Michigan

Leonard, MI Granite Countertops, Natural Stone & Marble Company

Granite Countertop Installation and Repair in Leonard

Do you want a granite company in the Leonard, MI area that has non-pushy, non-commission sales people that can just give you a straight answer? Look no further because Abella Stone is here to help. We can take your approximate measurements over the phone, fax or email and give you a budgetary price without even coming to our facility. Contact us today and receive a free quote.

Michigan Granite & Natural Stone Contractor in Leonard

Have you ever looked at two pieces of granite that looked similar but were priced drastically different? Why is there a price difference? For many materials it is as simple as logistics. Compare driving from Leonard, MI to Brasil and then traveling from Leonard, MI to Zimbabwe. So the higher priced stone is most likely from a location that requires more handling.

Company News from Abella Stone

Christmas Pasta (Shelby Township,MI)

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, crushed
  • 1 bay leaf, fresh or dried
  • 1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)
  • 1/2 pound bulk hot Italian sausage
  • 1 pound combined ground beef, pork and veal
  • 1 medium carrot, peeled and finely chopped
  • 1 rib celery, chopped
  • 1 medium onion, chopped
  • 1 cup good quality dry red wine
  • 1 cup prepared beef stock, paper container or canned
  • 2 (32-ounce) cans chunky style crushed tomatoes
  • A handful chopped flat leaf parsley leaves
  • 1/4 teaspoon (a couple of pinches) allspice or cinnamon
  • Coarse salt and black pepper
  • 2 pounds penne rigate, cooked to al dente
  • Grated Pecorino Romano, as an accompaniment
  • Fresh, crusty bread, for mopping

Directions

 Heat a deep pot over medium high heat. Add oil, garlic, bay, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes.

 Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.

 Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves.

 Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.

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