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Prep Time: 45 Minutes Cook Time: 4 Minutes |
Ready In: 49 Minutes Servings: 6 |
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This recipe is a combination of three recipes I have used over the years and after some tweaking I think it is just about perfect. To make this sauce vegan just remove the ground meats. Ingredients:
25 large firm ripe tomatoes |
1/3 cup olive oil |
1 sweet onion, fine chop |
1 red onion, fine chop |
1 red bell pepper, fine chop |
1 yellow bell pepper, fine chop |
1 orange bell pepper, fine chop |
8 carrots, fine chop |
6 garlic cloves, minced |
1 shallot, minced |
1 cup basil, chiffonade |
1/3 cup oregano, fresh |
1/3 cup thyme, fresh |
12 ounces burgundy wine |
4 bay leaves |
5 celery ribs, cut in half across |
1 (15 5/8 ounce) can tomato paste |
1 lb ground pork |
1 lb ground beef |
3 tablespoons red pepper flakes |
Directions:
1. Place a large pot on to boil.
2. Fine chop the onions, peppers, garlic, carrots and shallots.
3. Slice an X on the bottom of the tomatoes.
4. Place tomatoes in boiling water for 1 minute.
5. Remove tomatoes and place in ice bath.
6. Peel and core tomatoes.
7. Using a blender or processor, puree 20 tomatoes, set aside.
8. Heat large stewing pot, add oil and saute the chopped product until tender, add pureed tomatoes.
9. Rough chop the remaining tomatoes and add to pot.
10. Add thyme, basil, oregano, Italian seasoning, and red wine to the pot and stir.
11. Cut celery in half so you have ten pieces and add along with the bay leaves and stir.
12. When sauce reaches a boil, reduce to simmer for 2.5 hours.
13. Stir in tomato paste and ground meats.
14. Return to simmer and for another 2 hours.
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