私房番茄肉醬 Tomato Sauce (my way)

其實這份食譜刊出來還真是有點不好意思，但想想主要還是為自己做筆記的成分比較大，所以當然要記下這個用罐頭番茄初次煮出自己滿意味道的做法。

會做肉醬、喜歡吃義大利麵的，人人都有自己的版本，這是我的版本，清爽的番茄肉醬。

Well... it's kinda embarrassing to post this. But after all this blog is mostly my cooking records, I have to type it and post it, the first time having satisfying result using canned tomatoes.

Everyone has their own recipe, this is my version, a light tomato meat sauce.

之前我們家很喜歡 Trader Joe's的 Creamy Tomato Basil Pasta Sauce, 吃掉了好幾罐，曾經換吃其他罐、其他牌子，還是最愛它。某天突然很想試試看自己用罐頭番茄去做，前幾次都不甚滿意，堪吃而已，這回在動手前先翻翻食譜書、看看幾種番茄口味的義大利麵醬（種類還真多），然後抓住了一點兒小重點，煮出了自己挺滿意的肉醬。

蒜末、洋蔥、蘑菇，這三寶是我做義大利麵必備的，幾乎什麼口味都會有它們；我愛吃蘑菇，偶而沒有蘑菇還覺得有點空虛。

三寶在鍋裡用橄欖油中火炒香之後，推到鍋邊，牛絞肉、豬絞肉各半，混合在一起下鍋壓成餅狀，用中大火兩面煎焦香再壓切成塊，想吃碎一點、還是大塊一點的肉丸感都行，嗆入一點白酒，我用苦艾酒。

肉七八分熟了，倒入半罐的切塊罐頭番茄 (diced tomatoes,) 另外半罐用手持式攪拌棒打個幾下成泥再倒入，罐頭兌一點兒高湯或水也倒進去；加入鹽、胡椒，加入剪碎的羅勒、百里香、奧勒岡，鍋裡拌勻，大火煮滾，再改中小火慢慢收汁，試試味道、調整鹹淡。（用陽台上自己種的香料做菜真是愉快！）

這是我這回的做法。要是想要番茄味重一點的話我會在番茄罐頭之後擠幾下番茄醬，有時也挖一點青醬進去就有較濃厚的羅勒味，香料也可以代換，加月桂葉或巴西里也不錯，最後熄火之前也可能會信手撒些帕馬森、或是加點牛奶或鮮奶油。（後半的靈感的確是來自 Trader Joe's那罐麵醬。）

麵條煮熟了，撈進肉醬鍋裡拌一拌就可以盛盤，前陣子發現的 Garofalo真是美味，老公也說這下子回不去了，回不去一般超市賣的 Barilla了。

We used to love Creamy Tomato Basil Pasta Sauce from Trader Joe's. Had tried other flavor and other brands, still love this one the most. Someday I was just so eager to try making pasta sauce from canned tomatoes. The first few tries were not pleasing, this time I checked The Joy of Cooking before I started and found there are so many types of tomato sauce. Kept some tips in mind, then I made this sauce which satisfied me.

Minced garlic, onion, and mushrooms are must when I make pasta sauce, any flavor. Mushrooms are so appealing to me.

Sauté those three ingredients in olive oil until fragrant, push aside. Mix half ground beef and half ground pork together, shape into a big disk, brown it on both sides before pressing it into chunks or smaller bites as it feels right. Add some white wine. I used vermouth.

Then half can of diced tomatoes, puree the other half with hand blender, add in. Rinse the can with some broth or water, pour into the pan. Salt, pepper, basil, thyme, and oregano, bring to a boil, then simmer.

That was what I did this time. If I want a bolder tomato taste, I might squeeze some ketchup; sometimes I'll mix in some pesto so it'll have stronger basil flavor; other herbs can also be used, bay leaves or parsley would be great; before it's done I might add parmesan cheese, or some milk or cream. (Yes, the last part was inspired by that Trader Joe's sauce.)

Cook pasta to al dente, drain and stir in meat sauce, done. We found Garofalo a few weeks ago and it is wonderful! So... farewell, Barilla.

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