Add the basil leaves and season with 1 1/2 teaspoons kosher salt, 1 teaspoon granulated sugar, and 1/4 teaspoon black pepper.1) in a large pot over medium high heat, preheat the olive oil.
Get a firm yet tender texture without using soggy bread.I embraced, loved and enjoyed cooking since childhood as i had the pleasure to cook with my parents.2 cans 28 oz of san marzano crushed tomatoes 1 can of 28 oz tomato puree 1 can of 6oz tomato paste 12 leaves of fresh basil 1 cup of dry red wine
Learn to cook italian food.2 cans 28 oz of san marzano crushed tomatoes 1 can of 28 oz tomato puree 1 can of 6oz tomato paste 12 leaves of fresh basil 1 cup of dry red wine 4 tbsp of extra virgin olive oil 1 medium size onion finely chopped 4 cloves of fresh garlic finely chopped.
Sauté sausage in a large pot of evoo, garlic onion, tomato paste and salt/pepper to taste.From delectable pasta creations to savory sauces, antoinette's italian kitchen is a place where flavors come to life.Bake in the oven at 400 until cooked through, about 20 minutes.
How to make sunday gravy.2 cans 28 oz of san marzano crushed tomatoes 1 can of 28 oz tomato puree 1 can of 6oz tomato paste 12 leaves of fresh basil 1 cup of dry red wine 4 tbsp of extra virgin olive oil 1 medium size onion finely chopped 4 cloves of fresh garlic finely chopped salt and.
Cook until its pretty much all cooked through.Transform caramelized shredded zucchini into a lush pasta sauce, assisted by cream, lemon juice, and parmesan.Start rolling meatballs, roll each meatball the same desired sized.
Add all ingredients above to pot and then simmer the sauce for one hour in a covered pot.
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