Cheryl’s Meat Sauce Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: I use Pomi tomatoes. It is all natural and comes in a cardboard box vs a can. I learned of these tomatoes from a tour I took in the North End of Boston a 100 years ago or so it seems. The varieties come in strained or chopped and very low sodium. I will never use less than 2 containers and most times its 2 strained and 2 chopped and at least 1 cup of water.
Fresh minced garlic
Olive oil and I mean the real stuff…..
Ground black pepper
Sea Salt
Red pepper flakes
Oregano
Basil
Any real Italian seasoning will do
Minimum 2 boned in pork chops
1 pound of ground sirloin
1 pound of ground pork
Italian sausage both hot and sweet, usually a total of 4
Notice no vegetables, this is my MEAT sauce.
|
|
Directions: |
Directions:Sauté the minced garlic in olive oil at the bottom of the pan just until you can smell the aroma.
Add the tomatoes and water.
Add the spices and stir. Add the meat.
I add my meat raw which maybe concerning but since I cooked it for a min of 3 days nothing left living in the pot…….Just as coming to a boil, turn to low and let it cook for 4-5 hours.
Let completely cool and place in the refrigerator with cover.
Next morning take the pot out and “skim” the fat that has risen to the top of the pot.
Put on low and let simmer most during the day.
Repeat letting it cool completely, place in refrigerator.
Next morning, repeat skimming and placing it on stove simmering.
This recipe serves a lot and takes three days.
I generally time it so that the “3rd” day is Sunday……. |
|
Personal
Notes: |
Personal
Notes: My dear friend, Kim, and sista from another mista asked me if I had any old recipes from my mother - as Kim puts it, “spaghetti sauce?"
I described my “meat sauce” to Kim which is very different than a “bolognese sauce," and this is it and I while I've given you the ingredients, the amounts depend on what I have and how much I have…
|
|
This recipe for Cheryl’s Meat Sauce is from