Ingredient: Tomato Paste

Tomato Sauce (Louise’s)

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 Tomato Sauce (Louise's)
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Cuisine Italian
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Cuisine Italian
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Instructions
  1. Strained the plum tomatoes, then chop in food processor and drain again
  2. Brown pork in a little oil
  3. Mix chop meat and all above ingredients to the tomato paste
  4. Shape into meatballs and brown
  5. Add garlic to pan (but don't let it burn)
  6. Add all the tomato sauces and paste and simmer for 2.5 hours.

Pizza Sauce

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 Pizza Sauce
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Instructions
  1. Brown onions
  2. Mix all ingredients an cook for about 1/2 hour

Chicken Curry (Kate’s Style)

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 Chicken Curry (Kate's Style)
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Instructions
  1. Peel and thinly slice the apples and tomatoes
  2. Fry onions and chicken in butter with 2 tbsp curry
  3. Add apples, tomatoes, honey, 2 cups water and bouillon cubes
  4. Cook over low heat for 2 hours

Curried Chicken Moghlai

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 Curried Chicken Moghlai
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Instructions
  1. Coarsely crush tomatoes with their liquid
  2. Season chicken breasts on both sides with salt and black pepper and coat lightly with the flour, shaking off the excess
  3. Melt 4 tablespoons of the butter in a large skillet
  4. Add 6 chicken breasts and cook over moderately high heat, turning once, until golden. Repeat with remaining breasts
  5. Melt remaining 4 tablespoons butter in skillet
  6. Add onions and cook over moderate high heat until softened
  7. Stir in the garlic and ginger and cook until slightly softened, about 3 minutes
  8. Add ground cumin, cumin seeds, turmeric, caraway seeds and 1/4 teaspoon cayenne and cook for 1 minute
  9. Stir in crushed tomatoes with their liquid and the chicken stock
  10. Transfer to an enabled cast iron casserole
  11. Add chicken to the casserole and bring to a simmer over a low heat, 10 minutes
  12. Stir in the sour cream, brown sugar, tomato paste, crushed red pepper, saffron, cardamom, cloves and nutmeg
  13. Cover and cook over low heat for 30 minutes
  14. Uncover and cook, stirring occasionally, until the chicken is tender and sauce is thickened, about 45 minutes longer
  15. The sauce will not be completely smooth. Season with salt and cayenne
Recipe Notes

You can freeze, making sure to place plastic wrap on top of the sauce before placing lid on plastic container

Shepherd’s Pie (Alton Brown)

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 Shepherd's Pie (Alton Brown)
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Potatoes
Meat Filling
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Potatoes
Meat Filling
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Instructions
  1. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
  2. Preheat the oven to 400 degrees F.
  3. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
  4. Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Short Ribs with Tagliatelle

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 Short Ribs with Tagliatelle
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Prep Time 20 minutes
Cook Time 3 hours
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Prep Time 20 minutes
Cook Time 3 hours
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Instructions
  1. Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes.
  2. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour.
  3. Using a slotted spoon, remove the pancetta from the pan and set aside.
  4. Add the short ribs to the pan and brown n all sides, about 7 minutes total.
  5. Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced.
  6. Then add the tomatoes and tomato paste and pulse.
  7. Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir.
  8. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine.
  9. Bring the mixture to a boil.
  10. Reduce the heat and simmer, covered, for 1 hour and 15 minutes.
  11. Remove the lid and simmer for another hour and a half, stirring occasionally.
  12. Remove the meat and bones from the pot. Discard the bones.
  13. Shred the meat and return it to the pot.
  14. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.