| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Crook2 | 1 | servings |
INGREDIENTS
| ***BESCIAMELLA (A WHITE SAUCE) WITH 5; (a white sauce) with | ||
| 6 | tb | Butter |
| 6 | tb | Flour |
| 3 | c | Milk; (preheated) |
| 1/4 | c | Parmesan |
| 1/4 | c | Mozzarella |
| 1/4 | c | Provolone |
| 1/4 | c | Asiago or Fontina |
| Just over 1/8 cup Gorgonzola; (can add more, if | ||
| ; extra richness is | ||
| ; desired) | ||
| Salt & nutmeg to taste | ||
| 1/2 | Yellow onion; (minced) | |
| 1/4 | c | Olive oil |
| 1 | Garlic cloves; (finely minced), up | |
| ; to 2 | ||
| 2 | lg | Tomatoes; crushed (canned or |
| ; fresh), up to 3 | ||
| Basil & Italian parsley to taste | ||
| 1 | ts | Sugar |
| 2 | tb | Tomato paste |
| 2 | Sausages per person; sliced (cooked in a | |
| ; skillet until done) | ||
| 1 | lb | Fettucini; (cooked according to |
| ; pkg. directions), | ||
| ; drained |
INSTRUCTIONS
CHEESES***, 5 CHEESES MARINARA SAUCE ITALIAN SAUSAGE Cook butter & flour in a pan over low heat until golden brown. Add milk all at once. Stir until smooth (if too thick, gradually add more milk). Add cheeses, salt & nutmeg to taste. Marinara Sauce: In a skillet, heat onion & olive oil until they begin cooking. Add garlic, tomatoes, basil & Italian parsley, sugar, tomato paste. Continue cooking to desired doneness. Italian Sausage: Add white sauce (recipe above) to fettucini & mix well, top with marinara (recipe above) & Italian sausage. Toss & serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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