| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Italian, Sauces | 1 | servings |
INGREDIENTS
| 1/2 | c | Finest quality olive oil |
| 2 | lg | Onions |
| 2 | Cloves garlic | |
| 1 | lb | Lean ground meat; (he suggests 3/4 |
| ; beef, 1/4 pork) | ||
| 1 | cn | Tomato paste; (6 oz) |
| 1 | cn | Imported pear tomatoes; (35 oz) |
| 35 | oz | Dry white wine or vermouth; |
| 35 | oz | Water |
| 1 | ts | Salt |
| Freshly ground black pepper | ||
| 1 | ds | Dried red pepper flakes; (we add more) |
| 3 | Bay leaves | |
| 1/2 | ts | Oregano |
| 1/2 | ts | Basil |
| 1/2 | ts | Sage |
| 1/2 | ts | Thyme |
| 1/4 | lb | Mushrooms; , finely chopped |
INSTRUCTIONS
Heat olive oil in a deep iron pot. Add the onions, stir until translucent, then add the garlic and salt and stir until it takes on color. Add the ground meat and stir until it loses its redness. Add tomato paste. Add tomatoes, breaking them up with a wooden spoon. Fill the tomato can with dry white wine and add to the pot. Fill again with water and add to the pot. Stir to mix and lower heat to a simmer. Add the salt, a generous grind of pepper, bay leaves, pepper flakes, oregano, basil, sage, and thyme. Simmer for 30 minutes, stirring occasionally to prevent scorching. Now add the chopped mushrooms and mix in. Simmer for at least 1 hour-but the sauce will not reach its perfect stage until 3, 4, or even 5 hours of very low simmering and occasional stirring. Adjust the seasoning. (We tend to simmer for the day, on one of those days when you'll be around the house anyway.) This is a nice, all around sauce. Recipe by: Stendahl's Spicy Foods Converted by MM_Buster v2.0l.
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