(Ground Meat Version for Lasagna or Spaghetti Bolognese in Meal Tip/Prep Section)
Tomato season has just gone by and for as long as I can remember, my mother, my aunts and uncles and cousins around the globe have picked, washed, blanched, strained, seasoned and jarred their tomatoes for the upcoming year! Steeped in culture and tradition Italians take their sauce seriously! You can never really appreciate the tremendous effort that goes into a great sauce unless you have been involvled in the a to z! The recipe that follows has been modified to use bottled and canned versions, as I know many don't have the time or desire to go through the "farm to table" preparation. Pasta Sauce has been made weekly for over 50 years in my family and will continue to be made in generations to come. Yes, it is a secret recipe that has had friends, family, newcomers, guests asking "Just what is in your sauce?" I will admit, one little faux pas though, I updated it with one or two ingredients that you will not find in my mamma's sauce- shhh, don't tell!
You can make this version vegetarian as well, just omit the meat and add the optional vegetables suggested (this addition is the modern twist, to an otherwise traditional recipe).
You can choose to buy canned tomatoes (BPA Free) or you can buy fresh organic tomatoes. Ultimately, growing your own is best. The San Marzano tomato is considered the best tomato for sauces, if you cannot find them, use Roma. If you use fresh, you will need cut an "x' on the bottom of tomato; then to blanch them place them in hot boiling water for 30-60 seconds, strain and use for the sauce. You will need about 12- 18 tomatoes, dependant on size.
The recipe that follows is made using canned and bottled versions (shhhh..) so that you are not spending your whole day in the kitchen!
Italian Tomatoe Meat/less Sauce
Prep Time: 30- 45 minutes
Cook Time: 3 hours (if using lamb, 1hour 30 minutes without)
Ingredients:
2 tbsp of extra virgin olive oil
1 large onion, finely chopped
3 garlic cloves, finely diced
1600 grams of whole tomato canned, unsalted
1/2 cup of a tomato paste
1 jar (698 ml) of tomato puree with or without basil, unsalted
1/2 cup water
1 tsp of pepper
1 1/2 tsp sea salt
3 bay laurel leaves, dry
1 tsp Italian seasoning ,dry
1 tsp oregano, dry
1 tsp basil leaves, dry
1 medium carrot, grated
1 pound-1 1/2 pounds of lamb stew, lamb shanks or 4-6 lamb shoulder chops or leg meat
Optional meat: chicken, turkey, lamb, or beef sausages or homemade meatballs.
Optional vegetarian version: omit meat and add 1 zucchini, grated
Topping:
2 tbsp fresh chopped parsley
2 tbsp of fresh chopped basil
1 tsp fresh oregano
Preparation:
in a medium-large sauce pan,add the extra virgin olive oil and heat on low-medium for 15 seconds
turn heat to medium-high, add the raw meat, (if using) into the pan and brown the meat on all sides (3-5 minutes). Sprinkle with salt and pepper. Remove and set aside.
in the same pan add the chopped onion and sauté till slightly translucent
add the minced garlic, stirring to ensure you do not burn the garlic (if you burn the garlic, you will need to start over as the garlic will impart a bitter taste into the sauce.)
add the dried bay leaves, the basil and Italian seasonings
using a vegetable strainer, strain the canned or blanched tomatoes into the sauce, stir (if you do not have a strainer, place tomatoes in a blender and pulse several times. If you like a chunky sauce leave some tomatoes aside to add in whole)
add the tomato sauce, paste and salt
let simmer gently for 2-3 minutes
add the grated carrot, stir in
bring to a boil 2-3 minutes
add in the lamb stew and sausages or meatballs
cover the saucepan and let cook simmer low for 3 hours.
Turn off heat, add the fresh basil and parsley, oregano
Meal Tips/Preparation:
The longer you simmer your sauce- the more intense the flavour, the noted times are guidelines.
Serve over pasta or spaghetti squash with pecorino or parmesan cheese. This recipe makes at least 8 cups of sauce. To freeze, let the sauce cool and place in a portion size freezing container (about 2 cups), 3/4 full. Place in the fridge overnight to completely cool and then into the freezer. To use take out the night before and place in fridge. For quick defrost, turn container upside down and run cool water till sauce detaches from container- add to saucepan and heat on low.
Ground Meat Version: (for Lasagna or Spaghetti Bolognese)
Ingredients
1600 grams of crushed tomatoes, canned, unsalted
1/2 cup of a tomato paste
1 jar (698 ml) of tomato puree with or without basil, unsalted
1/2 cup water
500 grams of ground beef
1 yellow onion, chopped fine
2 garlic, fine dice
2 bay leaves
1 tbsp of olive oil
1 tsp of dried oregano
1 tsp of Italian Seasoning
1 tsp of dried basil
1 tsp of pepper
1/2 -1 tsp tsp of red chili flakes (optional for lasagna, but needed for bolognese)
1 tsp of sea salt
Preparation:
prepare a medium size deep skillet or a sauce pan with the olive oil on medium heat
add the onion, sautee till onions look sweaty or translucent
add the garlic, sautée 30 secs
add spices, except the salt and pepper, stir
turn heat to medium high and add the ground meat, mix and stir till meat is cooked and gently browned
add crushed tomatoes, tomato paste, and puree. Add water if sauce is too thick.
add salt, pepper and/ or red chilli flakes
bring to a simmer, cover and turn heat to low.
allow to gently simmer for 30-45 minutes, longer for a thicker more concentrated sauce (1 hour, 15 minutes)
Meal Tip/Preparation:
add spicy italian sausages to the sauce when cooking to add additional kick to a spaghetti bolognese; cut them once sauce is ready to serve over pasta
use sauce for lasagna
