"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
3 cloves garlic – crushed 2-3 Tbls Pomeroy Olive Oil – enough to cover bottom of pan 12 oz can tomato paste ¼ Tsp soda ½ Tsp sugar 29 oz can tomato sauce ½ Tsp Red Pepper Seeds (or to taste – depends on how spicy you want it) 1 Tbsp Parsley 1 ½ Tsp Sweet Basil (only if not using Italian Sausage)
Mix garlic and olive oil in pan, simmer until garlic is just turning light brown. Add tomato paste, cooking until bubbles. Stir in soda and sugar then add tomato sauce. Blend until smooth. Add two cans of water (using tomato paste can) and mix well. Add pepper seeds, parsley and sweet basil (remember to use only if not using Italian sausage). Simmer for half a day.
Add meatballs if desired. I add a pork chop (you can use a chicken leg instead) for extra flavor and I throw this in as soon as I have everything mixed together. I also add hot Italian sausage links and meatballs to mine.
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