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Old 02-11-2006, 11:28 AM
Leroy
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Stevo137; My Mom has a similar recipe and she simmers for 2-3 days before it is ready. Hard to wait 3 days for a pasta dinner. THis one sounds great.



Quote:
Originally Posted by stevo137
My red sauce.

1/2-1 whole sweet onion depending on size chopped fine
One portabella mushroom cap chopped
Five cloves garlic, minced (You can use the prepared minced but fresh is better and keep in mind, 1 teaspoon=1 clove).
1-28 oz can of whole peeled plum or roma tomatoes (organic are best).
1-14 oz can of diced tomatoes
1-14 oz can of tomato sauce
1-6 oz can of tomato paste
1/4 cup red wine (good stuff not junk)
1 teaspoon lemon juice
Spices: parsley, oregano, rosemary, basil, (About 1-2 tablespoons)
Salt and pepper.
Crushed red pepper (TINY AMOUNT)!
1 tablespoon sugar (you may want a bit more sugar depending on what you like, it seems like most like a bit more).

Start by cooking the onion in olive oil on low flame and then adding garlic and mushroom. (Don't brown it)! Add a teaspoon of aged balsamic vinegar and cook for about 10-15 minutes.
Now add all of the tomatoes, sauces, paste, and spices and use a potato masher to gently mix everything and cook on low. (I remove the hard ends from the tomatoes).
Once it begins to cook add the red wine and stir occasionally and cover with lid. Cook for about 2-3 hours on a very low flame.

This will feed about 6 people depending on how much pasta they eat!

You won't believe how good the house smells!

Don't forget to drink a glass or two of that wine while cooking!
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