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Reseptipankki / Perinneruokia /  Aitoitalialainen tomaattikastike


Aitoitalialainen tomaattikastike

Paljon

Vaikeusaste: helpohko
Hintaluokka: huokea
Kuluva aika: suuritöinen

Italian Tomato Sauce

Adapted from Leslie Bruni

Time: 21/2 to 31/2 hours

3 cans (28 ounces each) Italian plum tomatoes

1/2 teaspoon oregano

1 tablespoon minced fresh basil, optional

Salt and black pepper

1 pound sweet or hot Italian sausage

1 pound (or larger) piece of pork loin, pork butt or pork shoulder

2 tablespoons olive oil

1 large onion, minced

1 to 4 cloves garlic, minced.

1. Place a food mill over a Dutch oven or other large deep pan, and pass the tomatoes through until only the seeds remain; or seed the tomatoes, purée in a food processor and pour in the pan. Add 2 cups water, oregano, and basil, if using, and salt and pepper to taste. Bring to a boil, then reduce heat to low.

2. Place sausage in a skillet and add water to cover. Bring to a boil and cook, covered, until surface is opaque, about 3 minutes. Drain well and pat dry with paper towels. Return sausage to skillet and place over medium-high heat. Prick sausages all over with a fork to release oil into the pan; cook until browned on all sides. Transfer to the pot of sauce.

3. Season the pork with salt and pepper. In a large skillet over medium heat, heat the oil until shimmering. Add the pork and brown on all sides, about 5 minutes. Reduce heat to low, and add onion and garlic. Cover and cook until the onion is soft, about 5 minutes. Transfer contents of skillet to the pot of sauce.

4. Simmer the sauce until the pork is tender, 2 to 3 hours. To serve, remove meats and place on a serving platter to pass separately, and use the sauce to dress pasta.

Yield: About 4 1/2 cups.

Viestin lähettäjä: Kari (karieasy.com)

Reseptin tarina: New York Times, 22.12.2011

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2011-12-22 11:54:44 2011-12-22 11:54:44 1665



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