Quick Tomato Sauce

The sauce was delicious! I was pleasantly surprised since red sauce recipes normally require hours of simmering to taste decent. I like it better than any recipe I have seen before.

Quick Tomato Sauce
Source: Cook’s Illustrated, May 2009
(posted with permission)

Makes 3 cups, enough for 1 pound of pasta.

This full-flavored tomato sauce takes only 15 minutes to prepare. High-quality canned tomatoes will make a big difference in this sauce. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. Grate the onion on the large holes of a box grater.

2 tablespoons unsalted butter
1/4 cup grated onion , from 1 medium onion (see note above)
1/4 teaspoon dried oregano
Table salt
2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1 (28-ounce) can crushed tomatoes (see note)
1/4 teaspoon sugar
2 tablespoons coarsely chopped fresh basil leaves
1 tablespoon extra virgin olive oil
Ground black pepper

Heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and ½ teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Lower heat to medium-low and simmer until thickened slightly, about 10 minutes. Off heat, stir in basil and oil; season with salt and pepper. Serve.

Shepherd's Pie

Potatoes:
3 lbs. Potatoes
3/4 cup milk
3 tablespoons butter
1 cup grated cheddar
1/2 cup grated Parmesan or asiago cheese
2 egg yolks

Filling:
1 cup chopped onion
2 large carrots, small dice
1 large celery stock, small dice
2 garlic cloves minced
1 lb. Ground lamb
1/2 lb. Ground pork or beef
2 tablespoons flour
1 cup chicken stock
4 oz. tomato sauce
1/2 cup red wine
2 teaspoons worchestershire sauce
1 teaspoon salt
Pepper to taste
2 cups frozen green beans or peas.

Peel and Cut potatoes into 3/4 inch pieces. Add to medium sauce pan and cover with Water. Bring to boil and coo for 15 minutes or until very soft. Heat mlk and butter in microwave until hot. Mash or rice potaoes. Add salt and milk mixture. Stir in cheeses. Lastly stir in egg yolks.

Preheat oven to 400

Cook onion, carrot, and celery for 5 minutes on medium high heat in a 12 inch sauté pan until golden. Add garlic and cook 30 sec. Add salt, pepper, and ground meats and brown. Remove excess fat by tilting the pan and spooning it out. Sprinkle flour over meat and stir, cooking for another minute. Add stock, wine, worchestershire, and tomato sauce. Stir well and simmer over med. heat for 5-10 minutes. Top with

Spread filling into a 9x13 pan. Top with frozen green beans, cover with plastic wrap and microwave for 1 minute. Let stand for several minutes covered in order to defrost and slightly warm beans. Top with potatoes, use a fork to make several peaks which will brown in the oven. Cool for 10 minutes. Enjoy!

Classic Rice Pudding with Rum Raisins

2 tablespoons rum (optional)
2 tablespoons hot water
1/2 teaspoon vanilla
1/4 cup golden raisins

4 cups milk
1/4 cup cream
2/3 cup calrose pearl rice
1 vanilla bean or vanilla extract
Pinch of salt

1/3 cup sugar
Nutmeg to taste

Heat rum and water in microwave until hot. Add raisins and vanilla to plump.

Stir rice and salt into milk and cream in a medium sauce pan. Heat on high until boiling. Simmer for 25 minutes. Split and scrape vanilla bean and add to rice mixture. Add the vanilla bean and seeds (if using), nutmeg, raisins and soaking liquid along with sugar and simmer for 5-10 minutes until thickened. ( if using vanilla extract add after you remove the pan from heat). Chill or serve warm with a dusting of cinnamon.

Optionally stir in one of the following; zest of an orange (orange segment garnish), almond extract (toasted almond garnish), or cinnamon.