This afternoon's project: Turn all our ripe tomatoes into Big Batch Bolognese
After smelling this simmering all afternoon, we are all really looking forward to dinner and to the meals that will be frozen for future suppers. What was once just a bunch of tomatoes from our garden is now a hearty meal - so simple, but very satisfying!
Here is my recipe!
Meaty Pasta Sauce
1/2 bushel of ripe red and yellow tomatoes
Wash tomatoes and blanch in boiling water for 2 minutes. Remove to cold water. Remove skins and coarsely chop. I like to let these sit in a clean dish pan and let the juices drain a bit so the sauce takes less time to cook.
Saute together in your largest stock pot:
1 tablespoon olive oil
3 lbs. fresh lean ground beef - we like Laura's Lean3 large onions chopped
6-8 cloves of garlic, crushed or minced
1-2 cups of finely chopped celery
1-2 red peppers (optional) finely chopped
When meat is browned and veggies are translucent, drain any fat and return to large stock pot. Add:
coarsely chopped tomatoes (save the juice, strain seeds and chill for a refreshing drink or freeze to add to soup some other day)
3 or4 6 ounce cans of tomato paste
1/4 cup sugar
2-3 tsp. sea salt
1 tsp. fresh ground pepper
3 stems each of fresh oregano, basil and thyme, finely minced
OR dried herbs would work well too - try 2 tsp. of each to start and adjust to your family preference.
My largest stock pot was full to the brim today and as you can see from my photo it has simmered down quite a bit to a nice rich thick sauce.
Serve hot with fresh cooked pasta, a nice Italian loaf, and a green salad!