"an immersion blender and food processor give your sauce a very professional finish"
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Yields8 ServingsPrep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins
Pasta Sauce Basic
1small sweet oniondiced small
3cloves roasted garlicmashed
2tbspolive oil
1stalk celerydice half, cut the rest into 3 large pieces
1medium carrotsliced down the middle and cut into 4 large pieces
1large bay leaf
28ozfire roasted tomatoeslarge can, diced
28ozsan marinino tomatoescanned, whole peeled
½small can tomato paste
½tomato can of waterpouring in both cans to get all the sauce from the can
1tspdried oregano
1tspdried parsley
1 ½tbspunsalted butter
½cupparmesan cheesegrated fine.
Pasta Sauce Finish
1tbspolive oil
1 ½lbsfresh ground chuck or skirtor if you have ground bison available
2tspkosher salt
2tspblack pepper
1tbspgarlic powder
1cupsweet oniondiced
8ozcrimini mushrooms sliced
½cupchicken stock
Pasta Sauce Basic
1
In a 8 quart pot heat olive oil to medium high heat. Saute onion for a couple minutes, add mashed garlic and stir well to incorporate. Salt and pepper to taste. Add celery and carrot and saute for 3 or 4 minutes. Add bay leaf.
Add tomatoes, paste and water. (I pour up the water up in one can, then empty it into the second can to get the rest of the contents, then pour it on.) with a wooden spoon, break up whole tomatoes.
Bring to a boil, stir well, reduce heat and simmer, stirring occasionally. Cover and simmer on low for an hour.
2
At this point, remove the bay leaf and large portions of the carrot and celery.
With an immersion blender, blend up about 1/3 to all the sauce to desired consistency. If you want a little thicker sauce, reserve your pasta water and pour a small amount of it at this point. But use small amounts. Add oregano and parsley, stir and simmer 5 more minutes. Add butter and let melt, stir to mix well. If still too thin, add Parmesan when you plate it.
Pasta Sauce Finish
3
Heat olive oil in 3 quart saute pan to med high heat, add ground meat in chunks. Let sear slightly before breaking up. Season well with salt, black pepper and garlic powder.
Add onions and mushrooms, mix well and let simmer 10 minutes. Drain off fat and pulse in a processor 3 or 4 pulses, or to desired consistency.
Place back in heated saute pan and let reheat well.
4
Let mixture cook until it just begins to stick on the bottom of the pan. Turn up heat slightly, add tomato stock and clean bottom of pan with wooden spoon. Add more stock if needed to make sure all the meat has liquid. Cover and simmer 10 minutes, uncover and let simmer until most liquid is gone. Stirring along the way.
5
Once the meat mixture is finished; add 6-8 ladles of pasta sauce to saute pan and bring up to simmer. Stir well to combine. Cover and simmer 5 minutes. Check for seasoning.
Tips and Techniques
6
If you are looking for a thinner sauce, it should be good out of the pan, or add a small amount of pasta cooking water to thicken slightly.
If you want a thick sauce, then add some Italian bread crumbs; one tablespoon at a time, mixing well before adding the next.
1stalk celerydice half, cut the rest into 3 large pieces
1medium carrotsliced down the middle and cut into 4 large pieces
1large bay leaf
28ozfire roasted tomatoeslarge can, diced
28ozsan marinino tomatoescanned, whole peeled
½small can tomato paste
½tomato can of waterpouring in both cans to get all the sauce from the can
1tspdried oregano
1tspdried parsley
1 ½tbspunsalted butter
½cupparmesan cheesegrated fine.
Pasta Sauce Finish
1tbspolive oil
1 ½lbsfresh ground chuck or skirtor if you have ground bison available
2tspkosher salt
2tspblack pepper
1tbspgarlic powder
1cupsweet oniondiced
8ozcrimini mushrooms sliced
½cupchicken stock
Directions
Pasta Sauce Basic
1
In a 8 quart pot heat olive oil to medium high heat. Saute onion for a couple minutes, add mashed garlic and stir well to incorporate. Salt and pepper to taste. Add celery and carrot and saute for 3 or 4 minutes. Add bay leaf.
Add tomatoes, paste and water. (I pour up the water up in one can, then empty it into the second can to get the rest of the contents, then pour it on.) with a wooden spoon, break up whole tomatoes.
Bring to a boil, stir well, reduce heat and simmer, stirring occasionally. Cover and simmer on low for an hour.
2
At this point, remove the bay leaf and large portions of the carrot and celery.
With an immersion blender, blend up about 1/3 to all the sauce to desired consistency. If you want a little thicker sauce, reserve your pasta water and pour a small amount of it at this point. But use small amounts. Add oregano and parsley, stir and simmer 5 more minutes. Add butter and let melt, stir to mix well. If still too thin, add Parmesan when you plate it.
Pasta Sauce Finish
3
Heat olive oil in 3 quart saute pan to med high heat, add ground meat in chunks. Let sear slightly before breaking up. Season well with salt, black pepper and garlic powder.
Add onions and mushrooms, mix well and let simmer 10 minutes. Drain off fat and pulse in a processor 3 or 4 pulses, or to desired consistency.
Place back in heated saute pan and let reheat well.
4
Let mixture cook until it just begins to stick on the bottom of the pan. Turn up heat slightly, add tomato stock and clean bottom of pan with wooden spoon. Add more stock if needed to make sure all the meat has liquid. Cover and simmer 10 minutes, uncover and let simmer until most liquid is gone. Stirring along the way.
5
Once the meat mixture is finished; add 6-8 ladles of pasta sauce to saute pan and bring up to simmer. Stir well to combine. Cover and simmer 5 minutes. Check for seasoning.
Tips and Techniques
6
If you are looking for a thinner sauce, it should be good out of the pan, or add a small amount of pasta cooking water to thicken slightly.
If you want a thick sauce, then add some Italian bread crumbs; one tablespoon at a time, mixing well before adding the next.
Authoradmin
