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Dalla cucina del vagabondo (From the kitchen of ) Sauce to Remember...
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Dalla cucina del vagabondo (From the kitchen of ) Sauce to Remember... No self respecting Italian would eat sauce from a jar. I am no exception. I grew up Sicilian but the sauce I make is from a Marchigian recipe. I was married to a Marchigian and just liked their sauce better. Sorry Grandma!!! I always use the best FRESH ingredients available. Olive Oil is Colavita Extra Virgin First Cold Press. Cheese is always FRESH grated Pecorino Romano (I can't fathom the thought of using cheese out of a can, so don't try it). I use the 12 qt sauce pot again on this recipe. You'll need the extra room for meatballs and sausage. Give this one a go... SAUCE TO REMEMBER Saute: Chopped garlic (2) cloves at least (go for it..I love garlic) 1 cup of chopped onions 1 tbsp of ground salt pork in about 1/2 cup of olive oil or until the bottom of the pot is covered) When onions are golden in color (be careful not to let them burn) Add: 3 large cans of tomatoes (I used Cento All Purpose Crushed and puree them in a blender). 1 can of tomato paste (Cento as well) for each can of tomatoes. Add about 1/2 cup of hot water after you put the tomatoes and paste in Add: 1 tsp of salt to start 1/2 tsp of pepper a pinch of sugar if mixture is tart. 1/2 cup of fresh Pecorino Romano grated cheese if sauce doesn't seem oily enough, add a little more olive oil (it adds flavor) I also spice with oregano, basil and parsley (I can't tell you how much because I don't know, but I lightly cover the top of the sauce with each one individually then stir in). Add: When you get this all done, start frying the meatball and sausage and put them in the sauce. I do this immediately after the sauce is going. Start with the sausage first then do the meatballs....yes I'll give you the meatball recipe Note: I also add the oil that I browned the meatballs in to the sauce when I'm done frying them (this is the real secret ingredient and I only give it to special people) Cover vented for 2 - 3 hours stirring occasionally and that's it. If you follow this recipe, chances are you're gonna have a sauce that will rock your world and anyone else's who's at the table with you (Guys, pay attention here...you could be getting lucky.) Keep an eye on this while it's simmering. Nothing is worse then having your sauce burn and having all your efforts wasted. Unless you're feeding a small army, this recipe can be separated and frozen for future meals. This is another one of my tips that I don't ordinarily pass along but I like you guys. Feel free to ask any questions and yes, I do accept requests to cook dinner for good looking hungry women so you can write as well.  Buono Appetito, Shoulda been a cowboy...  |
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So that is the special sauce you talk about. LMAO  Sorry I had to say that.That would be the New England Man Chowder!!!  Tramp  Shoulda been a cowboy...
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11/13/2008 9:07 pm |
So that is the special sauce you talk about. LMAO Sorry I had to say that.
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Hi T, A Marchigian (phonetically pronounced Mark a John) refers to Italians coming from the Marches region of Italy which is located on the Eastern Central shoreline facing the Adriatic Sea. If you were to look at a map of Italy the Marches is right about at the calf on the boot. Great question.  Shoulda been a cowboy...
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Anytime, Sweet. Keep an eye out for the accompanying meatballs Tramp Shoulda been a cowboy...
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Safe, I wouldn't mind getting a few more sounds out of you!!!  Thanks for stopping by. Tramp Shoulda been a cowboy...
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