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1 cup onion, diced. ½ cup celery, diced. ½ cup carrot, diced. 5 cloves garlic, chopped. 1 tablespoon tomato paste. 1 ½ jars Carbone marinara sauce. ¾ cup red wine
Pick and finely chop the rosemary leaves, finely slice the bacon, then place in a large, deep Dutch oven on high heat with 1/4 cup of olive oil, stirring the pot regularly until lightly golden.
A wood-fired oven and al forno dishes are a feature of many Italian restaurants. Brick and clay ovens are a key feature of cuisines of the Mediterranean and Middle East, with wood being the main fuel for many parts of Europe for many centuries. A typical oven found in Italian restaurants is brick lined with an arched oven door, and a wooden ...
There's chicken parm, Bolognese, meatballs, fried calamari (made more interesting with fried hot peppers added to mix) and plenty of house-made pastas. His tomato sauce is chunky and flavorful but ...
A classical Bolognese dish, made with tagliatelle egg pasta (long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 mm to 10 mm wide), with the traditional Bolognese sauce made of tomato and minced beef (NB: Although very popular abroad, a dish named spaghetti alla bolognese does not exist in the Italian ...
Johnny Marzetti originated in Columbus, Ohio, at Marzetti's, an Italian restaurant established in 1896 at Woodruff Avenue and High Street by an Italian immigrant named Teresa Marzetti. [ 3 ] [ 4 ] One of the dishes Marzetti offered her customers was a baked casserole of ground beef, cheese, tomato sauce, and noodles that she named for her ...