This Month's Recipe
1 cup tepid water
3 tbsp. olive oil
2 large onions, finely chopped
2 cloves garlic, finely minced
2 med. sized carrots, finely shredded
2 cans (14 oz. each) beef broth
pear shaped tomatoes
1 tsp. each of salt, oregano leaves,
rosemary leaves and sugar
2 tbsp. basil leaves
¼ tsp. pepper
Soak mushrooms in water for 5 minutes, drain, wash well (several washings) and chop. Set aside. Heat olive oil in a large Dutch oven over medium heat. Add onions, garlic and carrots and saute for 5 minutes. Stir in mushrooms, beef broth, tomatoes (break them up with a fork), and seasonings. Boil gently for about 1 ½ hours until sauce is thick.
This is a great sauce with a hundred uses. It is a workhorse that can be called on again and again for use in a vast array of recipes. It makes a great basic sauce for lasagna, spaghetti, chicken and penne pasta, etc.
I use it so much that I normally triple the recipe and freeze it in bags in 2 cup sized portions. These stay frozen for long periods and are great to have when you just must have pasta as a side dish or the main entree. Defrost, and it’s there ready to use.
Bon Appetit!
P.S. If you try this or any of my recipes, please let me know you like them.
I can be reached at Stellal@hughes.net.
