rowned.
Add in the wine; bring to a boil; continue
r three minutes.
Add tomato, herbs and pepper, turn heat
stirring, for 1 minute. Add wine, bring to a boil and
Saute onion and garlic in oil over low heat for 15 minutes-until very limp.
DO NOT BROWN!
Add sage and saute 5 minutes.
Add tomato sauce and wine-simmer UNCOVERED 10 minutes.
Then cover and simmer for 60-90 minutes.
Stirring occasionally.
Uncover and simmer to desired thickness.
Season to taste with salt and pepper.
Serve over spaghetti, gnocchi, pierogies, sausages- whatever sounds good to you!
Mix all meat roll ingredients, except flour, together until blended.
Shape into finger-like rolls.
Coat lightly with flour and brown in large frying pan with oil.
Remove and drain on paper towls.
In pan used to brown meat, make sauce by wisking all ingredients until smooth.
Add meat rolls and simmer one hour on top of stove.
Serve over cooked orzo or rice.
Can bake in oven for 1 hour at 400 or in crockpot on low for 4-6 hours.
Place all ingredients, except mushrooms and wine, in a large pot.
Cover and simmer 1 hour over flames so low that liquid barely quivers on top.
Add mushrooms and wine and cook for 5 minutes more.
Serve garnished with parsley.
Yields 4 servings. Approximate cal/serving:
210.
0 seconds.
Add the wine, tomatoes and rosemary, scraping up
arley water will result in wine with more body). Bring water
or 1 minute. Add white wine and scrape any bits from
Heat oil in a frying pan. Add the onion and stir over low heat until tender.
Add the sausage to th epan and cook, turning frequently, for 2-3 minutes. Add the tomato, wine, chili and salt and pepper to taste, and stir. Bring to the boil, reduce the heat and simmer for 15-20 minutes.
While sauce i cooking, cook th erigatoni in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan. Add the sauce to the hot pasta. Toss well to combine. Serve sprinkled with the combined fresh parsley and grated parmesan.
erving of cutlets with a tomato-wine sauce, savory onion marmalade, pesto
inutes.
Add the tomatoes, wine, paprika, salt, pepper, and Tabasco
In a saucepan, warm the olive oil.
Add the onions and garlic, sprinkle with the salt, cover, and saute on very low heat for 5 to 7 minutes, or until the onions are beginning to soften.
Add the fennel, oregano, and basil and cook for another minute.
Pour in the wine and bring to a boil.
Whirl the tomatoes in a blender until just pureed and add to the pan.
Cover the sauce and simmer gently for about 20 minutes, stirring occasionally.
Add salt and pepper to taste.
Enjoy!
wire whisk, add the wine and broth and cook until
Stir in chopped tomato, basil, Italian seasoning, oregano and wine. Place bay
ooker over medium heat. Add tomato and mash lightly with a
b>tomato sauce.
Combine the onions, canned plum tomatoes and red wine
cup diced tomatoes (or tomato puree), 2 tablespoons chopped parsley
spoon. Add stock, tomato paste, red wine and rosemary. Simmer for
Chop garlic into discs.
On medium heat, heat 1/2 tbsp of olive oil in medium sauce pan, add garlic.
Saute garlic for 2-3 minutes do not brown.
Immediately add diced tomatoes, tomato sauce, tomato paste, and wine. Stir.
Next add Basil, Oregano, Thyme, Salt, Pepper, & Sugar. Stir.
Bring to a boil.
Once brought to a boil, cover and lower heat. Set timer to 25-30 minutes Stir occasionally.
Serve over angel hair pasta.
Enjoy.