I bought a couple of 2-pound blocks of 28-month-aged Parmigiano Reggiano from Amazon. The stuff ships out of Frank and Sal’s Italian Market. This stuff is expensive, but worth every dollar. $40.00 for a two pound slab.
I started my sauce with the usual, finely diced garlic, a small diced white onion, 1/4 of a red bell pepper (diced), 1/4 cut of olive oil, oregano, basil, rosemary, coarse black pepper, salt, thyme. I find that cooking the spices here better brings out the flavor.
A lot of times, I would start with fresh tomatoes, but was in a hurry to make this so I got 2-28oz cans of Muir Glan Organic Whole Tomatoes. These are fire roasted so, out of the can, they have this really flavorful char on the tomatoes.
I added this to the mixture and let cook for about 45 minutes. Once the tomatoes had softened and the flavors were mixed throughout, I took an immersion blender and brought this to my preferred consistency (smooth and thick)
Earlier, I had pulverized about 1-1/2 pounds of the cheese in the food processor, on a low heat, I started stirring in the cheese until it was no longer grainy and melted throughout. Having the cheese pulverized to a fine powder really helps.
Then…the last ingredient. One quart of heavy whipping cream. Let cook for another 30 minutes and you are ready.
I’ll be canning the remainder of what I made. It goes really far.
This was served over Delano brand, Mini Potato Gnocchi with some micro greens, black pepper and red pepper flakes.
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