Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.

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Buca di Beppo Pasta Sauce Recipes

Marinara Sauce:

1/4 cup olive oil
1 red onion, chopped
6 garlic cloves, chopped
2 (28 oz.)  cans crushed tomatoes
salt to taste
3 tablespoon chopped fresh basil

In a 3 quart  saucepan, heat the olive oil over medium Heat. Add the onion and garlic, and cook until golden brown, about 8 to 10 minutes.  Add the tomatoes and the salt. Bring to a boil, then cook over low heat for about 30 minutes, stirring  often. Turn the heat off and add the fresh basil. Makes about 6 cups.

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Tomato Meat Sauce:

1/4 cup olive oil
1/2 cup red onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 cup chopped garlic
2 pounds ground beef
1/4 cup red wine
1 (28 oz.) can whole peeled tomatoes
salt and pepper to taste

In a large pan, saute in olive oil the onion, celery, carrots and garlic over medium heat until the onion is translucent. In and out of pan, brown the meat. Once the meat is brown, drain off the excess grease add the meat to the vegetable mixture. And the wine, reduced by half, then and tomatoes, salt and pepper. Cook over medium heat for about 30 minutes, during often. Makes 6 cups.

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Alfredo Sauce:

1 quart whipping cream
1/2 teaspoon salt
1 tablespoon butter, cubed
1/4 teaspoon white pepper
pinch of nutmeg
2 cups grated Parmigiano-Reggiano cheese
3 egg yolks, beaten

In a large saucepan over medium Heat, heat the cream, Salt, butter, white pepper and nutmeg  to 140 degrees, stirring occasionally. Add the cheese a little bit of time, stirring constantly, until the cheese is completely Incorporated.  Simmer for 10 minutes  stirring. It should become thick and smooth. Temper the egg yolks by placing them in a cup or Bowl then gradually adding a little of the hot sauce. Stir this into the rest of the sauce, and cook for a few more minutes. Do not boil. Use immediately or cool in the refrigerator.  Makes  5 cups.

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Basil Pesto Sauce:

4 ounces fresh basil leaves 
2 tablespoons chopped garlic
1 ounce pine nuts
1 cup olive oil
2 tablespoons butter
2 cups grated Parmigiano-Reggiano cheese
1 teaspoon pepper
salt to taste

Run the basil, garlic,  pine nuts, olive oil and butter through a food mill or pound with a mortar and pestle.  Alternatively, use the chopping blade of a food processor. Place in a large bowl. Add remaining ingredients, mix well and refrigerate in a tightly sealed container. Take the amount of postage needed and bring to room temperature about 30 minutes before using. Makes 2 cups.


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