Florentine Style Penne Recipe
Florentine Style Penne Recipes
onion, finely chopped
carrot, finely chopped
stalk celery, finely chopped
virgin olive oil
bodied, dry red wine
Italian tomatoes, coarsely chopped
(homemade or bouillon cube)
grated parmesan cheese
ground black pepper
a deep nonstick skillet, sauté the
onion, carrot, celery, and parsley together for 4-5 minutes in the
the meat, breaking up any lumps that may form as it cooks.
it has browned, pour in the wine and stir for 4-5 minutes.
the tomatoes, salt and pepper.
well and simmer for another 4-5 minutes.
2-3 tablespoons of the stock, cover and simmer for 40 minutes or
longer, stirring in a little more stock at intervals to keep the
sauce moist (but not sloppy).
a large saucepan of salted water to a boil and add the paste.
until just al dente but still with plenty of "bite".
the meat sauce warm over a low heat.
the drained pasta, toss together, and stir for 2-3 minutes so that
the pasta is coated thoroughly with the rich sauce and has absorbed
off the heat, stir in the parmesan, and serve at once.
: 25 minutes
: 11/4 hours
Recipe grading : fairly easy
Suggested wine : a young, dry red (Chianti
dei Colli Fiorentini)
hearty dish revives body and soul on cold winter evenings. It is also an
excellent way of using up yesterday's leftover pasta.
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