My Mom's Famous Tomato Sauce
Mar. 30th, 2003 08:37 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
yesthattomIn my life, this is "the perfect sauce". The best part is that you can leave it cooking on the stove for 4-5 hours on a Saturday, and you have sauce for the entire week. If you cook this often enough, your entire kitchen will smell so full of garlicky goodness that people will comment when they walk in.
Ever since I moved out of my house I've been on a quest to find a restaurant that has a sauce that is this simple and this good. Instead, I find places that try to be too fancy, or add sugar, or make it too thin, or too many vegetables.
My Mom's Tomato Sauce Est. time: 3-4 hours
Ingredients:
3 of the following kinds of meat: ground chuck, Italian sausage, pork spare ribs, beef ribs, pieces of chuck steak, veal chop, shoulder lamb chop.
Olive Oil
4-12 cloves garlic
3 large cans crushed tomatoes
1 small can tomato paste
2 cups of water
Chopped parsley, dried oregano, and dried basil to taste
• Use two or three kinds of meat in any combination, e.g., ground chuck,
Italian sausage, pork spare ribs, beef ribs, pieces of chuck steak, veal
chop, and shoulder lamb chop.
• Brown meat on all sides in olive oil in large saucepan.
• Take out each piece as it browns and reserve in a bowl.
• Sauté several cloves (4-12) of garlic in the same oil until transparent, not brown.
• Add 3 large cans of crushed tomatoes and 1 small can of tomato paste (diluted with 2 cups of water) to the garlic in the pan.
• Return meat to the pan.
• Add more water if needed so that sauce can boil down to proper thickness.
• Simmer slowly, stirring occasionally, until meat is tender and color of tomatoes has darkened, about 2-3 hours.
• In the last 15 minutes add chopped parsley, dried oregano, and dried basil to taste.
• Cooking time may be less if you are only using ground beef and sausage.
Quantities depend on the taste of the cook. Only a small amount of meat is required but you may want more if the meat is to be the main course. I make it different every time depending on what I have in the refrigerator and who will be eating it. Three kinds of meat give the best flavor.
Ever since I moved out of my house I've been on a quest to find a restaurant that has a sauce that is this simple and this good. Instead, I find places that try to be too fancy, or add sugar, or make it too thin, or too many vegetables.
Ingredients:
3 of the following kinds of meat: ground chuck, Italian sausage, pork spare ribs, beef ribs, pieces of chuck steak, veal chop, shoulder lamb chop.
Olive Oil
4-12 cloves garlic
3 large cans crushed tomatoes
1 small can tomato paste
2 cups of water
Chopped parsley, dried oregano, and dried basil to taste
• Use two or three kinds of meat in any combination, e.g., ground chuck,
Italian sausage, pork spare ribs, beef ribs, pieces of chuck steak, veal
chop, and shoulder lamb chop.
• Brown meat on all sides in olive oil in large saucepan.
• Take out each piece as it browns and reserve in a bowl.
• Sauté several cloves (4-12) of garlic in the same oil until transparent, not brown.
• Add 3 large cans of crushed tomatoes and 1 small can of tomato paste (diluted with 2 cups of water) to the garlic in the pan.
• Return meat to the pan.
• Add more water if needed so that sauce can boil down to proper thickness.
• Simmer slowly, stirring occasionally, until meat is tender and color of tomatoes has darkened, about 2-3 hours.
• In the last 15 minutes add chopped parsley, dried oregano, and dried basil to taste.
• Cooking time may be less if you are only using ground beef and sausage.
Quantities depend on the taste of the cook. Only a small amount of meat is required but you may want more if the meat is to be the main course. I make it different every time depending on what I have in the refrigerator and who will be eating it. Three kinds of meat give the best flavor.
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no subject
Date: 2003-03-30 07:45 pm (UTC)...and speaking of food, just marinating some turkey tenderloin in lemon juice, prior to cutting it up, flouring it, and frying it over high heat for a few minutes (and then flaming it with scotch). Goes nicely over rice.
*drool drool drool*
Date: 2003-03-31 08:37 am (UTC)