I added chicken thighs to my pork and beef pasta sauce today. After three hours it was amazing. I think the marrow added the amazing.
Using a five litre pot, fry a dozen roughly chopped med/lg onions and a clump of garlic cloves skinned and halted in a stick of grass fed butter. Add salt and pepper and stir occasionally. When the chopped onion is translucent, add 750g of canned Roma tomatoes and continue at high heat until the tomatoes bubble. Smoosh the tomatoes with a spatula if they are whole. Add two kilos of meat to the pot and mix through. I recommend mostly beef and pork. Mince works well, but I love putting pork belly in my sauce. Turn the heat down to low and cover with a lid for three hours. Enjoy!
Sounds absolutely delish.Originally Posted by CircleOfSorrow Go to original post
Quick question...does it have to be Roma or do you suppose normal tomatoes could do as well?
I've never used anything but Roma, but I suppose you could use the common variety. If you are using fresh produce though, you will have to add water in order to make sauce. I grew my own tomatoes to make my own paste, and found that canned tomatoes from Italy tasted just as good and were very cheap. If I were you, I'd buy three cans for about a buck/pound/euro.Originally Posted by BOSS_TPH76 Go to original post
Thanks mate, I censored the word.Originally Posted by Lens00140 Go to original post
Adding some cream can completely change the mix and I have found it works well, brings an added thickness to the sauce but you must make sure that you don't add too much, it can ruin the dish!Originally Posted by CircleOfSorrow Go to original post
Sorry if this was offtopic in advance
All good m8, that's the word I got an infraction for but when I used it was said that my guns were![]()