As I have stated in some of my other blogs, I learned a lot about Italian cooking from my Aunt Margaret who was married to a Sicilian-American. No one made sauce better than her. Over the years she would tweak her sauce and it became difficult to keep up with her. I have made a few tweaks of my own but the overall flavor is all Aunt Margaret. Her secret ingredient that has remained constant is adding chunks of fresh pork to the sauce. The pork was never missing in her sauce. This recipe makes a lot so you can half it if you like. I make half of my meatball recipe for this sauce. If you don’t want to make meatballs, brown about 2 pounds of ground beef and use that instead. You can also brown Italian sausage and add that to your sauce. My aunt would put hard boiled eggs in her sauce too. I like to make a lot so I can freeze some of it and on a busy day, when I don’t have a lot of time, I just defrost, make a salad and some garlic bread and enjoy a great meal in no time. We also like different types of pasta with our sauce. Any kind will do. Pick your favorite.
INGREDIENTS:
- 2 Cups of chopped yellow onion.
- 4 Tbsp. chopped garlic
- 1/2 Cup olive oil.
- 2 3-Oz cans of tomato paste
- 1 28 oz. can crushed tomatoes.
- 1 28 oz. can tomato puree
- 1/2 Tbsp, Italian seasoning
- 1 Cup red wine
- 1 1/2 to 2 lbs. of pork eat (Can be almost any cut. I use pork shoulder.)
- Meatballs (I use 1/2 of the recipe that is listed on my blog.)
- Salt and Pepper to taste
INSTRUCTIONS:
- In a large stock pot, heat the olive oil on med-high heat.
- Add onions, 1 tsp. salt, 1 tsp. pepper and the Italian seasoning
- Saute until the onions are tender, approximately 4 to 5 minutes, stirring often if not constantly
- Add the garlic and continue sauteing until fragrant, about 30 seconds to a minute.
- Add the tomato paste and saute with the vegetables for about 2 minutes.
- Add the red wine and blend well.
- Using the empty can of tomato paste, add 6 cans of water to the sauce.
- Add the tomato puree and one 28 oz can of water.
- Add the crushed tomatoes and stir all ingredients well.
- Salt and pepper to taste.
- Place on simmer while you prepare your meat.
- For the meat balls refer to my recipe and reduce each ingredient by half. (https://vibrantflavorsoftheworld.com/italian-meatballs/)
- Cut the pork in large chunks and salt and pepper each piece.
- Brown the pork well in a pan with a little bit of olive oil.
- Put the pork chunks in the sauce.
- Make your meatballs and add them to the sauce.
- This is a low and slow cooking process.
- Simmer for at least 3 hours or until the pork meat tears apart easily with a fork.
Buona Apetite!