Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPasta And Pastasauces - Top Secret Spy Sauce
Famous Authors (View All Authors)
Pasta And Pastasauces - Top Secret Spy Sauce Post by :promarketing Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2706

Click below to download : Pasta And Pastasauces - Top Secret Spy Sauce (Format : PDF)

Pasta And Pastasauces - Top Secret Spy Sauce

1-2 lbs. ground beef
1 lb. hot Italian sausage
1 large white onion, chopped
1 lb. portobello mushroooms, gills removed, sliced
2 cloves fresh minced garlic
1 bay leaf
1 tbsp. fresh basil, chopped fine
2 tsp. frsh oregano, chopped fine
2 tsp. fresh thyme, or 1 tsp. dried
1 cup dry red wine (Marlot or Cabarnet)
1 can tomato paste
1 large can (28 oz.) diced tomatoes in juice, good quality such as Pomi or Muir Glen
1 package fresh spinach, stems removed (optional)
salt, pepper, red pepper flakes to taste

Brown the meats and drain off all except about 2 tsp. fat. Add onion and mushrooms. Salt and pepper to taste. Saute over medium high heat until slightly golden, about 8-10 minutes. Add tomato paste and let it cook for about 2 minutes, until you can really smell it. Add garlic and saute 1 minute. Add the wine and scrape up any bits from pan.

Let wine cook, simmering about 5 minutes. Add tomatoes and bay leaf and let simmer 20 minutes. Add the spinach, basil, oregano and thyme, salt, pepper, and red pepper flakes and let simmer another 5 to 10 minutes.

It is very basic and very good. I add more wine if I need it when I add the tomatoes (about 1/2 cup) and I will use about 1 tsp. extra of a good quality Italian seasoning when I can find one.

If you like this book please share to your friends :

Pasta And Pastasauces - Sauce -  Truffle Oil Pasta Pasta And Pastasauces - Sauce - Truffle Oil Pasta

Pasta And Pastasauces - Sauce -  Truffle Oil Pasta
1 cube clarified butter (melted and the solids removed) 5 shallots, coarsely chopped 1 black truffle 3 tbs. red wine vinegar 14 oz. of chicken broth, divided 1/2 cup cream 3 tbs. balsamic vinegar 1 tsp. black truffle oil Combine the butter and shallots in a large skillet and sauté over high heat until shallots are well browned. Add: truffle, red wine vinegar, Half of canned chicken broth Put in a blender and whirl until smooth. Pour the mixture back into the skillet and simmer until reduced. Then add the rest of the chicken broth, the cream and simmer until reduced

Pasta And Pastasauces - Sauce -  Tomato Sauce For Pasta Pasta And Pastasauces - Sauce - Tomato Sauce For Pasta

Pasta And Pastasauces - Sauce -  Tomato Sauce For Pasta
3 T. olive oil 4 cloves garlic, sliced 1/4 tsp. salt pinch of red pepper flakes 1/4 cup fresh basil, chopped or chiffonade 1 large can (28 oz.) plum tomatoes Squeeze juice out of tomatoes, but save the juice in case you have to add some back to the sauce if it cooks down too dry. Put olive oil in large skillet and add garlic; saute just briefly and add the squeezed tomatoes, salt and red pepper flakes. Cook til bubbly, adding some juice from the tomatoes if it becomes too dry. Add the fresh basil just before removing from heat.