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Red Ripe Fresh Tomatoes | Pasta Sauce Recipe |
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Everybody has a pasta sauce recipe. And they are all good. I use this for the basis of so many other
dishes. Lasagna, pizza base, tacos etc. I also use this for inventive sauce
variations. The simplest variations work. When you cook the meat in milk it breaks down into a much finer grain. Its not the herbs or some secret ingredient but rather the quality of the mince and really ripe (almost rotten) fresh tomatoes that make a superb sauce. My sister uses cheap butchers mince in hers and that's what her sauce tastes like. I usually buy a 6kg whole King Island rump and slice it myself. I run the off cuts through my mincer and then cook this sauce. You buy the tomatoes and then let them ripen for 4 or 5 days and then cook the sauce. When the tomatoes are rotten ripe is when you cook. |
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| Pasta Sauce Recipe | ||||
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1 large onion chopped 6 cloves garlic crushed and chopped 2 Tbs butter 700g Premium beef mince 2 cups milk 1.5 kg over ripe tomatoes chopped 420g Heinz tomato soup 420g canned peeled tomatoes 1 Tbs mix of dried Basil Thyme Oregano Marjarom Pepper After being frozen you will need to add water when reheating. The sauce has a denser and concentrated texture and flavour. I think the sauce is better for having being frozen. Fresh is very good as well. |
Fry the onions in the butter for 2 minutes. Add garlic and fry 30
seconds more. Set aside Cook the mince in the milk till it has completely changed colour. Vigorously use a big wooden spoon to break down the mince as fine as possible. Combine all tomato elements with the mince onion and garlic in large saucepan and simmer for 1 hour Add seasoning and spices to taste and simmer 30 minutes. I like lots of thyme and do not add salt. The tomato soup provides enough salt. Add wine and simmer for 3 hours stirring occasionally till well reduced. Total cooking time of 4 hours is good. Allow to cool and place into meal size containers and freeze. It is actually better after being frozen and thawed Try this as a Fettucine sauce. Its nothing like any other sauce you have ever had. 500ml pasta sauce heated then add 250 ml cream, 20 green olives halved and 2 fatty bacon rashers chopped. Simmer 20 minutes to reduce and stir in another 50ml fresh cream just before serving over homemade Fettucine pasta with too much parmesan on top and grated mozzarella cheese around the edge. Yummy. |