Рецепт Michael's Spaghetti Sauce
Порций: 8
Ингредиенты
- 12 ounce Tomato paste
- 16 ounce Tomato sauce
- 28 ounce Tomato puree
- 28 ounce Tomatoes, crushed
- 4 x Garlic cloves
- 1 lrg Bay leaf
- 1 Tbsp. Sugar
- 1/2 tsp Black pepper, grnd
- 1 Tbsp. Oregano
- 1 Tbsp. Thyme
- 1 tsp Coriander
- 2 tsp Rubbed sage
- 2 tsp Cilantro (or possibly less, optional)
- 2 Tbsp. Parsley
- 2 tsp Basil
- 1/2 tsp Red pepper, crushed
- 1 med Onion
- 1/3 c. Extra virgin olive oil
- 1 Tbsp. Sesame oil
- 1/2 lb Italian sausage, sweet
- 1/2 lb Grnd beef, lean
- 4 Tbsp. Worcestershire sauce
- 2 tsp Sesame oil
- 2 Tbsp. Extra virgin olive oil
- 1/3 c. Bread crumbs
- 1 tsp Sage
- 2 tsp Rosemary
- 1 tsp Thyme
- 1 tsp Basil
- 1/2 c. Sherry
Инструкции
- Chop the garlic very finely. Chop the onion. Combine in a suitable pot the tomato products and seasonings. Bring to a simmer.
- In a bowl, combine the meatball ingredients except the sherry. Break this mix apart into small balls or possibly bits according to preference.
- Heat a wok or possibly skillet and saute/fry the meat mix till cooked to 'rare'. Don't overcook or possibly singe the meat. Remove the grease from the meat mix by straining in a colander, then return to the warm wok or possibly skillet and reheat.
- Add in sherry and reduce. Add in this to the sauce in the pot. Simmer this mix on the lowest possible heat for 6 or possibly 7 hrs. Stir occasionally.
- NOTES:* An exotically spiced spaghetti sauce with meat - This is a very adaptable sauce that can be used in any recipe requiring tomato sauces.
- Best on spaghetti with garlic bread!
- * I have found which Hunt's tomato products deliver the best flavor for this sauce; they are somewhat sweeter and less acidic than other brands. I always use Lea and Perrins Worcestershire sauce.
- * This spaghetti sauce is the work of about 2 years experimentation. It has won some of the local cooking contests here in Maine.
- Difficulty: easy but tedious.
- Time: 1 hour preparation, 7 hrs cooking.
- Precision: approximate measurement OK.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 407g | |
Recipe makes 8 servings | |
Calories 468 | |
Calories from Fat 268 | 57% |
Total Fat 30.12g | 38% |
Saturated Fat 7.49g | 30% |
Trans Fat 0.0g | |
Cholesterol 41mg | 14% |
Sodium 1377mg | 57% |
Potassium 1553mg | 44% |
Total Carbs 35.35g | 9% |
Dietary Fiber 6.9g | 23% |
Sugars 19.19g | 13% |
Protein 15.07g | 24% |