Time, Patience, and LOTS of Tomatoes.
Like most people, when making any pasta with a tomato sauce I’ve just always grabbed something in a jar never really thinking about how it is actually made. Well, the French love to take their sweet time while cooking. It is so worth it though. At one stage you have to let herbs simmer in the tomato for hours and the flavor is unlike any tomato sauce I’ve ever had. I could drink it by itself, I swear. Wanting the sauce to be as much of the main focus as possible, I decided to just do a pasta with very lightly seasoned venison meat balls. the meatballs soaked up so much sauce that each bit was a burst of flavor! I would recommend this for anything from a dipping sauce for your fried cheese to a fancy pasta dish. Go check out the full recipe on page 76 of “Mastering the Art of French Cooking”.
This recipe take a lot me than you’d expect.
- Carrots
- Onions
- celery
- boiled ham
- butter
- oil
- flour
- stock
- red tomatoes
- salt
- sugar
- cloves of garlic
- parsley
- bay leaf
- thyme
- tomato paste
ENJOY!
