Plainjanebastingsauce Recipes

EVERYTHING BASTING SAUCE

Steps:

• Gather the ingredients.
• Place all ingredients in a medium saucepan and bring to a rolling boil.
• Cover and allow to cool completely before applying to meat. This sauce can be used with any recipe that calls for a basting sauce .
• Enjoy!

PLAIN TOMATO SAUCE

Steps:

• Wash, rinse, drain and core the fresh firm tomatoes.
• Cut in 2-inch pieces and place in a large kettle.
• Cover and cook over low heat until the juice runs freely.
• Remove the cover and cook over high heat, stirring frequently, until the tomatoes are mushy.
• Put the tomatoes through a food mill or sieve to remove the skins and seed.
• Return the pulp to the kettle and cook until almost as thick as catsup.
• Pour the hot sauce to 1/4 inch from the top of the jars and add 1 tsp salt to each jar.
• Place the lids on the jars and screw the bands tight.
• Process pints and quarts in boiling water in a waterbath canner for 30 minutes.

BASTING SAUCE FOR STEAKS AND MEAT

Steps:

• Combine all ingredients in a covered jar. Shake until well blended. Spread liberally over both sides of steak and let marinate for about an hour before broiling. Baste more on while cooking.
• There's enough here to do 4-6 steaks depending on the size of the steaks and how liberally you use it.

CAROLINA BASTING SAUCE

Steps:

• In a saucepan, combine vinegar, butter or margarine and salt. Heat slowly until butter or margarine is melted. Add lemon juice and pepper flakes.

THE BEST SPAGHETTI BOLOGNESE RECIPE

Steps:

• Put a large saucepan on a medium heat and add 1 tbsp olive oil.
• Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
• Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
• Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
• Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
• Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
• Add the 75g grated parmesan, check the seasoning and stir.
• When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
• Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.