Category: Wine

Ingredients

1 cup minced onion
1/2 cup minced celery
1/3 cup minced carrot
2 tablespoons olive oil
2 cloves garlic, minced
12 ounces ground veal
12 ounces ground pork
12 ounces lean ground beef
1/2 cup white wine
1 cup beef broth
2 teaspoons chopped fresh rosemary
1 teaspoon Italian seasoning
1 bay leaf
salt to taste
ground black pepper to taste
2 egg yolks
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon freshly ground nutmeg
3/4 cup grated Parmesan cheese
1/4 cup chopped parsley
4 cups tomato sauce
1/2 cup heavy whipping cream
1 pound fresh pasta sheets

Directions

Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened. Add the garlic, and cook 1 minute. Add veal, pork, and beef. Cook, stirring occasionally, until meat is no longer pink. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.

Meanwhile, melt the butter or margarine in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.

Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.

Combine the tomato sauce and cream, set aside.

Cut the pasta sheets crosswise into 5 inch lengths. In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain.

Spoon 1/4 cup of the fill

Ingredients

3 tablespoons butter
2 large portobello mushrooms, sliced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, chopped
2 tablespoons dry red wine
1/4 cup grated Parmesan cheese

Directions

Melt butter in a large skillet or saute pan over medium heat. Saute mushrooms, spinach, basil, salt, pepper and garlic until mushrooms are tender and spinach is heated through.

Pour in wine and reduce heat to low; simmer 1 minute. Stir in Parmesan cheese and serve.

Ingredients

3 small eggplants
3/4 cup seasoned bread crumbs
1/4 cup all-purpose flour
1/2 teaspoon minced garlic
1/2 teaspoon minced onion
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1 egg
2 tablespoons water

2 tablespoons garlic flavored olive oil
1 onion, chopped
1 1/2 tablespoons minced garlic
15 peeled and deveined jumbo shrimp
3/4 pound chopped raw shrimp
1 pinch garlic powder
1 pinch onion powder
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine
1/2 cup shredded low-fat mozzarella cheese
1/2 cup seasoned bread crumbs

Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet.

Peel 2 of the eggplants and cut lengthwise into 1/4-inch-thick slices. Dice the remaining eggplant and any scraps; soak the diced eggplant in lightly-salted, cold water. Sprinkle the eggplant slices with salt and set aside as you prepare the remaining ingredients.

Pour 3/4 cup of seasoned breadcrumbs into a bowl; set aside. Stir together the flour, 1/2 teaspoon minced garlic, 1/2 teaspoon minced onion, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon basil in a bowl; set aside. Beat the egg with 2 tablespoons of water in a separate bowl. Rinse the salt off of the eggplant slices and wipe off excess water. Coat the eggplant slices in the flour mixture, dip into the egg, and press into the bread crumbs. Place the eggplant slices onto the prepared baking sheet.

Bake in the preheated oven until the eggplant slices are golden brown and tender, about 10 minutes. Turn once as they cook to brown both sides; set aside and allow to cool until you can easily handle.

Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in 1 chopped onion and 1 1/2 tablespoons minced garlic; cook and stir until the onion is soft and translucent, about 5 minu

Ingredients

2 pounds fresh asparagus, trimmed and cut into 2 inch pieces
2 green onions, thinly sliced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon low-sodium teriyaki sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover; steam for 4-6 minutes or until crisp-tender. Immediately rinse in cold water. Place asparagus and green onions in a bowl.

Whisk together the oil, vinegar, teriyaki sauce, sugar, salt and pepper. Pour over asparagus mixture; toss to coat. Cover and refrigerate for at least 2 hours. Stir before serving.