Tripaldi/Scivetti Red Sunday Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lb center cut bone in pork roast (if you want a meat sauce)
3 cloves garlic, thinly sliced
3 onions, finely chopped
Virgin cold pressed olive oil (enough to cover bottom on pan)
5 cans or whole plum Italian Tomatoes (puree and strained - the seeds make the sauce bitter)
3 - 6 oz. cans tomato paste
1 carrot cut in two (remove after cooked)
Salt and pepper
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Directions: |
Directions:Large heavy duty sauce pan (I have my grandmother's pot we call the magic pot)
Cover the bottom on pan with olive oil. Add sliced garlic to cover the bottom of the pan and sautee until tender 9be careful not to brown). Remove from oil (set aside if you want to keep garlic in sauce). Add chopped onions to olive oil and cook until carmelized. If making meat sauce, add pork roast while onions are carmelizing. Set meat aside once browned.
Once onions are carmelized, add the tomato paste (1/2 can water with each can) on low heat and stir and blend with oil and onions. Once it starts to bubble, add the pureed tomatoes. Add salt and pepper and carrot. Bring to a simmer and add pork roast.
Simmer 3-4 hours
See Meatball recipe to add to the sauce above... I usually make 2 lbs of meatballs |
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Personal
Notes: |
Personal
Notes: I have fond memories of every Sunday morning going across the lawn to where my grandmother lived and she'd be at the stove cooking sauce for the whole family who'd be arriving from Brooklyn and Queens. I'd always get a meatball fresh from the simmering pot.
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