DeCecco Gluten Free Spaghetti
With Home Made Bolognese Sauce
In a tall pot bring the water to a boil and add salt. Pasta water always should be salty like the sea.
In another pot add some extra virgin olive oil on medium low heat.
Add in one chopped yellow onion and 12 oz of sliced white mushrooms. Stir everything together and cook for about five minutes.
Add in one pound of ground chuck, season with salt, pepper, Italian seasoning, onion powder and garlic powder, and give everything a nice stir. Cook for another five minutes.
Next we’ll add four to six cloves of fresh garlic and four to five Italian sausages.
Cover the pot and cook for another five minutes.
Then its time for the tomato sauce, we’re using two bottles of strained Italian tomatoes;
In the first empty bottle add in one cup of beef stock and in the 2nd empty bottle, add in one cup of red wine; we’re using cabernet here, but Chianti would also be a good choice.
Shake the bottles to get all of the tomato sauce off the side of the bottles and pour the liquid into the pot.
Add in four sprigs of chopped parsley, and two sprigs of fresh basil. Give everything a nice stir, cover the pot, and simmer on low for at least 30 minutes. My Nonna would simmer it for an hour.
When the sauce is finished, its time for the star of the show, DeCecco gluten free spaghetti.
Add the pasta into the boiling water and cook until al dente, which is about 11 to 12 minutes for this product.
And now its time to plate our dish.
And there it is! DeCecco gluten free spaghetti with home made bolognese sauce.
Its going to be delicious!
Until next time,
Bon Appetit.
Ciao,
Mark
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