Dishin’ With Denise… Chillin’ Season is Almost Gone But “Italy’s Chili” is Here To Stay!

    Yes say goodbye Winter~bring on Spring! This is a wonderful meal to enjoy “al fresco” but to be really honest~ just about anywhere and any season this savory recipe will do. The fresh garden aromas just invoke the senses and the warmest memories of that outdoor weather feeling. The bright, fresh, red and succulent tomatoes, the early green petite’ peas and oh that~sweet, fresh green basil AHH!! Has me dreaming of planting my herbs and reconnecting with the thawed earth once again~new beginnings. No worries these temperatures and warm thoughts are right around the corner as we flip the calendar over. La Vita e’ Bella! (Life is beautiful)
    You will need equal amounts of ground beef to sausage meat (Hot and sweet de~cased or loose) 2lbs. of each meat. (I know it sounds like a lot …but trust me this is Italian chili)

2 Vidalia onions chopped
3~4 fresh, chopped fine cloves of garlic
4~5 large Bay leaves
2 cups of fresh basil chopped and whole leaves 
      for extra garnish
Pinch or 2 of pepperoncini (red pepper flakes)
Fresh ground black pepper and sea salt to taste
4 large cans have imported from Italy 
    (San’ Marzano) whole tomatoes 
2 cans pureed in blender ~ 2 cans squeezed 
    and crushed by hand
½ cup of red wine…or more xoxo
½ cup or more of EVOO (extra virgin olive oil) 
    extra for top drizzling
Fresh grated imported Locatelli Cheese
Fresh or Polly O’s Old Fashioned Ricotta Cheese
1 Lb. box of Barilla Ditilini 

(I only use Barilla~ it cooks to perfection in 10 minutes Al dente) Follow box directions and bring salted water to rapid boil and cook for just about 10 minutes, drain immediately run cold water on pasta to keep it from further cooking.
    Now add oil to your largest sauté pan and heat, add onion, basil, bay leaves, and spices.  Cook until soft~ add garlic for 2 minutes. Remove to a dish, now put all your meat into pan and keep turning until meat is browned and cooked. Add your tomatoes and wine cook for 30 minutes on low. Add frozen peas for 2 minutes. Taste for seasoning. 
    Now mix in your pasta and toss together. When paired together this perfect foundation of meat sauce~ makes this meal healthy as it includes the great food list~of olive oil, grated cheese, fresh green’s onions, garlic and peas…
    DELICIOUS and NUTRITIOUS! Top your dish with a small shovelful of Ricotta and a drizzle more of evvo and whole basil leaves and boot it up with more red pepper for a real Italian chili~kick! Ok… so maybe I can’t pot the dirt just yet~ so I will pot in my pan and scrape away the winter! Get your sweater’s on and get out! Xo Denise