Meat sauce substitute
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This Italian pasta sauce, also known as "fake pasta sauce," was created by peasants who desired the rich flavor of a meaty red sauce but couldn't afford meat. It's made with canned, pureed tomatoes, carrots, onions, celery, and a small amount of red wine, which enhances the flavor. The sauce is simmered for up to 40 minutes, until it thickens nicely. The excess water and alcohol will evaporate, leaving behind all the deliciousness. This sauce goes well with any pasta and is ideal during Lent.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup extra-virgin olive oil
- Half a red onion, coarsely chopped
- 1 carrot, coarsely chopped
- 2 stalks celery, coarsely chopped
- 1/3 cup red wine
- 1 can (800 g) of canned whole peeled tomatoes
- 1 tbsp finely chopped fresh parsley
- 450 g orecchiette pasta or medium shells, cooked until al dente
- Grated Parmesan, for serving
We recommend
Cooking the dish according to the recipe:
- Heat olive oil in a large skillet over medium-high heat. Add the onion, carrot, and celery and cook for 5-7 minutes, until the onion is soft and golden.
- Pour in the red wine and stir well. Reduce the heat slightly and simmer for 5 minutes, or until the strong alcohol smell disappears.
- Add the tomatoes and mash them with a wooden spoon. Add the parsley and season with salt and pepper to taste. Stir well and simmer over low heat for 30-40 minutes, until the sauce thickens and the flavors meld. Add the freshly cooked pasta and serve, sprinkled with grated Parmesan.
Author of the recipe - Debi Mazar and Gabriele Corcos are an American actress and an Italian chef, food writer, entrepreneur, and television personality.
Categories:
recipe / Festive dishes / Easter / Main courses / Pasta / Sauces / Italian cuisine
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