Now that the Thanksgiving Holiday is over, most people are usually tired by this time of Turkey, stuffing, and all the variations that can be made with the leftovers. So, I thought this would be a prime time to serve some of my Homemade Pasta Sauce. I am actually making this ahead for a party tomorrow, so after is has simmered I will cool it properly, place it in a storage container, and refrigerate it until tomorrow evening.
This is a sauce you can make ahead of time so it will be ready when you need it. You can store it in a sealed container in the refrigerator for up to a week, or freeze it for reheating the next time you want pasta – no need to purchase those expensive jars of ready made pasta sauce. Plus it tastes much better and is healthier, without the addition of any preservative chemicals. It can be used with a variety of pastas, including spaghetti, or as a sauce in your next Lasagna.
For this dish the pasta I will be using is Farfelle. Farfelle (the plural of farfalla, an Italian word) literally means Butterflies and are named this because the shape of the pasta looks like Butterflies. In the U. S. we know this shape pasta as “Bow Tie” for its resemblance to (you got it) bow ties. Because of its shape, farfelle pasta is good for holding the sauce in its folds.
For added interest and flavor I selected a farfalle that is multi colored with shapes not only the color of regular pasta, but also having green and redish pieces. The green shapes are flavored and colored with spinach. The redish shapes are flavored and colored with tomatoes.
Here is the recipe:
HOMEMADE PASTA SAUCE
6 T Olive oil
1 Large onion, chopped
4 cloves garlic, minced
2 lb. Ground pork
2 Cans Crushed tomatoes (28 oz.)
4 Cans Tomato paste (6 oz.)
2 T Sugar
4 t Salt, Kosher
2 t Oregano, dried
2 t Basil, dried
1 t Black pepper
In a large pot over medium heat, sauté the onion in olive oil until tender and translucent. Add the garlic and heat thoroughly. Next brown the ground pork with the onions and garlic. Add the remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
If not using immediately, you can quickly cool the sauce by spreading it out in thin layers under a fan. The goal is to bring the sauce to room temperature within 30 minutes. Then place it in containers, and refrigerate or freeze until you’re ready to use it.