I use a “hybrid” method to make this – assembling the sauce in a 12″ sauté pan (usually early in the day) and then transferring it to a slow cooker where it can continue to cook with minimal supervision. This allows you to make the sauce quickly and use a cheaper, leaner cut of beef. Alternatively you could skip the slow cooker by using a better cut of beef or simmering it on the stove longer but you’ll need to…
This “modern” version of Puttanesca was popularized in Naples in the early 1960s but the dish has roots dating back much further. Attempts to translate the word a little too literally (“whore’s sauce”) have led to the theory it was invented by the “working class” in the bordellos common in Naples at the time. According to Wikipedia, Italians use “puttana” similar to the way we use “shit” – as in “throw some shit together from the fridge / pantry” and…
1/2 cup mayo or sour cream 1 tablespoon water 1 – 2 teaspoons lime juice 1/2 teaspoon chili powder 1 teaspoon smoked paprika 1/4 to 1/8 teaspoon chipotle powder
4 tablespoons butter or margarine 4 tablespoons all purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 2.5 cups milk 2 cups shredded cheese In a medium saucepan melt margarine. Stir in flour, salt and pepper. Add the milk and whisk over medium heat until thickened and bubbly. Add cheese and cook another two minutes.