Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, merlot-parmesean spaghetti. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Merlot-Parmesean Spaghetti is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Merlot-Parmesean Spaghetti is something which I’ve loved my entire life. They’re fine and they look fantastic.
My husband's not a big pasta eater. Spending all this time at home, I'm EATING AND GAINING!! This simple spaghetti squash recipe with Parmesan cheese, tomatoes and garlic makes a great no-meat Spaghetti squash is getting to be known as a great substitute for pasta for tasty Italian-based.
To get started with this particular recipe, we must prepare a few components. You can cook merlot-parmesean spaghetti using 20 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Merlot-Parmesean Spaghetti:
- Take 1 lb spaghetti noodles
- Take 1 lb spicy ground Italian pork sausage
- Get 1 lb ground beef
- Take 1 yellow onion; small dice
- Get 2 T fresh rosemary; minced
- Get 2 T fresh oregano; minced
- Prepare 1 T crushed pepper flakes
- Prepare 2 t fresh thyme; minced
- Make ready 6 garlic cloves; minced
- Take 1/2 C merlot
- Take 29 oz crushed tomatoes
- Prepare 14.5 oz diced tomatoes
- Take 10.75 oz tomato puree
- Make ready 1 bay leaf
- Get 1 large pinch sugar
- Prepare 1/4 C red wine vinegar
- Get 3/4 oz fresh basil; chiffonade
- Take 1/2 bundle parsley; minced
- Prepare 8 oz merlot-parmesean cheese
- Make ready as needed kosher salt & freshly cracked black pepper
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Steps to make Merlot-Parmesean Spaghetti:
- Heat a large saucepot with no oil.
- Add ground beef, pork, and onions. Season with rosemary, thyme, oregano, crushed pepper flakes, salt, and pepper.
- When meat is nearly browned, add garlic. Cook 1 minute. Add red wine and bay leaf. Reduce until nearly dry.
- Add tomatoes. Stir. Bring to a simmer. Cook uncovered, stirring occasionally, for 1 hour.
- Remove bay leaf. Add sugar and vinegar. Cook 2 minutes.
- Toss noodles with about 3/4 of the cheese and just enough sauce to cover. Ladle more sauce atop to serve as desired.
- Garnish with basil and remaining cheese.
- Variations; Savory, beef stock, tomato paste, bell peppers, paprika, shallots, habanero, bacon, pancetta, ham, capers, heavy cream, eggplant, fennel, olives, saffron, spinach, balsamic, port wine, worcestershire sauce, sage, arugula, asiago, fontina, gruyere, sherry
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