Tuesday, May 3, 2011
Meaty Marinara Sauce
Now, I've never been good with making pasta sauce...Specifically with fresh tomatoes. Time and time again I've tried tried to thicken the sauce, and time and time again I can never *right* where I want it via consistency.
So this time around I took a different route. I tried Pomi marinara sauce for the first time. Needless to say everything came out perfectly. I loved it.
I recently learned that few stores have stopped ordering Pomi due to the fact that not many have purchased the product. So I guess I'll be going to back to the drawing board until I do get my hands on some more Pomi.
My recipe for my sauce is below.
What I had done was use
3 large garlic cloves
1 Jimmy Dean's Sage Sausage roll (I happened to have one in the fridge...So why not?)
And some sections of the pig's head...Fat included.
2 Pomi's Marinara sauce
So what I did was dice the garlic and put that aside.
Dice the onion, put that aside.
Cube the pig fat and put in another container
Cube the meat and put that into another bowl.
I oiled the pan and cooked the sausage till well browned and put that back to the side, then went back and oiled the pan and threw in the onion. Once it had turned iridescent I put in some of the pig fat and had that cook for awhile in low to medium heat. When the fat had appeared to have also become iridescent and had shrunk in size I added the sage sausage meat as well as the rest of the pig's head meat.
I then added both containers of Pomi, added a fairly decent amount of Italian herbs, a squirt of Italian anchovy paste, a good dash of red wine, salt, and pepper. I then let it sit overnight as I wanted the flavors to set in.