Red Sauce Recipe
Rice Bran Oil to just cover the pan to fry in
1 pound ground beef - the more fat the better taste
sea salt and freshly ground tellicherry pepper
2 sweet onions diced
1 garlic head - all cloves peeled and roughly chopped to minced
2 cans Sardinian tomatoes - 112 ounces of tomatoes and juice
2 bell pepper red and yellow chopped
10 mushrooms like cremini loosley chopped
Red Pepper Flakes to your preferences
1/2 cup Maple Syrup from a tree or Muscavodo Sugar
Red Tomato Sauce Recipe
1. Fry the ground beef in rice bran oil over hight heat, cook fully, even with some crispy bits. Salt and pepper. Ideally this is all the salt and pepper you will need. You can always add more later when serving.
2. Add onions - Start here if you are making a sauce without beef.
3. Cook together as onions "clear" and become translucent
4. Reduce heat to medium and add garlic and continue to stir
5. As the garlic permeates the steam add bell peppers and the mushrooms.
6. Stir / toss until mushrooms change color and soften a bit
7. Add cans of tomatoes
8. Fill one can with water and transfer the water from one can to another to get the remaining tomato juice. Add the water to the pot.
9. Cover and heat on medium and stir occasionally and bring to a bubbly boil.
10. Add maple syrup or sugar
11. Reduce heat to low or simmer and cover leaving a crack to allow for some steam to escape.
12. Cook for as long as you can stirring occasionaly reducing the liquid to produce a thicker sauce.
Often the sauce gets better over time, add a little water if needed. Simmering for 8 hours or more is ideal. Though, rarely will sauce not get "sampled" by someone almost immediatly.
