Some saucy recipes

Nancy's Pasta with Smoked Sausage and Tomato Sauce

1 ring smoked sausage, sliced diagonally
1 Tablespoon olive oil or butter
1 package of your favorite pasta, cooked until tender

SAUCE:

3 Tablespoons olive oil
1 small clove garlic, crushed
1 cup Spanish or Bermuda onion, coarsely chopped
1/2 cup green bell pepper, seeded, cored and diced
1/2 small carrot, grated
1 large can (1 quart) crushed tomatoes
1 bay leaf
1 teaspoon Worcestershire or bottled hot sauce
Leaves only, from 4 stalks celery, chopped
1/4 cup sliced black olives (strictly optional)
1/4 teaspoon each, salt and pepper
2 Tablespoons grated parmesan cheese
1 teaspoon granulated sugar

In a small skillet, brown smoked sausage in butter. Set aside. Heat oil in a large saucepan or stock pot. Add onion, green pepper and carrots, and saute until onion begins to turn soft. Add garlic, and continue cooking until onion turns a nice golden color. Stir in tomatoes, bay leaf, celery leaves, olives (if using), salt, pepper and Worcestershire sauce. Bring to a boil, stirring, until sauce begins to thicken, then reduce heat to simmer. Simmer, covered, over very low heat, for 45 minutes, stirring occasionally to prevent burning. Stir in parmesan cheese, sugar and meat, about 15 minutes before serving. Serve over your favorite hot pasta. Serves approx. 4 people.


Nancy's New England Beef Roast with Cider-Raisin Sauce

3 pound beef eye of round roast
Salt and pepper or salt-free seasoning blend, to taste

SAUCE:

2 Tablespoons brown sugar
2 Tablespoons corn starch
1 1/2 cups non-alcoholic sweet cider
1 teaspoon butter or margarine
1/4 cup seedless raisins

Pre-heat oven to 300 F degrees

Allow refrigerated meat to come to room temperature--about hour. Rub meat with desired amount of salt and pepper or seasoning blend. Place on a rack--the side with the most fat turned up-- in a shallow roasting pan. Roast for 2 1/2 hours to 2 hours 45 minutes, or until meat tests done at medium rare to medium. Allow meat to rest while you're making the sauce.

Meanwhile, combine the sugar and cornstarch in a large saucepan, until well blended. Stir in cider, and bring to a boil, sitrring constantly. Reduce heat. Add butter and raisins and simmer, stirring, until sauce is smooth and well-blended. Serve sauce over slices of hot roast. Serves 4 to 6.