![]() ![]() Step 3: Add tomato paste and (stirring frequently) fry until darkened, but not burned. Remove and transfer to slow cooker.Īnd sauté until browned on all sides. Mushrooms, quartered or sliced (I use a combo of Shitake and Crimini)ġ: Sautee onions and mushrooms in olive oil on medium-highĭeglaze with a healthy splash of soy sauce, and reduce. (crushed with side of knife and skins removed)ġ2 oz Veggie Italian Sausage, cut into 1” chunksġ lbs. Spoiler Alert: Mushrooms and soy sauce are the key ingredients. I vowed to free my step-daughter from the shackles of insipid jarred sauce! After all…if I was able to crack the code of an item as beastly and torturous as pusties, then surely I could figure out how to make a vegetarian macaroni sauce that tastes meaty.Īnd I did. ![]() But alas, I could no longer shoulder the guilt. It’s an Italian-American style of sauce that folks in some cities refer to (rightly or oddly) as “Sunday Gravy.”įor years I’ve tried to ignore the sad spectacle of my step-daughter pecking away at a plate of rigatoni with Trader Joe’s jarred marinara sauce, while the rest of us revel in the rapture of a tomatoey umami-gasm. And the macaroni in our home is always dressed with the Oliva Family Macaroni Sauce-a rich, flavorful ragu that’s chock full of fork-tender cow and pig parts. Why? Because once a week we serve macaroni for dinner. Six days a week, she is both proud of and happy with her choice. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |