Last night I made Mark's favorite dish... spaghetti. I make one batch of sauce and then split it 1/2 veggie and 1/2 Italian sausage. It is really good and almost as easy as opening a jar. For dessert I served Strawberry Whipped Sensation, very cool and refreshing on a warm spring night.
Vic's Spaghetti
olive oil - for pan
1 onion, diced
6 cloves of garlic, pressed or minced
18 oz mushrooms, sliced or chopped very thick
dried oregano (about 1 tsp)
fennel seed (about 1 tsp)
crushed red pepper flakes (to taste)
1/4 cup red wine
2 cans crushed tomatoes (28 oz)
1 can whole peeled tomatoes (28 oz), mushed up with your hands
salt, pepper, oregano, basil, to taste
green olives - about 1 1/2 cups
Saute the onion and garlic in olive oil until the onion becomes tender and translucent. Add the oregano and fennel, and crushed red pepper, cook for 1 more minutes. Add the mushrooms and saute until the juices have reduced to practically nothing. Add the red wine and saute until it has reduced to 2 TBS. Add the tomatoes. Taste, re season if necessary. (this is the point that i separate the sauce). Add the green olives. Cook another 10-15 minutes and it is ready to serve over spaghetti noodles.
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