{"id":11363,"date":"2016-05-06T00:30:49","date_gmt":"2016-05-06T00:30:49","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=11363"},"modified":"2021-01-26T09:20:16","modified_gmt":"2021-01-26T16:20:16","slug":"scratch-marinara","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/scratch-marinara\/","title":{"rendered":"Scratch Marinara \/ Bolonaise"},"content":{"rendered":"<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>8 Roma Tomatoes<\/li>\n<li>1 Small sweet onion &#8211; diced<\/li>\n<li>1\/2 C Red wine<\/li>\n<li>1\/2 C chicken, vegetable or beef stock.<\/li>\n<li>3 cloves of garlic &#8211; minced<\/li>\n<li>2 TBL EVOO &#8211; whisked in to emulsify<\/li>\n<li>1 TBL Basil<\/li>\n<li>1 TBL Oregano<\/li>\n<li>1 tsp Thyme<\/li>\n<li>1 tsp Rosemary<\/li>\n<li>1 bay leaf<\/li>\n<li>Salt and pepper<\/li>\n<\/ul>\n<p><strong>To make Bolonaise Sauce add these meats, cooked<\/strong><\/p>\n<ul>\n<li>6 oz sirloin &#8211; coarse grind<\/li>\n<li>6 oz chuck (shoulder) &#8211; coarse grind<\/li>\n<li>6 oz pork butt &#8211; coarse grind<\/li>\n<li>4-6 oz thick cut bacon<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li>Tomatoes are in season April through August &#8211; the hot summer months<br \/>\nUse tomatoes during those months.&nbsp; During the cooler times, see make <a href=\"https:\/\/www.grandpacooks.com\/recipes\/basic-marinara\/\">BASIC MARINARA<\/a>.<\/li>\n<li>Cut an X in the top of the tomato<\/li>\n<li>Plunge into boiling water &#8211; simmer for two minutes<\/li>\n<li>Plunge into ice water &#8211; let cool for two minutes<\/li>\n<li>Skin should peel off easily<\/li>\n<li>Squeeze the tomato and squeeze out the seeds<\/li>\n<li>Discard the seeds, which can be bitter, and put the flesh into a stock pot<\/li>\n<li>Add all other ingredients to the pot<\/li>\n<li>Bring to a high simmer, then reduced to a low simmer<\/li>\n<li>Let cook on the stovetop for at least an hour, preferably two.<\/li>\n<li>Halfway through, use a potato masher to break up to tomato pieces<\/li>\n<li>Can the sauce to carry you through the winter months, or<br \/>\nLet cool, and store in zip lock bags.&nbsp; Freeze flat (on a tray) so they stack efficiently in the freezer.<\/li>\n<\/ol>\n<p><strong>NOTES<\/strong><\/p>\n<ul>\n<li>Ask at the supermarket for bruised tomatoes at a discount<\/li>\n<li>Keeps for a year or two if properly canned, or two weeks in the refrigerator<br \/>\nBuy in bulk when the tomatoes are on sale and <a href=\"https:\/\/www.grandpacooks.com\/recipes\/how-to-can-tomatoes\/\">CAN YOUR OWN TOMATOES<\/a>.<\/li>\n<li>Use this as a base, then add your own variations:&nbsp; more basil or mushrooms or cheese&#8230; Whatever<\/li>\n<li>This is a great use to get rid of your tired veggies<\/li>\n<li>If you have the hard rind from Parmesan cheese, throw it in for flavor.&nbsp; Remove it before freezing or canning.<\/li>\n<li>This is a great place to throw whole and intact chicken or rib bones.&nbsp; Be VERY CAREFUL to not leave bone pieces behind.<br \/>\nBetter yet, create <a href=\"https:\/\/www.grandpacooks.com\/recipes\/meat-stock\/\">SCRATCH STOCK<\/a> from the bones, and then use 1\/2 C of your own homemade stock<\/li>\n<\/ul>\n<p>Chef Notes<\/p>\n<ol>\n<li>EVOO in a hot pan, smashed garlic &#8211; skin and all<\/li>\n<li>4 ripe Roma tomatoes &#8211; cross top &#8211; boil and remove skin<\/li>\n<li>Smash and chop the tomatoes<\/li>\n<li>Add a bit of water, black pepper, salt, parsley and basil<\/li>\n<li>Add optional chili pepper<\/li>\n<li>Spaghetti al dente in with sauce<\/li>\n<li>Add fresh basil &#8211; toss together<\/li>\n<li>Plate and top with Parmesan cheese<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS 8 Roma Tomatoes 1 Small sweet onion &#8211; diced 1\/2 C Red wine 1\/2 C chicken, vegetable or beef stock. 3 cloves of garlic &#8211; minced 2 TBL EVOO &#8211; whisked in to emulsify 1 TBL Basil 1 TBL Oregano 1 tsp Thyme 1 tsp Rosemary 1 bay leaf Salt and pepper To make &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/scratch-marinara\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Scratch Marinara \/ Bolonaise&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[97,210],"tags":[],"class_list":["post-11363","post","type-post","status-publish","format-standard","hentry","category-condiments-sauces","category-beatitudes"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/11363","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=11363"}],"version-history":[{"count":9,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/11363\/revisions"}],"predecessor-version":[{"id":21193,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/11363\/revisions\/21193"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=11363"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=11363"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=11363"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}