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Tuesday, July 15, 2014

Pasta Tartourossa


Family Size recipe

Ingredients

1 266g pack of your favorite pasta, I used Bavette no. 13
1 lb ground beef, rolled into eye-sized balls
4-6 peppers (sweet, mild or hot), cut in stripes
1 lb fresh mushrooms sliced
1 large onion, diced
5 cloves of garlic, minced
1 cup tomato paste
1 cup tomato sauce
1 large ripe, red tomato cut in small pieces
1 teaspoon brown sugar
Salt and black pepper per taste
Fresh oregano, basil, parsley ( em, about 1 table spoon each or a little more: loosen up will ya!)
4 tablespoons butter
4 tablespoons olive oil
1 chicken bouillion cube
1 cup of water or red wine
Grated favorite cheese


One Way to Do It

The most important thing to remember when cooking thick, delicious tomato-based pasta sauce is that it takes time. Two and a half hours, at least. You can cook it in 30 minutes if you’re in such a hurry, but I suggest that you open a can of tuna, squeeze a lemon on top and get fed. If you want good food, you have to wait.

Heat the butter and the olive oil in the pot over medium heat. The meatballs should be salted and spiced then thrown into the hot base with the brown sugar, being careful not to let them stick until they get that beautiful light tannish brown. Add the onions, garlic, oregano and basil then the rest of the solid ingredients gradually (after they rested in salt and pepper for a while) while stirring continuously, letting the heat at the bottom of the pot touch every single piece of delectable grub you’re going to eat later. Do that for five minutes or so.

Add the tomato paste (gradually), just don’t rush it, ok! The tomato sauce follows and the small pieces of tomato. Continue stirring and add one cup of filtered water, or red wine. I leave this one entirely up to you but you already know where my heart is ;-)

At this point, the sauce may look very thin. Don't worry, it'll get thicker with time until it reaches the perfect consistency you dreamed of. Leave over medium-high heat until it starts to boil, cover and reduce heat to low for one hour. Stir the sauce every five minutes and whisper in the pot how much you love it.

Uncover and keep the sauce barely boiling for 90 minutes, stirring every few minutes. (i.e. don’t leave food to cook itself in the kitchen while you chat with your boyfriend or watch TV) Never leave a sauce alone while cooking. It gets lonely and bitchy. You can bring a book to the kitchen if you are a bibliophile, but for the love of food, stay there!

Prepare the pasta as per the manufacturer’s recommendation. I add salt and olive oil to the water (about a teaspoon each). Drain the pasta, do not wash!  I repeat! Just drain the pasta, move it to the large serving plate, pour the sauce on top with love and affection. Fake it if you have to, but until the sauce and pasta become one you have to be nice to them. Sprinkle cheese on top for visual stimulation and add to individual plates. You can splash some oil too, olive oil.

I have used so many different ingredients over the years. Veggies, the ones you like most, are delicious when cooked slowly. Use your imagination and vary your position(s), oops, I mean your ingredients.

That’s it! Bon Apetit!
Sahha wa Hana



5 comments:

Isobel said...

This sounds very, very good. I don't very often have two hours to prepare something but if I ever do, I'll consider making this for sure. Thank you so much for posting it and it's wonderful to see you back on your blog. :)

Gabriela said...

I am so glad to read a post by Abufares, and also for reading a comment by Isobel. Two good friends I like a lot to read that have been silent lately.
Great recipe, Abufares, by the way!

abufares tartoussi said...

@Isobel
Glad you liked the recipe. I think you can "occasionally" find the time to cook a two-hour dish. I might've made it look too demanding but it actually isn't. Good sauce often requires stirring and always needs lots of love. I'm sure you can manage to do that in the background. You must already be very good at multi-tasking, being a working mother with 2 kids :-)
Thank you for dropping by. Always my pleasure.

abufares tartoussi said...

@Gabriela
I'm happy to see you here after all this time. My fault for being away from blogging but honestly with the way things are going over here it's very hard to put 2 words together. I'm finding it a little easier to write fiction in the form of short stories at the moment. But I will never abandon my blog. I hope to be back here, in full form, soon. I'm also so glad to see Isobel here. It's not the same without the two of you and your support over the years have meant the world to me. Bon Apetit whatever you have for dinner later today, or as we say here, Sahha wa Hana :-0

ehden said...

Abu Fares

Please don't stop blogging. As I've gotten older I miss the smell of cooking wafting in the streets of my beloved Ehden and Zgharta. Good memorable food takes time. You brought a tear to my eye my friend . take care