My father made the most delicious & satisfying Italian Red Sauce. It slowly cooked for hours. He usually added some sort of red meat which only enhances the intensity of its flavor.
Add the chopped onion, celery into a large pot (dutch oven) and sauté the vegetable on a medium to low heat for approximately 10 minutes, until soft but not browned.
Add the garlic & dried herbs and sauté for approximately 1-2 minutes (usually until you can smell the garlic cooking)
Add the red wine and on a medium to high heat, reduce the wine until it is reduced into the vegetables. It may take approximately 5-10 minutes, but you want it fully reduced
Add the tomato paste, dried herbs and cook at a low heat for about 5 minutes, continually stirring so the paste does not burn
Then add the tomato puree, tomato sauce, beef broth, sugar and let it cook for about 5 minutes (you can add more sugar if you prefer a sweeter sauce)
**At this time, you would add the meat you choose to cook in the sauce such as meatballs or roast (both slightly under cooked; I usually make my meatballs (slightly large) and bake them in the oven @ 350 degrees for approximately 10 minutes (about 1lb.) *Do not add the fat from the pan into the sauce.
If you choose to do a roast (this recipe would be called ‘daube’), you would sear the whole roast meat in about 1 tablespoon of oil in the pot prior to sautéing the vegetables, for approximately 2-3 minutes on all sides, then remove the roast from the pot and begin with this recipe.
The meat will be so tender & helps flavor the sauce, too.
**If you choose to make it with 'chicken' (which is 'chicken cacciatore') then substitute the 'beef broth' to 'chicken broth'
Bring the sauce to a boil then reduce & cover to low/simmer heat and cook for at least 3 hours…the longer, the better. (I usually start this recipe early, and usually cook it for 4-5 hours)
Season with salt & pepper to taste..cook for a few more minutes.
Cook your pasta according to the instructions on the box (about 1lb.)
(you can serve it with a side of garlic french bread)
The number of servings depends on you...usually 4-6 servings
This makes a delicious Sunday dinner meal!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (26g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 10 (56%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 6.1mg||0 %|
|Potassium 44.3mg||1 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 1.5g|
|Protein 0.2g||0 %|
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Calories per serving: 18
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