Ciambotti Source: Lefty "The Mahoff" Course: Sandwiches Cuisine: Italian Food Group: Pork Serves: 12 |
|
Ingredients
| 1 pound(s) Sweet Italian Sausage, removed from casings |
| 1 pound(s) Hot Italian Sausage, removed from casings |
| 3-4 Bell peppers, green, red, yellow, any combination. Cut into bite size chunks. |
| 1 pound(s) Mushrooms, sliced (any variety) |
| 2 tablespoon(s) tomato paste |
| 1 large Can whole tomatoes, prefer San Marzano |
| 1 medium Jar (or can) of tomato sauce |
| 8 clove(s) garlic, diced |
| 1-1/2 cup(s) red wine |
| Pinch of baking soda |
| Olive Oil |
Instructions
1. In a large pot or dutch oven, saute peppers in 1 tbl olive, stirring often 5-10 minutes, remove from pot and set aside. 2. In same pot, on medium high heat, saute mushroom slices in 1 tbls. olive oil until seared, remove from pot and set aside. 3. In same pot, brown sausage breaking up large pcs as you stir, until just cooked through, about 10 minutes. 4. Remove with slotted spoon. Remove excess drippings, should have about 2 tbls. left in pot. 5. Add the tomato paste & garlic, saute until paste deepens in color & garlic is sizzling (about a minute or two), add the wine to deglaze the pot, scraping bottom with wooden spoon to loosen the fond. 6. Add the peppers/mushroom mix, the sausage, the tomatoes and sauce and bring to a boil. 7. Add the pinch of baking soda, (or if preferred, a teaspoon of sugar), salt and pepper to taste, stir well, reduce heat and simmer (uncovered) for two hours. Serve on crusty rolls. |
Notes:This is a throw together recipe, no definitive amounts, so feel free to increase or degrease ingredients to your own tastes. In Italian ciambotti translates to "all mixed up" or "concoction". Hell, Lefty made it with everything from rams head mushrooms & chicken gizzards so use this simply as a guide, then make it your own. :-) It freezes very well so make the big batch! |