In Response to Re: Spaghetti Sauce:
In Response to Re: Spaghetti Sauce : My recipe is from observing my Mom. Not measured, but I probably can give you an estimate. 2 cans of San Marzano peeled or crushed tomatoes (28 oz) 2 cans of tomato paste (6 oz ea) garlic (one or two cloves) crushed or minced sauteed onions (thanks Gale) fresh Italian Basil some grated Italian cheese salt and pepper to tast fresh parsley (Italian flat leaf) tsp. of oregano Italian sausage that I pre-cook in a fry pan (hot and sweet) Pork neck bones if I can find them Meatballs that I make or if in a rush, I will use frozen ones, but they aren't as good. The best part is letting it simmer for a long time. I have learned to use my crock-pot to simmer the sauce after I get it started on the stove to avoid burning and it can go all day on low. The sauce turns a dark red which makes it taste better than the stuff you buy in jars, although I will use the jarred sauce in a pinch for eggplant parmesan with a few spice additions. You can use it the same day, but most spaghetti sauce makers know that it tastes even better a day or two later. I hope that you enjoy it.
Posted by Angela F
Hi Angela,Thanks for sharing your sauce recipe.It's pretty much like mine I agree cook it long and slow and it's always better the next day.I always save the pork bones out of the Boston b- tt roast (can't use the word so silly) when I cut up the pork for different uses or make sausage.I leave a little meat on the bones put them into freezer bags and freeze .Then when I make sauce I just brown them in the oven and throw those into the sauce to cook.My brothers friend is a chef and they were making a lot of sausage so I asked them to save the bones for me.His friend asked what I do with the bones and my brother told him and that was the last time he let me have his bones lol ! Guess who's making his sauce with the bones? It's hard to find bones anymore the new generation doesn't cook like we do.a lot of the meat comes in pre packed from the meat packing house.I'm going to have to go to the Westside market soon I want fresh pork hocks and the grocery store hasn't had any.