| 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
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