Cook This! Recipe #2 from Chef Scriver

Tendrils Vineyard Restaurant Chef Shauna Scriver

Hearty Tomato Sauce

This hearty pasta sauce can be served over any pasta you desire, but I recommend a wide noodle such as pappardelle or fettucini. I have included a pasta dough recipe that can be rolled using a rolling pin and cut into long thick strips.  Experimenting with folding herbs and flavorings into the dough is a fun way to spend an afternoon, also. This Sauce can also double as a lasagna sauce.  Cave B Barbera and sauce lend themselves to full-flavored sheep milk  and semi soft cheeses. 

Sauce: Makes  2 quarts

.5 # ground pork
.5 # ground beef2 T extra virgin olive oil
1 medium onion, diced
2 stalks of celery dices small2 medium sized carrots diced small1 c sliced crimini mushrooms
3-5 cloves garlic, crushed with flat of knife and sliced thinly
1/2 to 1 cup diced, fresh basil
1/2  cup chopped fresh Italian parsley1/2 cup red wine3 T capers3 anchovies (optional)
1 T sugar
Salt and freshly ground black pepper
2  28 oz. can crushed or diced tomatoes.
1 t lemon juice
3 T brandy
  Brown meat over medium heat in olive oil over low heat, covered, for 10-12 minutes. Add onions, mushrooms, carrots and celery.Add garlic, re-cover, for another 5 minutes or so. Uncover and add wine. Reduce by about half. Add tomatoes and S & P and simmer for 35 minutes. Add the herbs, brandy, and lemon juice 3-5 minutes before serving. (This is my secret to a great sauce, it makes all the difference in the world!!) Pasta Dough:2 lbs. flour
4 eggs
1/2 tsp. salt
1 c. warm water
 Make a well with the flourAdd salt and eggs to the well and mix together slowly, adding water as necessary. Knead about 10 minutesCover and let dough rest for 10 minutes, then knead again until very smooth.  

If you have a Kitchenmaid mixer this can be made using the hook-type attachment.


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