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24 Hour Red Sauce
Since I am making this right now as I type, I thought I would share one of my sauce recipes. The long cooking time may seem daunting but that's also what makes it difficult to mess up. There are probably typos and I never before have written this down but here it is.
24 hour red sauce
People ask me sometimes “How did you make this sauce?” and I usually say something like, “Well, I cook it a really long time.” But now I will share, roughly, how I do make that sauce.
In spite of my part-Italian family, This is my recipe not a family one. My mother and Italian grandmother showed me how to make sauce but frankly, theirs was not that great. Okay, serviceable, not amazing. Perhaps, like many people I learned to cook at an early age because I didn’t like other people’s food. I went to one of those terrible schools where they would make you eat what they gave you. I’m stubborn and refused their overtures, and as I went forth in life I said no to many things. and thus never developed a taste for them. I’m basically the opposite of Anthony Bourdain.
Because I am a vegetarian, I would bring Lasagna or the like to holiday meals for friends and family and over time I endeavored to make a sauce that would stand up in lasagna, stuffed shells or other sauce killers. I make other sauces but this is the favorite of my friends because, I think, the long cooking time makes for a complex flavor.
I’m not the New York times, so this is a little rough in terms of measurements but the beauty of red sauce is that you taste as you go.
-7 tablespoons extra virgin olive oil (I use Tuscan olive oil such as Vetrice for critical stuff but it can be waste of money in long cooking sauce. Any good olive oil with a little bite will work)
-2 28 oz cans of Bianco DiNapoli crushed tomatoes. (you can also use Sam merican, Mutti or what have you, but I like these best)
- 14 ounce Bianco DiNapoli whole tomatoes (opinions differ on crushed vs whole, I use a mix)
-25-35 cloves fresh garlic, finely chopped
-½ to 3/4 oz fresh basil leaves, chopped (this depends on how many stems you get and how pungent the basil is)
-Vegetable broth (this will add salt, if you want less salt use low sodium broth. If you’re not a vegetarian, you can use beef or chicken broth too).
-Full bodied red wine, like Cabernet, Merlot or Rojas. Don’t break the bank but don’t use something disgusting, you’re eating this.
-1 dried bay leaf (yes you have to)
-¾ teaspoon crushed red pepper (I use a whole teaspoon actually)
-½ teaspoon coarse ground black pepper
-1 medium to large sweet onion
Get a big sauce pan because red sauce will splatter as cook it and it's easier if that doesn’t end up on your stove.
Chop the whole tomatoes (I do this by hand but you can use a food processor) set aside in a bowl.
Under low heat, put the olive oil in and add the garlic and the red pepper, saute a little until the garlic becomes a little glassy.
Add the crushed and chopped whole tomatoes, increase the heat to medium. Set aside the cans.
Peel your onion (you can use two if they are small) and chop it in half. Now look where the sauce comes up to in your cooking pot. Make a little mark (obviously on the outside) of your pot or just wing it.
Fill one empty can half way (14 oz) with vegetable broth and slosh it around to get the remaining tomatoes out of it. Add the black pepper and bay leaf and pour into the sauce.
Fill the other empty can half way with red wine (also 14 oz), a Cabernet is good here, slosh it around and add to the sauce. Now you have wasted nothing except your life cooking this sauce.
Add the two halves of your onion to the sauce. Stir in about half the chopped basil.
Cover the sauce with a lid with a hole in it or half cover it allowing some steam out and turn the stove way down below a simmer. You should even being seeing regular bubbles I the sauce at first and they shouldn’t be appearing rapidly ever.
Every hour tell Michael to stir the sauce (or do it yourself)
Pour a glass of wine and drink it.
Cook it half covered for 4-6 hours on as low heat as possible. You should see occasional bubbles. If the cooked sauce falls below the line you made on your cooking pot, you’re cooking it too fast, but no matter, if that happens, add a cup of 1/3 wine, 1/3 water and 1/3 broth and stir it in. Taste the sauce, it should be pretty good.
Go to bed and out the sauce in the ice box (My grandmother said Ice Box, refrigerator is what it means).
When you get back up in the afternoon (if you get up early, who even are you) uncover the sauce and put it back on low heat simmering or below. Add another two cups of the wine-broth-water mixture and cook for another 5-8 hours. Remember to stir.
When the sauce tastes amazing and you can’t stop tasting it, remove the onions and bay leaf and throw them away. Turn the stove off. Add the rest of your fresh basil and stir it in. You don’t have to use all the basil but basil is not a bad thing. Let the sauce cool for at least an hour. Serve or store. Drink the remaining wine.
It’s actually difficult to ruin this sauce if you follow these guiding principles-
1- You want roughly the same amount of sauce you started with before you added the liquids (wine, water and broth). So you want to see about 50-65 oz of finished sauce depending on how thick you like it.
2- Cooking the onions provides the sweetness to take the acidity out of the sauce, if it’s not sweet enough to can add another onion but it should all even out with more cooking. More sugar will be released from the onions over time. The sauce should be spicy and somewhat strong and acidic but also smooth and flavorful. Add more of your liquids if the sauce is too thick, cook more if it’s too thin. Don’t use sugar.
3- The red wine is a big flavor in this, the alcohol will cook off but flavor is part of the dynamic. Sicilians will tell you to use paste, but that’s a different sauce.
4- I cook this sauce for as long as 24 hours but you don’t have to to make it good. It depends a lot on how high your heat is, how much liquid you use etc. but I would recommend no less than 7 hours of cooking. Otherwise the magic doesn’t happen.
5- Make this often, tweak to your taste, you will return to it each time affirming its power to sustain you in a harsh and unkind world.
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I don't often share fan art on here (mostly official works!). But these are two outstanding Final Fantasy Tactics works done by Robert Kim (aka: roburii). According to what few sources there are he's no longer with us. These two pieces have greatly wowed and inspired me, beautifully adapting Akihiko Yoshida's unique style with Kim's technique.
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Caves are weirder and more varied than you think
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📜 𝗡𝗲𝘄 𝗶𝘁𝗲𝗺!
Teleportation Map
Scroll, very rare
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This map is delicately inked on a magic scroll and kept in an elaborate travel case. Almost every “teleportation map” is different: some show maps of entire continents, whereas others are of local city streets or their immediate surroundings. When found, the GM decides the area and scale of the map on the scroll.
While holding the scroll, you can use an action to speak its command word and touch a point on the outstretched map. When you do, you and up to seven other creatures of your choice that are touching you are teleported to the spot you touched on the map. That spot on the map is then incinerated, leaving a charred 1-inch-radius circle around the point. If you touch a spot on the scroll that’s charred and speak its command word, nothing happens.
Maps on a smaller scale can teleport you more accurately than those on a larger one. The GM decides how close you are to the intended target depending on where you touch the map in relation to its size and scale.
Each time you use this scroll, roll a d20. On a 1, the scroll bursts into flames (after teleporting you) and is destroyed. This number increases by 1 each time the map’s been used, after the first. When found, the map has been used 1d6 − 3 times (minimum 0).
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✨ Patrons get huge perks! Access this and hundreds of other item cards, art files, and compendium entries when you support The Griffon’s Saddlebag on Patreon for less than $10 a month!
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If you’re an American when you walk in the bathroom, and an American when you walk out of the bathroom, what are you while you’re in the bathroom?
…
European.
(By the way Jeff I promise this joke is a lot funnier if you read it out loud.)
Solid!
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I wanted to remove some text but i used content aware fill
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What even makes a smart fridge smart? It can be a big cumbersome phone? If I can't text my fridge and ask "Hey do I have milk at home?" and then have my fridge text me back saying "Yeah man, you've got like, I dunno 1/4 gallon of milk that expired last week in there."
Then it's not smart and I don't want it.
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Fish bite more during rain because they can sense their domain expanding. Their arrogance leads to their downfall.
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carson can’t enjoy his strawberry mojito in peace
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What a great way to show the outcome we knew would happen. The scene's just so good
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