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Showing posts from August, 2015

Pasta in Bolognese Sauce with White Wine

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For this recipe I have combined pasta and homemade sauce; added a layer of goat's milk yogurt cheese with grated Pecorino Romano cheese; and a sprinkle of Pecorino Romano on top for the finish. (I am using goat's milk yogurt cheese and Pecorino (sheep's milk cheese) because I cannot tolerate cow's milk or cheeses.)  Serving size:  4 individual mini lasagna dishes

Bolognese with white wine Ingredients: 1/4  cup olive oil 1 small onion, finely chopped 2 garlic cloves, minced 2 stalks celery, finely chopped 2 carrots, peeled and grated 1 pound ground beef 1 cup dry white wine 1 can (28 oz.) crushed tomatoes 1 small can of diced tomatoes with juice or (1 home-canned jar of tomatoes with juice (as seen in photo) 1/2 teaspoon salt, or to taste 1/2 teaspoon freshly ground pepper, or to taste 1 cup of grated Pecorino Romano cheese, grated (set aside for the topping)
*1 box (16 oz.) rotini pasta (or pasta of choice)     prepare pasta according to package directions and set    aside to be added t…

Wednesday's are not for Dummies

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Happy Hump Day to Everyone!

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Fast Food (in Paris)

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