I just wanted to send a friendly reminder about the special date and time of our meeting this week. We are meeting Thursday April 1st at 6pm. Remember Erica Bauermesiter will be there so bring lots of questions! Also if you missed the previous blog entry Doug, our resident chef, will be making Helen's fondue!
Seeing as how this will be my last blog entry on The School of Essential Ingredients I thought I would save my favorite character's recipe for last: Tom's Pasta Sauce! I think it will also go well considering the type of weather we have been having!
Tom's Pasta Sauce Recipe
Note: For best results, use Knorr’s extra-large soft chicken bouillon cubes.
Crush the whole tomatoes in a food processor, or chop them finely by hand.
2 tablespoons olive oil
1/2 extra-large soft chicken bouillon cube (see note)
1 cup onion, chopped
2 large garlic cloves, minced
1 pound ground Italian sausage
1/4 cup milk
1/4 cup red wine
1 28-ounce can whole tomatoes, drained and crushed (see note)
1 cup tomato sauce (more if you want)
Salt and pepper
1 pound penne pasta
Grated Parmesan cheese (optional)
1. In a large sauté pan, heat olive oil on medium-low heat until bubbles form. Crush the half bouillon cube into the oil and mix thoroughly. Add onion and sauté for 2 minutes. Add garlic and sauté until translucent.
2. Add ground sausage, increase heat to medium, and cook until meat is no longer pink. Add milk and simmer until absorbed. (Don’t worry if it looks strange at first; the milk will mellow the wine and make for a wonderful, lush sauce.) Add wine, reduce heat to low, and simmer until wine is absorbed. Add crushed tomatoes, tomato sauce, and salt and pepper to taste. Bring to a boil over high heat.
3. Reduce heat to low and simmer for 1-3 hours, covered if you want a rich, but slightly thinner sauce, uncovered if you want a thicker sauce and the smell to roam through your house.4. Bring a large pot of water to boil. Cook penne pasta according to package directions, until al dente. Drain pasta and place in a large serving bowl. Ladle sauce over pasta; top with grated Parmesan cheese if desired, and serve immediately.
Yield: 6-8 servings