Mylegsbig
Head Chef
Okay. Last time i cooked my sunday sauce i came out extremely wrong. I honestly can't tell if it was Bitter, or Salty. Really have no idea.
I am going to run down EXACTLY what i did for you guys, hopefully some of you can chime in and tell me what went wrong.
First off i seasoned 3/4 lb of Ground Pork, and 3/4 lb of Ground beef, with an ample amount of salt and pepper. Then i browned this meat.
Next step, i got a few tables;oons of olive oil going, and threw in about 5-6 cloves of garlic, sauteeing for 1-2 minutes over low heat.
At this point, i added a dice onion and a diced red bellpepper, and sauteed this untilt he onions were clear, until they were soft. maybe 10 minutes.
At this point, i added a can of tomato paste, and simmered this over low heat for an additional 3 minutes or so.
At this point, i added in a 30 oz can of whole peeled italian tomatoes, which i had crushed by hand, about 1 cup of liquid i gathered from soaking Porcini Mushrooms in Spring Water, a few porcini mushrooms, and about 3/4 cups of a Pinor Noir red wine, along with the pork and beef.
At this point i also added 1 1/2 tablespoons of sugar to combat bitterness(I guess it didnt work)
Also at this point i added about 1 1/2 Tablespoons of Sea Salt, uncrushed, a good amount of black pepper, about maybe 2 teaspoons of Italian Herb Seasoning Mix.
I simmered this on LOW HEAT, well around 3-4 setting on my stove, uncovered, for about 2 hours or so, until it thickened HEAVILY and was like a meat paste almost, not quite, but very thick.
I added some fresh parmagiano reggiano and finely minced italian parsley upon serving, over a bed of speghatinni.
The sauce was either bitter or salty, i cannot tell. I stirred frequently, about once every 5-10 minutes.
(Side Question) Is it best to cook a sauce like this covered, or uncovered?
Please tell me what went wrong with this sauce.
If any of you can give me a critique, or some comprehensive evaluation, i would be very appreciative..
Thank you in advance
Please offer any tips you can, as i LOVE making a sauce that takes a few hours. So rewarding.
I am going to run down EXACTLY what i did for you guys, hopefully some of you can chime in and tell me what went wrong.
First off i seasoned 3/4 lb of Ground Pork, and 3/4 lb of Ground beef, with an ample amount of salt and pepper. Then i browned this meat.
Next step, i got a few tables;oons of olive oil going, and threw in about 5-6 cloves of garlic, sauteeing for 1-2 minutes over low heat.
At this point, i added a dice onion and a diced red bellpepper, and sauteed this untilt he onions were clear, until they were soft. maybe 10 minutes.
At this point, i added a can of tomato paste, and simmered this over low heat for an additional 3 minutes or so.
At this point, i added in a 30 oz can of whole peeled italian tomatoes, which i had crushed by hand, about 1 cup of liquid i gathered from soaking Porcini Mushrooms in Spring Water, a few porcini mushrooms, and about 3/4 cups of a Pinor Noir red wine, along with the pork and beef.
At this point i also added 1 1/2 tablespoons of sugar to combat bitterness(I guess it didnt work)
Also at this point i added about 1 1/2 Tablespoons of Sea Salt, uncrushed, a good amount of black pepper, about maybe 2 teaspoons of Italian Herb Seasoning Mix.
I simmered this on LOW HEAT, well around 3-4 setting on my stove, uncovered, for about 2 hours or so, until it thickened HEAVILY and was like a meat paste almost, not quite, but very thick.
I added some fresh parmagiano reggiano and finely minced italian parsley upon serving, over a bed of speghatinni.
The sauce was either bitter or salty, i cannot tell. I stirred frequently, about once every 5-10 minutes.
(Side Question) Is it best to cook a sauce like this covered, or uncovered?
Please tell me what went wrong with this sauce.
If any of you can give me a critique, or some comprehensive evaluation, i would be very appreciative..
Thank you in advance
Please offer any tips you can, as i LOVE making a sauce that takes a few hours. So rewarding.