A few folks have asked about a recipe for my sauce. To be honest, I don't really have a recipe in the traditional sense. I have a list of general ingredients and a system of putting them together. However, tha's about as close as it gets to a recipe.
It may sound kind of hokey but I think that my sauce tastes so good because I make it with love. You be the judge. Take a look at it. If you have any questions, feel free to leave a comment.
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Basic homemade tomato sauce:
- leave off Step 1 & 2 if you want to make a vegetarian sauce.
- Brown ground beef (1 - 2 lbs) in a sauce pan with olive oil and garlic.
- If desired, add finely chopped Prosciutto (1/2 - 1 lb). When browned, drain.excess fat.
- Add another tablespoon of olive oil, a bit more garlic, and either crushed or diced tomatoes (at least 28 oz, I use more). Simmer for 15 minutes. If using canned tomatoes, do not drain the water. If using fresh tomatoes, you might need to add some water. (If you're making a vegetarian sauce, make sure to sauté the garlic in olive oil and then add the tomatoes to it.)
- Add veggies of choice (red, green, and yellow bell peppers / mushrooms / diced red onion / zucchini / chopped black olives, etc.).
- Add wine - red or white depending on whatever flavor you want to add. I like to add some Chianti, Merlot, or even Pinot Grigio/Gris. A good ratio is: 1 cup for the pot, 1 glass for the cook.
- Either simmer (and stir) until sauce begins to thicken (a long time!), or add tomato paste to thicken if you don't have all day.
- Add Optional Ingredients – to taste based on preference -
- Fire Roasted Red Bell Pepper, diced or dried flakes
- Red Pepper Flakes for hotness if you desire
- Grated Carrot for sweetness if you so desire
- Scallions, finely chopped
- Prosciutto, finely chopped
- orange peel (finely grated if fresh)
Remember, stir counterclockwise to stir out all stress.
Stir clockwise to stir in love, respect, and honor.
State zitto e mangia
(Shut up and eat)