Stirling's Pasta Sauce Recipe
Ingredients
• olive oil for frying
• ½ cup chopped black or green olives, with pimento is fine
• 4-8 ounces of sliced fresh mushrooms or about a handful of coarsely chopped dry ones (optional)
• 1 or 2 chopped bell peppers, any colour (optional)
• 4 large cans of tomatoes or 3 x 670 ml jars of passata
• 1 large onion, chopped
• 1 whole bulb (8-10 cloves) of garlic
• ¼ cup of dry oregano
• ¼ cup of chopped, fresh parsley
• 5 or 6 basil leaves
• 1 sprig of fresh thyme or ~ 1 tsp dry
• ½ habanero pepper, finely chopped
• 3-4 small dried peppers, crush them as finely or coarsely as you like
• 250 grams of diced celery, ~4 large sticks of celery
• 1 pound of ground beef or pork
• 2 bay leaves
• 1 tsp crushed red pepper
Preparation
1. Brown the ground meat with the onion, garlic, habaneros, and bay leaves in the olive oil in a large pot
2. Remove the bay leaves when the meat is browned
3. Drain the liquid from 2 of the cans of tomatoes and discard
4. Empty the two full cans and the two “dry” cans into pot with the meat. If using passata instead of canned tomatoes, empty all three jars into the pot and rinse with a bit of vegetable stock.
5. Add all other ingredients
6. Slowly bring to a simmer and continue simmering for 30 minutes or until desired consistency is reached
This makes a lovely, vegan sauce if you just omit the ground meat.
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