Wednesday, October 15, 2014

Bolengese sauce to die for

This sauce takes time, but is not difficult

·       2 - 32 ounce cans of your favorite tomato sauce
·       1 - 32 ounce can of either crushed or petite diced tomatoes
          note each canned variety is different
-        Hunts adds sugar and a bit of sugar mixed is not always a bad thing
-        Red Pack, Cento and Tuttorosso is just a good, ripe tomato
-         San Marzano tomatoes are not worth the extra money
-         Muir Glen Organic tomatoes are worth the extra money         
·       1 tablespoon dry oregano
-        dry oregano is stronger than fresh
·       2 tablespoons fresh basil, chiffonade them
·       1 tablespoon black pepper, course
·       5 cloves fresh garlic, minced
·       2 cups wine, red or rose
-        but i prefer rose for a bit of sweetness
·       1 teaspoon crushed red pepper, dry
·       1/2 cup ricotta cheese
·       1 lb ground pork
·       1 tablespoon fresh parsley, minced
·       1/2 to 1 cup shredded cheese (come on shred your own favorite)

I always start by cooking the meat to slightly brown and removing excess fat
the last ground pork i bought had no fat (probably from pork loin) and used some olive oil
when brown and the fat remove, add the garlic, dry spices and 1 tablespoon basil
as soon as the garlic is just hot, add the wine
when the wine begins to boil add all the tomato sauce
rinse the cans with water to thin the sauce slightly
bring to a low simmer, cover and leave for 2 to 3 hours, stirring occasionally
stir in the ricotta cheese and continue to simmer another hour
mix the remainder of the basil and the parsley and set aside
prepare your favorite pasta in salted water.
After draining the pasta always add some of the sauce to the pasta to "wet" the pasta
serve with your favorite shredded cheese and the basil/parsley mixture on top