Thursday, July 17, 2014

Vodka Sauce

Vodka Sauce
2 TBS EV Olive Oil
1 Cup chopped onion
1/2 Cup chopped carrot
1/2 Cup chopped celery
4 cloves chopped garlic
1 tsp. crushed red pepper
1 Cup vodka
1 - 28 ounce can crushed tomatoes (plain or with basil)
1 - 29 ounce can tomato sauce
1 1/2 Cups beef broth
1 TBS chopped fresh basil
1 Cup heavy cream

In a large pot heat the extra virgin olive oil. Sauté the onions, carrots, and celery until tender, about 8 minutes (do not let burn). Add the garlic and red pepper and cook for one minute more. Carefully pour in the vodka (especially if cooking over an open flame!) and cook so it reduces by about half for 5 minutes. Add the canned crushed tomatoes, tomato sauce and beef broth and let simmer for 45 to 50 minutes. After it has simmered, add the basil and let cook for a minute before adding the heavy cream. Bring the temp up to a simmering bubble before serving with your favorite pasta.
Makes about 8-9 cups of sauce.