Sunday, July 24, 2011

Baked Rigatoni

I used the spaghetti sauce recipe below (let it simmer for hours) & add to it some fresh cooked rigatoni, top with fresh Parmesan chesse & enjoy! The recipe below made me enough for 4 meals this size and then I froze enough for 2 meals of spaghetti.

Ed’s Spaghetti Sauce Recipe
4 cans of Hunt’s tomato sauce (16 oz)
1 small can of Hunt’s tomato paste (4 oz)
1 pound of Italian Sausage, 1 pound of ground round
½ a white onion
½ a bell pepper (red or green)
two cloves of garlic
1 basket of baby bello mushrooms (Fred Meyers)
Seasonings: ¼ cup of Italian Seasoning, Use “Italian seasons” in one container
1 cup of red wine
1 cup of sugar

Put 4 cans of sauce, wine, sugar and Italian seasonings in a pot on medium and bring to a low boil. In a separate pan use a little olive oil and add onion, bell pepper and garlic and sauté until golden. Add sausage and ground round add sauté until meat is brown. (For real authentic taste use 1 pound of ground veal instead of ground round). When sauce starts to boil, reduce heat to simmer and add mushrooms and everything in the meat pan. Sift oil that rises periodically and season to taste with additional wine, seasonings or sugar. Add tomato paste if the sauce seems thin and you want it thicker.

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