This recipe falls under my category of Made-it-By-the-Recipe-and-Then-Tweaked-it-to-Make-it-MUCH-Better.
I don't remember what I did to it to make it better because when we loved the new-and-improved version, I tossed the old recipe. So here 'tis:
1 tbsp unsalted butter
1 tbsp olive oil
1 yellow onion, diced
2 garlic cloves, finely chopped
2 tsp smoked paprika
2 tbsp tomato paste
1 can (28 oz.) of crushed tomatoes
1 can (15 oz.) fire-roasted diced tomatoes
Beef stock (vegetable stock for non-carnivores)
Pinch of sugar
1 rosemary sprig
1 bay leaf
Salt and pepper, to taste
1. In a large pot melt the butter into the olive oil.
2. Add the onion and cook over medium-high heat until tender.
3. Add the paprika, some salt and pepper, and cook until fragrant, about 1 minute or so.
4. Add garlic and tomato paste; cook for about 30 seconds.
5. De-glaze the pan with some beef (or veggie) stock.
6. Add the tomatoes, sugar, rosemary sprig, bay leaf, and about ½ cup beef (or veggie) stock.
7. Bring the mixture to a boil, reduce heat, cover and simmer on low heat for about 30 minutes.
8. Remove the rosemary sprig and bay leaf.
9. Season with salt and pepper, if needed, and serve.
I made this for knit night the time Lisa reproduced -- magnificently, I might add -- my Over-The-Top Grilled Cheese Sandwiches.
Forget the white loaf bread and the Kraft American cheese slices. Get yourself some really good bakery bread and slice it a little thick. Find three different kinds of deli cheeses, like Havarti, Gruyere, and aged white Cheddar or use your own combination (I don't think I'd use a bleu cheese for this, but to each his own). Stack up 2 bread slices with the 3 cheese slices; generously butter the outside of each bread slice, all the way to the edge; and cook on a seasoned cast-iron griddle or skillet, until the bread is lightly browned and the cheese is melty. YUMM-O!
Take care, y'all!