Saturday, January 1, 2011

Recipe ~ Giuseppe's Red Sauce

In order to get into the Italian state of mind, one has to eat like an Italian!

Try my
family recipe that's the perfect mash-up of Italy and Texas. The sauce infuses an Italian red sauce with the tongue-tingling taste of Texas, compliments of jalapeño. Bold and spicy, the sauce is a favorite, so it won't last long. Put some in a Mason jar and share it with your new best friend for life.
Make your tummy smile. More recipes here.

~ ~ ~ GIUSEPPE'S RED SAUCE ~ ~ ~

Get ready for a
taste-bud takeoff!

Ingredients:


1 Pound | Ground Chili Beef
1 Pound | Ground Hot Italian Sausage
3 Tablespoons | Olive Oil (EVOO)
1 Palm Full | Fennel Seed
8 - 12 Cloves | Minced Garlic
2 | Seeded and Chopped Fresno Chili Peppers or Red Bell Peppers or Italian Cherry Chili Peppers
2 Medium | Chopped White Onions
4 - 5 Medium | Chopped Jalapeños
1 Cup | Dry White Wine
4 Cans (28 Ounce Sized) | San Marzano Style Tomatoes
To Taste | Gray Salt & Freshly Ground Black Pepper
8 - 12 Sprigs | Finely Chopped Marjoram
¾ Cup | Finely Chopped Parsley
12 Leaves | Chopped Basil Leaves
Garnish | Parsley, Basil, Grated Parmigiano-Reggiano Cheese

1. Brown the meats together over a medium-high heat. Drain and put into an 8 quart stock pot.

2. In a sauté pan, heat the olive oil over a medium-high heat.

3. Add the fennel, garlic, chili pepper, onion and jalapeño and sauté for 5 minutes.

4. Transfer the vegetable mixture into the stock pot.

5. Add the wine and tomatoes, breaking up the tomatoes with a spoon.

6. Season the sauce with salt, pepper, marjoram, parsley and the basil.

7. Bring to a bubble, then reduce the heat to a low simmer and reduce the sauce for 30-45 minutes before serving.
Serve atop your favorite pasta, pizza, meatball, crostini or eggplant. You can use this sauce as your secret ingredient in a mouth-watering, memorable lasagna. You can omit the meat for a tasty meatless sauce... it's just as flavorful! This recipe will generously serve an Italian-sized family of up to 12, depending on how it's served and how loose their "britches" are.
Pictured Pasta ~ Orecchiette, from De Cecco. It hugs the sauce right tight!

Mangia! : Mangia!

Keep On Cookin' :
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for the love of : italy

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