1 7-oz box Pomi Strained Tomatoes
Fresh, creamy and thick: the original taste of a great classic always ready to be used. Strained Tomato Sauce is one of the most used ingredients in cooking because it is easy and fast, ideal to prepare any type of dish: meat, eggs, pasta, creams and creamy soups. Strained tomatoes are perfect for recipes that call for pureed tomatos! Store up to 5 days in the fridge after opening. How is it made? Tomatoes are washed and crushed. They go through a refinement process that includes sieves to eliminate seeds and peels. The product is then mixed with tomato juice and lightly concentrated. The final product is thermally pasteurized and aseptically filled in our signature carton boxes. Product is exclusively made of Italian tomatoes and does not contain seeds and peels, although we cannot completely exclude possible residue.
|Strained Tomatoes 13.8oz||1 7-oz box Pomi Strained Tomatoes|
|Dry White Wine||1/2 cup|
|Fennel Seed||1/4 tsp|
|Freshly Grated Parmesan Cheese||to Taste|
|Fresh Parsley||2 tbsp|
|Ground pork||1 lb|
|Kosher Salt||1 1/2 tsp|
|Large Garlic Cloves||5|
|Olive Oil||3 tbsp|
|Pomi Double Concentrated Tomato Paste||1 tbsp|
|Pomì Finely Chopped Tomatoes||1 14-oz can|
|Pomi Strained Tomatoes||1 7-oz box|
|Red Chili Flakes||1/2 tsp|
|Salt & Pepper||to Taste|
|Unsalted Butter||2 tbsp|
|Whole Milk||1/2 cup|
Heat oil in a large, heavy bottomed pot set over medium heat. Add the onion, and cook, stirring frequently until translucent, 3-4 minutes. Add the anchovies, chili flakes, fennel seed, and 1/2 tsp of kosher salt. Cook another minute, until anchovies have broken down and spices are fragrant.
Add the ground pork along with another 1/2 tsp of salt. Use the back of a spoon to break the meat up and cook for 5-6 minutes, stirring once or twice, until the meat has started to brown and lost its raw coloring. Add smashed garlic chunks and tomato paste and cook another minute or two, until garlic is fragrant and tomato paste has turned a dark red color.
Pour milk into the pot, stir to incorporate, and simmer gently until the milk has mostly evaporated. When most of the milk is gone, stir in the white wine. Continue cooking for 4-5 minutes until the liquid from the wine is mostly evaporated, then add the chopped and strained tomatoes. Add the bay leaf and the final 1/2 tsp salt, a few cranks of black pepper, and a stir to combine.
When the tomatoes begin to bubble, turn the heat down to a low simmer, and cook, stirring occasionally for 3- 3 1/2 hours, until sauce has thickened and meat has completely broken down. Stir in butter and fresh parsley. Taste, and add salt and pepper if needed.
Bring a large pot of salted water to a boil, and add the gnocchi. Cook for 1-2 minutes, until the gnocchi floats to the surface of the water. Reserve 1/4 cup of cooking water, and drain gnocchi. Toss cooked gnocchi with ragu, using the reserved cooking water to loosen the sauce slightly to help coat the pasta. Serve, topped with freshly grated parmesan cheese.