Curious as to your recipe if you dont mind sharing. Also does it stand up if you go meatless?Starting this thread up here. Always enjoyed it.
Spaghetti sauce hot.
Spaghetti sauce cold.
Spaghetti sauce simmered in the pot 3 days old!
If the spatula doesn't stand up by itself, it isn't done yet!
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In a nutshell..........
Nice cast iron wok! I want one of those!
In a nutshell..........
I always (only) use Cento "San Marzano" peeled tomatoes and Cento Tomato Paste from Italy. Wal Mart (seems to have the least expensive), Trader Joe's and assorted groceries. should have them.
If you see "robot or human', click on it and it will take you to the Cento product.
Fresh thyme, rosemary, parsley, sage tied in a bundle and simmered with the sauce. Freshly chopped onion/garlic to your taste. Whole bay leaves.
Gotta use anchovy paste for the salt and the cheapest red Dago wine you can find. I buy Carlo Rossi "Paisano" in the jug! $12.
The anchovy completely dissolves and if you didn't say anything, no one would ever know you used them. Seems some people freak when they hear the word anchovy.
Not sure about "meatless" holding up the spoon/spatula. If nothing died, it isn't a meal.
I take Johnsonville Mild Italian Sausage out of the casing, crumble and brown, drain the grease off. Brown the onion/garlic and de-glaze the pan with a little red wine.
If it is too thick, sometimes I'll add a jar of;
I don't salt, pepper it or, God forbid, add sugar!
Put it all together in an appropriate sized non conductive pot/lid. Bring to a boil and down to simmer for days. I cover with the lid alternately. Removing the lid from time to time will help cook the water out and keep it thick.
Keep an eye on it so it doesn't burn on the bottom of the pot.
Stir frequently and taste!
If you try it, let me know what you think. Most important; do it your way.
Any leftovers? Man, that looks delicious.
Luv your cast iron, is that a wok style you use..? Luv doing stir fry in a wok..
