I have been meaning to post this for a while. Sometimes we know that experiments go right in the kitchen and here is one that did for me. I am not a measuring guy, so sorry about not having specifics, but here is a great pasta sauce I put together. started by caramelising onions, then adding carrots and celery. Seasoned with some Italian seasoning, Worchestershire sauce, and soy. It was a bit of a dark veggie mess, but then I added some white wine to the party. After that, some stew meat, tomato sauce, stewed tomatoes, beef broth. I did this in a wok, and it was pretty full. I let that reduce down for over an hour. It made for a very sweet sauce. I am sure that is due to the carrot and white wine. I served it over angel hair, and added some freshly grated parm on top. Man it was good, and SIMPLE.
Mine's a little more basic than that - saute garlic and onions, then add italian sausage, fresh mushrooms and peppers. Once that's browned, pour in diced tomatoes and tomato sauce (if you want it a little more saucy, otherwise, just use the tomatoes). I'll usually use salt, basil and maybe some fennel and oregano. I actually like marjoram instead of oregano, but either works. Cook it down and toss in the penne.
saute garlic, onion and a couple mashed anchovy fillets if olive oil. blend whole tomatoes with carrots and celery, add to onion/garlic/anchovy add diced tomatoes tomato paste red wine little butter spices (whatever i have, but usually some combo of oregano, basil, parsley, marjoram, thyme, salt, peeper) toward the end add capers and kalamatta olives 100% of the time, it works every time.
i'll make the same sauce with sausage. i'll start the sausage in a separate frying pan (links - a few hot a few sweet) and then add them along with the tomato sauce...
THEU: I'm sure you're a very nice, smart, honest, hard-working person. I'm also sure that this pasta sauce tasted great to you. BUT, if you don't put garlic in your pasta sauce, YOU DESERVE TO GO STRAIGHT TO HELL.
Not including garlic in a pasta sauce recipe would be like ordering a cheeseburger without mustard, and I'm sure THEU would never do that.
Prodigal, Try doing your sauce with a quarter bottle of a good Zin or Chianti added with the tomatoes next time. Cook it down a little longer so it isn't too runny...Then drink the rest with your meal.
Hey guys, Been on vacation for a week... I forgot to mention I did add garlic..... so sorry...but glad everyone caught that!
That sounds interesting - I sometimes will make it with some cooking wine to shake it up, and it does give it a nice twist. I don't use that much though, might up the dosage next time
No, no , no. Not cooking wine. Use some of the wine you were going to drink with it. I almost always add wine to my marinara, and I usually drink a nice Zin with it, so that's what gets splashed in there. If I'm not drinking Zin, it's likely Chianti or Sangiovese from elsewhere in Italy.