Friday, July 22, 2011

Procrastination Sauce Update (with Photos)

Procrastination Sauce served with spaghetti, July 2011.
Well, I am a true procrastinator so it's taken me a full 24 hours to download the photos of Procrastination Sauce and upload them to this blog.  Because these photos were made to accompany the recipe, I've decided to reprint the final, updated version of the recipe for Procrastination Sauce here.

I will definitely be making this sauce again.  It was one of the rare meals that everyone in my family enjoyed (and everyone asked for seconds!)  I hope your family enjoys it too.


Procrastination Sauce
It may seem sacreligious to use canned tomatoes at the height of the tomato season.  I agree.  Sadly, our tomatoes aren't doing much this year.  (We've been getting just enough for salads every few days.)  If you have a supply of homegrown tomatoes, by all means use them!

This is a hearty meat sauce, perfect to serve with spaghetti or penne.

Ingredients:
  • 2 tablespoons olive oil
  • one large onion, chopped into fine dice
  • 2 cloves garlic, run through a garlic press
  • 2 six ounce cans of tomato paste
  • 1 lb. ground beef (I used Myer's Organic)
  • 1/2 lb. sweet Italian sausage
  • 2 28 ounce cans of diced tomatoes (I used organic)
  • 1 large carrot, peeled and cut into two large chunks
  • 1 quart chicken stock
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon white pepper
  • pinch of sugar (in honor of Grandma Willie)
  • 1 teaspoon finely chopped fresh thyme
  • 1/4 cup basil, chopped into fine ribbons (chiffonade)
Procrastination Sauce after simmering for 1 1/2 hrs, July 2011.
Instructions:
  • Heat olive oil in a large stock pot over medium heat.
  • Add diced onion and cook until onions are translucent.
  • Add garlic and stir for approximately one minute.  Be careful not to burn the garlic.
  • Add tomato paste, ground beef, and sausage.  Stir for approximately two minutes.  Meat should break down into small pieces and tomato paste should turn slightly darker in color.
  • Add diced tomatoes, chicken stock, carrot, thyme, sugar, salt, and pepper.  
  • Turn heat down to a simmer and cook for several hours.  Stir every 20 minutes or so.  
  • Just before serving, add 1/4 cup finely chopped basil and stir.
  • Serve with spaghetti and top with parmesan cheese and additional basil leaves.