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January 19, 2005

My Mom's Suca/Sugo (Spaghetti Sauce) Recipe

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> 2 - 32 OZ CANS OF ITALIAN BRAND ROMA TOMATO PUREE
> 1 32 OZ OR 2 16 OZ CAN(S) OF ROMA TOMATOS
> ½ TO 1 LB GROUND BEEF
> 2 - 3 EGGS
> ½ CUP ITALIAN BREAD CRUMBS (reference bread crumb recipe if you want the best)
> ½ CUP GRATED ROMANO CHEESE
> ¼ TO ½ POUND OF PORK NECK BONES OR SOME OTHER CUT IF YOU WANT
> 1 MEDIUM ONION
> 5 CLOVES GARLIC
> 1 OR 2 TABLESPOONS OF GRANULATED SUGAR
> 1/8 CUP OR SO OF FRESSH CHOPPED BASIL
> 2 TBSP. OREGANO
> 1 WHOLE BAY LEAF
> SALT & PEPPER (GUESS AND TASTE TEST AS IT COOKS)
>
> FOR MEAT BALLS OR MEAT SAUCE
> ADD ¼ TO ½ CUP OF ITALIAN BREAD CRUMBS, EGGS, 1 CHOPPED CLOVE OF GARLIC, 1 TBSP. OREGANO. 3 OR FOUR LEAVES OF FRESH CHOPPED BASIL TO GROUND BEEF AND MIX ADDING A LITTLE WATER UNTIL THE RIGHT CONSISTANCY AND EITHER MAKE MEATBALLS OR LEAVE AS IS. ps she never left 'as is' - always meatballs, and thus I do not like 'meat sauce' with it all crumbled up in the sauce -
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>
> BROWN MEAT IN SKILLET AND DRAIN SET TO SIDE
> IN BIG POT SAUTEE ONION IN OLIVE OIL AND THEN ADD GARLIC UNTIL TRANSLUCENT
> ADD TOMATOS AND BREAK APART WITH FORK AND LET COOK 10 MINUTES ON MEDIUM HEAT
> ADD PUREE AND 2 CANS OF WATER (64 OZ)
> ADD SUGAR AND SPICES - SALT AND PEPPER
> COOK ONE HOUR ON LOW
> ADD MEAT AND MORE WATER AS NEEDED COOK ON MEDIUM FOR 30 MINUTES
> REDUCE HEAT TO LOW, COVER POT AND COOK FOR AT LEAST ONE HOUR
> STIR OFTEN AND CHECK TO SEE IF WATER IS NEEDED AND ADD A LITTLE AT A TIME - TASTE TEST BY DIPPING A BITE SIZE PIECE OF BREAD INTO SAUCE AND RESEASON AS NEEDED.
BE SURE TO STIR DOWN TO THE BOTTOM OF THE POT. OTHERWISE THE SAUCE MAY STICK, AND THEN BURN, ON THE BOTTOM OF THE POT.



Best served with imported sheep's milk Ricotta Salata, or Pecorino Romano; some good Italian bread, and a sort of skinny lasagne noodle like either Margheritina or Elina Piccola shaped pasta. You can also use something like a Penne.

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