Sausage Tomato Sauce for Pasta/title> </head> <body bgcolor=#FFFEF7><hr size=5 noshade> <table cellspacing=3 cellpadding=0> <tr><td rowspan=2><p align=center> <a href="./yjn_sausagetomato1x.html"> <img src="./img/yjn_sausagetomato1c.jpg" align=left border=0 hspace=8 alt="Serving"></a> <br clear=left>Click to Enlarge </p></td> <td colspan=4> <big><big><big><b>Sausage Tomato Sauce for Pasta</b></big></big> <br><b>Italian</b></big> <hr size=2 noshade></tr> <tr> <td nowrap valign=top>For 1 #<br>Effort:<br>Sched:<br>DoAhead:</td> <td nowrap valign=top>pasta<br>moderate<br>1-3/4 hr<br>Yes</td> <td width=2 bgcolor="#AAAAAA"><br></td> <td valign=top> A relatively light meat sauce for use with simple shapes. It's shown here with Gamelli, but Fettuccini and many others would be good too. It very much takes on the character of the sauceage so use a good tasting well seasoned one. <td> </tr> </table> <hr size=2 noshade align="left"> <table cellspacing=3 cellpadding=0> <tr valign=top> <td width=8> <br><br><br><br><br> <td nowrap> 1/4 <br>6 <br>3 <br>2 <br>2 <br>4 <br>1 <br>1 <br>4 <br>1/2 <br>1 <br>14 <br>1/3 <br>tt <br>tt <br>1 <br>---- <td width=20> # <br>oz <br>oz <br>oz <br>oz <br>T <br>cl <br> <br> <br>c <br>t <br>oz <br>c <br> <br> <br># <br>--- </td> <td nowrap> Sausages (<a href="#01">1</a>) <br>Onion <br>Celery <br>Carrot <br>Bacon <br>Butter <br>Garlic large <br>Basil sprig <br>Parsley sprig <br>Wine white dry <br>Cornstarch <br>Tomato Puré <br>Water <br>Salt <br>Pepper <br>Pasta <br>--- Garnish <br>Olive Oil <br>Pecorino Cheese </td> <td><ol> <b><u>Prep</u></b> <li>Skin the <b>SAUSAGES</b> and dice or crumble them very small.</li> <li>Chop <b>ONION</b>, <b>CELERY</b> and <b>CARROT</b> fine, mix.</li> <li>Chop <b>BACON</b> small, crush <b>GARLIC CLOVE</b> sufficiently to crack it.</li> <li>Grate <b>CHEESE</b> for garnish.</li> <b><u>Run</u></b> <li>Put <b>Onion mix</b>, <b>BUTTER</b>, <b>Bacon</b>, <b>Garlic</b>, <b>BASIL</b> sprig and <b>PARSLEY</b> sprigs. Garlic, Basil and Parsley will be removed before serving. Fry stirring over moderate heat until onion softens slightly.</li> <li>Stir in <b>Sausage</b> and continue to fry stirring until onions threaten to brown.</li> <li>Stir in the <b>WHITE WINE</b> and cook stirring over moderate heat until evaporated and the ingredients start to fry again.</li> <li>Sprinkle on the <b>CORNSTARCH</b> and fry stirring a couple minutes until it is cooked by not browned.</li> <li>Stir in the <b>TOMATO PURÉ</b> and <b>WATER</b>, bring to a simmer, cover and simmer over very low heat for 1-1/4 hours. Check frequently to see if more water is needed.</li> <li>Adjust consistency (add water or simmer uncovered), remove herb sprigs and garlic clove, season to taste with <b>SALT</b> & <b>PEPPER</b>.</li> <li>Serve warm over warm pasta, garnished with <b>Pecorino Cheese</b>.</li> </ol></td> </tr></table> <b>NOTES:</b> <ol> <li><a name="01">Sausages</a> should be Italian, but other moderately spicy sausages will do.</li> <li><a href="./measures.html">U.S. measure:</a><small> <b>t</b>=teaspoon, <b>T</b>=Tablespoon, <b>c</b>=cup, <b>qt</b>=quart, <b>oz</b>=ounce, <b>#</b>=pound, <b>cl</b>=clove <b>in</b>=inch <br>yjn_sausagetomato1 050711 lci76</small></li> </ol> <p><small>©<cite>Andrew Grygus</cite> - ajg@aaxnet.com - Linking and non-commercial use permitted</small> <hr size=5 noshade></body></html>