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[personal profile] cathouse_mary
Meat Sauce

1 lb. lean ground beef
2 cloves garlic, minced
1 small red onion, chopped
2 cloves roasted garlic, mashed
2 tablespoons total mixed minced fresh basil, oregano, and rosemary
3 tablespoons olive oil, separated
4 cups of peeled, seeded Roma tomatoes, chopped with juice (or one 32-ounce can whole Roma tomatoes in juice)
Pinch sugar
Freshly ground black pepper
Red wine - I use a plain bottle-in-a-basket chianti

In a heavy saucepan, brown the ground beef in 1 tablespoon of the olive oil. Remove and drain of excess fat, then put aside. Deglaze the pan with a little red wine, if needed.

Add another tablespoon of olive oil, then add the red onion and minced garlic, stirring until the onion is tender. Add the tomatoes with juice, remaining olive oil, the herbs, the roasted garlic and the sugar. Simmer uncovered, stirring occasionally until the sauce is thickened - about one hour - then add the meat back in with a little red wine. Simmer until the meat is heated through, then add salt and pepper to taste.
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[personal profile] cathouse_mary
Marinara Sauce

1/4 cup of your favorite extra-virgin olive oil
6 to a BUTTLOAD of large cloves of garlic
1 35oz can of whole Italian-style tomatoes, crushed
1 cup water
Basil leaves, washed, dried and chopped
1/2 teaspoon of oregano
pinch of sugar
pinch of salt

Take a large non-reactive saucepan - preferably stainless steel or enameled cast iron - and cook the garlic in olive oil over medium heat until it's soft and a little bit browned. Add the whole can of crushed tomatoes to the saucepan with juices, then add one cup of water. Add the basil, oregano, sugar and salt, then bring to a boil. Lower the heat and slowly simmer until thickened and reduced - about 30 minutes.


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