|
|
| Primo Spaghetti Sauce |
Ingredients
- 1 pound spicy Italian sausage
- 1/4 cup white wine
- 1/2 onion, chopped
- 1/2 cup sliced mushrooms
- 1/2 green bell pepper, chopped
- 1/4 cup red wine
- 1/4 cup Italian seasoning
- 1 teaspoon crushed red pepper
- 6 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 pinch dried rosemary
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried marjoram
- 6 (8 ounce) cans tomato sauce
- 2 (6 ounce) cans tomato paste
- 1/4 cup brown sugar
- 1/4 cup confectioners' sugar
Directions
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large pot combine white wine, onion, mushrooms and bell pepper. Cook on medium heat until vegetables are tender. Stir in red wine, Italian seasoning, crushed red pepper, bay leaves, oregano, onion powder, garlic powder, basil, rosemary, allspice, salt, thyme, sage, marjoram, tomato sauce, tomato paste and sausage. Reduce heat, cover and simmer for 45 minutes.
Stir in brown sugar and confectioners' sugar; simmer, uncovered, for 30 minutes.
Print This Recipe
|
Previous page 1 Next page
|
|
|
|
ASPARAGUS CHEESE SOUP
Ingredients
- 1/4 c. butter
- 1/4 c. flour
- 1 tbsp. salt
- 1/8 tsp. nutmeg
- 1/8 tsp. pepper
- 6 c. milk
- 2 (10 oz.) pkgs. frozen asparagus, cooked, chopped, with cooking water reserved.
- 3 c. shredded Cheddar cheese
Directions
Melt butter; blend in flour and seasonings. Remove from heat and stir in milk. Return to heat, stirring constantly, until thickened. Add asparagus and cooking water; heat to simmering. Remove from heat and stir in cheese until melted. Garnish with paprika, if desired.
|
|
|
|
