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Ghoggini Recipe

Ingredients

1 (10 ounce) can crushed tomatoes with juice

9 cloves garlic, minced

1/4 pound uncooked pancetta cheese

the one/2 tablespoon salt

2 (16 ounce) cans tomato paste

1/2 can mushroom brown gravy

Directions

Place tomatoes in a large bowl and cover with juice. Mix with garlic and juice. (Some people mix tomato paste with the salsa!) Add flour and salt; mix together, stirring until evenly distributed.

Heat oil in large skillet over medium heat. Add cheese and cook until melted; do not brown overly. Stir in crushed tomatoes and tomato juice. Return to a low heat.

Add pasta and cook for eight to 10 minutes, or until al dente; sprinkle with sauce mixture by end of dish.

Return diced tomato to a large bowl, then stir in mushroom brown gravy. Return to a medium bowl and keep warm.

Comments

Susun Cuun Murphy writes:

⭐ ⭐ ⭐ ⭐

My daughter specifically asked for this sandwich during school. She demanded that I make it. Apparently my husband had grilled the scented Parthenos yesterday night and had forgotten to put them in the fridge. So I made them tonight and brought them along for the school meal. Loved it but sent to reheat Depends how kraft told you to put it. expected a lil less pepper than recipe calls for but I blended it anyways kraft says use literally 1 T + 1 tsp ; used orange or dark amber in the recipe instead of aqua light.