Andrew's Smokey Red Sauce

>> Saturday, December 26, 2009

Hi there, this is Andrew, Erin's husband. Let me start this recipe by saying that, to me, cooking is more art than science. Whereas baking, on the other hand, is more science than art. So with that being said, please feel free to "trust your gut" and modify the recipe as you see fit.

Half pound of hamburger
3 slices of bacon, diced
1 link of Italian sausage, casing removed
3/4 shallot
1/2 red onion
1 14 oz. can of peeled whole tomatoes
1 roma tomato
tomato paste
parmesan cheese
italian seasoning
red pepper
Worchestshire Sauce
Red Wine
Olive oil

Mix the bacon, hamburger, and italian sausage together and then brown the meat in a pan. When the meat is brown, remove it from the pan and drain off the excess grease on a paper towel and set aside.

In a food processor, puree the can of whole, peeled tomatos and the roma tomato and then set aside.

Slice the shallot into 1/16-1/8 inch slices and dice the red onion. Saute in pan with 2-4 tablespoons of olive oil over medium high heat. Once shallots and onions start to brown, add the pureed tomatoes and reduce the heat to medium.

As soon as the sauce starts to begin simmering, stir in the meat and then the italian seasoning and red pepper to taste. A good ball park amount is from a teaspoon to a teaspoon and a half of italian seasonings and one decent shake of red pepper. Of course add as much or as little red pepper as you desire.

Add a quarter cup or so of red wine.

Let simmer for about ten to fifteen minutes.

Add a quarter to a third of a cup of shredded parmesan cheese. Cook at least five more minutes.

Add two tablespoons of tomato paste five to ten minutes before serving.

That's it. Serve this sauce with your favorite pasta. Top it off with parmesan cheese to taste and enjoy!


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