the Love We Make
... And In The End!
A Simple Pasta Sauce Recipe.
Gather Ingredients:
3 cloves of garlic.
Oregano
Basil
half of Red Onion
Shred some carrot
Olive Oil
about pound or so, of ground Beef, Turkey, or Pork.
Red Wine, hearty, and decent, not some garbage. if it's not good enough to drink by itself, it's not good enough for your cooking.
8 ounces of Tomato Sauce
4 ounces of Tomato Paste
Take the garlic cloves, lie flat, and with the flat of your knife on top of them, pound them once, with your heel of your hand. This first step makes taking the skins off, easily.
Garlic Cloves
Finely chop garlic, and dice up the red onion. give them both a good fine chop.
Heat up a few teaspoons of olive oil over medium heat. Add the garlic and onion. Keep string every once and a while. Simmer and begin the next step, but remember: DONT Let ONION and GARLIC burn! Just a nice toasty brown color.
Add the meat to your garlic, and onion in the pan, and brown.
I use either ground turkey, beef, or pork. Lately, mostly ground Turkey as it's a little bit better for me. Again, stir occasionally, and use the back of a wooden spoon to break up the meat, and let it brown. When I add the meat, I also add the oregano, and basil. For me, I tend to use the stuff I picked last fall, that I have been drying over winter. For some reason in sauces, I like using my dried herbs. While the beef is browning, time for....
Shred some carrot. Give it a nice shred... you want both the sweetness and texture. So nothing too fine.
Sauce, simmering and simmering!
Stir in the Carrot.
Finally, pour in Tomato Sauce, Tomato Paste, and Add a Cup of a hearty Red Wine.
I usually start my sauces about lunch time and let them simmer all day. in fact, there are times when I amke the sauce the day before and let it simmer off and on, all day.
DO NOT DO THIS NEXT STEP... IT'S BAD and WRONG...!
Any of you who follow me, or hear me Thursday's in The Ramble, on #PYPT @PYPT will know I always talk about food. and often I say, Food Is Love. I mean that, quite literally some days.
I think back, and my pasta red gravy is one of the oldest, and probably first foods I ever really learned to cook on my own. I remember being 8 or 9 and being in the kitchen seeing my grandmother doing some basic sort of this recipe. Along the way, depending on what was left over, it got ground up and added to the sauce... or chopped or, simply tossed in. Any veggie, or leftover meat, chopped and added. mom cooked the same way...
DO NOT DO THIS NEXT STEP... I MEAN IT, IT'S BAD and WRONG...!
After we were done with dinner and the gravy/sauce cooled, it would go into the freezer, to be reused. And the next time we made sauce, we started with whatever was leftover and frozen. Some part of each batch was literally leftover and frozen from last time.
This is bad,. Safe food handling, one doesn't constantly freeze, reheat, freeze, reheat, over and over, for literally decades.
I like to think somewhere in the sauce I made tonight, is bits and pieces my mother, and her mom, my Yia Yia before me, cooked. It's wrong and bad, and I know it. I thought it and said loudly, as I put the sauce into a container and slipped it inside the freezer...... said much the same when, at lunch today, I brought out a frozen container of sauce, from last time. Some part of this sauce tonight, was part of a sauce my grandmother made, 30 plus years ago... and 10 plus years ago my mom made sauce, and a few years ago, with both my daughters at my side, cooking, and the first week I was married, and tonight.
Food Is Love!
And in the end
The Love We Take
Is Equal to the Love, We Make
John and Paul
To the animals and birds around me
to put more plants in than I take out
And be a good steward for the world around me!
All Photos by Bluefin Studios.
!steemitworldmap 42.385178 lat -71.106707 long the Sauce Starts Here, Yia Yia! d3scr
Hello @bluefinstudios, thank you for sharing this creative work! We just stopped by to say that you've been upvoted by the @creativecrypto magazine. The Creative Crypto is all about art on the blockchain and learning from creatives like you. Looking forward to crossing paths again soon. Steem on!
Many thanks!
Pimping food on #pypt. Love it! I've only recently started cooking with onions. I'll do my best to not let them burn!
the key is, medium or low-medium heat. Lot's of butter or oil, and keep stirring onions
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STOPNothing wrong with leftovers, I knew gypsies would do that all the time.
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thanks for sharing at #pypt, your food is always delicious. But I thought this food is kind of fancy.
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Don't EVER burn the onions or the garlic.
How long do you let yours simmer for? My grandmother always taught me to let it simmer slowly for hours.
low and slow, butter, or olive oil and let them go until the onion goes translucent. Usually, it's WAY more the the 5 minutes it says on some recipes.
Often, it's 15, 20 minutes. Onions take longer to sweat out, then garlic.