kitchenklutz (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
kitchenklutz) wrote2009-09-02 03:16 pm
kitchenklutz) wrote2009-09-02 03:16 pm
[Recipe] Meaty red sauce.
I originally stumbled across this in my search for a good lasagna recipe (which I'll eventually post as well), but the sauce is good enough that it serves nicely with pasta or cheesy garlic bread.
Meaty Red Sauce
Ingredients
* 1 tablespoon olive oil
* 1 pound of sweet Italian sausage
* 1 pound of ground beef (the leaner the meat, the less flavorful I find it to be. I recommend 85-90% lean.)
( ... alternatively, you may substitute 1 lb. ground turkey or breakfast sausage for the ground beef. The taste of various brands of Italian sausage varies by brand; try more than one if you're not satisfied with the first attempt.)
* 1/2 cup of chopped onions (about 1/2 of a medium onion, in my experience)
* 2 cloves of garlic, smashed with the blunt side of a knife and then minced (smashing beforehand helps bring out the flavor and also makes it much easier to remove the outer skin of each clove)
* 1 (28 oz.) can of crushed/diced tomatoes
* 2 (8 oz.) cans of tomato sauce
* 2 (6 oz.) cans of tomato paste
(... most manufacturers of processed tomatoes will have cans of tomato sauce/paste which are conveniently around 12-14 oz., removing the need to buy multiples of the above cans.)
* 1/2 cup of water
* 2 tablespoons white sugar
* 1 teaspoon fennel seed
* 2 teaspoons fresh basil leaves, chopped (I used the dried herb instead; the taste didn't seem to suffer)
* 4 tablespoons fresh Italian parsley, chopped (again, used dried herb with no notable repercussions)
* 1 teaspoon salt
* 1 teaspoon Italian seasoning
* 1/2 teaspoon ground black pepper
Method
1. Heat olive oil in large stock pot over medium to medium-low heat. Add ground beef, Italian sausage, onions, and garlic and brown until they start to look reasonably cooked (rich brown rather than reddish). This should take from 6 to 9 minutes, depending on the heat you're cooking with.
2. Add the crushed/diced tomatoes, tomato sauce, tomato paste, and water to the pot. Gently stir into the cooking meat.
3. Add white sugar, fennel seed, basil, parsley, salt, Italian seasoning, and pepper to the sauce. Stir gently until thoroughly mixed. Cover the pot and let the meat sauce simmer on low heat for 60 to 90 minutes. The longer the simmer, the richer and thicker the sauce will most likely be, but the sauce will still be great after an hour of simmering.
Refrigerates quite well in an airtight container, and makes a substantial amount of sauce -- more than 10 cups or so. That should be more than sufficient to properly sauce a potful of pasta and a loaf of garlic bread, with a bit left over for later.
I'll update this post with pictures the next time I make the recipe.
Crossposted from Kitchenklutz.
Meaty Red Sauce
Ingredients
* 1 tablespoon olive oil
* 1 pound of sweet Italian sausage
* 1 pound of ground beef (the leaner the meat, the less flavorful I find it to be. I recommend 85-90% lean.)
( ... alternatively, you may substitute 1 lb. ground turkey or breakfast sausage for the ground beef. The taste of various brands of Italian sausage varies by brand; try more than one if you're not satisfied with the first attempt.)
* 1/2 cup of chopped onions (about 1/2 of a medium onion, in my experience)
* 2 cloves of garlic, smashed with the blunt side of a knife and then minced (smashing beforehand helps bring out the flavor and also makes it much easier to remove the outer skin of each clove)
* 1 (28 oz.) can of crushed/diced tomatoes
* 2 (8 oz.) cans of tomato sauce
* 2 (6 oz.) cans of tomato paste
(... most manufacturers of processed tomatoes will have cans of tomato sauce/paste which are conveniently around 12-14 oz., removing the need to buy multiples of the above cans.)
* 1/2 cup of water
* 2 tablespoons white sugar
* 1 teaspoon fennel seed
* 2 teaspoons fresh basil leaves, chopped (I used the dried herb instead; the taste didn't seem to suffer)
* 4 tablespoons fresh Italian parsley, chopped (again, used dried herb with no notable repercussions)
* 1 teaspoon salt
* 1 teaspoon Italian seasoning
* 1/2 teaspoon ground black pepper
Method
1. Heat olive oil in large stock pot over medium to medium-low heat. Add ground beef, Italian sausage, onions, and garlic and brown until they start to look reasonably cooked (rich brown rather than reddish). This should take from 6 to 9 minutes, depending on the heat you're cooking with.
2. Add the crushed/diced tomatoes, tomato sauce, tomato paste, and water to the pot. Gently stir into the cooking meat.
3. Add white sugar, fennel seed, basil, parsley, salt, Italian seasoning, and pepper to the sauce. Stir gently until thoroughly mixed. Cover the pot and let the meat sauce simmer on low heat for 60 to 90 minutes. The longer the simmer, the richer and thicker the sauce will most likely be, but the sauce will still be great after an hour of simmering.
Refrigerates quite well in an airtight container, and makes a substantial amount of sauce -- more than 10 cups or so. That should be more than sufficient to properly sauce a potful of pasta and a loaf of garlic bread, with a bit left over for later.
I'll update this post with pictures the next time I make the recipe.
Crossposted from Kitchenklutz.