Since I started making bread, Rich White Bread has been a staple in our diet. In fact, since early January I've only bought two loaves of bread from the store, you know, to have bread on-hand for those days that we're out of homemade and I haven't yet made a new batch.
So incredibly simple to make, yet so dynamic in depths of flavors. I commented to Jen while we were devouring this dish that this was probably the best thing I've ever made. This recipe starts with an easy marinara that Jen laments is better than her variation of Aunt Rose's traditional gravy (and a fraction of the time to make). The marinara is added to vegetables cooked in red wine and broth and incorporated into pasta and tender, medium rare ribeye steak.