Basil Sugo Sauce Food

SAUCE,SUGO,OR GRAVY ETC.

Steps:

• put celerystalks ,onion,celery and carrot into a food processor and pretty much blend until it becomes paste like. Set aside.
• add extra virgin olive oil to a heavy bottom saucepan and put on medium heat.Once oil comes to temp.add your pork ,beef and sausage and brown meat until it becomes caramalized. Then add the veggies that you blended and cook for another 5 minutes stirring often not to burn the garlic it doesn't taste good and will ruin the flavor of your sauce.
• Add your tomatoes I squeeze mine by hand first, and the spices listed above or you can substitute what ever ones you prefer these work best in my opinion. But feel free to substitute what you like.
• Bring to a low boil and add raw meatballs to the tomatoes if desired.you can find my meatball recipe in my recipe box. Cook for 3 hrs or so. It is a little time consuming but so worth the end result.
• Top with grated parm . I buy a chunk and grate it myself.And a fresh basil leaf on top is always good for flavor and presentation.

PIZZA WITH SUGO SAUCE, BUFFALO MOZZARELLA, AND FRESH BASIL

Steps:

• Make the pizza dough as directed in the master recipe. Stick a pizza stone in the oven and preheat them to 500 degrees F.
• Coat a saute pan with the olive oil and place over medium heat. When the oil gets hazy, add the onion and garlic, cook and stir for 5 minutes to soften. Add the olives, capers, and some hand torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 10 minutes; season with salt and pepper and then take it off the stove.
• Spread the sugo sauce evenly on the crust with a ladle. Rip the mozzarella into pieces with your hands and distribute them on top; scatter some basil leaves all around. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp, and the cheese is bubbly. Garnish with even more fresh basil before serving.
• In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
• Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
• Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
• Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
• Roll or pat out a piece of dough into a 12-inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.

ROASTED-GARLIC BASIL SAUCE

Steps:

• Preheat oven to 425°F.
• Wrap garlic cloves tightly in foil. Cut zucchini into 1/4-inch-thick slices and season with salt and pepper. Put foil-wrapped garlic and zucchini on a baking sheet and roast in middle of oven until garlic is tender and zucchini is pale golden, about 15 minutes. Unwrap garlic and cool.
• Have ready a bowl of ice water. In a saucepan of boiling water blanch basil and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water to stop cooking and drain in sieve. Sauce ingredients may be prepared up to this point 1 day ahead and kept separately, covered and chilled.
• In a blender blend garlic, zucchini, herbs, water, and lemon juice until smooth, about 1 minute, and season with salt and pepper.

HOMEMADE ROASTED GARLIC AND FRESH BASIL MARINARA SAUCE

Steps:

• Start with the onions and saute them in 3 tblsp olive oil on a medium heat till translucent, then add the fresh basil and turn down the heat while continuing to stir. Keep cooking the fresh basil to bring out the flavor, but still stirring the onions in the same pan. The basil leaves should be wilted and soft, but not burned. Then, add 3 oz of chicken stock and simmer till most of the liquid has burned off. Set aside.
• Using a food mill (which can be purchased at specialty kitchen supply stores) separate the seeds and skin from the fresh tomatoes, then with a wooden spoon, stir in all of the dry spices. Then, stir in the onions, olive oil, stewed tomatoes, and fresh Basil mixture. You want to marinate all of this in the refrigerator for a couple of hours. The acids will be infused with the herbs the longer it sits in the refrigerator. Meanwhile, start in on the garlic.
• Peel off the top layers from the garlic cloves and wrap each one in foil, place in a roasting pan. Roast the garlic under the broiler or a 425F oven for 20 minute Let cool and then unwrap. In a bowl, mash down the garlic with a fork, or potato masher, till it forms a paste, then in a blender with 1 cup of chicken stock, puree the roasted garlic paste till it liquifies. You are now ready to season the Marinara with garlic puree while it cooks.
• Take the marinated tomatoes and seasonings from the refrigerator and place in a large stock pot or sauce pan. Simmer on a low heat, stirring and gradually adding the red wine vinegar, tomato juice, and remainder of the chicken stock, add in the garlic puree and keep simmering till it comes to a slight boil. After the first boil, is when you add in the flour depending on how thick you want the consistency to be. This Marinara usually simmers 45min to 1 hour, but you can also use a crock pot on low to keep it going longer, if desired. Stir in cracked black pepper to taste.