Pasta Sauce Central

Marvelous Meat Sauce

In your 6 L pot, start cooking;

1 lb. extra lean ground beef

1 lb. Italian sausage meat – mild or hot

1 lb. ground turkey or chicken

In a large skillet, begin cooking;

1/2 of a (500 g) package chopped regular bacon

Once the bacon starts to crisp up, add it into the big pot of cooking meat, reserving the bacon drippings in the skillet.  Then add to the skillet;

2-4 T. olive oil

1 large red onion, chopped

6 cloves of garlic, chopped

1 1/2 c. celery (about 3 sticks), chopped

1 1/2 c. carrots (about 3 medium-sized), chopped

Cook for another 10 minutes or so until the vegetables start to soften and then add;

1 t. each salt and freshly ground pepper

1 can (156 mL/ 5.5 oz) tomato paste

1 good-sized sprig of fresh thyme, leaves removed and chopped

1 good-sized sprig of fresh rosemary, leaves removed and chopped

As the meat cooks, make sure that you stir it frequently and try to keep it separated.  Once it looks cooked, add to the meat pot;

1 c. red wine – preferably a Cabernet

When the vegetables in the skillet have cooked for a few minutes after adding the tomato paste and fresh herbs, scrap the entire contents of the skillet, into the meat pot.

Now add to the pot;

2 bottles (700 mL) passata or strained tomatoes

1 c. water – I put half a cup in each emptied bottle and give it a shake to make sure no tomato gets wasted.

Simmer for at least a couple of hours – stirring regularly and adjust seasonings accordingly.

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Tomato Sauce (with Bacon) – Best with Meatballs

I use the food processor for all of the vegetables in this one.

In a large (6L) pot, start cooking;

1/2 of a (500 g) package chopped regular bacon

In the food processor, blend together and then add to the crisped bacon;

2-4 T. olive oil

1 large red onion

6 cloves of garlic

As this is cooking together, add to the food processor, blend well and then add to the pot;

3 sticks of celery

3 medium sized carrots

As this is cooking together, add to the food processor, blend well and then add to the pot;

2 peppers, seeded (I prefer red, orange or yellow)

12 mushrooms

1 good-sized sprig of fresh thyme, leaves removed

1 good-sized sprig of fresh rosemary, leaves removed

1 good-sized sprig of fresh oregano, leaves removed

Once all of the vegetables are in the pot and cooking together, add;

1 can (156 mL/ 5.5 oz) tomato paste

Mix well and then add;

1 c. red wine – preferably a Cabernet

3 bottles (700 mL) passata or strained tomatoes

1 c. water – I put a third of a cup in each emptied bottle and give it a shake to make sure no tomato gets wasted.

4 T. sugar

Simmer for at least a couple of hours – stirring regularly.  I like to put this sauce through the blender (after it’s cooled slightly – be careful!) and I recommend that if you blend it, adjust the seasoning after – especially the sugar.

Also, I do make my own meatballs, another great recipe from my Mom, for another day, and I always have some in the freezer.  If you’re adding meatballs, add them after you blend the sauce – obviously – and allow them to simmer into the sauce for another hour or so.

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Vegetarian Sauce with Tofu

This is very similar to the Tomato Sauce above but;

– leave out the bacon

– with the peppers and mushrooms and herbs, I also add a small crown of broccoli to the food processor

– once all of the vegetables are cooking and you’ve added the passata and water, add 2 small diced zucchinis, and about 2 cups of diced extra-firm tofu

– add only 1 T. of sugar to start, that might be all that you need – more salt is usually required.