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On Sunday, March 19th we decided to make spaghetti sauce. Our recipe is based on "Spaghetti
with Spicy Italian Meat Sauce" from
Healthy Homestyle Cooking,
but we always change it a bit. This time we wanted to make the sauce more of a vegetarian sauce, but even so we had to
add a pound of Hot Italian Boulder Sausage, because it is so good.
We added two ingredients we hadn't used before: some carrots that we wanted to finish up and three zucchinis.
We had received a 16-quart stock pot as a wedding gift, and everytime we cook with it, we seem to make more
and more food. This time we got a little carried away.
Here is the list of ingredients used in making the sauce:
- Hot Italian Sausage (1 lb.)
- Jalepenos (3)
- Green Bell Peppers (2)
- Red Bell Pepper (1)
- Fresh Green Chiles (approx 10)
- Fresh Roasted Red Chiles (12)
- Carrots (2-3)
- Zucchini (3)
- Yellow Onion (1)
- White Onion (1)
- Vidalia Onion (1)
- Celery (2 Stalks)
- Button Mushrooms (8 oz.)
- Crimini Mushrooms (8 oz.)
- Portobello Mushrooms (16 oz.)
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- Extra Hot Rotel (1 can)
- Original Rotel (1 can)
- Tomato Paste (8 oz.)
- Tomato Sauce with Italian Herbs (4 14 oz. cans)
- Crushed Tomatoes with Italian Herbs (2 28 oz. cans)
- Red Wine
- Crushed Red Pepper
- Ground Red Pepper
- Bay Leaf
- Fresh Garlic
- Fresh Basil
- Fresh Parsley
- Fresh Oregano
- Shredded Cheese (Italian Five Cheese)
- Salt and Pepper
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We had never made stuffed pasta before and since we had almost two gallons of sauce,
we decided we to use some of it to make manicotti. We used the
Vegetable Cheese Filling recipe from the Joy of Cooking cookbook
to make the stuffing:
- Fresh Spinach (8 oz.)
- Extra Virgin Olive Oil (1 Tb.)
- Yellow Onion (1 medium, chopped)
- Prosciutto (1 oz.)
- Garlic (2 cloves)
- Ricotta Cheese (1 cup)
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- Parmesan Cup (3/4 cup)
- Pine Nuts (1.5 Tb.)
- Ground Nutmeg (1 t.)
- Egg (1 lg.)
- Salt and Pepper
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