It’s a snow day here in the Seattle area.
I’m thinking about hopping onto a sled later. Or maybe I’ll just blog. Or maybe I’ll open the B&B for snacks & coffee to the people waiting on the side of the freeway for Snoqualmie Pass to open. Or maybe I’ll just blog. Yeah, I’ll blog.
- 1 pound Italian sausage
- 1 pound ground turkey
- 1 large yellow onion
- 5 cloves fresh garlic
- 1 – 1 lb 12 oz. can Italian recipe crushed tomatoes
- 12 oz. tomato paste
- 3-4 stalks fresh basil
- 3-4 stalks fresh oregano
- 1 – 187 ml or 6-7 ounces Chardonnay or chicken broth (add more if sauce is too thick for your liking)
- 1 can olives and olive juice, sliced or chopped
- 2 tablespoons brown sugar
- Salt & pepper to taste
- Optional: sliced mushrooms
To make the sauce, place Italian pork and ground turkey in the pan to cook. Salt & pepper meat.
Chop herbs, mince garlic and dice onions while meat is cooking.
When meat is almost done cooking, add a few tablespoons of olive oil if needed. Then add diced onion. If using ground beef instead of turkey, drain meat.
After onions are golden and almost translucent, add garlic, crushed tomatoes, tomato paste, brown sugar, chardonnay, and salt & pepper to taste. Add drained & chopped or sliced olives with juice and, if desired, add mushrooms.
Follow time instructions on the package to cook noodles and remember not to add the pasta until your water is boiling. Keep things interesting by using different kinds of noodles when you make spaghetti. Penne, linguine or Cellentani are all fun options. If you decide to mix them, be sure to pay close attention to the cooking times. Add the pasta with the longest cooking first then add the noodles with the lesser cooking time as you count down. After draining the water off the pasta, stir in a bit of olive oil for added flavor and to prevent your noodles from sticking together.
- 1 loaf French bread
- 2 tablespoons olive oil (for frying onions)
- 1/4 medium diced yellow onion, finely diced (optional)
- 1 cup butter, softened
- 1/8 teaspoon salt
- 3-5 cloves of garlic, minced
- 1 teaspoon chopped, fresh parsley
- 1 teaspoon chopped, fresh oregano
- 1 teaspoon chopped, fresh basil
Heat olive oil over medium heat in a small pan. Add diced onions and fry until golden brown. Remove from heat and cool onions.
Place butter and remaining ingredients in a bowl.
Blend ingredients together until well combined.
Cut bread in half lengthwise.
Spread butter liberally onto bread.
Place in oven and keep oven door a wee bit open so you can keep an eye on your bread.
Remove from oven when golden brown and top is slightly crispy. Cut into slices for all to enjoy… except for the poor people sitting on the side of the freeway. In their cars. In the snow. I am a terrible person.
A terrible person who reeks of garlic and is enjoying her fireplace all to herself. Just for now.