How to Prepare Gordon Ramsay Merlot-Parmesean Spaghetti

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, merlot-parmesean spaghetti. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Merlot-Parmesean Spaghetti is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Merlot-Parmesean Spaghetti is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have merlot-parmesean spaghetti using 20 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Merlot-Parmesean Spaghetti:

1. Get 1 lb spaghetti noodles
2. Get 1 lb spicy ground Italian pork sausage
3. Get 1 lb ground beef
4. Make ready 1 yellow onion; small dice
5. Get 2 T fresh rosemary; minced
6. Make ready 2 T fresh oregano; minced
7. Get 1 T crushed pepper flakes
8. Get 2 t fresh thyme; minced
9. Get 6 garlic cloves; minced
10. Take 1/2 C merlot
11. Make ready 29 oz crushed tomatoes
12. Get 14.5 oz diced tomatoes
13. Get 10.75 oz tomato puree
14. Make ready 1 bay leaf
15. Prepare 1 large pinch sugar
16. Get 1/4 C red wine vinegar
17. Make ready 3/4 oz fresh basil; chiffonade
18. Take 1/2 bundle parsley; minced
19. Make ready 8 oz merlot-parmesean cheese
20. Get as needed kosher salt & freshly cracked black pepper

Instructions to make Merlot-Parmesean Spaghetti:

1. Heat a large saucepot with no oil.
2. Add ground beef, pork, and onions. Season with rosemary, thyme, oregano, crushed pepper flakes, salt, and pepper.
3. When meat is nearly browned, add garlic. Cook 1 minute. Add red wine and bay leaf. Reduce until nearly dry.
4. Add tomatoes. Stir. Bring to a simmer. Cook uncovered, stirring occasionally, for 1 hour.
5. Remove bay leaf. Add sugar and vinegar. Cook 2 minutes.
6. Toss noodles with about 3/4 of the cheese and just enough sauce to cover. Ladle more sauce atop to serve as desired.
7. Garnish with basil and remaining cheese.
8. Variations; Savory, beef stock, tomato paste, bell peppers, paprika, shallots, habanero, bacon, pancetta, ham, capers, heavy cream, eggplant, fennel, olives, saffron, spinach, balsamic, port wine, worcestershire sauce, sage, arugula, asiago, fontina, gruyere, sherry

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