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 | Lyd's Red Sauce |
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| Lyd's Red Sauce is a primary ingredient of her Lasagna.
We combined Kate's Sauce with an earlier version of Lyd's Sauce to produce this one.
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| Ingredients: |
Extra Virgin Olive Oil [EVOO]
5 Plum Tomatoes
28 oz Whole Tomatoes, drained, reserve juice
2 lbs. Ground Beef, lean
2 Beef Short Ribs
2 Hot Sausage Links
2 Tablespoon Garlic, minced
2 Tablespoons Butter, unsalted
1.5 cups Carrots, finely chopped
1 cup Celery, finely chopped
3 cups Onions, finely chopped
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1 cup Dry Red Wine
4 cups Beef Stock
dash of Balsamic Vinegar
3 Tablespoons Light Brown Sugar
2 Bay Leaves
1/2 Teaspoon Oregano
1/2 Teaspoon Basil
1 Can Tomato Sauce
2 Cans Tomato Soup
1 Can Tomato Paste 12oz.
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| Procedures: |
Blanch the plum tomatoes and peel. Brush them with olive oil, and roast, with the onions, at 400o for 30 minutes.
Cool the roasted tomatoes, drain and reserve the juice.
Brown the short ribs and sausages.
Sauté ground beef in EVOO and garlic and drain.
Add the chopped veggies and sauté.
Add wine, broth, vinegar, short ribs, sausage link and reduce.
Add the fresh and canned tomatoes, garlic and brown sugar.
Add the bay leaf, oregano, basil, sugar, tomato sauce, tomato soup & tomato paste.
Simmer for an hour and remove the meat chunks for future use.
Save some to fill two ice trays for "red sauce" cubes.
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| Notes: |
2024-07-01: We used a skirt steak instead of short ribs which was browned with the sausages, food processed and returned to the pot with the ground beef. We then added the
sautéed veggies and boiled to reduce the liquid. A quart of meat was frozen for the next batch, and 5 quarts went to the freezer.
2023-06-26: Yield: 6 quarts and 2 pints.
2022-01-10: 5 quarts and 1 pint to the freezer, with a little over vermicelli and sausages for dinner.
2021-02-28: 6 quarts, and 2 cups to the freezer
2006-06-21: Added to our cookbook.
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07/01/2024
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