! rope of Italian sausage. I prefer to boil in beer before cutting into chunks
After boiled cut into 2 to 3 inch chunks
Onto the grill for some char. Once browned pull from heat and reserve
2 cans of San Marzano tomato, 1 can tomato paste. Spices (Italain seasoning, garlic powder, Thyme, ,Black pepper and sugar
Heat Dutch over coals and drizzle in some EVOO and sauté the onion until just starting to brown
Add in the tomato. Do not forget to rinse the can with a little water or rd wine and dump that into the Dutch over as well.
Crush up the whole tomato
Add in the spices and stir
View attachment 86345
Place over heat source to simmer for a couple hours. I did toss in a handful of Applewood pellets to get just a hint of smoke flavor. Once I am satisfied with the smoke level I'll cover the Dutch oven and let it simmer sirring occasionally.
Will be served with al dente rigatoni topped with fresh grated parmesan chees and some mozzarella garlic beard
After boiled cut into 2 to 3 inch chunks
Onto the grill for some char. Once browned pull from heat and reserve
2 cans of San Marzano tomato, 1 can tomato paste. Spices (Italain seasoning, garlic powder, Thyme, ,Black pepper and sugar
Heat Dutch over coals and drizzle in some EVOO and sauté the onion until just starting to brown
Add in the tomato. Do not forget to rinse the can with a little water or rd wine and dump that into the Dutch over as well.
Crush up the whole tomato
Add in the spices and stir
View attachment 86345
Place over heat source to simmer for a couple hours. I did toss in a handful of Applewood pellets to get just a hint of smoke flavor. Once I am satisfied with the smoke level I'll cover the Dutch oven and let it simmer sirring occasionally.
Will be served with al dente rigatoni topped with fresh grated parmesan chees and some mozzarella garlic beard