leighdvm
My golden boys!
Member since 3/06 4419 total posts
Name:
Michele
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Re: Best Tasting, non-chunky sauce!
This is how I do mine (I absolutely cannot stand chunks of tomato or onion in my sauce).....Keep in mind, this is my "quick" sauce -- when I want to do from scratch, I use plum tomatoes, boil them, then dunk them in ice water, peel them, then puree them).
For my "quick" sauce:
4 large cans of tomato puree
1 can of paste (usualy the garlic/basil seasoned one)
Minced garlic from a jar
fresh basil (whole bunch -- chopped in a food processor )
dash of red pepper
TBSP sugar
red cooking wine
TBSP oregano
salt
bay leaves (3 or 4)
mix of sweet and hot italian sausage
olive oil
Take a large pot and put in minced garlic, sausages, and enough oil to cover the bottom of pot. Cook on medium heat until sausages are browned, stirring occassionaly so garlic doesn't burn.
Add cans of tomato puree and paste, and all remaining ingredients. Bring to boil, them simmer for 6-8 hours. I usually add half a can (of the large can of puree) of water to the pot so it's not too thick.
P.S. I also add my meatballs to the sauce, after browning them in a frying pan
(85% lean ground beef, eggs, bread crumbs, fresh basil, oregano, parmesan cheese). I don't measure out the ingredients, I've been doing this recipe for so long that it's all done by eye.
Sometimes, I'll throw in a porkchop when adding the meatballs for even more flavor....
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