Saturday, June 27, 2009

Traditional Sunday Sauce









A tradition in our house was pasta every Sunday, thats where Sunday Sauce came from....here is our version handed down from generation to generation. Any pasta will be enhanced by the fresh herbs and spices along with fresh whole plum tomatoes...simply the best smell cooking in your kitchen in the world on Sunday enjoy

Everyone's sauce comes out to taste different, no two are alike and always unique. This is our family Italian style sauce. Hope you all enjoy Mom's and Grandma's sauce... you can adapt anyway you like to your personal additions, this is basic tomato sauce.

2- 28oz cans of whole tomato's put in food processor and pulse till pureed
2 cans water
( from above cans)
2 -28 oz cans of crushed tomato's
Oil for frying
1 small can of tomato paste
2 cloves fresh chopped garlic
2 teaspoons garlic powder
2 fresh basil leaves
2 teaspoons fresh parsley
 2 sprigs fresh basil
1/2 teaspoons each dry oregano, dry parsley, sugar, salt, pepper
1/2 cup Burgundy wine

Add to the pot your favorite meats:
2 pounds of Italian sausage links cut up and fried and set aside and/or
2 pounds of hamburger (meatball recipe to follow) fried and set aside and/or
2 pounds of boneless spare ribs country style fried and set aside
Meatball recipe: Video posted below of how we start out before adding to the sauce:

Italian Style Meatballs:
2 pounds of hamburger
2 eggs
1/2 cup grated Romano cheese,
2 cloves chopped garlic,
1/2 teaspoon of garlic powder,
2 tablespoons of chopped fresh parsley,
4 pieces of day old bread run under water, squeezed out and crust off,
1/2 cup of Italian flavored bread crumbs.
Mix all together till well blended, shape into balls and fry in electric skillet as shown on video or large frying pan, in mixture of olive oil and canola oil till brown set aside. (recipe can be doubled for large groups.) Make around 18.

In a heavy large non stick saucepan 5 to 6 quart size or (same electric skillet remember if you use the electric skillet , you will have to take the meat out set aside, fry paste and continue on with the same process on low. ) , add oil to cover bottom of pan around 1/4 cup, add garlic chopped and saute' till light brown add tomato paste. Fry for around 2 minutes.
Add at the end with Burgundy wine to the large saucepan...

Cover cook on low for at least 3 to 4 hours. If you use a crock pot set around 8 hours......

Serve with your favorite pasta boiled separately in salt water

You will also find on this site... Stuffed meat rolls, braciole....this can be added to this sauce also. Here is how we start off our Sunday morning, and usually eat these meatballs for breakfast.....see video below.....enjoy!

video

11 comments:

Luke said...

Ok DUKE now share BUSHES Baked brans reciepe. I liked people coming by to eat what they couldn't get at home now they don't have to. Good job

JOHN said...

This comment is from John the older brother....It's too bad you can't include the aroma of the meatballs and sauce as they cook!!!
I might add that when the sauce is cooking at low heat, my JOB that was assigned to me by MOM, because I had to do my 'bit' to be able to have a couple meatballs BEROFRE they went into the sauce, ...I had to spoon out off the top of the sauce the orange puddles that was considered the acid of the tomato...it made for a much better tasted sauce and easier on the tummy. um um good!

Kathy Gori said...

My mothers gravy has meat in it..no meatballs. I make mine with meat too. The meatballs are served Polpetti..in a bowl as an entree..not with pasta.And that's how we do it in Lucca..anyway..have you tried San Marzano tomatoes imported from Italy. OMG!! I read an article on them in Saveur about 10 years ago and that's all I buy now, when I can find them.

Kathy Gori said...

Have y ou tried San Marzano tomatoes imported from Italy? OMG! I read an article about them in Saveur about 10 years ago and now that's all I use, when I can get them. I have to drive to Napa for them.

pegasuslegend said...

no have never had the pleasure of trying those tomatoes, grow our own here most of the time or get Scafalini order from New Jersey from the factory.

mathildescuisine said...

I like the add of the red wine, it must bring so much flavour to the sauce, great idea!

Ruth said...

I too like the wine! Excellent touch!

Curt said...

I don't know if that should be changed at all. I tsounds pretty good the way it is!

Greg said...

Thanks for sharing this. I used to work with a lot of New York Italians who would talk bout grandma's Sunday sauce, but would never tell me what is in it. I am not sure if they didn't know or just wouldn't share.

Jersey Girl Cooks said...

This is one of my favorite meals!

Amber Johnson said...

I am so glad that I found your blog and all these amazing recipes! I love Italian food and enjoy making traditional Italian foods. I think that it is important to have the right ingredients if you want to make an authentic meal. Thanks for sharing, I can't wait to try this sauce!

Amber | http://italissima.com