Subj : Re: pasta sauces
To   : Ruth Haffly
From : Dave Drum
Date : Tue Aug 02 2022 05:27:00

-=> Ruth Haffly wrote to JIM WELLER <=-

 RH> My MIL, in later years, started adding a carrot to absorb some of the
 RH> acid from the tomatoes. I still make mine without the carrot, haven't
 RH> really noticed a difference.

The carrot adds sweetness which masks the acid bite.

 RH> 1 tsp each, dried oregano, basil, parsley and garlic powder

 JW> I also add minced onion and celery fried in olive oil and thyme to
 JW> mine.

 RH> I've not used thyme but sometimes do a fresh sauce with all fresh
 RH> tomatoes, mushroom, onion, garlic, herbs if I have them, if not, use
 RH> the dried ones. Celery goes in other things, not pasta sauce as a
 RH> general rule.

Celery adds very little flavour but does add bulk/thickening to sauces.
That's why I add celery to my chilli mix liquids.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Uncle Dirty Dave's Chilli #6
 Categories: Beef, Pork, Chilies, Stews
      Yield: 12 Servings
 
      5 lb Round steak; in small cubes
      2 lb Pork loin; in small cubes
      3 lg White onions; peeled,
           - quartered
      2    Red bell peppers; stemmed,
           - cored, seeded, diced fine
      6    Ancho chilies; stemmed,
           - cored, seeded
      7    Red chilies; whole
      4 ts Beef base or bouillon
      2 md Bay leaf
      4 oz Can green chilies; chopped
      1 lg Tomato; blanched, peeled,
           - seeded, diced fine
      8 oz Vegetable juice (V8)
      4 tb Cilantro
      4 tb Garlic granules (not powder)
    1/4 c  Cumin
      1 c  Strong coffee
      1 tb Cocoa
      1    Rib celery w/leaves; base
           - removed, in 3" pieces
           Hot water or chicken broth
    1/8 ts (or less) cinnamon; optional
      2 c  Gebhardt's chilli spice
           Cayenne; ground
 
  Put the vegetable juice, coffee, bay leaves, beef base or
  bouillon, garlic, cumin and chilli spice into a large cast
  iron Dutch oven. Bring to a boil. Reduce heat to a simmer.
  Stir in the cocoa. Continue to simmer.
  
  Brown the beef and pork in a large, heavy skillet. Add the
  pieces of meat to the Dutch oven as they are browned. Let
  the mixture continue to simmer. Crumble the ancho chilies
  into the blender. Add enough of the onion and celery to
  fill the blender loosely. Add only enough hot water or
  broth to permit the blender to work easily. Blend until
  the ingredients are chopped fine. Add to the mixture in
  the Dutch oven. Repeat with the remaining onion and
  celery. Add the chopped green chilies and whole red
  chilies. Stir to mix thoroughly. Continue to simmer,
  stirring only enough to prevent sticking or burning. Add
  the bell pepper and tomato to the mixture. Simmer for at
  least 30 minutes. Add vegetable juice or chicken stock or
  broth if the mixture starts to get too thick. Adjust the
  "heat" of the mixture with cayenne, waiting several mins
  after each addition before rechecking the balance.
  
  Continue to cook to taste. Stir in the cinnamon at that
  point. Let simmer for four or five minutes. Remove the
  bay leaves and whole chilies. Serve hot.
  
  Meal Master Format by Dave Drum; 17 February 1999
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... A conservative is one who believes nothing should be done for the first
ime
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