Wednesday 28 January 2015

Roasted Tomato, Bell Pepper and Meat Sauce for Pasta


This is a recipe I came up with when I wanted to use up a bunch of ripe tomatoes and bell peppers I had. It turned out perfectly and hubby gave it 2 thumbs up which made me very happy since he has a difficult to please palette.

INGREDIENTS
3 pounds tomatoes
3 red bell peppers
2 cups tomato juice
1/2 cup chopped flat leaf parsley
1/4 cup chopped fresh basil
2 bay leaves
1 1/2 teaspoons salt divided
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon pepper divided
1 tablespoon extra-virgin olive oil
1 onion, chopped
4 cloves garlic, minced
1/2 cup robust red wine
1 pound ground pork
1/2 pound ground lamb
1/2 cup water
2 tablespoons grated Parmesan cheese

DIRECTIONS
Slice the tomatoes and bell peppers in half and place on a couple of rimmed baking pans, cut side down.
Place on the top rack of oven and broil for 10 to 12 minutes, until skins start to bubble and blacken; remove from oven and allow cooling.
Remove and discard the skins, place the tomatoes in a large heavy bottomed pot and mash with a potato masher, slice the peppers and add to pot.
Add the tomato juice, parsley, basil, bay leaves, 1 teaspoon of the salt, dried oregano, dried thyme and 1/4 teaspoon of the pepper; bring to a boil over medium-high heat.
Meanwhile, drizzle the oil in a large skillet and add the onions and garlic; cook over medium heat until onions start to brown, about 7 to 10 minutes.
Slowly pour in the wine and cook until evaporated and sticks to onion mixture; add to tomato and bell pepper mixture.
In the same skillet mix the pork, lamb, water, remaining salt and pepper and parmesan cheese; cook over medium high heat until the meat is no longer pink and cooked through.
Mix with the tomato and bell pepper mixture and simmer uncovered for about 1 hour until liquid has thickened into a sauce, stirring occasionally.
Reduce heat to low and simmer for another hour.
Taste and season with salt and pepper to taste, ladle over your favourite cooked pasta.
Enjoy!


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Have you tried this recipe?? Tell us how it turned out :)