Crinella Family Cookbook
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Table of Contents
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Our Grandparents Favorites
Pheasant Cacciatore
Italian Chicken Stock
Pasta Asciutta Sauce
Spaghetti a la Caruso
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Pasta Ascuitta Sauce a la
Teresa Zurlo
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1 pound, ground sirloin
1/2 cup, olive oil
2 stalks, celery, finely chopped
2 white onions, finely chopped
4 cloves, garlic, finely chopped
1/2 cup, parsley, finely chopped
1/2 cup, fresh sweet basil leaves (or 1 teaspoon dry basil)
1/4 teaspoon, dry thyme
1/4 teaspoon, dry rosemary
1/4 cup; dried Italian mushrooms, pre-soaked in hot water and finely
chopped
1 small red chili pepper, whole
1 large (about 30 ounce) can, solid packed tomatoes
2 small (about 8 ounce) cans, tomato sauce
2 small (about 6 ounce) cans tomato paste
2 cups, water
1 cup, Marsala sherry
1 teaspoon, salt
1/2 teaspoon white, pepper
2 pounds, spaghettini or other noodles of your choice
1/2 cup, combined Romano or Parmegiano cheese, freshly grated or Sonoma Dry
Jack if you are lucky enough to find it.
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Dry meat in paper towels and brown in 1/4 cup of olive oil.
After meat
is well-cooked and crumbly, drain off oil thoroughly in colander and
retain.
Brown celery, onions, garlic, parsley and chopped basil in
remaining 1/4 cup of olive oil, until onions are clear.
Add tomatoes,
tomato sauce, tomato paste, water, and sherry to a medium (4-quart sauce
pan).
Add meat and sautéed ingredients. Add mushrooms and seasonings.
Allow to simmer for at least two (preferably 4) hours.
Mix entire ingredients of saucepan
quickly and thoroughly with spaghettini.
Sprinkle with grated cheese when
serving. **Make sure to
remove chili pepper before serving.
Recipe serves 6.
Enjoy with our
2006 Pinot Noir.
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