Salsa Friulana di Marisa (Marisa’s Friulan Tomato Sauce)
The amount of water needed will vary based on how thick the tomato puree is, how much liquid evaporates during cooking, and how thick or thin you like your sauce. Feel free to add more water during cooking if the mixture is becoming too thick. If the sauce is too thin uncover near the end of cooking and increase the heat to cook off more water.
Servings Prep Time
2quarts 20minutes
Cook Time
3hours
Servings Prep Time
2quarts 20minutes
Cook Time
3hours
Ingredients
Instructions
  1. Finely chop the parsley, carrots, celery, onion, and garlic in food processor.
  2. There should be a bit of texture to the mixture, not a puree. Reserve.
  3. Puree the crushed tomatoes in the food processor.
  4. Rinse the cans out with some of the water. Add the water to the pureed tomatoes. Reserve.
  5. Sauté the beef in the olive oil on high heat until no pink remains.
  7. Add the chopped vegetables.
  8. Sauté on high heat until all the liquid evaporates and then continue to sauté until the mixture darkens slightly and smells cooked.
  9. Add the wine and continue to cook until the wine has evaporated.
  10. Add the allspice, nutmeg, and cinnamon. Stir well.
  11. Add the tomato paste and sauté until it begins to smell sweet, approximately 5 minutes at medium-high heat.
  12. Meanwhile, rinse tomato paste can out with some of the water and add it to the pureed tomatoes.
  13. Add pureed tomatoes, bay leaf, oregano, basil and remaining water.
  15. Bring to a boil, reduce heat and simmer, partially covered for about 2 ½ hours, stirring every 20 minutes.
  16. After about an hour of cooking, begin to taste and adjust seasoning.
  17. Serve with the pasta of your choice.
Recipe Notes

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