Hunter Sauce #3
Source of Recipe
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Hunter Sauce #3
2 TBSP extra virgin olive oil
2 TBSP butter
1 cup finely chopped onion
1/2 cup chopped bacon
1/2 cup chopped celery, both stalk and leaves
1/2 cup chopped carrot
4 whole bay leaves
1/4 cup juniper berries
1/2 cup dry white wine
1 cup canned Italian plum tomatoes, with their juice,
...or ripe firm, fresh tomatoes, peeled and seeded
salt and freshly ground black pepper
1/3 cup freshly grated Parmesan
Put all the olive oil and 1 tablespoon of butter in a saucepan
with the chopped onion and pancetta, and turn on the heat to
medium high.
Cook, stirring from time to time, until the onion becomes
colored a light gold, then add the celery, carrot, bay leaves,
and juniper berries.
Cook, stirring frequently, for 4 to 5 minutes, then add the wine.
Let the wine bubble away for a minute or tow, then add the
tomatoes, salt, and liberal grindings of black pepper.
Turn the heat down to medium and cook at a gentle, but steady
simmer for 20 minutes or so, until the fat begins to separate
from the sauce.
Remove the bay leaves before serving.
Cook and drain the pasta and toss it immediately and thoroughly
with the sauce, mixing into it the remaining tablespoon of butter
and the grated parmesan. Serve immediately.
Notes:
You can make the sauce several hours in advance.
Reheat it through at a gently simmer and serve!
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