Last week, I started working out again at the gym.  So I have been trying to run every day and meet with a trainer at least two days a week for weights/strength training.

So, every night, I have been coming home later — and eating salad (with veggies from the farm) and the leftovers from Sunday's chicken.

Last night, I worked out for almost two hrs — so tonight I am taking the night off and I will begin preparing tomatoes (removing the skin and seeds, then chopping them) for sauce.   

Originally, I intended to do this Sunday — but after spending the day with my mom, I was tired and unfocused.  I will try to get the sauce up and going so that I can let it simmer on a low flame all night.

I make tomato sauce in stages:  

a) The base sauce consists of sautéing some onions, garlic, then slowly stewing tomatoes in oregano and basil and a touch of salt and pepper on a low heat for several hours.

b) Next, I will divide the base sauce into two batches, one for Bolognaise, and the other for marinara.

To make the bolognaise, I start by sautéing some ground pork sausage out of the casings, I then add onion and garlic, reduce with red wine, then add the base tomato sauce and bay leaf (which I remove at the end of the cooking process) and simmer.  After about 20 min — I adjust seasonings and begin the canning process.

To make the marinara, I borrow technique from the French (trust me it is well worth it!!!).  I begin with a sauté of onion and garlic, which I reduce in white wine.  Separately, I make a golden roux, which I add to the onions and garlic after reducing the wine — and then combine with the base sauce.  Here I add additional herbs, oregano, basil, thyme, marjoram, fresh parsley, and a bay leaf (which I remove at the end of the cooking process).  After 20 min — I adjust the seasonings and begin the canning process.

For the marinara — I sometimes add mushrooms.