I wondered, why my Italian friends cooked their pasta sauce for so many hours? Until I was visiting, and realised they were cooking a whole piece of meat. I always used mince, so now I tried using thick slices of Shin Beef & meat, to my surprise the meat shreds when it starts to fall apart, producing a beautiful tender sauce for pasta.
|Using Canned or Fresh Tomatoes|
|Enough Sauce to make Lasagnas & Dinner|
Every culture will infuse their recipe with the flavours of there province, passing down to the generations, so when emigrating they take the unique recipes with them.
|Asian Pork Ribs|
Asian Pork Spare Ribs were marinated in Soy sauce, Honey, Ginger & Garlic.
My latest efforts cooking spaghetti sauce, have found me using more canned or fresh tomatoes, depending on the season & less tomato paste. The flavour is more natural but delicious. When I cook up a pot, I have enough sauce to make some lasagnas & lunches for the next day.
In this Pasta Sauce, I used 2 pieces of Shin Beef, 2 large onions, 6-8 cloves of Garlic, 2 large cans of Tomatoes, 1/2 cup of Tomato Paste, 1 tablespoon soy sauce, 4 chicken & 4 beef stock cubes salt, pepper, 1 tablespoon of sugar ( to balance the acidity)1/2 cup of wine, red or whites' fine, it depends on what you prefer to drink.
Fry the onions & garlic in some butter, add meat, add canned tomatoes, tomato paste, stock cubes, soy sauce, sugar, Stir then add 2 cans of water. Check if sauce needs salt when it nearly ready. You can add some Italians herbs, depending on your families' taste. A little mixed herbs works, if I add basil I add it at the end of cooking or you lose the flavour of the basil.