Grandma Marino's Spaghetti Sauce Recipe
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Category: |
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Ingredients: |
Ingredients: 1/2-1 lb. pork neck bones or
1 lb. boneless pork chops or, if you prefer, bone in pork chops
1 small can tomato paste
Fresh basil or parsley (add 1/2 c. at end of cooking)
Garlic, 2-3 cloves for each can of tomatoes
1 lg. onion, chopped
1 lg. bay leaf
Olive oil to cover bottom of pan or use 1/4 c. to 1/2 c.
28 oz. cans of tomatoes, Grandma used Progresso™ brand tomatoes, when tomatoes were not in season
Pot with lid, at least 8 qt. size
Pasta of your choice, cooked al dente, ready about the time the sauce is ready
Parmesan cheese and red pepper flakes
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Directions: |
Directions:Pour olive oil to cover bottom of big sauce pot. After it warms, add garlic to cover bottom of pan...try not to burn the garlic. Remove the garlic from pan with a slotted spoon to a bowl reserved for browned meat. Add onions, cook until transparent. Remove from pan to garlic bowl. Brown meat or neck bones on medium high heat. Transfer to garlic bowl in batches. Add tomatoes to pot. Drizzle a little water in the cans to get all the tomato nectar. Add to pot. Transfer meat/garlic/onions to pot. Add 1 Tbsp. sugar and 1 lg. bay leaf to the pot. Stir pot. Sauce should cover the meat. Bring to a boil, then simmer for 1- 1/2 hours and don't forget to stir every 15 minutes. The lid should be tilted to let a little steam out. Add the tomato paste after 1- 1/2 hours and use a tiny bit of water to the can to get all the nectar. Add to pot and then remove the bay leaf. You can now add the basil or parsley. Remove the meat to a serving dish and keep warm. The pasta should be cooked al dente. Once you have drained it, add it back to the pot, add a little sauce on the pasta and stir it to coat the pasta with the sauce. Then you can put it in a large bowl and serve it at the table or leave it in the pot and serve from the stove top. |
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Personal
Notes: |
Personal
Notes: Grandma made sauce twice a week. Spaghetti days were Thursdays and Sundays. You could smell the sauce outside--the aroma wafted to the car when I would come home from work. I watched her make it many times, though, on Sundays.
The meat is better eaten the next day with salad and bread. The meat is eaten cold!
David likes angel hair pasta, D.J. likes rigatoni, I like linguine and Larry likes everything!
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