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Posts Tagged ‘Tomato sauce’

Sunday sauce

Sunday sauce (Photo credit: letouj)

This past weekend, I decided to make Sunday Sauce.  It is so tasty, so delicious and even though it takes a long time to cook down, it is well worth it.  Pick an afternoon you’ll be home and soon your home will be filled with the aroma of simmering tomato sauce.  I thought I could make it in my crockpot BUT my crockpot was not big enough.  Using a crockpot would make the whole process easier since you could just let it simmer away for hours.

I started with a large stockpot but then thought, “Oh why not use the crock pot?”   I filled the crock pot and still had a lot of sauce in the braising pan so now I had to make a decision;  I took half of the meat out of the crock pot and put it in the braising pan and cooked the sauce in both.  I tell you all this so you won’t make the same mistakes I made which made a fairly simple recipe into a complicated process.  Mangia!

SUNDAY SAUCE

(but you can call it Gravy!)

1/4 cup Extra Virgin Olive Oil

1.5 lb of boneless country spare ribs ( I used bone-in)

6 links of Hot Italian Pork Sausage (I used Hot Poultry Sausage)

2 cups (16 oz) chopped onions

8 TBSP of minced garlic (from jar) OR 20 cloves minced

2 cans of tomato paste

4 cups of water

6 cans of coarsely ground Italian tomatoes

4 TBSP dried basil (I used 2TBSP and basil from my yard)

16 meatballs (cooked)

Salt and Pepper to taste

You’ll need a large braising pan and a 16 Qt stockpot

Heat olive oil in large braising pan on MEDIUM HIGH; add ribs and sausage.  Cook, turning 2-5 min, until meats are browned on all sides.  Transfer meats to stockpot.

Reduce heat to LOW.  Add onions and garlic to braising pan; cook, stirring, 10 minutes, until veggies are translucent.

Raise heat to MEDIUM; add tomato paste.  Cook, stirring, 3-4 minutes, until paste just begins to brown.  Add water, stirring to loosen browned bits on bottom of pan.  Bring to simmer.

Transfer tomato paste/water mixture to stockpot. Stir in canned tomatoes and basil.  Bring to simmer on MEDIUM.  Reduce heat to LOW.  Cook, stirring occasionally, 5 hours.  Add cooked meatballs.  Cook, stirring occasionally, 1 hour.

Carefully transfer meats to serving platter; cut meats into manageable pieces. Transfer sauce to serving bowl.

Recipe from Wegman’s MENU magazine

Congratulations to me! This is my 1000th blog post!  Wow, I’ve had so much fun doing this, I hope my readers/followers are enjoying  this journey too.  Thank you for all your support and comments.  

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Slow-Cooked Chicken Cacciatore a/k/a Chicken Hunter Style

Tomorrow morning I’m taking the crock pot and gonna cook up a storm.  I need to make a couple of meals and freeze some of them.  If I don’t, I find myself coming home late and too tired to cook and that leads to ordering in or eating junk.  Either way it’s no good, one costs too much money and the other ends up being empty calories.  So tomorrow morning I’ll make the Chicken Cacciatore and give my husband a real meal and freeze the rest.

3 lbs cut up chicken (split chicken breasts and thighs)

Flour for searing

2 TBS olive oil

2 cloves of garlic, minced

8 oz of baby bella  mushrooms sliced

2 cups diced green peppers and onions

1 cup dry red wine

2 tsp. Italian seasoning

1 pkg (24 oz) of seasoned tomato sauce.

Salt and pepper to taste

Dust chicken with searing flour

Heat oil on MEDIUM in large braising pan; add chicken.  Brown lightly on all sides, 8-10 minutes.  Transfer chicken to slow cooker.  Discard all but 1 TBS oil.

Add garlic, mushrooms, peppers and onions to pan.  Cook, stirring occasionally, 3-4 minutes, until vegetables soften slightly.  Add wine; cook 1-2 minutes.  Add Italian seasoning and tomato sauce; stir.  Bring to simmer and remove from heat.

Add sauce mixture carefully to slow cooker.  Cover;  cook 3-4 hours on HIGH or 6-7 hours on LOW.  Season to taste with salt and pepper.  I’m going to add some red pepper flakes too.  Serve over pasta or rice.

And omg, this house is going to smell DEE-LICIOUS tomorrow!

Recipe from Wegman’s Menu Magazine Fall 2009

Cooking Lab: Italian - Pollo alla Cacciatora (...

Chicken Hunter Style

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a slow cooker Oval Crock Pot

Image via Wikipedia

It’s Tasty Tidbits Tuesday and the crock pot is OUT – Summer must be over!

I have to say this is REALLY a delicious meal and economical as well.  I believe you can make this for less than $3.00 per serving.

1 pkg (about 1  1/2 lbs) chuck roast,  cut into 1″ cubes

Flour to dust beef cubes

2 TBSP Olive Oil

1 pkg of soup vegetables (16 oz) cut up

Salt and Pepper

1 carton (can) of beef stock (32 oz)

1 can (14.5 oz) of Italian style diced tomatoes

1 pkg or jar (24 oz) of seasoned tomato sauce

1/2 cup of Ditalini pasta

1 can (15.5 oz) garbanzo beans, drained and rinsed

1 pkg (6oz) baby spinach

Dust beef with flour. Heat oil on Medium-High in large skillet or braising pan till oil fairly smokes.  Add beef and brown till all sides are paper bag brown.

Transfer beef to slow cooker, don’t discard pan drippings; Season with salt and pepper.  Cook stirring, 3 minutes. Add to slow cooker.

Add stock, tomatoes and sauce to slow cooker.  Cover, cook 4 1/2 – 6 hours on HIGH.

or 8-10 hours on LOW.

Add pasta and beans 30 minutes before end of cooking on HIGH, or 45 minutes if you are cooking on LOW.

Add spinach to slow cooker; Stir to blend well.  Allow spinach to lightly wilt about 2 minutes.

Recipe courtesy of Wegman’s MENU magazine

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