Tuesday, December 27, 2011
Spaghetti Sauce (the best)
675 g (1 ½ lb) sweet or spicy Italian sausage (ideally a mixture of both), casing removed
675 g (1 ½ lb) lean ground beef
60 ml (¼ cup) olive oil
1 to 2.5 ml (¼ to ½ teaspoon) crushed red pepper flakes
3 onions, finely chopped
4 carrots, peeled and diced
4 stalks celery, diced
4 cloves garlic, finely chopped
1 can 156 ml (5 ½ oz) tomato paste
2 cans 796 ml (28 oz) diced Italian tomatoes
2 cans 796 ml (28 oz) tomato sauce or crushed tomatoes with purée
500 ml (2 cups) beef broth
10 ml (2 teaspoons) dried oregano
2 to 3 cloves
Salt and pepper
1. In a large saucepan, brown the meat in 30 ml (2 tablespoons) of the oil, half at a time, with the red pepper flakes. Add oil, if needed. Season with salt and pepper. Set aside in a bowl.
2. In the same saucepan, soften the onions, carrots, celery, and garlic in the remaining oil. Season with salt and pepper. Add the tomato paste and cook for 1 minute over high heat.
3. Add the meat, tomatoes, tomato sauce, broth, oregano, and cloves. Bring to a boil and simmer gently, stirring and scraping the bottom of the pan regularly, for about 3 hours or until it thickens. Serve over the pasta of your choice.
Preparation time: 40 min
Cooking time: 3 h 15
TIPS: And fresh tomatoes? Even if the period of abundance is upon us, you will not get the same result with peeled and seeded fresh tomatoes than with canned tomatoes, which are much softer.
via: Ricardo Cuisine