We are big macaroni eaters (mostly because of my Italian heritage and my husband is glad he married into it) and enjoy having homemade gravy. I like to make my Mom's recipe and freeze the leftovers in batches and my husband also likes having Giada's around as well. Well, we were all out of both and didn't have the time required to make our favorite homemade sauces. Luckily, I stumbled on this recipe and we decided to give it a shot! It was yummy and took just the right amount of time for a weeknight dinner. The recipe also calls for using the sauce with fresh fettuccine- we had fresh raviolis from the DeKalb Farmer's Market and Publix Greenwise Italian pork sausage which you see pictured.
Serves 4
Prep time: about 10 minutes
Total time: about 25 minutes
Ingredients:
coarse salt and ground pepper
1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, minced
1/2 pound ground pork
1/2 pound ground beef chuck (we used a leaner cut)
1 cup dry white wine
1 can (28oz) whole peeled tomatoes in juice, chopped
1/2 teapsoon dried oregano
1/4 teaspoon red-pepper flakes
In a large skillet, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 4 minutes. Add pork and beef; cook, breaking meat up with a spoon, until no longer pink, 2 to 3 minutes. Add wine; cook until evaporated, about 7 minutes. Add tomatoes, oregano and red-pepper flakes; cook until sauce is slightly thickened, 2 to 3 minutes.
Posts
No comments:
Post a Comment