Making Chef Nick's killer pasta sauce. It's surprising

[whirlykenmore78]

Here is the recipe. Step by step pics for the method will follow.
Ingredients.
1.5 Lb Chorizo Sausage
1 Lb 80/20 ground chuck
1 large sweet onion diced fine
2 TBL chopped Garlic
2 Tbl Perfect pinch Italian seasoning
1 Tbl each basil/oregano
1 tsp black pepper
1/4 tsp red pepper flake
1 tsp season salt
1 Tbl sugar
1/2 c dry red wine
2x 28oz cans crushed tomatoes
1 28ox can tomato puree
2 Tbl olive oil
1/2 cup parmesan.
There is what's in it here's how you make it.

 

[whirlykenmore78]

Step 1

brown both meats with onion and garlic in a stockpot

 

[whirlykenmore78]

Step 2

Add all seasonings to the browned meat.

 

[whirlykenmore78]

Step 3

Do not drain the meat and deglaze the pan with the wine. Sorry about the sideways pic.

 

[whirlykenmore78]

step 4

Add tomato product, olive oil and cheese. blend ingredients and simmer for 3-4 hours covered. Excuse the Pyrex pie plate as the lid to this pan got broke. Pour over your favorite pasta and enjoy.
Feel free to email me with any questions.
WK78

 

[58limited]

Looks great! I never thought to use chorizo in pasta sauce.

 

[whirlykenmore78]

Food safety at critical control points

1. Cook all potentially hazardous foods to 165f or higher.
2. Sanitize all surfaces that contact raw food.
3. Wash hands frequently and avoid bare hand to food contact.
4. Sanitize all prep utinsels and sufaces by running them through the dishwasher (Temps for commercial foodservice machines are 160f wash and 180f rinse)or spraying with sanitizer solution after a thorough washing if the item can not go in the dishmachine.
5. Maintain temps of potentially hazardous food below 41f or above 140f.
6. Cool all potentially hazardous food to 70f within 4 hours and below 41f within 6 hours of service.
These are very important paramteters to remember when hsndling food.
WK78