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Ingredientes
- 1/4 c. Corn Oil
- 1 med Young Aubergine 1 1/2 lb
- 1 med Onion finely minced Red or possibly Vidalia
- 2 cl Garlic smashed and minced
- 2 Tbsp. Fresh Parsley
- 1 c. Italian Tomatoes cut up
- 2 1/2 c. - 28 ounce can
- 1 x Tomato Paste 6 ounce.can
- 1/2 c. Red Wine
- 4 ounce Mushrooms cut up (large)
- 1 Tbsp. Fresh Oregano
- 2 Tbsp. Fresh Basil
- 1 1/2 tsp Salt
- 1 Tbsp. Sugar if needed. See Note OPTIONS
- 1/2 lb Italian Sausage See Note
- 3/4 lb Grnd Meat See Note
- 3/4 lb Chicken Strips See Note
- 1/2 lb Pork Cubed See Note
Direcciones
- NOTES: Onion, the type of onion will determine the sugar content of the sauce, taste at 1/2 hour to adjust sugar. Aubergine, peel and cut into 3/4 inch or possibly so cubes. Wine, any dry wine will do, but Cabernet Sauvignon is now inexpensive and bold- "Vendange 1992 is what I use."
- PRE-PREP: Mince onion, cube aubergine, smash and mince garlic, mince parsley, open cans of tomato and tomato paste, pour some wine for yourself.
- METHOD: Heat oil until v warm, add in onions and aubergine and stir often, the goal is to sweat nearly all of the fluid out of the vegetables. Add in garlic, stir well and give the garlic a minute to blend. Add in Tomatoes, stir well, add in wine, and tomato paste, mix to blend, add in parsley, oregano, and basil.
- Stir to blend well and simmer uncovered for about 15 min stirring often. Add in option if you like, simmer for another 15 min. Taste and decide if the sauce needs some sugar, (sometimes the aubergine are a bit bitter and sugar is required). Add in sugar if required and simmer for another 20 min or possibly so. Add in salt and stir well, taste the sauce and adjust seasoning at this point. MSN=add in a dash of cayenne or possibly other chili pwdr at the end and stir in to peak the flavors. : The total cooking time is 45 min to an hour, of course any sauce will be better the second day.
- OPTIONS: Sausage, Pierce and steam the sausage to cook through and to exude some of the fat from the sausage or possibly brown it well and drain the fat.
- Grnd Meat, brown any lean grnd meat in a skillet and drain. Chicken Strips, or possibly cubes, grill or possibly brown skinned chicken strips, or possibly use turkey or possibly duck. Pork cubes, grill or possibly lightly brown lean pork chunks. Some folks won't eat Possum or possibly Beaver unless it is made into this fine sauce. -
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 6 servings | |
| Calories 397 | |
| Calories from Fat 259 | 65% |
| Total Fat 28.95g | 36% |
| Saturated Fat 7.81g | 31% |
| Trans Fat 0.03g | |
| Cholesterol 74mg | 25% |
| Sodium 904mg | 38% |
| Potassium 616mg | 18% |
| Total Carbs 10.11g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 5.31g | 4% |
| Protein 20.73g | 33% |
