Results 1 - 10 of 80 for batch 83 sauce
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In 8 quart ... to use this sauce, I add ... a little brown sugar as desired per quart of sauce. This thickens it quite a bit and makes it very flavorful.
In a Dutch oven over medium heat, cook beef, onions, celery and garlic until meat is no longer pink and vegetables are tender. Drain. Stir in ...
Simmer 2-3 hours. ... cup water. Add: 1/4 c. Parmesan cheese 2 tbsp. parsley 1 tsp. salt 1/4 tsp. oregano Salt, pepper Cook well in skillet. Add to sauce.
In 8 quart pot over medium heat, cook oil, onions, carrots, green pepper and garlic until tender, stirring occasionally. Add tomatoes and rest of ...
In large heavy ... and cook for 2 hours, stirring occasionally. Serve over cooked spaghetti or as sauce for pizza, lasagna. The sauce freezes real well.
Brown ground beef and sausage in separate skillets; drain off fat. While browning meat, slice mushrooms, onions and garlic. In separate skillets ...
In an 8 quart pot over medium heat, heat oil and saute onions, garlic and celery until tender. Add tomatoes with liquid, tomato paste, brown sugar, ...
Place all of the ingredients except the beer and the bread in a large bowl. Let this mixture stand at least 30 minutes at room temperature to soften. ...
1. Split and ... pepper. 8. Prepare sauce (see co-recipe). 1. ... few minutes of cooking to prevent it from becoming bitter, adjust seasoning if needed.
Break eggs into ... Spoon lightly some sauce over the bottom ... Compatible Wines: A red wine, e.g. Burgundy, Claret, Chianti, Beaujolais, Cabernet or Zinfandel.
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