My House Message Board - Msg: 17963540

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Pastimes : My House

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To: Poet who wrote (387)	9/6/2002 7:44:23 PM
From: Shoot1st	Read Replies (1) of 7689

The sauce is fairly simple...but time consuming.... First....we plant tomato plants....and you need a few yellow tomatoes to do it right.... Then we turn the ripened tomatoes into a puree.....just boiling...and straining.....then canned in the traditional bell jar.... in a pinch you could use a commercial puree..... no additives....nothing.... then...on SUnday morning....you begin to fry sliced garlic and onion is garlic oil.....no seasonings...... and you add, several quarts of the canned tomato.... it's sometimes necessary to add a little water perhaps a cup....depends upon consistency of canned sauce.... as the sauce begins to simmer....add to taste...parsly, oregano and basil.....it does not hurt to also throw in a few cloves of whole garlic at this point.....after an hour or so of simmering....add a bit of grated Romano....the better the cheese the better the sauce will be. NOw, I like either mushrooms or ground beef in my sauce....today...you can't really buy good beef just anywhere...I'd try buying a chuck roast...one that's a bit fatty....and a few short ribs.....have the shop ground about 2 pounds together and use this as your beef....simply add it when you do the onion and garlic.....brown it well so that it throws off some "browning".....then gradually add sauce..... Meatballs by request....hehee! this will take 2 to 3 hours to cook down to the consistency of commercial jar sauce....it will be basic....and to some bland..... Avoid... sausages...or green pepper in any fashion....chicken does not cook well with a pasta sauce unless you're going to bake it into a parmesan. ChezShootie

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