GFCFSF Spaghetti Sauce
Source of Recipe
Tesi Kohlenberg
List of Ingredients
3 large onions, chopped
3 - 4 cloves garlic, peeled and crushed/clobbered till they split
1 lb ground, crumbled meat (beef, turkey, chicken, sausage.)
2 red peppers, chopped
1 stick celery, chopped
1 lb mushrooms, chopped
1 -2 peeled eggplants, chopped
1/2 to 1 tsp red pepper flakes (less if you don't like pepper)
1 tsp dried basil or 1 TBS chopped fresh
1 tsp or more dried oregano or marjoram
3 large bay leaves
1 tsp salt
(1 - 2 TBS sugar)
1 cup red wine
2 or 3 large (28 oz) cans of diced or whole peeled tomatoes
1 large can of tomato puree
1 small can of tomato paste
Recipe
Heat 2 -3 TBS olive oil in a nice deep, heavy pot with a good bottom
(enameled cast iron such as Le Creuset is my favorite)
Frizzle onions till soft and beginning to brown, set aside
Saute the rest of your veg ingredients, one ingredient at a time, adding
olive oil as needed, as they have different cooking times, and set aside in
same big bowl with onions.
Brown your meat, poking at it with your spatula to break it up, and lift out
meat with a slotted spoon to put in that big bowl with everything else.
Drain off meat fat unless you really want it in your sauce.
Pour in wine and all the tomato stuff and stir over moderate heat until it's
bubbling and you've loosened up the bits that were sticking to the bottom of
the pot. Then add all the sauteed veggies and meat, and the smashed garlic
and spices, salt, and pepper. There should be liquid to cover the veggies,
and it will be very chunky until it's cooked for a while and the veggies
have reduced in volume.
Simmer on low so it just bubbles for at least 3 hours, stirring frequently
(say every 20 minutes) to prevent sticking/burning.
Taste about an hour before the end, and add the sugar, more salt, or some
black pepper as your taste dictates. If you've used whole tomatoes, you may
want to chunk them up with a knife.
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