Cooking Cheap

To quote Jeff Smith, “This is that very rich beef sauce that will turn a plate of pasta into a bit of glory” He’s right. This stuff is good enough to go to the pain of making the tomato sauce. I’ve done both in one day, but its a logistical nightmare. Take two days.

This is not like a Bolognese that uses hamburger carrots and a lot of milk. I make that occasionlly but it’s not as good as this recipe.

I can never find a 1lb roast in the supermarket but thats ok. Buy the bigger roast and after the shredding step, put all but a pounds worth (i.e half of a two pound or 2/3rd’s of a three lb) into freezer bags/containers for absolutely perfect taco meat or another Bolognese batch.

• 1 pound boneless beef chuck.
• 1 tablespoon olive oil.
• Salt and pepper to taste

Season the meat with salt and pepper to taste. Brown well in a suitable size pot (dutch oven) in olive oil After browning add the following

• 1/3 cup dry red wine
• 2 cloves garlic, crushed
• 3/4 cup water or beef broth

Simmer gently, covered, for 2 hours. Add water to keep the pan from drying out. (Juice is good). Allow the the meat to cool in the liquid until its cool enough to handle. Shred the meat and place in a 4 qt pot (I use the same pot) along with its cooking juices. Add

• 2 1/2 cups of the Fresh Tomato Sauce Sicilian
• 1 cup chicken stock

Simmer the shredded beef in the tomato sauce and broth for 45 minutes, stirring often. Then add

• 1/3 cup grated Parmesan
• 1/2 cup cream

Simmer 15 minutes more. Salt and pepper to taste. Serve over pasta.

Original Source: Frugal Gourmet Cooks Italian, Jeff Smith

This make a lot of sauce but it freezes wonderfully in smaller Ziplock baggies. It’s a very bright and lively sauce, not at all like heavy spagetti sauce. Excellent for a side dish of pasta. Be aware that it takes a longtime to cook. You can also cut the recipe in half without difficulty.

9 cups cored and chopped very ripe fresh tomatos. I grow Roma tomatos just to make this sauce. Although I have made it with store bought Romas when the price is low enough. This recipe takes about 42 small to medium Romas. The picture should give you an idea of how many that is.

Cut off the stem end and core out the white pithy part. Don’t bother to seed them. Cut half of them first and do the other half later. Heat an 8 to 10 quart heavy bottom pot and add

• 1/4 cup olive oil
• 4 cloves garlic, crushed.
• 1 medium yellow onion, finely chopped

Saute until the onion is clear (don’t burn the garlic) Add the first half of the chopped tomatos and all ingredients below except for the salt, pepper and butter. Bring to a boil. reduce to simmer. Meanwhile core and chop the rest of the fresh tomatos and add them. Simmer uncovered for 4 hours, stirring often. Yes, at least that long!

• 4 28 ounce cans of crushed tomatos with juice Use a good brand, without additional seasonings if possible
• 1/4 cup chopped parsley
• 1/4 cut dry white wine
• 1 cup chicken stock
• 1 teaspoon dried majoram
• 1 teaspoon dried rosemary
• 6 tablespoons butter Do not skimp. Its not that much per serving.