I also learned that it is best to buy whole tomatoes as opposed to diced or sauce as the standard for ripeness is higher for whole tomatoes....it was an interesting read. Naturally, I brought Cathy's recipe for Red Pasta Sauce with me on my trip to Seattle.
Noble Pig's Red Pasta Sauce is a winner. What first appealed to me was the addition of pizza sauce....I love the flavors and just had to give it a try. It is so thick and rich and flavorful that I cannot imagine using any other recipe. This goes down as a favorite and it also goes on the rotation!!
My daughter had a bag of strozzapreti in the cupboard so that became the pasta of choice. I did have to adapt a bit...I could not find pizza seasoning so I substituted oregano and I used fresh parsley.
Strozzapreti with Red Pasta Meat Sauce
adapted from Noble Pig
2 (28 oz) cans Muir Glen Organic Whole Tomatoes
1 (15 oz) can Muir Glen Organic Pizza Sauce
1 (6 oz) can Muir Glen Organic Tomato Sauce
2 Tbsp dried basil
2 Tbsp granulated sugar
1 Tbsp pizza seasoning (I substituted oregano.)
1 Tbsp Italian seasoning
1 Tbsp dried parsley leaves (I substituted fresh parsley.)
1 Tbsp finely minced garlic
1 1/2 lbs ground beef, 80/20 mixture
In a large heavy duty pan, add all ingredients except for the ground beef. Bring to a slight boil and turn down the heat. Cover and simmer on low for two hours, stirring occasionally, using a wooden spoon to break up the whole tomatoes as they cook down.
Right before the sauce is done, cook ground beef until done and meat is browned well. Do not forget to season the meat well with salt and pepper. When meat is done, drain the fat and add it to the sauce.
Serve over your favorite pasta.
As I transcribed the recipe I realized that I had proportions wrong....I didn't use 28 oz cans of whole tomatoes! I grabbed the 15 oz size....oh well, it was still absolutely delicious!!
I am sharing this with Thursday's Treasures and Full Plate Thursday.