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1
To prepare sauce: Heat olive oil in a medium saucepan.
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2
Saute onions until they start to pick up a bit of color.
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3
Reduce heat and add garlic, sauteing just a moment -- until the aroma begins to release.
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4
Add remaining sauce ingredients except artichokes and optional mushrooms.
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5
Bring to a boil.
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6
Simmer gently for 60-90 minutes, stirring occasionally or until flavors are well blended.
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7
Add artichokes (and optional mushrooms if desired), and simmer 5 minutes until well heated.
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8
Prepare spaghetti according to package directions.
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9
To prepare steaks: Cut into about 8 pieces.
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10
Pound pieces thin with the toothy side of the meat hammer.
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11
Heat oven to 400F.
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12
Put 1/4 cup flour into a wide, shallow dish.
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13
Beat egg into milk in another shallow dish.
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14
Mix remaining flour with seasonings in another wide, shallow dish.
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15
Dip steak pieces into the plain flour, patting it into the dents.
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16
Dust off excess.
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17
Dip floured steak pieces into the egg-milk mixture.
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18
Bread the steaks with the seasoned flour.
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19
Heat olive oil in a large skillet.
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20
Fry steaks in batches until breading is golden.
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21
Arrange steaks in a large baking pan or two smaller ones.
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22
Top each steak with a dollop of sauce.
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23
Mix asiago and mozzarella cheese together.
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24
Spread cheese mixture over the steaks.
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25
Put in the oven for 7-12 minutes or until cheese is lightly browned.
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26
Serve on a bed of spaghetti with extra sauce available at the table.
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27
(If you like your pasta with a lot of sauce on it you might want to make an extra half a batch).
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28
I suggest that you complete the meal with a salad of mixed greens with a simple, vinaigrette dressing and a loaf of crusty bread.
