The official Red Sauce thread.!!~

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snoot
look alive ∞

Registered: 01/30/05
Posts: 9,706
Loc: 45º parallel

Last seen: 8 days, 6 hours

The official Red Sauce thread.!!~

#7223528 - 07/25/07 08:52 PM (19 years, 3 months ago)

Well first of all I figured I'd start this thread, sense red sauces are usually fundemental in alot of italian cooking. Everyone has there own unique style of cooking down the delicious red, and I'd just like to see how ya'll get it done.

I just made one of the best ones tonight from scratch. I just run this down real quick if anyone wants details by all means ask.

:discodance:

I started with 2lbs pork*(now after reading this maybe I just get alil clearer on the cooking of the pork. The idea hear is to sear it and harness all the fats and savory flavors which aer so essiential for being together a good tomato sauce), seared in a virgin olive oil, cooked down broken down a bit, leaving some giant chunks. I cook to about medium rare, then add about half cup merlot, and a handfull of the following; Pablano peppers, videlia onions, garlic, and some cremini mushrooms*(again after reading maybe a bit more clearification. Once the pork is nicely seared and the oils are nice and hot, I would go ahead and add your wine for a second then add butter really mix that around. Then your garlic and herbs cooking all that in the fats for a couple of minutes. You can add the quick cooking stuff last tomato's chili's etc. Things like onions and mushrooms should be added) , and cook that till the onions/peppers are al'a dente. Add some freshly crushed black pepper, and fresh basil, a dash of thyme and rosemary. Then I'll kill the heat keep it covered. In a seperate stock pot, I'll get some crushed tomatoes/tomato sauce(unsalted)/tomato paste. Get that too about a rough boil, add some olive oil and then let that cook together for about 10 minues. While thats going, you can take this time too get your pasta cooking. Your choice of pasta, while thats cooking, you can add the pork/pepper goodness to the red, adding all the grease and juices. Let that reduce for a bit on low heat while your nooodles become prime, top with parm and ENJOI!!~~

my parents should pay me too cook. ;P :tomato:

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∞
I am incapable of conceiving infinity, and yet I do not accept finity.
- Simone de Beauvoir -

Edited by snoot (07/27/07 04:55 AM)

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snoot
look alive ∞

Registered: 01/30/05
Posts: 9,706
Loc: 45º parallel

Last seen: 8 days, 6 hours

Re: The official Red Sauce thread.!!~

[Re: snoot]
#7229327 - 07/27/07 04:57 AM (19 years, 3 months ago)

bump for edit, too lazy to take pictures. making a red style sauce this way will take any marinara in town. its all about getting those key ingredients in with the fats cooking for awhile.