Directions: |
Directions:In a large pot, put 2 tablespoons olive oil, prick the sausages all over to allow the fat to render out + neck bones and brown them on all sides. Remove the sausages and neck bones and add the onion. Sauté for 10 minutes until caramelized and have taken on some color. Add the garlic and fry for 30 seconds. Add the herbs + ½ teaspoon of fennel seed and fry for 30 seconds. Add the red wine and deglaze the pan. Add the tomatoes to the pot. Add the tomato paste, sugar, black pepper, and 1 tablespoon of salt. Using a potato masher mash the plum tomatoes.
Bring back to a boil and add the sausage–Reduce heat to a simmer for approximately 2 hours. Stir gently so as not to break meat. About 90 minutes into the simmer, taste and adjust seasoning (salt and sugar). It’s important to wait the hour and a half before re-seasoning so the alcohol can cook off and the sauce reduced a bit. If you try this at the beginning it’s going to taste funny because of the wine and you might over salt the dish. Remove the sausage and bones so they don’t disintegrate. Add water from time to time. Cook at least another hour or two – you can spoon off any excess fat while the sauce is cooking. Use sauce but reserve some. Serve Heat up the sausage in a little of the reserved sauce for about 5- 10 min before serving as second dish with ice berg lettuce. |
This recipe for NONNA SAUCE is from