Hello Friends!
There is nothing like the smell of a pot of simmering goodness on the stove as the air turns cool and crisp...any pot of goodness is fine, but on the first day of autumn (last Sunday), my pot of choice was tomato sauce. I was lucky enough to get a mess of fresh tomatoes from my brothers garden and decided to toss them in as well. So - let me share with you this version of sauce. I say 'this version' because I don't have a real written down recipe for sauce so I never make it the same way twice!
So, Lets begin. I started off with browning up my meatballs, sausage and pork ribs. I brown everything but do not cook it through... it will finish up in the sauce.
While the meat is browning, I chop up one onion, a mess of carrots, a bunch of stalks of celery, all those luscious tomatoes and 5 large cloves of garlic.
When the meat is done and out of the pan, add a bit more olive oil to the pot and toss in those veggies.
Season with salt, pepper, red pepper flake and Italian seasoning and let them cook down...add in some tomato paste at this point as well.
De glaze the pan with about a cup of red wine and some chicken broth...and a can of whole tomatoes and their juices...(I crush up the tomatoes by hand before adding them in).
Let this cook down for at least 30 minutes, until all of the veggies are tender.
At this point, I'll use the immersion blender to break down the vegetables a bit and then add in two (or three, depending on how much I'm making!) of crushed tomatoes. I season with salt and pepper, dried oregano and three heaping tablespoons of pesto (I use classico). I then will add all the meat back to the pot and let this simmer on the stove for ... oh.... three or four hours. The longer the better!
The colder it gets...the more I cook - I see soups in my future!! Have a good soup recipe? A Favorite soup? Let me know!
Until Next Time...
EAT
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