Italian tomato sauce
Italian tomato sauce recipe in the italian category
Recipe ingredients:
- 2 – 28 ounce cans diced or ground tomatoes or whole tomatoes not packed in puree or sauce
- 3 tablespoons high-quality olive oil
- 1 large, thick pork chop or 1-1/2 pounds beef chuck, steak preferred
- 1 medium onion, peeled and finely chopped
- 1 medium carrot, peeled and finely chopped
- 4 garlic cloves, peeled and crushed
- 1/2 cup red wine
- 1-1/2 teaspoons salt
- 3 tablespoons fresh basil or italian parsley, chopped
- Freshly ground black pepper to taste
Recipe method:
- If using whole tomatoes, drain them, reserving the liquid and chop.
- Reserve tomatoes and juice in a bowl.
- In a nonreactive Dutch oven, heat the olive oil.
- Season the chop with salt and pepper and brown over medium-high heat on both sides, about 8 minutes.
- Remove meat and set aside. Reduce heat to medium-low, add the onion and carrot and saute until softened, 8 to 10 minutes.
- Add the garlic and saute for 1 minute.
- Return the meat and any accumulated juices to the pot and add the wine.
- Bring to a simmer, and cook uncovered for 3 minutes.
- Add the reserved tomatoes and the salt and bring back to a simmer.
- Reduce heat to low to maintain a slow simmer, partially cover, and cook until the meat is tender, about 45 to 55 minutes, depending on the thickness of the meat. Remove meat and keep warm.
- Raise heat to medium and continue cooking sauce for about 5 minutes, or until sauce has thickened.
- Stir in the basil and/or parsley and add freshly ground black pepper to taste.
- Slice the meat and serve with pasta and sauce.
Tags: tomato, sauce, recipe, italian, recipes, cooking