#006

"THE SAUCE IS BOSS."


IT WAS YESTERDAY WHEN MY BARTENDER FRIEND SUGGESTED I ADD A MARINARA RECIPE TO FOLLOW UP THE PASTA CHITARRA BLURBS. I SAID I WOULD TRADE THE RECIPE FOR FOLLOWER-HOOD HERE ON THE BLOG.


HERE WE ARE TODAY, NO FOLLOWERS. BUT, I THINK A SAUCE RECIPE TO FOLLOW THE PASTA BIT IS A GOOD IDEA. SO, I'M GONNA HOLD UP MY END OF THE BARGAIN. HERE WE GO...


MARINARA:


THE GOODS:
1 LB. GROUND PORK
1 BOTTLE ITALIAN RED WINE, DEALER'S CHOICE
2 MED. YELLOW ONION, SMALL DICE
3-4 CLOVES GARLIC, MINCED
1 GAL. SAN MARZANO CANNED TOMATO, BUY WHOLE, HAND-CRUSH
2-3 DRY ARBOL CHILE
1 LEEK, FOR HERB BOUQUET
2-3 BAY LEAVES
5-6 SPRIGS THYME
5-6 SPRIGS OREGANO
1 HANDFUL FRESH PARSLEY
SALT & PEPPER
OLIVE OIL


THE WORK:


START WITH MISE...


GRAB YOUR RONDO. OPEN ALL THE CANS OF TOMATO. BUILD THE HERB BOUQUET. GET EVERYTHING IN IT'S PLACE. NOW, LET'S BEGIN.


BROWN THE GROUND PORK WITH A BIT OF THE OLIVE OIL IN THE RONDO. ONCE A FOND IS BUILT, GO IN WITH THE DICED ONION. WITH A WOODEN SPOON, GIVE THE PORK AND ONION A STIR. ALLOW THE MOISTURE FROM THE ONION TO LIFT THE FOND. ONCE THE ONION IS SOFTENED AND THE FOND HAS BEEN RAISED, ADD THE GARLIC. WHEN EVERYTHING IS FRAGRANT, AND EVERYONE IS GETTING ALONG, INCREASE THE HEAT A BIT. ADD A GENEROUS POUR FROM THE BOTTLE OF WINE, FIRST TO THE FUTURE SAUCE, THEN TO YOURSELF. COOK IT DOWN A BIT. NOW THE TOMATO, CHILES AND HERBS. TASTE AND SEASON ACCORDINGLY.


BRING THE SAUCE TO A GENTLE SIMMER. REDUCE THE FLAME. LET IT COOK "SLOW & LOW," GIVING AN OCCASIONAL STIR TO PREVENT BURNING THE BOTTOM.


THE WHOLE THING WILL PROBABLY TAKE ABOUT 4 OR 5 HOURS FROM START TO FINISH. THE SAUCE IS READY WHEN IT HAS BECOME DEEPLY CARAMELIZED, SWEET AND FULL OF FLAVOR.


I RECOMMEND FINISHING OFF THE BOTTLE OF ITALIAN RED AND NOSHING A BIT OF RUSTIC BREAD WHILE YOU WAIT. MAYBE EVEN SPREAD SOME BUTTER FROM THE COWS OF PARMA AND A SPOONFUL OF YOUNG SAUCE OUT...
IT HELPS THE TIME PASS. 

CIAO.
-PETE