3 Tbsp olive oil
1 medium onion, chopped
1 large clove garlic, finely minced or pressed
Sauté the above until transparent. Add the following:
1 lb. lean ground beef (round) may be
added if desired. (I like mine without meat.)
Sliced fresh mushrooms may be added and sautéed with the onions
1 qt. home-frozen tomatoes, thawed, chopped and drained or 3 cans, drained and chopped or
pureed
1 can tomato sauce or tomato paste
1/2 cup red wine (burgundy) - optional
1 Tbsp parsley flakes
1 tsp. oregano (or 2 T. fresh)
1 tsp. basil (or 2 T. fresh)
1/2 tsp. crushed/ground fennel seed
1 bay leaf
1/2 tsp. salt
Note: add fresh herbs last 5 minutes of cooking only
Simmer for 45 - 60 minutes. If you don’t use tomato paste the mixture will separate. You can add a little flour in water to thicken, if desired. Serve over pasta with freshly grated parmesan cheese.
TOMATO SAUCE I
(from Classic Italian Cookbook)
2 fresh, ripe plum tomatoes
1/3 cup finely chopped celery
1/2 cup olive oil 2 tsp. salt
1/3 cup finely chopped onion
1/4 tsp. sugar
1/3 cup finely chopped carrot
Wash tomatoes in cold water. Cut in half, lengthwise. Cook in covered pan at a steady simmer for 10 min. Uncover and simmer gently for 1-1/2 hrs. more. Puree through a food mill into a bowl. Discard seeds and skin.
Rinse and dry saucepan. Put in oil, then onion, and sauté over med. heat until just translucent. Add carrot and celery, and sauté for another minute. Add the pureed tomato, salt and sugar and simmer, uncovered, for 20 minutes. Stir occasionally.
Note: If using canned tomatoes, use 2 cups tomatoes with juice, omit step one and simmer 45 min., instead of 20.
TOMATO SAUCE II: Same ingredients as above. Cook tomatoes over med. heat 10 min. Add carrot, celery, onion, 2 tsp. salt, and sugar and simmer 30 min. Puree everything through food mill, return to pan, add olive oil and simmer, uncovered, for 15 min. more. Taste and correct for salt.
TOMATO SAUCE FOR PASTA
3 Tbsp olive oil
1 medium onion, chopped
1 large clove garlic, finely minced or pressed
Sauté the above until transparent. Add the following:
4 medium tomatoes, chopped and drained (or
3 cans [15 oz], drained and chopped)
1 (8 oz.) can tomato sauce
1/4 cup dry red wine - optional
1 Tbsp parsley flakes
1 tsp. oregano
1 tsp. basil
1/2 tsp. fennel seed, ground
1 bay leaf
1/2 tsp. salt
Simmer for 45 - 60 minutes. Remove bay leaf. If mixture separates, add a little flour in water to thicken, if desired. Serve over pasta (I prefer linguini) with freshly grated parmesan cheese.
This is an excellent recipe for using fresh, canned, or frozen tomatoes from the garden. We prefer it to heavy meat sauces.
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