Italian Beans & Greens

I first had this at an Italian restaurant called Umberto's in Myrtle Beach, SC.  They serve this as a starter with every meal.  It was so delicious that I had to take a chance and ask for the recipe.  I didn't really think they would give it to me, but lo and behold the waiter came back with a typed up copy.  Apparently I wasn't the first person to ask, and the restaurant was nice enough to have a revised, simplified version on hand for customers who asked. 

I've made this several times since, and it is pretty filling.  It is also really easy to make!  It's almost like a really thick soup and we usually just eat as a main course with some Italian bread.

Italiana Beans and Greens
2 cans of Northern White Beans
3/4 of a can of chopped collard greens (drained)
1 can of chopped tomatoes with juice
4 chopped garlic cloves
1 small onion, sliced
1 tbsp. olive oil
1 tbsp. ham base (Make sure you use this!)
Salt & Pepper to taste

Mix everything in a large, glass baking dish.  Cook for 1 1/2 hours, covered. 

Homemade Pasta Sauce

For my very first blog post I wanted to make a special recipe that has been in the family for years. Growing up, my mother made meatballs and gravy every Sunday. She couldn't fry the meatballs fast enough because we would all stand around her and eat them as they came out of the pan. The following is her recipe, which has been passed down through the years. Though my sisters and I use her recipe, no one's tastes as good as mom's. 

Homemade Pasta Sauce
Olive oil

1/2 large onion chopped

5 cloves of garlic (the more the better)

1/4 cup- 1/2 cup red wine

2 28 oz. cans of crushed tomatoes

Basil

Salt and Pepper

Red pepper ( a couple of shakes)

Cover the bottom of a large pot with oil over medium heat. Saute onions until they are almost translucent,stirring frequently. Add garlic and saute for 2-3 minutes. Next, add the wine and cook for another 2-3 minutes. Add crushed tomatoes, chopped basil, and a couple of shakes of red pepper. I add a little salt then, but it is important to let the flavors meld, so I taste it along the way. Cook on low for 1 1/2- 2 hours, stirring frequently. The longer you cook it, the better!