Tomato-Meat Sauce

This is one of those tomato sauces that is labor intensive but in the end is worth the time. You'll spend an hour and a half doing nothing but working on the sauce. Once you get to the point of completion you can let it simmer while you get the rest of the dinner prepared.

This turns into a thick meaty sauce, full of flavor and goes great over fettucini, shells, or as a base for a lasagna.

• 1 lb meat (bison, turkey, sausage .. whatever)


• 1 #16 can Peeled Whole Tomatoes


• 1 onion chopped


• 4 garlic cloves


• 2 cups beef broth (you can substitute 1 cup of wine for 1 cup of the broth)


• seasoning to your liking


• Extra Virgin Olive Oil


• Canola Oil

Take your cast iron skillet and put it on the burner on medium heat. Let that skillet do what it's supposed to and absorb the heat.

Meanwhile, coarsely chop the onion and smash the garlic. When the skillet is ready pour a tablespoon of Canola oil in and add the onion. Hold off on the garlic, we don't want that to burn. Stir the onions a few times get them coated in oil. Then just let them go, let them simmer and brown, you want to let them get dark and sweet.

The aroma will queue you to when its done. When your mouth starts watering uncontrollably you'll know the onions are close. At that point add your garlic and add half a cup of broth. Let the broth reduce until its almost gone. Now remove that mixture to a bowl.

Now add the meat, brown it down until its done. Add a half cup of broth and again let it simmer down until its almost gone.

While the meat is browning open the can of tomatoes and drain it. Make sure you save the liquid. Take the drained tomatoes and de-seed them, break them up and get rid of any ugly chunks.

Pull the meat out of pan and de-glaze it with a half cup of broth, add the tomatoes and let them simmer down until they are dark and full of flavor. This is a good spot to add more nutrition, maybe a cup of spinach or grated zucchini. Pull it off the heat and get your handy stick blender out and grind it all down to a nice sauce.

Put it back on the heat and put back in the meat and onions. Pour in the drained tomato liquid and the rest of the broth. Let it all heat up and start bubbling at this point the sauce is ready for use, but can by all means simmer longer until you are ready to go.


Dave

Tags:
recipe, cooking, tomato, sauce, onion, bison