Sunday, January 26, 2014

Homemade Red Sauce-With Meat #156

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Homemade Red Sauce-With Meat #156



Over the years, I have made many versions of red sauce. As my career blossomed to include interviewing top chefs from around the world, I have fine-tuned the recipe more than 156 times!

Just like with wine where you need great grapes, using authentic San Marzano tomatoes makes a big difference in taste. I usually use Cento brand. Currently both Walmart and Target have been discounting this product to around $3.49, which is about $1.50 less than small shops.
Careful! Cento also sells canned tomatoes from California. These are not San Marzano Certified from Italy. 

Serves: 6-8 people
Prep & cooking: 2 hours



Ingredients:

2-28OZ Cans of San Marzano Certified Peeled Tomatoes
1-Whole Yellow Onion chopped finely
¼ -Cup of Olive Oil
2-Carrots peeled and chopped
2- Teaspoons of fresh or frozen Basil
4- Garlic Cloves
3-Bay Leaves
1-Teaspon Italian Herbs Seasoning Mix
1-Tablespoon of Tomato Paste
1½- teaspoon salt
1 Teaspoon finely chopped Italian Parsley
1-Teaspoon of ground pepper
1-Cup of Good White Wine  
1-Cup of water
1-Cup of Chicken Stock



Procedure:

·      •Heat olive oil in 4 quart pot
·      •Sauté and sweat onions for 15 minutes, be careful to control heat so the onions do not get burnt
·      •Add garlic and chopped carrots and sauté for 5 minutes
·      •Open tomato cans, remove tomatoes and use a spoon to remove most of the seeds over a colander that is placed above a bowl to capture tomato juice.
·      •Add tomatoes and remaining juice into pot
·      •Add basil, bay leaves Italian Herbs, Salt, Pepper, Tomato Paste, Parsley, White Wine, Water and Chicken Stock
·      •Bring to a boil, then simmer for 20 minutes
•   •Cool down sauce and remove and discard bay leaves. When mixture cools down (30 minutes) place in food processor with chopping blade and Purée for 5 minutes.


•Put mixture back into pot and simmer for 30 minutes. Salt and pepper to taste.

Vegetarians/ Vegans:
You are ready to serve this sauce over your favorite pasta.

Meat Lovers:
Add uncooked meatballs and cooked sausage into sauce and cook for 20 minutes at medium heat before serving. The meat will add a hearty flavor to the sauce.

Seafood Lovers:
Add peeled and deveined shrimp, Scallops or lobster, turn-up heat to near boiling for 12 minutes. For spicy sauce lovers add two teaspoons of Tabasco and a teaspoon of crushed red peppers. Mix into sauce for two minutes with a wooden spoon.



I hope that you enjoy these recipes as much as my family and I do!
Note about wine: While many folks like to cook with red wine, I use white wine instead because it is less acidic.



For wine suggestions visit VinoTasting.Com

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