Category: Sauces

Categories
Recipes Sauces

Pasta Tomato Meat sauce

Ingredients

  • 1/2 pound ground meat (beef seems to taste best)
  • 1/2 onion, diced
  • 3-4 garlic cloves, minced
  • 2 Tbsp Olive Oil
  • 1.5 tsp salt
  • Freshly ground pepper to taste
  • 1 Tbsp Oregano
  • 15Oz can of crushed tomatoes
  1. Place oil in pan and heat. Add onions when hot.
  2. Saute onions until they become shimmery
  3. Add beef, oregano, pepper, salt, and half of the garlic
  4. Cook until the beef has browned
  5. Add garlic and crushed tomatoes
  6. Cover and cook on low heat until the sauce has thickened.

Categories
Recipes Sauces Vegan

Panang Curry Paste

  1. 7 Dried Red Thai Peppers
  2. 2 Stalks of Lemongrass
  3. 2 1/2 inch chunk of galangal
  4. 2 Coriander Root
  5. 2 Garlic Cloves
  6. 1tsp Shrimp Paste
  7. 2 Tbsp roasted, unsalted peanuts
  8. 1/2 piece whole nutmeg
  9. 2 tsp coriander seeds
  10. 1/2 tsp cumin seeds
  11. 1/2 tsp white peppercorns

  1. Place peppers in a small heat-resistant bowl and add enough hot water to cover. Steep until softened, 10 to 15 minutes.
  2. While peppers rehydrade, peel and finely slice Lemongrass, garlic, Coriander Root, and Galangal
  3. Transfer rehydrated chiles to a granite mortar and pestle and pound until pulverized, 3 to 5 minutes.
  4. Begin adding in other ingredients, finely grinding to a paste before adding others.
  5. Transfer to airtight container when done and store in fridge for up to a week.

Note: Remember not to touch your eyes (or any sensitive parts of your body) after handling the paste.

Categories
Recipes Sauces

Marinara Sauce

  • 1 can peeled tomatoes
  • 1 medium yellow onion, peeled and halved
  • 2 large garlic cloves, peeled but whole
  • 2 tablespoons olive oil
  • 1 tsp oregano
  • Pinch of red pepper flakes
  • Salt (if necessary)
  1. In a medium saucepan, combine all ingredients (including any juice from the tomato can)
  2. Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a simmer for about 15 minutes, stirring occasionally.
  3. Crush tomatoes against the side of the pan, and then let simmer for another 30 minutes, stirring occasionally.
  4. Remove from heat and remove the onion from the sauce. Smash garlic cloves and any small onion pieces with a fork.
  5. Add salt, if needed. Serve warm. Refrigerate for 4 days, or freeze for 6 months.