taste
• 1/2 teaspoon salt or taste
• 1 pound shrimp peeled, deveined
• 1 cooked spaghetti squash Recipe Here
• 3 tablespoons heavy cream

Instructions

• Saute onion in oil and butter on medium until it's pale softened, almost golden. Add pancetta, cooking for about 2-3 minutes.
• Add tomatoes, chili pepper, salt and simmer for 25 minutes. Taste and correct for salt and pepper.
• Add shrimp in tomato sauce, and cook for about 3 to 5 minutes.
• Stir in heavy cream.
• Serve over spaghetti squash, zoodles or pasta of your choice.

The post Shrimp with Spicy Tomato Onion Butter Sauce appeared first on Spinach Tiger.

Truth be told, this soup was an accident. I made eggplant stew this summer when the eggplants and tomatoes were sold fresh at the farmer’s market. I felt lazy, but wanted to do something special and comforting with the eggplant.

Italian Eggplant Soup can be make in a crockpot or dutch oven.

I did what I always do, cutting and salting. I then just put tomatoes, red bell pepper, onions, and eggplant in a dutch oven and let it simmer for hours. You could also put this in a crockpot. This montage of vegetables developed into an outstanding eggplant stew, creating an umami type taste, because we could not stop eating it.

I love this oval dutch oven from Lodge. I make so many wonderful dishes in it.

On a whim, I took the leftovers and put them in the Vitamix and made a thick soup, then added Italian sausage. This hit all the notes of Italian comfort food! If you don’t have the fresh tomatoes, use San Marzano Tomatoes in a can.

You will love this soup and you’ll be sad when it’s gone! Make this soup on a cold, wintry day and, because it takes time in the crock pot or dutch oven, make this gluten free french bread to go with it. It only takes an hour start to stop!

You might also like my Pork Panko (Grain Free) Eggplant Parmesan.

You might also love this

Italian Sausage Vegetable Soup

More Italian Recipes from Spinach Tiger

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Eggplant Soup with Sausage

Eggplant Tomato Soup with Sausage, a hearty yet healthy meal. You can choose to make this vegetarian and skip the sausage.

Course Soup

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 2 tablespoons olive oil
• 2 cloves fresh garlic
• 2 eggplants peeled cut into large cubes
• 2 large cans San Marzano Tomatoes about 6 cups
• 1 bell pepper seeded, sliced thinly, lengthwise
• 1 onion chopped
• fresh basil
• 2 links Italian Sausage or 1/2 pound loose sausage

Instructions

• Chop tomatoes. Set aside. Keep the juice.
• Heat olive oil in a large pot.
• If using a dutch oven on top of the stove, heat olive oil and soften garlic. Add onion and saute for a minute or so just to add flavor to the oil.
• Add the rest of the ingredients.
• Place in crock pot on low for six hours or longer.
• Or, Cook on very low for three hours, until all the eggplant is very soft.
• While eggplant stew is cooking, make sausage. You can either fry or bake in oven until cooked through.
• Cut sausage into discs.Optionally, you could use loose sausage.
• Put ¾ eggplant stew into a vitamix or use an immersion blender. You can blend all of it if you desire.
• Add sausage.
• Serve with fresh herbs and freshly grated parmesan cheese.

The post Italian Eggplant Soup with Italian Sausage appeared first on Spinach Tiger.

Italian Slow Cooked Pork Chops in Tomato Sauce is the dish that keeps on giving. I used thick chops on the bone, braised for three hours in my authentic delicious sweet tomato sauce and we had at least three meals.

My grandmother and my mother always put a pork chop in their tomato sauce to boost flavor. Rarely did we have a meal simply of braised pork chops unless they were adding in a lot of vegetables such as green beans and potatoes,

If you follow me on instagram, you’ll know that last week I was testing out all the various tomatoes Cento makes. I came out with one top winner and a few varieties that were almost as good.

I tested seven types, from San Marzano, Crushed Tomatoes, Organic Tomatoes, and Tomato Puree. The blog post is coming that will explain which tomatoes won the blind taste test and which tomatoes you should never buy.

There are different tomatoes for different dishes. This is a very tomato forward dish and I think it pays to buy the best tomatoes which are the Cento San Marzano Certified. The other tomatoes I like which are less money are the Cento Italian Peeled Tomatoes.

Using the top four sauces I made these slow cooked pork chops, but my recipe will reflect Italian tomatoes, preferably the San Marzano.

How do I choose Pork Chops for Braising?

Today’s pork chops are usually way too lean and they need brining and or braising unless you go to a Humane and Smart Pig farm that doesn’t lean out the pigs. I bought my chops at Whole Foods, making sure they were thick and had the tenderloin part of the chop attached.

I didn’t brine because I was going to slow cook them,  but I did brown them first.

Do I brown pork chops before slow cooking?

Yes. I always brown meat before braising or slow cooking?

Disclosure: Spinach Tiger is an Amazon Affiliate, which earns a small commission, but does not affect price.

Can I cook pork chops in my dutch oven?

Yes, I actually cooked in this dutch oven for three hours, but you can make this dish in a slow cooker for 6-8  hours on low.

What do I serve with slow cooked pork chops in tomato sauce?

You can serve as is, with added potatoes, or over pasta. This is a very filling dish.

Can I used a Tomato sauce in a Jar?

Jarred sauces  aren’t meant to be heated for four to six hours. I promise I’ll give you the EASIEST tomato sauce recipe that will taste as it should.

Can I eat this slow cooked pork chops left over?

You can keep this dish in the refrigerator for at least three days. It actually taste better left over.

Can I freeze this dish?

Absolutely.

This is a great dish on many levels. Once cooked, you can break up the pork chops into smaller pieces. Two large pork chops can make up to six servings.

I have placed both the Cento Organic Certified San Marzano Tomatoes and the Cento Italian Peeled Tomatoes in my grocery list at my Amazon Shopping Page. 

Pin this Dish ↓

More Pork Chops from Spinach Tiger

Baked Rosemary Pork Chops

Grilled Pork Chops with Blueberry Compote

I would love to see you on instagram where you can be the first to see my new recipes as they are developing. If you make any of my recipes, please post over there with the hashtag #spinachtiger, so I can say thanks.

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Italian Slow Cooked Pork Chops in Tomato Sauce with Green Beans

Pork Chops braised in tomato sauce, slow cooker or dutch oven for fork tender pork.

Course Entree

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 medium onion
• 2 garlic cloves
• 4 tablespoon olive oil
• 4 thick bone-in pork chops
• 2 cans Italian tomatoes see notes ORDER HERE
• 1 carrot optiona
• 1/2 cup white wine optional
• 2 to 4 cups green beans
• 1/2 teaspoon ground red pepper or pepper flakes to taste
• sea salt
• black pepper

Instructions

• Heat oil in either a dutch oven or pot
• Cut onion into quarters. Peel garlic cloves.
• Add onion and garlic in oil.
• Season pork chops with salt and pepper.
• Brown pork chops on each side.
• Pour peeled tomatoes into bowl. Squeeze with hand to crush.
• If using slow cooker, add tomatoes to crock pot. Add Chops. Cook on low 6 to 8 hours.
• If using dutch oven, cook everything in dutch oven, add tomatoes, white wine.
• Add 1 teaspoon sea salt and a few grinds of black pepper.
• If the sauce looks too thick add a half cup water.
• Cook on very low for three hours either at 300 degrees in oven or on lowest possible burner on top of stove, stirring occasionally.
• If you want to add in green beans, trim and cook with the sauce.
• Discard the onion, garlic and carrot before serving.

Notes

I prefer the Cento San Marzano Tomatoes, but the second best tasting are the Cento Peeled tomatoes.




The post Italian Slow Cooked Pork Chops in Tomato Sauce with Green Beans appeared first on Spinach Tiger.

This is quintessentially “Sicilian.” They (we) love our eggplant, especially when made spicy and served with spaghetti.

My grandfather, Biaggio, was born in Isnello (a commune outside of Palermo), and I had the pleasure to eat two eggplant dishes prepared by his my family there on our travels to Sicily. This is a Marcella Hazan recipe and was first published here in November 2010.  It was time for an update with new pictures.

The eggplant is fried, left chunky, and tossed with spaghetti. I chose this gluten free pasta, but you can choose whatever you like.

Spicy Eggplant Sauce with Spaghetti

Isnello a Village outside of Palermo
When we visited Isnello, we were served two kinds of eggplant that had that perfect char that I’ve never been able to replicate.

The village of Isnello has an elevation only second to Mount Etna. The infrastructure has hardly been touched in centuries except for the remodeling of kitchens and bathrooms. Laundry is still hung outside up on  the forth floor of narrow, yet pristine homes that often have two kitchens.

My family owns a bed and breakfast home on the mountainside, just across the town. The views are spectacular, breathtaking and not like any I’ve witnessed here in the states.

The setting is a bit surreal, because the town is small and remote, with it’s own cheese shop, butcher and baker. It feels a bit isolated and insulated, yet it is a mere 30 minute drive to the beach and Palermo. The drive is quite a climb, breathtaking (a bit scary) and awesome.  This is a the first time I’ve used that word “awesome” correctly.

Untouched for generations, yet there are cell phones and satellite dishes, but I doubt there are microwave ovens.

I might hang my laundry out too if this was my view doing it.

The everyday view of spectacular Isnello, Sicily.

A Word about the Mafia.

People often ignorantly ask me if my family is in the mafia. You must know that this is a highly insulting question. There is nothing glamorous about organized crime, thugs, murder and the exploitation of the small merchant who must pay a large “protection fee” to thieves.

I’m a huge advocate of the small merchant, farmer, and restaurant owner. There is nothing glamorous living under siege.

The beautiful, warm, kind people of Sicily are not proud of the reputation of the few thugs that sweep their country and they are especially hurt and insulted to be asked if they are part of this darkness, as if it’s something to be proud of. I suppose our American culture that was captivated by the Sopranos is part of the blame.

The families living here born who are born in Sicily are appalled that Americans find that attractive. While we with some Sicilian blood are known to have a bit of a temper, most of us believe in God and follow his ways. After we have our little tirade, we get over it quickly, and cook up a nice meal and with a genuine and warm smile.

I started this post merely to talk about eggplant and reflecting back to my visit to Sicily struck a nerve. Now back to the food.

As I was eating my cousin’s eggplant, my question was “Why can they get that perfect char on a grilled eggplant and I can’t?” It must be part of the Sicilian heritage.

Spicy Eggplant sauce with spaghetti demonstrates how easy it is for Italians to put real food on the table  in thirty minutes.

This must be where I get my “quick fire” talents. While it’s nice to follow long, laborious recipes once in a while, it’s not me; it’s not realistic. I’m a gal who likes to have my hands in so many things at once that it’s nothing for me to be cooking and painting a room at the same time.

This recipe comes from Marcella Hazan’s Cookbook, Essentials of Classic Italian Cooking, my all time favorite cookbook.

This is the perfect going into Fall dish. Tell me, what is the comfort food you most crave this time of year (besides turkey)?

Print

Spaghetti with Spicy Eggplant Sauce and Isnello, Sicily

Marcella Hazan's Spicy Eggplant Tomato Sauce for pasta.

Course Entree

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 large eggplant
• salt
• 3 tablespoons olive oil
• 1 1/2 teaspoons chopped garlic
• 2 tablespoons chopped parsley
• large canned imported Italian tomatoes
• chopped hot red chili pepper to taste
• 1 pound pasta

Instructions

• Peel Eggplant. Slice eggplant into medium slices. Salt, and allow to sit on paper towels. This will remove the water from eggplant and make frying much easier. Press moisture out using paper towels.
• Cut into 1 1/2 inch slices, fry in very hot oil. Cut into pieces. Drain again with paper towels.
• Saute garlic in olive oil until golden.
• Add tomatoes, parsley, chili pepper, salt and stir, simmering for about 25 minutes. Add cooked eggplant, cook a few more minutes.
• Cook pasta (spaghetti works best) al dente according to directions. Add spaghetti to the hot sauce to finish the last minute of cooking. This helps to marry the pasta and sauce.
• Serve with extra chili pepper on side. Season to taste with salt and black pepper.

The post Spaghetti with Spicy Eggplant Sauce and Isnello, Sicily appeared first on Spinach Tiger.

We are getting hit with a major snow storm. No matter how Nashville prepares for a snow storm, we are elated and deflated at the same time.

We don’t handle snow well, and everything shuts down, even at only 4 inches of snow.

We celebrate the novelty, at least for a day or two.  After that, we complain. Before the snow falls, the news channels go crazy, schools are cancelled well in advance, and everyone rushes to the grocery store for fear of starving.

In preparing for this blizzard, I drove to the store last night. To my surprise, the bread shelves were completely empty.

I found out later they moved the bread to another aisle in a remodeling process. Now that’s quite a joke to play on us, and I almost fell for it and panicked even though I wasn’t buying bread.

This got me thinking. Every now and again, my mind wanders across the world. Not everyone has what we have. We panic if we don’t have twenty different types of bread to choose from at all hours. We’re used to fully stocked shelves of anything we want.

But I know there are countries where people don’t have these choices and supplies are often limited. One simple loaf of bread might be a miracle for a family. Fresh vegetables are too hard to get and yet we fill our trash cans and garbage disposals with food we’re tired of or forgot about. Maybe this is why I try to use everything and treat leftovers with respect.

I still have a natural instinct to make good use of everything food. I hate to throw away something as small as a carrot stick, and I never want to take for granted the freedom I have with food.

Stretching food to feed the whole family is how many soups got their start. A mother had to fill bellies with a few ingredients and boiling water became her friend. Many great recipes have come from wise kitchen management, but especially soups.

This is one of those soups that was made with left overs. Chicken bone broth, beef bone broth, left over pot roast and a couple of cans of this and that, a half box of macaroni, two kale leaves.

How I used leftovers to make this Italian Beef Macaroni Soup

Let’s start with the Pot Roast. Always make enough to take advantage of  its suitability for an array of leftover roast beef recipes. I’ve made roast beef hash and  pie, but never thought of making soup.

I just happened to have some homemade chicken bone broth and some homemade beef bone broth, enough to make one nice big pot of soup. I added in a can of San Marzano tomatoes, as they are sweet and will crush right in your hands. They flavor the broth and turn chicken and beef broth into simply meat broth. (See cooking tips for having broth on hand.)

I always start (just about everything) with carrots, celery and onion. I like to slowly saute these together just as if I’m making a bolognese. Then the broth and tomatoes are added, along with whatever else I feel has to be in my soup.

This kind of soup could go a lot of ways, but cannelini beans and lacinato kale (beans and greens) was my perfect choice, but you should feel free to improvise and taste along the way and make this soup your own.

I call it beef macaroni soup because these are the prominent ingredients. You’ll love the kale, along with a swish of olive oil and possibly some freshly grated parmigiano reggiano or pecorino.

This is peasant food, but fit for any king.

Cooking Tip: Save your broth. Everytime you have any kind of bones, roast them with some onion and carrot and throw them in your slow cooker or a big pot and simmer for hours. Cool, skim fat and then freeze. If you use boxed or canned broth when cooking, freeze what you don’t use, just for times like this.

Add Marzano tomatoes to broth, crushing the whole tomatoes with your hands. This boosts flavor. In fact, if you stopped right there, you could feed off this broth like a meal. It’s also a great way to use a chicken broth for a beef soup!

So tell me, do you eat leftovers?  And, how do you spend your snow days? I like to get outside and take a walk IF the sun comes out. Otherwise it’s Netflix and making something for you.

More Beefy Recipes

You can make a similar soup like this Paleo with this Vegetable Beef Soup.

More leftover roast beef recipes here. 

Italian Pot Roast of Beef here.

Pot Roast of Beef in Red Wine here.

More Hearty Soup Recipes

Italian Sausage Soup

Beef Cabbage Soup

Shrimp and Bean Soup

Print

Beef Macaroni Soup with Left Over Post Roast

Using left over roast beef, bone broth, vegetables, this beef macaroni soup is a meal.

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 tablespoon olive oil
• 2 carrots diced
• 1 onion diced
• 2 celery sticks diced (with leaves)
• 2 cloves garlic minced
• fresh or dried herbs such as parsley basil, thyme
• 1 can white cannelini beans rinsed and drained
• 1 to 2 cups left over roast beef trimmed of fat
• 8 cups of meat broth
• 1 rind of a piece of parmigiano reggiano cheese optional
• 1 large can San Marzano Italian tomatoes
• 2- 3 leaves of lacinato kale ribs removed chopped or any kale, finely chopped

Instructions

• Saute celery, onion, carrots until softened
• Add garlic. Cook just a few minutes.
• Add in beans,
• Add broth, can tomatoes.
• If you have a rind of parmigiano reggiano, add it to the broth for flavor. Discard later.
• Add in fresh herbs
• Simmer for 45-60 minutes
• Add kale until kale is softened
• Add left over roast beef during last 10 minutes of cooking.
• Cook macaroni separately 2 minutes under cooking time.
• Add macaroni to the soup and finish cooking in the soup. Do not cook the macaroni in the soup, as it will absorb too much of the broth.

Notes

This recipe is more inspiration than something you have to stick to perfectly. Add in cabbage. Add different beans. Add in more carrots or even some potatoes.

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