Text 2218, 98 rader
Skriven 2010-09-30 16:40:00 av Dave Drum (1:124/311)
Ärende: SF Gate 611
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Penne W/Meat & Mushroom Sauce
 Categories: Pasta, Pork, Wine, Mushrooms, Cheese
      Yield: 9 servings
 
      2 ts Olive oil
    1/2 lb Mild Italian sausage
    1/2 lb Lean ground beef
           Kosher salt & pepper
    1/2 c  Small diced yellow onion
      2 ts Minced garlic
      1 lb Cremini mushrooms; cleaned,
           - sliced
      2 tb Brandy or Amontillado
           - sherry
     28 oz Can crushed tomatoes
           - w/basil
      1 ts Minced fresh oregano
           +=OR=+
    1/3 ts Dried oregano
  1 1/2 tb Minced fresh marjoram
           +=OR=+
      1 ts Dried marjoram
      1 lb Penne pasta
    3/4 c  Grated Parmesan
      1 tb Minced flat-leaf parsley
           (opt)
  1 1/2 c  Grated Gruyere
 
  Pasta is comforting and easy to prepare. Canned tomatoes
  with basil already added is a convenience so you don't need
  to purchase a bunch of basil; you can also use plain
  tomatoes and add basil to the sauce. Including mushrooms
  with the meat and sausage adds depth and cuts out some fat
  and calories. Use more mushrooms instead of the meat for a
  vegetarian version.
  
  Heat oil in a large skillet over medium-high heat. Brown
  sausage and ground beef, season to taste. As the meat
  browns, break up the large chunks into smaller pieces. Push
  meat to the side of the skillet then add onion. Cook until
  translucent, stirring occasionally. The moisture from the
  onions will help deglaze the skillet. Reduce heat to medium.
  Add garlic and cook briefly until aromatic.
  
  With meat still to the side, add mushrooms to the
  onion-garlic mixture. Season with salt and pepper to taste
  and cook until most of the moisture has evaporated and
  mushrooms are tender, about 3-5 minutes. Stir together the
  meat and mushrooms. Add brandy and cook about 30-45 seconds.
  
  Add tomatoes, oregano and marjoram. Bring to a simmer and
  reduce heat to low, stirring occasionally. Simmer for 15-20
  minutes or until flavors have melded. Taste and adjust
  seasoning. The sauce can be made ahead and refrigerated.
  Rewarm before continuing with recipe.
  
  Heat oven to 350øF. Spray a 9" X 13" casserole with cooking
  spray; set aside.
  
  Cook pasta in well-salted water according to package
  
  directions; be careful not to overcook. Drain pasta, mix
  with sauce, Parmesan and parsley, if using. Taste and adjust
  seasoning.
  
  Spoon into casserole dish, top with grated Gruyere and bake
  for 10-15 minutes, until pasta is thoroughly warm and cheese
  has melted.
  
  Note: This recipe can be put into two, 8" X 8" pans -- one
  to eat immediately and one to freeze. If freezing, bring to
  room temperature, then add the grated Gruyere. Cover with
  parchment, then foil. Bake until warmed through, about 30
  minutes. Then remove foil and parchment and bake uncovered
  another 10-15 minutes.
  
  Serves 8-10
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 09 March 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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