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    • #22889
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      • Overall: 3

      Pour ½ cup of extra virgin olive oil in the bottom of a 4-qt. kettle, warm to medium heat.

      Add 1 c each of diced onion and green bell peppers, sauté until the onions are clear

      Add: one 28 oz. can of tomato puree,

      one 8 oz. can tomato sauce,

      one 6 oz. can tomato paste and

      1 cup. dry red Chianti, use the wine to rinse the tomato cans to get all the good stuff out

      Add 2 bay leaves and 1 teaspoon each of dry basil, oregano, rubbed sage, garlic powder, and crushed cayenne

      Or ½ c. each of diced fresh herbs and four cloves of crushed fresh garlic (if you got'em)

      ½ tsp anchovy paste (optional)

      For meat sauce add 1 lb. of fully cooked, crumbled, drained ground chuck or Italian Cinghiale sausage, or 16 oz. package of thawed, frozen meat balls (optional)

      Add 1 tsp sea salt (½ is OK if watching sodium intake, but don’t leave it out, it needs some)

      Simmer 30 minutes over medium heat, stirring occasionally

      Now start boiling your pasta water and keep the sauce warm until ready to serve.

      Add ½ cup half & half (reduces the acidity from all that tomato!)

      Add 4 oz. 1 can of mushrooms with their packing liquid and stir well

      Makes two quarts of sauce, enough to save half for later or to serve 2 pounds of pasta to a camp of hungry hunters.

    • #22901
      • Bronze
      • Posts: 2
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      • Overall: 38

      Don’t leave out the Anchovy Paste….that’s what makes it super douper good !

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