Feb. 27th, 2016

rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Ingredients

1 onion
2 large or 4 skinny carrots
0.25 c very good olive oil
1 tsp dried thyme, or leaves from 4 thyme sprigs
1 tsp chopped dried rosemary, or chopped leaves from 2 rosemary sprigs
12 sweet Italian sausages or 2 lb sweet Italian sausage meat
1 c red wine
56 oz (about 7 c) crushed tomatoes or passata
0.25 c chopped fresh parsley or basil
salt and pepper

Equipment

cutting board and chef's knife
measuring cups and spoons
two medium-size bowls
large nonstick pot
wooden spoon
stove (one or two burners)
optional: pot with lid, strainer, and pasta

Instructions

0) Mise en place. Gather your ingredients and tools. Peel and dice the onion and carrots and put them in one bowl. Peel the casings off the sausages and put all the sausage meat in the other bowl. Measure out the oil and wine. Open the cans of tomatoes. Chop the herbs.

1) Brown the vegetables. In the nonstick pot, heat the oil over medium-high heat with a piece of onion tossed into it. When the onion sizzles, put in the onion and carrot and cook, stirring frequently, until browned and aromatic, about 15 minutes.

2) Add everything else and simmer. Stir in the herbs and cook until aromatic, 1–2 minutes. Add the sausage and cook until there's no pink meat left, about 8 to 10 minutes. Pour in the wine and tomatoes, and bring to a boil. Simmer with lid ajar, stirring occasionally and adding a little water if needed to keep things from scorching, for 30 minutes or until sauce is thick and flavors have married.

2.5) Optional: make pasta. While the sauce is simmering, fill the second pot with water and bring it to a boil. Cover and remove from heat. About 10 minutes before the sauce is done, bring the water back to a boil and cook the pasta until it's al dente. Drain the pasta and return it to the pot.

3) Finish, serve, and store. Off the heat, stir in the parsley or basil, and season to taste with salt and pepper. Ladle sauce onto the pasta, stir in, and simmer briefly so the pasta finishes cooking by absorbing liquid from the sauce. Sauced pasta or sauce on its own will keep in the fridge for 1 week. Sauce can be frozen indefinitely.

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