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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
Plum Ketchup

Really good with pork, turkey, or game. This will keep for one week in the fridge, six months in the freezer.

3lb. red or black plums, pitted and halved.
4 cloves garlic, crushed
1/3-2/3 cup packed light brown sugar (depends on your taste and sweetness of plums)
2/3 cup cider vinegar
2/3 cup water
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
3 inches of cinnamon stick

Combine everything in a large, heavy-bottomed saucepan. Bring to a simmer over medium heat, stirring constantly. Reduce heat to low, stirring occasionally until the plums are mush - use a potato masher if you want to speed things along, or a heat-resistant hand blender. Remove from heat, fish out the cinnamon stick, and pour it unto a pan for better cooling, then into your containers.

If you need a thicker ketchup to use as a spread, try adding one tablespoon of grated apple per pound of fruit at the start of cooking.

You can also make this with cherries, apricots, or peaches - try the cherry over grilled duck and the apricot or peach as a glaze on chicken.
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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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