Pantry Pomodoro Pasta Sauce and Meals

 

Pantry Pomodoro Pasta Sauce and Meals

We are in the middle of a pandemic.  A lethal pandemic, which has caused millions to either lose or be laid from their jobs. Millions are at home, homeschooling their kids due to Distance Learning.  Times are hard, frustrating and Unemployment Benefits has become the plaything and dangling carrot for politicians to seek votes during this election. Geez, as if 2020 was not already painful, there are hungry people, hungry children, and that is not okay.  The last couple of recipes I have written have come from this neediness.  Like me, millions have not been able to keep full meals, fully healthy meals or balanced meals on their tables. Money is not plentiful, and so I hope this recipe helps families overcome.  This recipe can last upwards of four days for one or two people and  three days for up to four people. The list seems long, but it doesn't have to be*.  I will explain in a moment.  Let's get to it, shall we?

Ingredients for Carne Pomodoro Sauce

1 pound ground beef 

1 pound ground hot Italian Sausage 

(Really, you should use whatever ground meat you have or that is inexpensive you have in your freezer). 

2 28-0z cans San Marzano tomato puree 

2 14.5-ounce cans diced tomatoes with any Italian ingredients, such as oregano, basil or garlic. 

red or white wine vinegar, two or three tablespoons

1 cup starchy pasta water

2 rounded tablespoons garlic, granulated or powder

2 rounded tablespoons of granulated onion

3 rounded and separated tablespoons dry Italian seasoning 

---or---

2 rounded teaspoons dry thyme 

2 teaspoons pounded rosemary

2 tablespoons dry oregano leaves, rubbed between your palms

salt and pepper

evoo

2 tablespoons tomato paste

 prepackaged ravioli, tortellini (both, your favs)

1 package of spaghetti or long noodle pasta, your favorite

Add four quarts of water to one pot and set it on a burner at medium-low heat. 

Bring three or four tablespoons of extra virgin olive oil, aka evoo, to a ripple in a large pot over medium-high heat.  Add the two packages of ground meat.  Add a pinch of salt and pepper to season. Allow the meat to caramelize three or so minutes before you begin breaking it up.  The sausage, if you use that, will render its fat and add flavor and amazing aromas. 

Next, add the tomato paste and a hefty pinch of the dry herbs or Italian seasonings.  Stir vigorously to incorporate.  Add the canned tomato products, the vinegar and another hefty tablespoon of the seasonings. Stir to marry these insanely aromatic and delicious flavorings, about two minutes.  

If you have any fresh ingredients, add them now or at the very end of simmering. 

Elevate the heat in the pot of water to high. 

Simmer to Pomodoro (tomato) sauce for thirty minutes up to one hour.  I let it simmer 45 minutes. 

When the water comes to a roiling boil, liberally salt the water. It is the only chance you get to season the pasta.  I actually went crazy and used garlic salt.  (It's been a no-no in traditional Italian kitchens but I didn't have any actual garlic so I improvised.  Add whichever pasta you want to have this evening.  I had cheese and prosciutto tortellini.  I plated on a bowl with 

I 

I plated on a small dish and grated fresh parmigiano reggiano atop this amazing delicacy. So flavorful, aromatic, such comfort for the soul. 

It will help rid you of your woes...

temporarily, at least.  

Thank You for your time and consideration, friends.  I hope this helps, however many days you drag it out. You can freeze the sauce, too, and split up the number of dishes you use it with!

With that, Take a Deep Breath and Go Cook For Someone You Love!

~Martin

In-House Cook