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Pans and Perspective

You provide the food and I will provide the perspective." – Anton Ego, 2007

Category

Sauces

Various sauces from savory to sweet to be used on anything you want!

Basic Tomato Sauce

Yields 10 Portions

Ingredients

2T Olive Oil

8c Tomato

1ea Onion, minced

1ea Anchovy

2T Brown sugar

.5c Red wine

1oz Dry basil (Double if using fresh)

5ea clove garlic, grated

Method

  1. Sweat onion, anchovy and sugar in oil until soft.
  2. Deglaze with red wine, cook out all alcohol. The sharp, stinging aroma will dissipate.
  3. Add tomato and simmer for 45 minutes stirring often to prevent burning.
  4. Finish sauce with basil and grated garlic. Cook for another 15 minutes.
  5. Season sauce with salt and pepper to taste and serve. Can be stored for a week or frozen indefinitely.
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Ragu Bolognese

Bolognese Meat Sauce

Ingredients

Yield: 10 portions

2/3c. Pancetta, minced
2c. Onion, minced
1c. Carrot, minced
2/3c. Celery, minced
2T. Butter
2T. Olive oil
1# Beef, lean, ground
1# Pork, lean, ground
1/2c. Chicken livers, cleaned, minced
2c. White wine
6T. Tomato paste
Salt
Fine ground black pepper
Nutmeg, fresh grated, added gradually
1qt+ Chicken stock
2c. Cream

Method

1. Render out pancetta GENTLY in oil and butter until golden brown, use low to moderate heat.
2. Add onions, carrots and celery. Cook until lightly browned.
3. Add meat and cook until red color is just gone.
4. Add chicken livers, and cook until just barely done.
5. Add wine and cook out.
6. Add tomato paste, and mix in well, cook for 2 to 3 minutes. Add stock.
7. Bring to simmer. Cover and simmer for 2 hours. Add more broth if necessary.
8. After 2 hours, remove cover. Simmer uncovered if necessary to reduce liquid if too runny.
9. Add cream to finish.

Note: A traditional Ragu Bolognese requires long slow cooking. Each step in the process is important. While every chef in Bologna has his or hers own version, the slow cooking and care given, determines the quality.
Add salt and pepper gradually as necessary. it is important to season gradually, and to build up flavors. Add nutmeg gradually, it should be used carefully.

This recipe can be used over any pasta or even in lasagna.

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