Archived posting to the Leica Users Group, 2004/10/05
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]J. Codispoti writes in part: > > The ingredients include ground beef, pancetta > (bacon), onion, carrot, celery, beef stock, tomato > concentrate, butter or oil, salt, pepper. > There are many variations to this basic recipe. > > Other than mushrooms I don?t like vegetables in > pasta sauces. I make my rag? with equal parts of > beef, lamb and pork with no veggies at all other > than tomato sauce. > Hi Joe, Every year, over a weekend or two, we convert 300 to 400 lbs of tomatoes into tomato sauce or spaghetti sauce and then pressure can it all. I used to do the whole lot myself from selecting and purchasing ingredients to peeling tomatoes and cooking the whole lot for about 18 hours, then hand straining. Long, slow cooking times are required for massive quantities. For the last years two or more neighbors show up to help thereby earning their share. While I would agree no visible veggies belong in a true tomato or spaghetti sauce, the French Chef's holy trinity of onion, celery and carrot are absolutely essential to taste. We cook the mixture with these three (and other) ingredients then press and strain them out prior to canning. Regards, Greg