7/29/2017: What’s this? A post before 11:30 at night!?!

I woke up this morning thinking I should eat something good for breakfast, but knowing I was too hungry to make a smart decision.

“Ah!” I said to myself.
“I know what I’ll do. I’ll make a half pound of bacon to snack on while I decide what I’m going to eat!”

Seriously.

It scares me sometimes what a fucking genius I am sometimes.

While the pan was heating up (at this point I have a cast iron pan with a nigh permanent 1/4″ of bacon fat in it because that’s really all I cook in there) I started the sauce.

I’m still a complete Marinara noob. But I’m getting there.

This time I put the parsley and garlic in the dutch oven with the olive oil and added things pretty slowly. Oregano, pepper, onion, salt. I let that sit for about a half hour on medium while it broke down a bit.

and I’m telling you, the smell in my apartment? Holy shitsnacks.

Once it was drying out a bit I tossed some wine in there and simmered it for about 10-15 minutes longer as the first pieces of bacon came out.

Then in with the tomato paste, mix and let THAT sit.

Big mistake. Well…little mistake. The tomato paste is dry enough that it soaked up the liquid and caused it all to torch a little bit on the bottom. I tossed in a bit more wine and sorta deglazed it before adding the couple cans of tomatoes. (I use crushed in my sauce. Next time I’m going to back off and use one can of crushed and one of diced and see how that goes. I don’t like my sauce to be chunky, but all crushed is pretty homogeneous.)

So it’s all in there and turned down to simmer. I’ll fuck around with the spices a bit I’m sure before it’s done. But it already tastes pretty damn good.

I was toying with the idea of making fresh ravioli, ricotta and all. But that’s SUCH a pain in the ass. So I may use frozen. I dunno, we’ll see. Ooh, I should plan this for tomorrow and bake a loaf or two of bread as well.

Anyway here’s the original recipe, which I’ve doubled (except for the garlic because don’t be stupid.)

  • 2 14.5oz cans of tomatoes (it says diced, going with crushed)
  • 1 6oz can of tomato paste
  • 4 tbsp fresh parsley
  • 1 garlic clove (oh, honey…)
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 6 Tbsp Olive Oil
  • 1/3C finely diced onion
  • 1/2C white wine

Next? Probably sit for 45 minutes, then it’s off to slice a gallon of potatoes to make fermented chips.

aaaannnnd the bacon’s gone.

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