Does anyone else remember beefaroni? That Chef Boyardee had the right idea…the execution on the other hand, not so much.
When all is said and done, beefaroni is just a meat sauce with pasta. If you start by cooking the sauce down for 3-4 hours you will definitely have something to make Chef B happy.
It wasn’t the can I was looking to replicate anyway. Still inspired by recipes in the current Bon Appetit from Porsena in New York City, I ran out to get sausage and ground pork. Unfortunately I missed several other ingredients on the list and wouldn’t hit a third grocery in a day for love or money. I grew up on braised meats dangit, Italian and Jewish.
Here’s what I did.
I took the casings off a pound of sweet Italian sausage, browned it and a pound of ground pork in a dollop of olive oil. That comes out of the pan.
Processed 1 medium onion, a carrot, 3 garlic cloves with 2 small stalks of celery and added it to the pan with some salt, pepper, dried oregano (2 teaspoons?)and red pepper flake (caution!). When the veggies were soft, I reduced a cup of red wine in them till it just about disappeare
Sausage and pork head back into the pan, adding a processed 28 ounce can of whole tomatoes and a cup of water. Brought to a boil, reduce to simmer partially covered and cooked till tender. Season and taste at hour 3. Watch the liquids – you can always add more water.
Here’s the sequence:
Great for freezer or fridge or that night’s dining with a pound of pasta.
Enjoy – B