Wednesday, March 19, 2014
Daves Linguine and Slow Simmered Meat Sauce
Two Sunday nights in a row, Nan has been treated to dinner at my brothers house and was joyously relieved of her weekly hospitality duties. Last Sunday night was the Super Bowl and this week served double duty as a Valentines Day celebration and Nans birthday dinner (her birthday is actually Tuesday). Dave, my brother, has been talking smack about his meat sauce for ages but this was my first opportunity to determine whether it lived up to his self created hype. It did. Honestly, it was one of the best (1st place has to go to Nan) meat sauces I have ever been fortunate enough to eat, including those from Italian restaurants from fine dining to fast food! Believe it or not, however, after showering him with accolades, when I asked if I could take a small container of this wonderful sauce, from the bath tub sized vat he had prepared, I was flatly denied. So much for sibling hospitality. Be that as it may, the recipe for this sauce, which was previously kept secret, is being printed here for me and the world to make, eat and share as much as we want!
In a large stock pot or dutch oven saute the a small bunch of fresh chopped Italian parsley, fresh chopped basil leaves and 5 minced cloves of garlic in olive oil for about 3-4 minutes. Add 1 large can of whole Italian tomatoes and simmer for about 20 minutes after mashing them with a potato masher.
Meanwhile, in a seperate skillet, saute 1 small diced onion, 1lb of ground beef, and 1/2 lb of ground pork. Drain any excess grease from the meat and pork and add the meat and onion mixture to the stock pot with the simmering tomatoes. Deglaze the skillet with a little bit of red wine to release any brown bits which developed fom sauteing the beef and pork and add to the stock pot, as well.
Next, add 1 small can of unseasoned tomato sauce and 1 1/2 jars of Prego (Yikes, again with the Prego. Like mother, like son.) and several chopped slices of pepperoni. Allow it to simmer for 1-2 hours and serve immediately. Even better, however, is to let it cool, refrigerate overnight, reheat and serve the next day!
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