Monday-pesto, beef and port meat sauce with sicily style pesto added

my spaghetti meat sauce

ingredients |— | - beef | - port | - fresh tomato | - bell pepper | - gralic | - olive oil | - onion | - carrot | - parsly | - whole milk | - stock made from chicken, anchovy, seeweed, turnip and green onion roots | - basil pesto | - Sicily tomato pesto | - Fusili | - white wine/rum | - cheese skin shavings

instructions

  1. prepare chicken stock 2 hours before starting cooking
  2. pre-heat the oven
  3. add onion, carrots and parsly
  4. add meats until just brown
  5. add garlic and black-pepper/bay-leaf or other herbs
  6. add skinned and quartered tomato chunks
  7. add stock and simmer for 45 minutes
  8. add milk and lower heat gradually until mushy and oil covering appearing
  9. cool

Before serving, you can chop bell-pper and onion for stir frying with more fresh basil and canned tomato to spice up. Add black-pepper too.

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