Now, I don't measure with instruments, but I will guess on this,
olive oil (no duh... this is Italian)
2 Tomatoes, boiled and skin removed
1cup Spinach Choppe
1 onion chopped
1/2 tsp thyme
1/2 tsp basil
1 tbsp oregano
2 toes garlic minced
1/2 cup whipping cream
1/2 cup milk
2 Tbsp all purpose flour
cook onion in the oil, add spinach and tomato when onion is tender (transparent) while this cooks (medium heat) mix spices (except the garlic) with whipping cream and milk and flour in a separate bowl and whisk till well blended. Add this to the onions spinach and tomatoes, reduce heat to simmer, stir often, now put the garlic in. The sauce will thicken, makes a great sauce for orzo or tortellini, can be used as a stuffing for peppers, or any other use you can find for it.
Red wine can be added for color.
I have made this with meat (Italian sausage, casings removed) it tends to discolor the sauce which should have a light pink appearance
olive oil (no duh... this is Italian)
2 Tomatoes, boiled and skin removed
1cup Spinach Choppe
1 onion chopped
1/2 tsp thyme
1/2 tsp basil
1 tbsp oregano
2 toes garlic minced1/2 cup whipping cream
1/2 cup milk
2 Tbsp all purpose flour
cook onion in the oil, add spinach and tomato when onion is tender (transparent) while this cooks (medium heat) mix spices (except the garlic) with whipping cream and milk and flour in a separate bowl and whisk till well blended. Add this to the onions spinach and tomatoes, reduce heat to simmer, stir often, now put the garlic in. The sauce will thicken, makes a great sauce for orzo or tortellini, can be used as a stuffing for peppers, or any other use you can find for it.
Red wine can be added for color.
I have made this with meat (Italian sausage, casings removed) it tends to discolor the sauce which should have a light pink appearance
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