Hi everyone,
I wasn't going to blog this one because the list of ingredients are pretty vague. I also did a long, slow cook on it and I know there's a lot of people out there with InstaPots. I'm not going to diss them, but I'm not in a hurry to get one. One, I live in a Manhattan apartment and my kitchen storage is already over capacity. Two, when it comes to low and slow, I am really fond of my immersion circulator. Give me a kitchen with three times the storage, and I will load up with an Instapot, a wok, and a tagine. And a food mill. Which, if I owned, today's recipe would be from fresh tomatoes.
Anyway, on to this adventure in cheat sauce. I use a sauté pan and here's what went in this batch:
- 2 cloves of garlic--actually, it was three small ones, but some of the cloves were unusable, so I'm going to call it two. Sometimes when you order groceries things aren't perfect. On the other hand, someone carries the big, heavy, and awkward stuff.
- 1 large shallot--a large shallot takes up most of the palm of my hand, and it at least 2 inches from its longest points
- 2 onions about the size of baseballs. If sports comparisons aren't your thing, this is approximately one cup chopped into about 3/4-inch pieces
- Olive oil as needed
- 1 28-ounce can diced tomatoes
- 2 12-oz cans of tomato sauce
- 1 large can tomato paste (or two of those little ones)
- 2 6-oz packages of sliced mushrooms (because sometimes I'm downright lazy)
- About 5 ounces of wine because it all didn't get drunk over the last few nights
- One pound 85/15 ground beef
- The last bit of parmesan found in the fridge, shredded
- dried oregano to taste
- dried basil to taste
- crushed red pepper to taste
- salt to taste
- black pepper (preferably freshly ground) to taste.
Like I said, it's a bit vague. Trust yourself and taste a lot.
- in a sauté pan, heat 1 Tablespoon of olive oil on medium heat. Throw in the garlic, and stir constantly until the garlic turns light brown so you get a nice toasty flavor
- stir in the onions, make sure they're well coated with the olive oil. Shake dried herbs and red pepper over the veggies and stir some more.
- in a separate pan, turn your burner up to medium-low, add 1/2 T of olive oil, add your ground beef, sprinkle it with salt and black pepper, mush it out of the shape it came in, alternate stirring between your pans until the meat is browned with minimal pink spots.
- Add the mushrooms to your garlic and onions.
- Add your meat (fat and all) carefully to your sauté pan and stir. There is a lot of splash potential here. Your mushrooms will absorb some of the beef fat and juices. Yum!
- Add your diced tomatoes (do not drain them), then your cans of sauce, and stir until everything looks evenly distributed.
- Stir in the shredded cheese.
- Time for the tomato paste. Scrape out the can(s) and add carefully because your pan is likely getting full
- Add the wine to the can of tomato paste, swirl it around, and stir in.
At this point, it's stirring, adding spices, and tasting until you get what you like. I typically simmer for a couple hours (and strongly recommend buying a splatter guard). I've always liked a really thick sauce, but as you wish.
How thick do you like yours? Send pictures!
