RESTAURANT IN SOUTH PHILLY RECIPES

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MARINARA SAUCE (RALPH'S IN PHILADELPHIA) RECIPE - FOOD.COM



Marinara Sauce (Ralph's in Philadelphia) Recipe - Food.com image

A traditional Philadelphia style marinara sauce. The original was developed using restaurant amounts so there is some room to play with amounts for personal consumption. We use the amounts listed and then, sometimes add some red wine, olives or chopped up bell pepper or a small amount of fennel We almost always puree it. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Found originally on the Food Network web site.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 3 quarts sauce

Number Of Ingredients 10

1 Spanish onion, chopped
2 garlic cloves, minced
1/2 cup extra-virgin olive oil
84 ounces crushed tomatoes
1/2 cup basil, chopped
1 tablespoon salt (or to taste)
black pepper
1 teaspoon oregano
1/2 cup parsley, chopped
2 teaspoons capers, rinsed and chopped

Steps:

  • Saute onions and garlic with olive oil in a 4-quart saucepan. When onions and garlic are golden color, add tomatoes, basil, salt, pepper, oregano, parsley and capers. Bring to a boil, lower heat and simmer for 1 hour, stirring constantly stirring.

Nutrition Facts : Calories 595.9, FatContent 38.4, SaturatedFatContent 5.3, CholesterolContent 0, SodiumContent 3437.8, CarbohydrateContent 63, FiberContent 16.3, SugarContent 1.7, ProteinContent 14.1

(ITALIAN) MEATBALLS (FROM RALPH'S ITALIAN RESTAURANT IN ...



(italian) meatballs (from ralph's italian restaurant in ... image

Recipe Main Dish (italian) meatballs (from ralph's italian restaurant in philadelphia, pa) - Recipe Petitchef

Provided by www.collectiblecooking.blogspot.

Categories     main dish

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 9

½ loaf Italian bread
Water (enough to dampen the bread)
1 ½ libra. ground beef, veal and pork (mixed)
5 large garlic cloves (minced) ? Warning, Warning, Warning! Use 5 cloves at your own risk!!)
½ cup Pecorino Romano cheese (grated)
1 tablespoon salt
¾ tablespoon black pepper
¼ cup fresh parsley (chopped)
4 cups vegetable oil

Steps:

  • Soak bread in water, enough to dampen for 2 hours. Drain the bread of any excess water.
  • In a large bowl, mix all ingredients together with fingers, making sure everything is mixed very well.
  • Start to roll into meatballs a little bigger than the size of a golf ball. You should get about 12 to 15 meatballs.
  • Add 4 cups of oil to a medium size fry pan. Heat oil on medium flame. When oil is hot, add 6 or 7 meatballs to the pan.
  • Make sure there is room between meatballs for even cooking. Cook on each side for about 3 minutes.
  • Place meatballs on a brown paper bag to drain off the oil.

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