Olive Garden Spaghetti Sauce
INGREDIENTS:
-----waldine van geffen vghc 2 ts Parsley; chop fine
8 oz Mushrooms w/stems; slice 1/4 3 Grinds black pepper
6 tb Shallots; mince fine Salt to taste
1/4 c Rendered bacon drippings; or 4 tb Parmesan; grate
Olive oil 3 c Light bechamel sauce; hot
24 sl Bacon; ex-thick, cook; slice 6 tb Butter or margarine
1/2 " strips 6 tb All-purpose flour
2 lb Spaghetti; cook 3 c Whole milk
4 tb Olive oil
-----waldine van geffen vghc 2 ts Parsley; chop fine
8 oz Mushrooms w/stems; slice 1/4 3 Grinds black pepper
6 tb Shallots; mince fine Salt to taste
1/4 c Rendered bacon drippings; or 4 tb Parmesan; grate
Olive oil 3 c Light bechamel sauce; hot
24 sl Bacon; ex-thick, cook; slice 6 tb Butter or margarine
1/2 " strips 6 tb All-purpose flour
2 lb Spaghetti; cook 3 c Whole milk
4 tb Olive oil
Add the reserved bacon drippings of the olive oil to a heavy skillet over medium heat until fragrant, then add the mushrooms and shallots and saute until they are golden, but not brown. Add the bacon strips, stir well and turn off the heat. Add the warm spaghetti and blend all ingredients together thoroughly. Add the warm bechamel sauce, pepper, parsley and salt and blend thoroughly. Serve immediately with Parmesan.
SAUCE-In a heavy non-aluminum pot, melt butter and add flour and cook on moderate heat for 2 minutes, stirring constantly with a wire whisk. Do not allow the roux to color more than blond. Add milk (no skim or low-fat) and bring to just below the boiling point.
Remove from heat immediately and keep warm (180~).
SAUCE-In a heavy non-aluminum pot, melt butter and add flour and cook on moderate heat for 2 minutes, stirring constantly with a wire whisk. Do not allow the roux to color more than blond. Add milk (no skim or low-fat) and bring to just below the boiling point.
Remove from heat immediately and keep warm (180~).