Nonna Romana’s Sausage, Potatoes and Onions Recipe

– by Cooking with Nonna

Ingredients

For 4 Person(s)

For the Sausage & Potatoes:

  • 1 pound sweet or Hot Italian sausage links
  • 4 Idaho potatoes, peeled and cut into wedges
  • 1 cup canned peeled tomatoes, coarsely chopped
  • 1 large onion, sliced
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1 cup water

Directions

  1. With a fork prick all the sausage links all over.
  2. Bring a pot of water to a boil. Add the sausage and boil for 10 minutes. Remove to a plate slice the links into bite sized chunks.
  3. Preheat the oven to 450 degrees
    Transfer to a baking dish and add the potatoes, tomatoes, onions, oil and salt. Toss to make sure everything is coated in oil. Sprinkle with the Parmigiano Reggiano cheese. Pour water into the pan.
  4. Bake for 45-55 minutes or until the potatoes are fork tender and the sausage has cooked
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Bollito or Brodo di Carne – Meat Soup

– by Cooking with Nonna

Brodo di Carne

Bollito or Brodo di Carne… there are many variations of this dish depending on the region of Italy that you visit. But this is how Nonna Romana makes it.

Ingredients

For 4 Person(s) (site offers recipes based on number of persons)

For the Bollito:

  • 2 1/2 pounds beef short ribs
  • 12 cups water
  • 1 1/2 pounds russet potatoes (about 2 large potatoes) peeled and quartered
  • 1/2 cup carrots cut into a ¼ inch dice
  • 1/4 cup onion cut into a ¼ inch dice
  • 2 plum tomatoes cut into a 1 inch dice
  • 1/2 cup stalks of celery cut into a ½ inch dice and a few leaves
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons salt
  • 2 bay leaves
  • 8 ounces cut spaghetti

Directions

  1. Trim the excess fat off of the short ribs with a knife and set aside.
  2. Put a large 6 quart stock pot over a high flame add the water and short ribs and bring to a boil.
  3. Skim any foam that floats to the surface with a spoon and discard. Once boiling add in the potatoes, carrots, onions, celery, potatoes, oil, salt and the bay leaves. Turn the flame down to medium and cook stirring occasionally until the meat is tender and begins to separate from the bone, about 1 hour and 30 minutes.
  4. When the soup has about 20 minutes to go, bring pasta water to a boil. Break the spaghetti by hand into 2 inch pieces and drop them into salted boiling water. Cook until al dente.
  5. Drain the pasta and add it to a bowl. Ladle the broth on top. Serve with lots of grated parmigiano reggiano cheese. 

🤣😂😆

I used beef soup bones and a top round steak this time; we like the amount and tenderness of the beef 😋 

The first time I did use short ribs 😁 ⤵️

I also get this already tiny pasta/spaghetti in Asian isle.