These steaks are not for the faint of heart…literally. While this recipe may not be cardiologist-approved, it is too good to resist. Think herb seasoned butter and tender, juicy filet…
I came across it on the blog, Whit’s Amuse Bouche, through Pinterest, and had to make it. Right away. She shares the secret to “Restaurant Style” steak, and that basically means…step away from the grill! I know, I know…but trust me.
Instead of trying to outdo her beautiful pictures and description of this dish, here is the link to it on her blog.
This is a MUST make dish. Perfect for a special occasion or date-night dinner at home, or simply just because.
Rain, Rain, GO AWAY.
But while it is here, I decided to make Tim one of his favorite things - spaghetti with meat sauce.
I consulted my sister-in-law (another master in the kitchen!) for a good recipe to follow, and she pointed me to the sauce in Anne Burrell’s lasagna recipe.
With a handful of additions to this recipe, I came up with the marinara sauce pictured above. And it was oh so good. Be sure to buy a loaf of fresh Italian bread to enjoy with the meal, and to dip in the big pot of bubbling sauce while it cooks!
1/4 cup extra-virgin olive oil
1/4 lb pancetta, diced
1/2 lb lean ground beef
1/2 lb ground pork
2 large Spanish onions, cut into 1/4-inch dice
4 large cloves garlic, smashed and chopped
4 (28-ounce) cans Italian plum San Marzano tomatoes (if you don’t have a food mill, get crushed tomatoes…something I learned the hard way!)
Coat a large saucepot with olive oil and add the pancetta. Bring the pot to medium-high heat and cook the pancetta for 4 to 5 minutes. Add the ground beef and pork, and cook until slightly browned.
Add the onions, season generously with salt, and stir. Cook the onions for 6 to 7 minutes, stirring frequently, or until the onions become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes, stirring frequently.
If you have a food mill: Pass the plum tomatoes through a food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That’s all of the big money stuff! Add the tomatoes to the pot.
If you don’t have a food mill: add the crushed tomatoes to the pot!
Rinse out one of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and taste it; tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours (the longer the better), stirring occasionally and tasting frequently. Tear a handful of fresh basil into strips and add to the sauce near the end of cooking. You can also use the basil as a yummy garnish when serving!
Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the fridge for a few days or it freezes really well.