"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Zuliani Family Spaghetti Sauce Recipe

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This recipe for Zuliani Family Spaghetti Sauce, by , is from Mange! Mange!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ray Zuliani
Added: Monday, March 9, 2009


1 to 3 pieces pork ribs (heavy end) or Italian sausage
Olive oil
Garlic (crushed,chopped or powdered)
Oregano (dried)
Parsley (dried)
Basil (dried)
Bay leaf
Salt and pepper
1 can tomato paste
4 cans crushed tomatoes
Soup stock (chicken, beef, homemade or commercial)
1 large can tomato juice
Pan drippings (saved from roasted meats, or if not, a cube of soup concentrate)
Note: You can also add chopped green pepper or mushrooms to the sauté process if you like the flavor.

Cover the bottom of a heavy Dutch oven with olive oil. Brown spare rib ends, add salt and pepper first.
Chop one medium onion and sauté in same pot.
Add can of tomato paste.
Let onions become translucent and meat browned.
Add oregano, garlic, salt, pepper, parsley, basil, bay leaf.
Add cans of crushed tomatoes.
Rinse tomato cans with small amount of water and add.
Add 250 ml of soup stock and drippings.
Bring to a simmer, then add 1 tsp sugar.
After simmering for a couple of hours add tomato juice.
Simmer several more hours.
When the oil rises to the top it should be ready.
The longer you simmer it, the thicker it will become.
Your sauce is now ready and can be used as is, or frozen once cooled.

Personal Notes:
Personal Notes:
This recipe has been passed down from Nona Delaqua, to Josie Zuliani, to Ray and now to James and Greg.




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