Sunday, October 4, 2009

Neopolitan Tomato Sauce

My take onn a Mario Batali recipe. This makes a good pot and freezes well. You can add any meat you like! I like to add sausage, pieces of beef, pieces of pork, meatballs, braciole, or a combination of all.

6 tbs. extra-virgin olive oil 1 large red onion, chopped 3 tbs. chopped fresh thyme, or 1 tablespoon dried 3(28-ounce) cans crushed tomatoes
1 (28-ounce) tomato puree
2 tbs. chopped fresh parsley
2 cloves chopped garlic
1/2 tsp. red pepper flakes
2/3 c. dry white wine
Salt and freshly ground black pepper
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme, tomatoes, wine, puree, parsley, and hot pepper flakes, and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and pepper.

As this sauce cooks, add all or your choice of the following:
4 pieces pork ribs, 4 boneless chicken thighs,4 links Italian sausage, 8 or more meatballs, diced beef.

If you wish to use this sauce for lasagna, add 2 lb. cooked crumbled ground beef to the sauce instead of the other meats, cooking until thick.

Cook all at least one hour. Serve with your favorite pasta.

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