6 sheets Roman dough
4 eggs
1 egg yolk
1 tablespoon white sugar
1 tablespoon salt
1/2 teaspoon ground black pepper
1/2 cup warm water (110 degrees F/45 degrees C)
1/4 cup tahini
1/4 cup honey
1 tablespoon vegetable oil
1/4 cup cornstarch
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch ...
1 pound lean ground beef
2 teaspoons dried basil
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1/3 cup white wine
1 (15 ounce) can crushed tomatoes
1 dash ground dry mustard
1 pinch ground nutmeg
1/4 cup chicken broth
salt and pepper to taste
1 (10 ounce) can crushed tomatoes
Preheat oven to 450 degrees F (230 degrees C).
Combine the ground beef and ground basil in a large bowl; stir until well coated. In a separate large bowl, pat the ground beef dry . In a small mixing bowl, mix together garlic powder, 1 teaspoon oregano, 1 teaspoon basil leaves, 1/3 cup white wine, 1 (15 ounce) can crushed tomatoes, 1 dash ground dry mustard, 1 pinch salt and 4 tablespoons water. Pour mixture into the roux-cooked beef/glaze mixture.
Mix in the wine, tomato, and mustard ingredients. Spread evenly into a 9-inch pie plate. Bake in the preheated oven for 60 minutes, or until a knife inserted in the center comes out clean.