Red Sauce for Gnocchi
Gotta have sauce!
Ingredients
- 5 lbs of halved Roma tomatoes
- 3-4 peeled and halved shallots
- 2-3 heads of garlic, separated and peeled
- 1 medium Walla Walla sweet onion peeled and quartered
- 2-3 peeled carrots cut to 3 inch pieces
- 1 cup of fresh basil
- 1/3 tsp cayenne pepper flakes
- 2 tsp of oregano
- 2 tbsp of olive oil
- salt and pepper to taste
- 6 oz can of tomato paste
- 1/2 lb of ground beef, pan seared
- 1/4 lb of lamb, pan seared, diced or ground
- 1/2 lb of tenderloin, pan seared, diced or ground
- 1/2 cup of heavy cream or half and half
- 1/2 cup of freshly ground parmesan cheese
- 2-3 cloves of minced garlic
- 2 tbsp of chopped fresh basil
- salt and pepper to taste
Directions
Preparing the Base Sauce
1. Place the tomatoes, shallots, garlic, carrot, onion, and basil in a large mixing bowl. Add spices, drizzle with olive oil, and toss thoroughly.
2. Add mixture to a large 2” roasting pan, place (uncovered) in 400 degree oven for 1 hour.
3. Remove from oven and let cool for 10 minutes. Place contents into a mixing bowl and puree with an emersion blender until smooth. Use immediately or freeze.
Finishing Red Sauce
1. In medium/large pot, add the base red sauce on medium/medium low heat.
2. Add half the tomato paste, ground beef, tenderloin, and lamb to the pot, turn down heat, and let simmer.
3. In a large sauce pan on medium heat, add garlic and a splash of olive oil, let cook for 2-3 minutes (do not burn the garlic).
4. Add the rest of the tomato paste and half and half to the sauce pan, turn down heat to medium/low, stir for a minute or two, then add grated parm.
5. Continue stirring until the parm has fully incorporated – add contents of sauce pan to the red sauce in the pot and mix thoroughly.
6. Pair with a bottle of Eritage Cabernet Franc, your favorite pasta (in this case gnocchi) and a warm sliced baguette.