for your info...
Measurements :
# - Pound
G- Gallon
Q - Quart
P - Pint
C - Cup
T - Tablespoon
t - teaspoon
oz - ounce
ea - each
These are common terms you'll see throughout our recipes:
al dente - "to the tooth" meaning firm to the bite, the ideal consistency for pasta and rice
au sex - "nearly dry" meaning reducing a liquid down by heat, very concentrated
baste - to prevent drying by pouring liquid or melted fat over the food item repeatedly
Meat Sauce
Ground Pork
Ground Beef
Ground Turkey
Pure Oil
Salt
Pepper, ground
Onions, sliced
Roasted Garlic
Crushed Tomatoes
Onion Powder
Cayenne Pepper
Soy Sauce
White Vinegar
Red Wine
Stock (any kind)
INGREDIENTS
method
1. Using the oil from roasting the garlic, add into a dutch oven over medium heat.
2. Add a little bit of pure olive oil to bring down to smoke point.
3. Add pork first, allow meat to brown and remove. Then add beef + turkey, allow to brown, remove from pan. (do this on high heat, this will ensure that you get a nice sear on the meat quickly so as not to overcook the meat by being in the pan too long)
4. Add more oil to the dutch oven, then the onions on medium high heat. Saute for 5 minutes. Using a wooden spoon scrape the bottom of the pan to get the fond (the brown and crispy bits left from the meat, this creates the base for the sauce, its all about layering! The meat was the first later, the onions in the second layer!)
5. Turn onions down to medium low heat and stir frequently to avoid burning. Allow onions to brown and caramelize slowly (15 minutes). Add crushed garlic and cook for another 5 minutes.
6. Add crushed tomato, stir to incorporate. Bring sauce up to a simmer adding spices, soy sauce, and vinegar. Stir on medium for 5 minutes. (Take this time to develop the tomato sauce, if you go low and slow this will yield a really developed sauce with complexity, instead of tasting like it was all just boiled together).
1 #
¾ #
¼ #
as needed
3 T
to taste
2 ea
5 ea
1 can
1 T
1 T
1 t
1 t
1 C
2 C
Homemade Vodka Sauce
Large can of plum tomatoes
Olive Oil
Minced garlic
Basil fresh or dried
Parsley
Salt
Pepper
Crushed red pepper (optional)
Pancetta
Vodka
Heavy cream
INGREDIENTS
method
1. In a large pot add the olive oil and heat on medium heat. Add the onion and garlic. Cook until translucent.
2. Add the tomato paste and let those flavors mix together for 2-5 minutes. Then add a generous amount of red wine for flavor. Allow that to reduce by half for a concentrated flavor.
3. Add plum tomatoes to pot and break up the tomato - I like my sauce a bit chunky so I don't break it up too much.
4. Add all the spices to the mixture and simmer for 30 minutes. This is your marinara base for the vodka sauce.
5. In a separate frying pan, fry in olive oil the cubed pancetta. Slowly pour the cup of vodka over the pancetta.
6. Add the marinara sauce to the pancetta/vodka mixture. Then add the cup of heavy cream and stir well.
7. Let simmer and reduce for about 10 minutes.
8. Add in your cooked pasta of choice and enjoy!
1 can
5 T
5 cloves
1 T
1 t (and some for garnish)
1 T
1 T
½ T
3 slices
1 C
1 C
