>Christmas Our Way
>Tonight was d-day for the ravioli.
I made sauce last night because I wanted to cook it for a looooooooooooong time. The secret to a good marinara is carrots. I cook them down with garlic and the onions just to add some sweetness. Then I add: tomato puree, tomato sauce, diced tomatoes (Italian style), and tomato paste to thicken. I also wash out the cans with some water and add that to the pot.
Another thing that makes a good sauce: cook it as long as possible. After it simmered on the stove for a few hours, I transferred it to the Crock Pot and went to bed. And then I let it cook all day while I was at work. So almost 24 hours later, all the flavors and seasoning (salt, pepper, basil, oregano) married together beautifully.
The other rule to live by…
When you’re cooking Italian, keep it simple. That’s true Italian — cheese, tomatoes, carbs of some sort. There’s always garlic, and there’s often basil or oregano – but there is not much need to add several spices to your sauce. Simplicity is perfection.
Moment of truth (drum roll please):
The ravioli were….ok. Really doughy. I know it takes a lot of practice, but I’m also blaming this on Colorado. The dryness at this altitude sucks. I think it turned my dough into cardboard. They were not inedible – but they weren’t Ethel’s. Jon says by the time I’m a grandma I’ll have it down to a science. I hope I don’t have to wait that long!
This thing made him crazy. He tried to kill it. Look at that handle, it’s like I’m fishing and caught the big one.