- Turkey sausage (don't know what size, sorry)
- ~3 oz sour cream
- 1 plum tomato
- 1 green onion
- ~8 mint leaves
I had it with applesauce on the side, it would probably be good over pasta or with spinach.
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Recipe ganked from here. I'm starting to dislike the We Are Not Foodies site (they are foodies, they just don't like the word for some inadequately explained reason, but they won't say so; also, they're frequently not very good foodies), but occasionally they've got some useful stuff. This recipe for marinara sauce,
Santelli family style, was one such thing.
I know how to spell marinararara but I don't know when to stop( Long and contains pictures )
At the end, the garlic cloves had (mostly) dissolved into the sauce, which was smooth and deep red and inviting. The wine had given it some depth, the cheese some tang, and the chilli was just enough to give it a warm kick without alienating that one member of your family who doesn't like spice. Fantastic.
At the end of the day it made enough marinararara sauce to fill a two-litre iced-cream tub, which should be enough to keep me going for a while.
Now to find something to do with it. I foresee a great deal of spaghetti-and-meatballs in my future. And I think I'm going to get some escalopes and make chicken parmesan.
Meantime, I had a few drinks last night, and decreed it was time for snacks.
Drunken Sunday night pizza of destiny( More length )
Most expensive tomato puree I've ever made, but by Cthulhu it's worth it.