Last week was the last time I got to go get my CSA because I started back to work last week. I’m a little sad because I love going to get our CSA share and seeing what is at the farmer’s market. This week it’s back to my husband to pick up our CSA.
Last week there wasn’t as much in our CSA as there has been but what we got was good. We received about a quart of San Marzano tomatoes, a quart of bell peppers, a pint of tomatillos, 2 medium eggplants, and a dozen eggs. I was most excited about the San Marzano tomatoes because they are the best tomatoes to use in making marinara or bolognese sauce.
I happen to have some onions left over from our CSA the week before and I had a garlic clove my mom gave me from her CSA, so I put those with the tomatoes and bell peppers we received this week and I made CSA bolognese sauce.
I wanted to make enough bolognese to have some for dinner the next night plus a big batch to freeze. I started with a pound of ground beef and a pound of chorizo. Then I added the San Marzano tomatoes, bell peppers, onions, garlic, and added in some red wine. After that reduced a bit I added in a lot of fresh herbs from my garden to add seasoning to the sauce.
I let it simmer for 30 minutes and oh.my.gosh! The sauce was incredible. I knew it was going to be good because of the tomatoes but the peppers, garlic, onions, and fresh herbs added so much flavor to the sauce. Then the ground beef and chorizo added in flavor, and spice, as well. We enjoyed it with spaghetti the next night and I was able to freeze a quart as well.
So if you have a CSA or just have a lot of extra tomatoes, this is a delicious recipe that makes plenty for now and enough to freeze for later.
- 1 lb. ground beef
- 1 lb. chorizo
- 2 lb. San Marzano tomatoes, cut into fourths
- 28 oz. crushed tomatoes
- 1 lb. bell peppers, stems and seeds removed then chopped
- 2 onions, chopped
- 5 garlic cloves, minced
- ½ c. red wine
- 1 t. black pepper
- 1 t. sea salt
- 1 can (6 oz.) tomato paste
- 2 T. fresh parsley, chopped
- 2 T. fresh oregano, chopped
- 2 T. basil, chopped
- Place 1 tablespoon olive oil in a large sauce pot over medium heat.
- Add the ground beef and chorizo and cook for 5-7 minutes or until browned. Drain fat and return to the stove.
- Add the San Marzano tomatoes, crushed tomatoes, peppers, onions, garlic, red wine, pepper, and salt. Bring to a boil then reduce heat. Simmer for 15 minutes.
- Add in the tomato paste and fresh herbs and stir. Simmer for an additional 15 minutes.
**To freeze, simple put in a gallon size freezer bag or freezer container for up to 6 months**