Milanese Pasta Sauce Recipe

  • 4 oz mushrooms (sliced)
  • ½ oz butter
  • ½ pint strong, well-flavoured tomato sauce
  • 4 oz lean cooked ham (shredded)
  • 8 oz spaghetti

This sauce is excellent to serve with spaghetti or any type of pasta, especially when served as a main course. In this case, extra ham and mushrooms can be added as in this recipe. Otherwise, it is only necessary to use 2 oz each mushroom and ham to ½ pint tomato sauce.

Milanese is often mistaken as a dialect of Italian, although they are both romantic languages, they are separate dialects. And I found out through Wikipedia that Milanese literally means in the style of Milan.

Sauté mushrooms in the butter for 3-4 minutes, then add the sauce. Simmer for a few minutes, then add the ham. Have ready the spaghetti cooked, well drained and mixed with ½ oz butter. Add the sauce and toss up over heat. Serve with grated Parmesan cheese.

Also check out Simply vegetables Pasta Recipe

Baked Ravioli Ratatouille

1 16 oz package Portobello and Grilled Onion Ravioli
3 oz. + 2 tablespoons olive oil
5 cups eggplant, peeled and diced
2 medium onions, chopped
3 cups zucchini, sliced (5 Amazing Zucchini Benefits)
2 cups green peppers, diced
3 cups Roma tomatoes, sliced
5 cloves garlic, minced
2 tablespoons dried parsley
1 teaspoon salt
1/4 teaspoon black pepper

Cook ravioli according to package directions. Drain and toss with two tablespoons olive oil. Set aside. Heat remaining olive oil over a medium heat in a large skillet. Saute eggplant for two minutes, stirring constantly. Add onions and a pinch of salt. Add zucchini, peppers and saute. Add tomatoes, garlic, parsley, and remaining salt and pepper. Turn heat down to a simmer and heat a couple of minutes more. Serves 6-8.