Merlot-Parmesean Spaghetti
Merlot-Parmesean Spaghetti

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, merlot-parmesean spaghetti. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Merlot-Parmesean Spaghetti is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Merlot-Parmesean Spaghetti is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have merlot-parmesean spaghetti using 20 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Merlot-Parmesean Spaghetti:
  1. Get 1 lb spaghetti noodles
  2. Get 1 lb spicy ground Italian pork sausage
  3. Prepare 1 lb ground beef
  4. Make ready 1 yellow onion; small dice
  5. Take 2 T fresh rosemary; minced
  6. Take 2 T fresh oregano; minced
  7. Prepare 1 T crushed pepper flakes
  8. Get 2 t fresh thyme; minced
  9. Make ready 6 garlic cloves; minced
  10. Make ready 1/2 C merlot
  11. Get 29 oz crushed tomatoes
  12. Get 14.5 oz diced tomatoes
  13. Prepare 10.75 oz tomato puree
  14. Make ready 1 bay leaf
  15. Prepare 1 large pinch sugar
  16. Get 1/4 C red wine vinegar
  17. Take 3/4 oz fresh basil; chiffonade
  18. Get 1/2 bundle parsley; minced
  19. Take 8 oz merlot-parmesean cheese
  20. Take as needed kosher salt & freshly cracked black pepper
Steps to make Merlot-Parmesean Spaghetti:
  1. Heat a large saucepot with no oil.
  2. Add ground beef, pork, and onions. Season with rosemary, thyme, oregano, crushed pepper flakes, salt, and pepper.
  3. When meat is nearly browned, add garlic. Cook 1 minute. Add red wine and bay leaf. Reduce until nearly dry.
  4. Add tomatoes. Stir. Bring to a simmer. Cook uncovered, stirring occasionally, for 1 hour.
  5. Remove bay leaf. Add sugar and vinegar. Cook 2 minutes.
  6. Toss noodles with about 3/4 of the cheese and just enough sauce to cover. Ladle more sauce atop to serve as desired.
  7. Garnish with basil and remaining cheese.
  8. 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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