Monday, February 23

Sunday's All Day Ragu Sauciness

 Sundays have become one of my favorite days of the week. I use it to relax and create yummy foods for the night and also for the week. Baking bread and simmering something all day in a large pot has become a Sunday ritual for us. My husband looks forward to it as well, since he tells me he's a very good taste tester.

I do have to say that I cook a lot and I don't use a lot of recipes to build soups, stews & sauces. It's usually by instinct and a lot of tasting. I did however put together an easy to follow recipe for this sauce. I used the last of my frozen stewed tomatoes from our garden last year. Although I've built sauces from good canned tomatoes as well and that's what this will be about. It's important to taste as you go and for me whats better for tasting than fresh bread!

Look at that stretch! Gluten free bread doesn't have to be hard or taste strange. This is the GF French bread recipe. Check it out and enjoy some warm yumminess.

As you can see below this bread makes for the perfect tasting spoon. I think I was guilty of tasting this sauce a lot!

The great thing about this sauce can mix it up and use different meats like pork, panchetta, beef roast, etc. I just keep it at 2 lbs and mix it up! Also can play with herbs, broths and so forth. It's just plan fun to try it one way then give it a go and play.

Sunday Ragu Sauce
  • 1 tbsp olive oil
  • 1 large onion (chopped)
  • 2-4 garlic cloves
  • 2 tbsp fresh rosemary (chopped)
  • 2 lb ground beef chuck roast (I always get fresh ground's the bomb diggity)
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 cup beef broth (or bone broth if you make it, would be amazing)
  • 1 cup red wine
  • 1 can (6 oz) tomato paste
  • 1 can (15 oz) diced tomatoes or stewed tomatoes
  1. Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and saute until the edges are golden, about 2-3 minutes. Add onions and cook, stirring occasionally, until translucent, about 5 minutes. Season with salt, to taste. Add beef and cook until browned, about 5-8 minutes, making sure to crumble the beef as it cooks; season with salt, to taste.
  2.  Stir in diced/stewed tomatoes (if stewed break them up in the pot), tomato paste, red wine and herbs. Reduce heat to low; simmer, stirring occasionally, with lid slightly ajar, until sauce has thickened, about 90-120 minutes. 
  3. It's important to taste about halfway through to make adjustments. 
  4. Serve with your favorite pasta or polenta!