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5 cloves garlic, chopped. 1 tablespoon tomato paste. 1 ½ jars Carbone marinara sauce. ¾ cup red wine. ½ cup chicken stock. ½ cup milk. 1 dried bay leaf. 1 ½ tablespoons salt. ½ tablespoon ...
4 cloves garlic, roughly chopped. ... Add the drained pasta along with 1 cup of the reserved pasta water. Cook over low heat, stirring constantly, until the pasta is cooked through and most of the ...
Yields: 8-10 servings. Prep Time: 40 mins. Total Time: 1 hour 25 mins. Ingredients. Meat Sauce. 3 tbsp. olive oil. 4. garlic cloves, minced. 1. green bell pepper, diced
Along with some ground beef, black beans, and plenty of cheddar cheese, it’s a fun twist on the potato-based pasta. ... it’s a fun twist on the potato-based pasta. The sauce: ... cloves garlic ...
Ragù, an Italian meat-based sauce with numerous variations Barese ragù, an Italian sauce containing pork and lamb [10] Bolognese, an Italian ground beef, veal or pork sauce typically served over pasta [11] Neapolitan ragù, an Italian meat sauce [12] Ragù alla salsiccia, an Italian sausage-based sauce [13] Saltsa kima, a Greek topping for ...
We take the flavors of green goddess dressing—lemon, anchovy and herbs—and use them as the base for a colorful, bright pasta sauce. We like a mix of basil, chives, parsley and tarragon, but ...
Tselementes' version—which is now ubiquitous [12] —has a bottom layer that is bucatini or other tubular pasta, with cheese or egg as a binder and a middle layer of ground beef (or a mix of ground beef and ground pork) with tomato sauce, cinnamon and cloves. The top layer is a béchamel or a Mornay sauce, with other spices like nutmeg or ...
4 cloves garlic, minced. 2 quarts (8 cups) chicken stock. 1 cup small pasta, such as ditalini, acini de pepe, or orzo. 4 packed cups (4 to 5 ounces) spinach or escarole, stems removed and roughly torn