Wednesday, May 03, 2006

How To Make Red Sauce for Pasta

Put a pan on the stove.
A nice big stainless steel one.
Turn the stove on.
Not too high.
Pour some extra virgin olive oil in the bottom.
Chop some white onions up and put them in the oil.
Add some salt and pepper.
Use kosher or sea salt.
Grind your own pepper.
Stir till they start losing their color and are transcendent.
Do not burn them.
Put some finely chopped carrots and celery in the pan.
Put some chopped garlic in the pan.
Do not use that crap in little bottles.
Chop it yourself.
It is not that hard.
Then add some capers if you want to.
Maybe a tablespoon.
Then put in some crushed tomatoes.
Canned ones are OK.
Get the best ones that you can afford.
Imported from Italy if you can get them.
Organistic is OK too.
Then add some crushed red chile flakes.
Be careful here.
Too much chile will stimulate the libido.
But that might be what you need.
Then add some thyme, oregano and rosemary.
Did you know that rosemary helps the memory?
And that Mary and Joseph, when they were on the run from King Harry's Homeland Security, hid in some big rosemary bushes out in the desert?
I guess the Minutemen could not find them either.
So cook this mixture on low heat for awhile.
Keep stirring.
Do not let it stick.
When it tastes right it is done.
Maybe you should cook it for thirty minutes.
The time will be more if you use fresh chopped tomatoes or certain canned ones.
But you will know when it is done.
It will taste good to you
Trust yourself.


Blogger Patry Francis said...

I hate the taste of rosemary. Maybe that's why I can't remember anything...

Otherwise, your poem sauce sounds wonderful.

10:33 PM, May 04, 2006  
Blogger Fred Garber said...

Patry....Rosemary is a strong flavor! But you could easily leave it out. In looking over the recipe, i noticed that I forgot a bay leaf.


9:43 AM, May 05, 2006  
Anonymous Anonymous said...

Many thanks - my red sauce always turns into soup...!

2:15 PM, August 06, 2006  

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