SQPN

Welcome to the fifth installment of Grace Before Meals video webisodes featuring Fr. Leo Patalinghug. Co-produced by SQPN.com and GraceBeforeMeals.com.

Who would have thought it possible to create Liturgically colored sauces? Well, Fr. Leo did! Join him in the kitchen at Mount Saint Mary’s Seminary in Emmitsburg, Maryland as he jumps into the kitchen and dives into our Catholic faith. Bring your appetite. You’re going to get hungry! In this episode Fr. Leo shows you how to make a surprising PURPLE sauce!

Want to make it yourself? Here’s the recipe:

Burgundy (Purple) Sauce (serves 4)
1 box of penne pasta cooked al dente
½ pound of flat meat or round steak, cut into ½ inch cubes or thin strips
1 tablespoon of Worcestershire Sauce
2 Tablespoons of all purpose flour
2 Tablespoons of butter
2 Tablespoon of Olive Oil
1 garlic clove, minced
½ cup of red onion, minced
2 cups of red dry wine
1 cup of heavy whipping cream
2 teaspoons of fresh parsley
1 teaspoon of salt and ½ teaspoon of pepper

Boil water in a large pan and cook pasta according to instructions on box. When cooked al dente, drain all water and set aside. Cut beef into thin strips or bite size cubes. Season with salt and pepper and Worcestershire sauce. Heat olive oil and butter in a pan until butter is melted and begins to “bubble”, indicating high heat. Add the beef and mix around until beef begins to caramelize on one side. Add garlic, parsley and onions and allow to cook with meat about 1-2 minutes. Add flour and mix together, creating a pasty look to the beef. Add the red wine and allow this to cook together for about 3-4 minutes, or until beef is cooked and the smell of alcohol is reduced. Add the cream and stir together. Add the cooked pasta and allow the pasta to cook about one more minute in the sauce. Add salt and pepper to taste.

You can also embed the YouTube version of this video on your blog to help us spread this new series! Here is the code you can add to your blog or website:

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