Well the first sauce that I've made from scratch that is.
Ingredients include (but since I don't have a perfect memory, may not be limited to):
- 1 large can stewed tomatoes (steam peeled before canning)
- 1 small can tomato paste
- 3 cloves fresh minced garlic
- 4 cloves minced roast garlic (remember that post from yesterday?)
- about 2 tablespoons of fresh rosemary
- about the same amount of fresh basil
- some fresh parsley
- ground black pepper
- 1/2 minced onion
- 3 sliced white mushrooms
- 1/3 orange sliced bell pepper
- a dash of oregano
- a dash of dried thyme
- a pinch of marjoram
- pinch of fennel seed
- pinch of celery seed
- a touch of cayenne powder
- 4-5 tablespoons of fresh mozzarella
- 3-4 tablespoons of fresh grated parmesan
- 1/4 or so of 1/2&1/2
All thrown in a pan with a lid and allowed to simmer until everything else was done.
And since sauce by itself isn't worth a darn, I made some pasta and meatballs to accompany.
The meatballs included sicilian and sweet italian sausages (as well as 1/2 lb of hamburger, fresh garlic, pepper, salt, as well as most of the herbs as the sauce):
I tried a new cooking method for them. I threw them in a pan and broiled them, turning a few times throughout:
The taste was great and the color was unbeatable, but they were a touch on the dry side. Next time I won't cook them quite as long.
All of this combined with the pasta to form a beauteous little meal:
Some more roasted garlic got mixed with butter and chilled. This then went on some french rolls to accompany.
For my first shot at a sauce it was pretty darn good (if I do say so myself), though next time around I will probably do slightly less bell pepper, and lots more cheese.