Michele's Sauce

At this time this recipe will need to be re-worked once I move to England due to the lack of what I buy here as Tomato puree...  I have made it in england before, but I now realize the tartness to it was due to puree over there actually being paste...  I am sure the paste (puree in UK) will still work, but would need to be diluted to proper amounts and taste.


I simmer sauce all day...  in a large pot... I start simmering first thing in the morning and let the seasonings work their way in all day to a fabulous blend of taste.
 
oregano, thyme, rosemary, basil, (3)bay leafs, pepper, and sugar... to taste... you do not want your sauce too sweet...but a delicate flavor of sweetness... a large pot of sauce will take about 1/4 cup at the most...
 
sautee diced up 2 cloves garlic, 1 large onion, 6 celery stalks, 2 green peppers and portabella mushroom slices (or any mushrooms)..  VERY IMPORTANT base in large simmering pot 3 lrg cans of each "Tomato Puree/Tomato Sauce"... (I know that tomato puree over there is actually tomato paste so I will have  to retest my recipe once there)  Mix with (browned) ground mixture of 2 lbs sausage and venison(when available) or a good ground beef with little fat... the sausage causes enough fat that you do not want more added.
 
slow simmer for about 8 hours stirring every so often from bottom to top... seasoning mixed in and tested all day.
 
Once you have made a large pot, you can freeze dinner portions to make lasagna or stuffed shells with same sauce..  Or have a Very Large spaghetti dinner party... as I have done many years in the past... I prefer the vermacilli as my noodle to serve with...  as well as freshly shredded romano cheese.
 
you can make a smaller portion in a believe it or not a (WOK) on slow for a daily dinner...use same ingrediants but at smaller quantities...and simmer for about 1.5 hours...  the seasoning is not as well blended...but still tastes good...  
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Can you find Portabella Mushrooms there " I say this as I eat my lunch of a grilled mozzerella sandwich with sauteed (pam spray) portabella mushroom slices and red onion) I LOVE PORTABELLA MUSHROOMS!  one of those things I will greatly miss if not available.
 

I simmer sauce all day...

Oh this recipe sounds deeeeevine!

I prefer the vermacilli as my noodle to serve with

I knew we had a lot in common!

Can you find Portabella Mushrooms there

I felt pretty confident in answering "yes" until I looked through my local Tesco directory. None listed. So I snooped the web...

All I can say is that they must be available here because all sorts of British people and restaurants are posting their own fresh portabella mushroom recipe.

Have you tried crimini, portabellini or chestnut mushrooms (a smaller version)?

If you were going to live within a 40-mile radius of Sherborne, Dorset, you could get some from Dorset Down Mushrooms:
http://www.tasteofthewest.co.uk/fresh.htm

Or, you could always grow your own!
http://www.mushroomadventures.com/kits.html

I think the answer might be that you'll have to look in your local grocer/health food shop.

Summary: Yes, they are here. But I think I'd have to hoof it to find them. The web's not handing over much info.

Thank you Lisa, I like to think it is...

as for mushrooms, I have had the portabellini,,,but not the others...  I am too spoiled with the portabella's  mmmmm, sauteed with a touch of butter, garlic and a dry red wine...  mmmmmm

or take a big cap and fill it with small prawns or some crabmeat mixture, top it off with your favorite shredded cheese the place under the broiler...  OMG! to die for...LOL!

I love mushrooms big time, but I would never pick them or grow them...  would rather leave that to the experts...  I would have the luck to poison myself if I tried...

ok, it is not even 6am here, I need to stop thinking of food and go for my 2 mile walk...LOL