BEEF BONE ALL PURPOSE TOMATO SAUCE FOR ITALIAN RECIPES

2016-09-09
pasta-bowl-3
  • Yield : 2.5lt
  • Prep Time : 30m
  • Cook Time : 2:30 h
  • Ready In : 3:0 h

1.5kg Beef bones

2 x 700g Bottle of Passata* (Italian tomato sauce)

2 to 3 cups of water

250g carrots in chunks

2 large sticks of celery

300g brown onions finely chopped

6 cloves of garlic – grated

5 fresh or dried bay leaves

Fresh herbs*

1 heaped teaspoon ground white pepper or to taste

2 heaped teaspoons salt or to taste

1/3 cup olive oil

COOKING METHOD: In a large pot sauté the onions in oil on medium heat for 10 to 15 minutes till soft and transparent. Place the cover on to create some moisture at the beginning of cooking then remove cover and add the garlic then cook the onions and garlic till golden brown. Add the sauce to the pan and rinse out the bottles with the water (use 2 cups of water for a thicker sauce and more for thinner sauce), add any fresh herbs if used together with carrots and celery and the seasoning. Bring to boil then cook covered on simmer for a minimum of 2 to 3 hours. Remove the bones, celery and bay leaves and mash the carrots up with a fork then return it back to the sauce if preferred to give the sauce a sweeter flavor. Check the seasoning and adjust accordingly. Now the sauce is ready to freeze in portion size for later use or as needed.

Variations and tips; *Passata Italian bottled tomato sauce also known sometimes as tomato puree but it is a thick runny sauce consistency available from your supermarket shelf. I have neighbours and friends who are from Italian background and they gather around one weekend when fresh tomatoes are in abundance especially to cook and bottle their one year supply of tomato sauce in their backyard for their whole family! Nothing beats this of course!  Then this homemade bottled sauce are used in all kinds of Italian cooking e.g. bolognaise, lasagna, pizza topping, soups, casserole, parmesan/tomato topping for schnitzel etc. and I have given you few pictures to drool over and create your own with this ‘master sauce’! *Fresh herbs e.g. basil, parsley, bay leaves go really well with tomato base sauces. Fresh basil and chopped parsley is a fantastic as topping or stirred through once the sauce has finished cooking. Parsley stalks can be used when sautéing the onions to give the sauce some depth also. Enjoy!

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