{"id":261,"date":"2011-05-28T10:56:36","date_gmt":"2011-05-28T17:56:36","guid":{"rendered":"https:\/\/www.auntiepasto.com\/?p=261"},"modified":"2011-05-28T18:38:34","modified_gmt":"2011-05-29T01:38:34","slug":"basics-red-sauce","status":"publish","type":"post","link":"https:\/\/www.auntiepasto.com\/?p=261","title":{"rendered":"[Basics] Red Sauce"},"content":{"rendered":"<p>Everyone should be able to make basic spaghetti sauce. Everyone. And there&#8217;s no excuse for it to not be fabulous, when it&#8217;s really easy to do. This is what I do; feel free to play with it, &#8217;cause it takes just fine to adaptation.<\/p>\n<h2>Red Sauce<\/h2>\n<ul>\n<li>2 32-oz cans crushed tomatoes<\/li>\n<li>2 6-oz cans tomato paste<\/li>\n<li>olive oil<\/li>\n<li>the largest onion you can get your hands on (use two if they&#8217;re small)<\/li>\n<li>5 cloves garlic, minced<\/li>\n<li>red wine<\/li>\n<li>2-oz package dried mushrooms (I use porcini when I can get them, but any kind works), or you can chop up some fresh mushrooms instead<\/li>\n<li>1 1\/2 Tbsp. basil<\/li>\n<li>1 1\/2 tsp. fennel seed (whole, not ground), oregano, thyme, and parsley<\/li>\n<li>1 tsp. rosemary<\/li>\n<li>1\/2 tsp. hot red pepper<\/li>\n<li>optional: sausages<\/li>\n<\/ul>\n<p>Rehydrate the mushrooms in 2 c. hot water for about 15-20 minutes. Drain, reserving the soaking water, and chop the mushrooms.<\/p>\n<p>Chop up the onion and saute in a large pot with olive oil. When the onions are tender, add the garlic. When it&#8217;s fragrant, add the mushrooms, crushed tomatoes, tomato paste, a generous splash of red wine, the mushroom soaking liquid, and all the spices (I should note that I never really measure these; I measured the last time I made this just especially for you folks). Stir well and bring to a simmer.<\/p>\n<p>If you&#8217;re adding sausages, add them now. My family always cut them in half, so I do too. You could saute them ahead of time, but I never bother; they&#8217;re just as good this way.<\/p>\n<p>Simmer the pasta sauce for at least two hours. Add water if it gets too thick. Stir occasionally. Enjoy immensely.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Everyone should be able to make basic spaghetti sauce. Everyone. And there&#8217;s no excuse for it to not be fabulous, when it&#8217;s really easy to do. This is what I do; feel free to play with it, &#8217;cause it takes just fine to adaptation. Red Sauce 2 32-oz cans crushed tomatoes 2 6-oz cans tomato [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[8,3],"tags":[161,162,163,160,47],"class_list":["post-261","post","type-post","status-publish","format-standard","hentry","category-basics","category-recipes","tag-pasta-sauce","tag-red-sauce","tag-sausage","tag-spaghetti","tag-tomatoes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6CUdQ-4d","_links":{"self":[{"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/posts\/261","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=261"}],"version-history":[{"count":0,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/posts\/261\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=261"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=261"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=261"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}