Kadesma's signature dish

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kadesma

Chef Extraordinaire
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Sep 30, 2004
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Location
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As given to me by my mom. Tastes heavenly and makes the house smell wonderful.
2 lbs chuck roast
1 cup evoo
2 cups chopped yellow onions
4-6 cloves crushed garlic
3 cans tomatoes pureed
4 cups beef stock
1-1/3 cps dry mushrooms reconstituted in warm water (save) water
4 tabl fresh chopped parsley
2 tabl majoram
This can be used on any pasta or home made ravioli's.
2 tea. thyme
2 tea. rosemary chopped to bring out flavor
2 tea. basil chopped
1 tea/ oragano
salt and pepper to taste
Brown your meat in evoo add onion and garlic and rest of ingredients simmer everything for 5-6 hours adding mushroom broth as sauce simmers. This will give a rich brown color to our sauce chop rehiyrated mushrooms very fine add to sauce. When finished if you want your sauce thicker put some of the meat in the f/p and whiz to make a smooth paste add to sauce.
 
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Ya know CJ.....I'm thinking I'm gonna do this one over a camp fire...I have a chuck roast that I've been waiting to cook..If it will ever cool off!!! ~~~ Question....What size can of tomatoes do you use??? Also do ya think a can of Rotel would hurt anything?? :ermm:
 
Ya know CJ.....I'm thinking I'm gonna do this one over a camp fire...I have a chuck roast that I've been waiting to cook..If it will ever cool off!!! ~~~ Question....What size can of tomatoes do you use??? Also do ya think a can of Rotel would hurt anything?? :ermm:
Ub I use 8 oz cans of a tomatoe sauce or if I can find them the tomato puree from Italy. I like the sweetness of the tomatoes from Italy. Rotel I'd leave for another day but some red pepper flakes would be ok you want a rather sweet gravy but a little heat would be great.
If you make this let me know what you think.
cj:)
 
Ub I use 8 oz cans of a tomatoe sauce or if I can find them the tomato puree from Italy. I like the sweetness of the tomatoes from Italy. Rotel I'd leave for another day but some red pepper flakes would be ok you want a rather sweet gravy but a little heat would be great.
If you make this let me know what you think.
cj:)

No Rotel huh? :ermm: I suppose that means 1/4 cup of Sriracha would be out of the question? :LOL:
 
i think you got a thumbs up from an englishmun...

(welsh didn't rhyme ;))

this is a must make soon, kads. thank you for posting a really special one, from your mom.
You're welcome BT I love posting things for my DC family and friends. It means a lot to hear what they think of some of my recipes.
kades:)
 
Crockpot too, Kades? Sounds wonderful!
No I've never used a c/p I find it thins out the gravey too much I just cook it on top or the stove in a large soup or cast ion pot. I love how it perfumes the house. Just remember to keep it at a simmer so it doesn't scorch.
kades
 
Kades, thank you for this lovely recipe :chef:
Glad you found this one Kylie, it has a special place in my heart. We mostly put it over homemade ravioli, I don't make them much anymore because of all the problems with beef and such but this recipe will taste great over thin pasta, linguine,angel hair, fettuccine, spaghetti, I don't like it over the heavy tube pasta it just seems to take to much of the gravy to cover the pasta and after all the work, gee whiz who wants to make another batch?Now I'll be quiet and go finish my stuffed onions and zucchini's.:yum:
kades
 

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