MainDishes.RedWine-and-RosemaryMarinara History
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August 26, 2011, at 02:53 PM
by -
Deleted lines 29-34:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Jeanne]] — [-24 August 2011, 16:51-]
>>messageitem<<
All of my questions settled-thnkas!
>><<
!!!!![[~Jeanne]] — [-24 August 2011, 16:51-]
>>messageitem<<
All of my questions settled-thnkas!
>><<
August 24, 2011, at 11:51 PM
by - Comment added
Added lines 29-35:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Jeanne]] — [-24 August 2011, 16:51-]
>>messageitem<<
All of my questions settled-thnkas!
>><<
May 18, 2008, at 03:36 PM
by -
Changed line 17 from:
4 garlic cloves, minced\\
to:
4 cloves garlic, minced\\
December 08, 2007, at 08:22 AM
by -
Added lines 1-28:
Name: Red Wine-and-Rosemary Marinara\\
Key Ingredient: tomatoes\\
Preparation: saute; simmer\\
Cuisine: Italian\\
Source: Cooking Light Annual 1998\\
Food Group: vegetable\\
Meals: dinner\\
Courses: side\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :15\\
Elapsed Time: :35\\
Servings: 5
1 tablespoon olive oil\\
1 cup chopped onion\\
4 garlic cloves, minced\\
3/4 cup dry red wine\\
2 tablespoons honey\\
2 teaspoons dried basil\\
1 teaspoon dried rosemary, crushed\\
1/2 teaspoon salt\\
1/4 teaspoon dried crushed red pepper\\
1 (28 ounce) can crushed tomatoes\\
1 (6 ounce) can no-salt-added tomato paste\\
5 cups hot cooked linguine (about 10 ounces uncooked pasta)
Heat oil in a large saucepan over medium heat. Add onion and garlic; saute 3 minutes. Add wine and next 7 ingredients. Bring to a simmer; cook 20 minutes or until thick. Serve over linguine.
Key Ingredient: tomatoes\\
Preparation: saute; simmer\\
Cuisine: Italian\\
Source: Cooking Light Annual 1998\\
Food Group: vegetable\\
Meals: dinner\\
Courses: side\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :15\\
Elapsed Time: :35\\
Servings: 5
1 tablespoon olive oil\\
1 cup chopped onion\\
4 garlic cloves, minced\\
3/4 cup dry red wine\\
2 tablespoons honey\\
2 teaspoons dried basil\\
1 teaspoon dried rosemary, crushed\\
1/2 teaspoon salt\\
1/4 teaspoon dried crushed red pepper\\
1 (28 ounce) can crushed tomatoes\\
1 (6 ounce) can no-salt-added tomato paste\\
5 cups hot cooked linguine (about 10 ounces uncooked pasta)
Heat oil in a large saucepan over medium heat. Add onion and garlic; saute 3 minutes. Add wine and next 7 ingredients. Bring to a simmer; cook 20 minutes or until thick. Serve over linguine.