WhateverYouWant
Sous Chef
- Joined
- Oct 29, 2019
- Messages
- 609
Ok, this is an admittedly persnickety request for meat sauce for some homemade ravioli scheduled for the upcoming weekend. I have many recipes for meat sauce (Ragu/Bolognese) which include milk (not a fan) and white wine (prefer red). So with that said, here is my favorite tomato sauce:
1/4 cup olive oil
1/2 onion, finely diced
1 ribs celery, finely diced
1 pinch salt
2 cloves garlic, minced
1 (28 ounce) can whole peeled San Marzano tomatoes
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon white wine vinegar
1/2 teaspoon dried Italian herbs
1 pinch red pepper flakes
2 tablespoons chopped Italian flat-leaf parsley
To this I want to add a pound of ground beef, some red wine (Chianti or Zinfandel), and some oregano.
So given the above constraints, any recipes you might recommend? Or do I just add what I want to add to my already FAV tomato sauce (aromatics and meat first, followed by the rest of it)?
1/4 cup olive oil
1/2 onion, finely diced
1 ribs celery, finely diced
1 pinch salt
2 cloves garlic, minced
1 (28 ounce) can whole peeled San Marzano tomatoes
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon white wine vinegar
1/2 teaspoon dried Italian herbs
1 pinch red pepper flakes
2 tablespoons chopped Italian flat-leaf parsley
To this I want to add a pound of ground beef, some red wine (Chianti or Zinfandel), and some oregano.
So given the above constraints, any recipes you might recommend? Or do I just add what I want to add to my already FAV tomato sauce (aromatics and meat first, followed by the rest of it)?
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