Sugu-Beautiful Sicilian Tomato Sauce Recipe
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based on 14 votes
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Category: |
Category: |
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Meatballs, Sausage and Pork Neck Bones |
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Ingredients: |
Ingredients: Olive oil - 1/4 cup approx.
Butter 1/8-1/4 cup (60 g)
Onions 3-4, white, chopped fine
Garlic 3-6 cloves sliced very thin or mince
Italian tomatoes - 6 -28 oz cans San Manzano the best but any will work or substitute with canned sauce.
Italian herbs - 4 - 6 tbsp or use only shredded fresh basil (parsley, oregano, basil)
1 cup red wine
Optional addition of paste, but paste can be bitter thats why you add the sugar or a little sugar to taste
sugar 1 tble. you can also use fine shredded carrots, but they will add an orange hue to the sauce
tomato paste 1 sm can Italian triple concentrate to 3 cans water
Sausage and Pork Neck Bones:
1lb Italian sausage cut into 3-inch pieces
3-4 pork neck bones
Red wine- you decide how much, usually around a cup
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Directions: |
Directions:Sausage and Pork Neck Bone, step 1: Heat a little olive oil in your large sauce pot, brown the meat on all sides. Remove meat from saucepan set aside. Add the butter to the browned bits in the pan.
When all the butter is melted, add the onions and garlic, and saute over medium heat for about 7 8 minutes, until the onions begin to lose their shape and soften. ( if you are adding grated carrots this is when you add and saute with onions) Deglaze the sauce pot with the wine and cook for a few minutes. Add the canned tomatoes (with their juices or tomato sauce) and bring to a simmer. Add your Italian herbs. When at simmering, reduce the heat and maintain a slow simmer for about one to two hours, stirring frequently.
(If using paste: Add the sugar, tomato paste)
Let the sauce cool a bit, then using a hand-held blender, puree until smooth.( if you use canned sauce-no need to puree) Return sausage and pork to the sauce, cook on low heat for at least an hour stirring now and then. Be careful not to burn the bottom.
** if you are making the meatballs remove sausage and neck bones after cooking for a few hours. Drop in your meatballs to the hot sauce. You will need the space in the sauce to cook the meatballs and to keep them from breaking. Add the other meat back or warm in the oven. |
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Meatballs |
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Ingredients: |
Ingredients: 1 pound ground beef
1 eggs
1/2c to 1 cup seasoned breadcrumbs
1/2 cup grated Romano cheese
a few pinches dried parsley
1- 2 tablespoons of milk at the most
Salt and pepper to taste
Optional: Onion powder, Garlic powder
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Directions: |
Directions:To make the meatballs, combine chopped meat, egg, breadcrumbs, Romano cheese, parsley and salt and pepper to taste in a medium bowl. Some ingredients are to look and feel. You do not want a dry or tacky meatball, it is a stiff feel. Form golf ball-sized meatballs. Nice, round no cracks. Simmer sauce over low heat, get hot and bubbly 1 hour. Add meatballs gently and simmer for 1 -2 hour. Stir slowly as not to smash the meatballs. You are basically boiling the meatballs in your sauce. Always use a wooden spoon to gently stir your meatballs, metal spoons can break the meatballs!
The result is very tender meatballs
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Number Of
Servings: |
Number Of
Servings:4-5 quarts |
Preparation
Time: |
Preparation
Time:3-4 hours |
Personal
Notes: |
Personal
Notes: This is a combination of my Grandmothers, Mom sauce, and Cousin Joanne Fana's meatball recipe. I like her meatball recipe the best! Make your sauce first the meatballs cook in the sauce. The sauce is the basics whether you add no meat and make it a true marinara or go to a full Bolognese. When my Sicilian cousin came to America off da boat, she introduced us to the use of carrots in the sauce. Experiment and make it your own. Mangia.
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