I was cooking some mostaccioli pasta yesterday and needed to prepare a red meaty sauce. The cornerstore had no basil left so for a moment I was concerned about the outcome.
What I did have at home was both coriander and continental parsley to green the sauce up a bit. In the end I chopped up some flat leaf parsley and used my usual selection of spices consisting of oregano, pepper and salt.
I was amazed by the result! The continental parsley added so much flavour to the sauce and it really stood out. I may have been slow to realise the usefulness of this parsley in hot cooking but I’m glad I found it.
The sauce I made contained the following:
- 250g of minced meat
- Chopped continental parsley
- 150g of tomato paste
- 3 peeled and diced fresh tomato
- 1 cup of white wine
- Fine dried oregano
The sauce tasted so fresh and cool. I can’t wait to add continental parsley to other dishes in the future.