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Dinner tonight was Marcella Hazan's Pot Roast of Beef Braised with Red Wine. This is the first recipe I have made from Essentials of Classic Italian Cooking. It was accompanied by rotini pasta splashed with olive oil and parsley, and Roasted Asparagus seasoned with rosemary.
ETA: I made one minor substitution on the ingredients. In stead of opening a can of tomatoes to use just 1 1/2 tablespoons I squeezed some tomato paste into the wine used to de-glaze the browning skillet.
Dinner tonight was Marcella Hazan's Pot Roast of Beef Braised with Red Wine. This is the first recipe I have made from Essentials of Classic Italian Cooking. It was accompanied by rotini pasta spashed with olive oil and parsley, and Roasted Asparagus seasoned with rosemary.
Dinner tonight was Marcella Hazan's Pot Roast of Beef Braised with Red Wine. This is the first recipe I have made from Essentials of Classic Italian Cooking. It was accompanied by rotini pasta spashed with olive olie and parsley, and Roasted Asparagus seasoned with rosemary.
