Magazine article Sunset

Sicilian Sauce with Lamb, or to Freeze and Save

Magazine article Sunset

Sicilian Sauce with Lamb, or to Freeze and Save

Article excerpt

To save time, Andrea Musso makes this rich, red pasta sauce in a big batch. there's some to use now with lamb riblets, and some to keep on hand to serve later with spaghetti and parmesan cheese.

Three-quart Sicilian Pasta Sauce 1 large eggplant (1-3/4 lb., stem cut off), cut into 1/2-inch cubes 1 head garlic, cloves peeled and minced 1/3 cup olive oil or salad oil 1 can (28 oz.) pear-shaped tomatoes 4 cans (15 oz. each) tomato sauce 1-1/2 cups each port and chopped parsley 3 tablespoons firmly packed brown sugar 2 tablespoons dry oregano leaves 2 bay leaves 1 cinnamon stick (2 to 3 in.) Salt and pepper

In a 4- to 5-quart pan on medium-high heat, cook eggplant and garlic in oil until eggplant falls apart and is very soft, about 50 minutes; stir often. Add tomatoes and their juice to pan; break tomatoes into chunks with a spoon. Mix tomato sauce, port, parsley, sugar, oregano, bay, and cinnamon with tomatoes. Bring to a boil, cover, and simmer until reduced to 3 quarts, about 1 hour. …

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