Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, merlot-parmesean spaghetti. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Merlot-Parmesean Spaghetti is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Merlot-Parmesean Spaghetti is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook merlot-parmesean spaghetti using 20 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Merlot-Parmesean Spaghetti:
- Make ready 1 lb spaghetti noodles
- Take 1 lb spicy ground Italian pork sausage
- Take 1 lb ground beef
- Prepare 1 yellow onion; small dice
- Get 2 T fresh rosemary; minced
- Take 2 T fresh oregano; minced
- Prepare 1 T crushed pepper flakes
- Make ready 2 t fresh thyme; minced
- Get 6 garlic cloves; minced
- Take 1/2 C merlot
- Make ready 29 oz crushed tomatoes
- Take 14.5 oz diced tomatoes
- Get 10.75 oz tomato puree
- Make ready 1 bay leaf
- Make ready 1 large pinch sugar
- Prepare 1/4 C red wine vinegar
- Get 3/4 oz fresh basil; chiffonade
- Make ready 1/2 bundle parsley; minced
- Prepare 8 oz merlot-parmesean cheese
- Get as needed kosher salt & freshly cracked black pepper
Steps to make Merlot-Parmesean Spaghetti:
- Heat a large saucepot with no oil.
- Add ground beef, pork, and onions. Season with rosemary, thyme, oregano, crushed pepper flakes, salt, and pepper.
- When meat is nearly browned, add garlic. Cook 1 minute. Add red wine and bay leaf. Reduce until nearly dry.
- Add tomatoes. Stir. Bring to a simmer. Cook uncovered, stirring occasionally, for 1 hour.
- Remove bay leaf. Add sugar and vinegar. Cook 2 minutes.
- Toss noodles with about 3/4 of the cheese and just enough sauce to cover. Ladle more sauce atop to serve as desired.
- Garnish with basil and remaining cheese.
- Variations; Savory, beef stock, tomato paste, bell peppers, paprika, shallots, habanero, bacon, pancetta, ham, capers, heavy cream, eggplant, fennel, olives, saffron, spinach, balsamic, port wine, worcestershire sauce, sage, arugula, asiago, fontina, gruyere, sherry
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