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Sugu Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
Sugu Ingredients:
6 Large Cans of Tomato Sauce
Cans Diced Tomatoes
1 Large Onion, diced
6 Garlic Cloves, peeled and diced
6 to 8 Mushrooms, chopped
5 to 6 Pork Neck Bones
1 to 2 Lbs. Italian Sausage
1 Cup Red Wine
3 Eggs
2 tbsp Olive Oil
Season with: salt, pepper, dill, oregano, basil, thyme, rosemary, cumin & celery seed

Meatball Ingredients:
1 Lb. Ground Beef
¾ Cup Seasoned Bread Crumbs
3 Eggs
1 Tbsp. Garlic Powder
1 Tsp. Salt
1 Tsp. Pepper
1 Tbsp. Basil
1 Tsp. Dill
1 Tbsp. Lemon Juice
1 Tbsp. Parsley

Directions:
Directions:
Sauce Directions:
To correctly make this sauce, you must commit 6 to 8 hours of simmering, stirring, and tasting - so, be prepared.

In a large saucepan, add 2 Tbsps. of olive oil, onion, and minced garlic cloves and sauté’ until translucent.
Add tomato sauce, diced tomatoes, and pork neck bones.
Bring to a low boil then lower heat to a high simmer, stirring occasionally.
Simmer until neck bones are cooked through. Remove Neckbones and set aside.
Add mushrooms, continue to simmer.
Season to taste using salt, pepper, dill, oregano, basil, thyme, rosemary, cumin & celery seed.
Stir often.
While sauce is simmering, cook the meatballs & sausage.

Meatball Directions:
Add ground beef, seasoned bread crumbs, and eggs in a bowl.
Using your clean hands, mix together.
Add seasoning and mix some more.
Roll into large meatballs and brown in a large skillet.
Add meatballs to sauce.

Finish:
Brown sausage in a frying pan.
Slice sausage into pieces and add to sauce.
Remove meat from neck bones chop and add to sauce.
Crack 3 whole eggs into sauce and let hard boil (approx. ten minutes). Do not stir while hard boiling.
Add wine and let simmer, stirring occasionally.
Taste sauce, add more wine and seasoning to taste.

Personal Notes:
Personal Notes:
Like all good Sicilian boys, my Mother taught me how to make Sugu early in life because you never know when you will need to feed 30 or 40 people.
(Recipe of Thomas Bentivegna, adapted from his mother’s recipe, Gilda Buemi Bentivegna)

 

 

 

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