Thursday, March 12, 2009

Italian Red Sauce

More from Cooking 101.....When the girls came over, the first thing we started was what the Italians call "Gravy". I started out with introducing them to Mirepox, which is sauteed chopped onion, celery, and carrots. They had never chopped vegetables before so it was a first. A lot of first that day for sure.

How many adults make sauce from scratch?....not many, but it is a great basic skill to learn. The longer you let the sauce simmer the better it is. Most Italian cooks would let it simmer all day, but we didn't have that luxury. You can use fresh tomatoes if you like, but unless you get them when they are perfectly ripe and ready, they won't have much of a flavor. A quality canned, diced tomato is what I always have on hand. This sauce or gravy is thick and flavorful.

Italian Red Sauce
2 Tb olive oil
1 medium carrot, chopped
1 medium onion, chopped
2 celery stalks, chopped
1 - 32 oz. can diced tomatoes
1 - 8 oz. can tomato paste
2 tsp. minced garlic
1/2 pepper
1 Tb basil
1/2 c. good red wine
1 c. chicken broth

**In a deep sauce pan add in the olive oil on medium heat, saute the celery, onion, and carrots, until tender.

**Add in the diced tomatoes with juice and tomato paste, stir to combine

** Add in the garlic, pepper, basil, and red wine. Continue to cook to reduce.

**Add in chicken broth and let simmer. If you feel later, that you need the sauce thinner add more broth.

Much better that canned sauce,
with no preservatives....

1 Others Say::

Suburban Grandma said...

I will definitely try your red sauce recipe....since I never tried adding red wine to my sauce....sounds yummy.