Chief Longwind Of The North
Certified/Certifiable
This isn't about the ingredients of a good marinara sauce. Rather, it's about a technique that just plain delivers.
my last batch of sauce contained the usual suspects, diced tomato, tomato puree, fresh garlic, oregano, basil, thyme, rosemary, onion, and ground beef, with a little salt, and a tsp. of sugar. What made this different was that I had limited time to prepare it. I couldn't use my usual favorite technique of cooking for 30 minutes, then refrigerating overnight, or the lauded slow cooking for hours. So, I turned once again to that marvelous creation, the pressure cooker. After browning the ground beef, adding all the other ingredients, and seasoning to what I like, I put the lid on and brought it up to 11.5 pounds of pressure. I cooked it at the lowest possible heat to keep the pressure regulator dancing for 20 minutes. The sauce tasted like it had been cooked for 6 to 7 hours. it was so good.
The leftover sauce was again thrown into the pressure cooker, with a cup of extra water, some roughly sliced cabbage leaves, and a quarter cup of rice. 20 minutes gave me my lunch today, a desconstructed cabbage role that tastes just like the version that takes an 90 minutes to create in the oven. Of course it wasn't as pretty, but for a lunch that's gonna be heated in a microwave, the flavor is identical.
Yep, I still love my P.C. It make great food in a fraction of the time used for other methods.
Seeeeeeya; Chief Longwind of the North
my last batch of sauce contained the usual suspects, diced tomato, tomato puree, fresh garlic, oregano, basil, thyme, rosemary, onion, and ground beef, with a little salt, and a tsp. of sugar. What made this different was that I had limited time to prepare it. I couldn't use my usual favorite technique of cooking for 30 minutes, then refrigerating overnight, or the lauded slow cooking for hours. So, I turned once again to that marvelous creation, the pressure cooker. After browning the ground beef, adding all the other ingredients, and seasoning to what I like, I put the lid on and brought it up to 11.5 pounds of pressure. I cooked it at the lowest possible heat to keep the pressure regulator dancing for 20 minutes. The sauce tasted like it had been cooked for 6 to 7 hours. it was so good.
The leftover sauce was again thrown into the pressure cooker, with a cup of extra water, some roughly sliced cabbage leaves, and a quarter cup of rice. 20 minutes gave me my lunch today, a desconstructed cabbage role that tastes just like the version that takes an 90 minutes to create in the oven. Of course it wasn't as pretty, but for a lunch that's gonna be heated in a microwave, the flavor is identical.
Yep, I still love my P.C. It make great food in a fraction of the time used for other methods.
Seeeeeeya; Chief Longwind of the North