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My Italian Mother, Christine, homemade sauce ~ originated from Italy
Joined: Sep 23, 2007
Posted to Thread #9520 at 12:55 am on Jan 23, 2008
My mother's family is from Italy and of course we have our own Italian Spaghetti Sauce. This is her recipe and This is the real thing... Please enjoy
CHRISTINEíS ORIGINAL ITALIAN (SPAGHETTI) SAUCE
Need LARGE sauce pot
2 or 3 large cans of: Whole tomatoes: OR ( 4 to 5 lbs of roma tomatoes, chop, blend in blender, liquefy )
2 medium cans of: diced tomatoes: 1st can: add into sauce while cooking, 2nd can: add to sauce when sauce is done
2 medium cans of: tomato paste: add equally, 2 tomato paste cans of water, blend in blender, liquefy
1 thick slice of onion, chop, blend in blender, liquefy. Donít need to use entire thick slice of onion.
2 pounds ground sirloin *see below Step 2
1 package Italian sausage OR ( 1 package of pork chops)
Spices: (dried or fresh spices)
2 TABLESPOONS basil
1 TABLESPOON oregano
1/2 TABLESPOON garlic powder
1 clove of garlic, minced
1 teaspoon rosemary
1 TABLESPOON olive oil
1/8 teaspoon black pepper
Ĺ teaspoon salt
2 teaspoons red wine, OR red wine vinegar
2 TABLESPOONS brown sugar
Pinch red pepper
Note: can add more or less of spices according to your taste
Add whole tomatoes into blender liquefy add to large sauce pot, then add 2 cans of water OR add the 4 to 5 lbs of roma tomatoes, liquefied, to the pot. Stir. Add 1 can of diced tomatoes to pot. Stir. Add liquefied tomato paste from blender into pot. Stir. Add liquefied onions to sauce. Stir.
Add ground sirloin: crumble and put into sauce raw OR steam ground sirloin (NEVER FRY) when meat is done rinse thoroughly with water, and using a fork, crumble steamed ground sirloin, add to pot. Stir. Add Italian sausage OR pork chops to sauce. Stir.
Add all the spices. Add each spice one at a time and stir sauce thoroughly with each addition.
For the first 15 minutes (after all ingredients & spices are added to sauce), cook on high temperature, cover pot ( NOT FULLY, LEAVE A LITTLE TO THE SIDE WITH A LITTLE STEAM COMING OUT). Watch sauce for first 15 minutes. Stir frequently. Note: Very Important, to stir the sauce frequently. After each addition to sauce, it is very important to stir the sauce thoroughly. As sauce is cooking, you may need to add water to sauce if sauce is getting low in the pot, just add 1 to 2 cups and stir.
Lower temperature to medium to medium low, cover pot, (not fully leave a little to the side with a little steam coming out) for a minimal of 3 hours. Stir frequently. Add second can of diced tomatoes.
If cooking longer than 3 hours, lower temperature to low, leave covered (not fully, leave a little to the side with a little steam coming out).
Note: The longer sauce cooks, the better it tastes.
Most Importantly: The sauce needs to be stirred frequently.
Hint: Taste often and add any spice you feel it may need.
Other messages in this thread:
- 9520. Looking for great pasta sauce... - jan_in_evansville - 5:32pm on 01/22/08 (30)
- Italian American Sunday Gravy- made this in one of the classes I took at the CIA. - CynUpstateNY - 5:39pm on 01/22/08
- I want this....and a fireplace....and a grandmother to make it. [NT] - MarilynFL - 9:40pm on 01/22/08
- Cyn, RE the plum tomatoes - do I read it correctly that three 32 oz cans are called for? [NT] - RuthAB - 2:12am on 01/23/08
- Yes, Ruth - it does read a bit confusing but it's 3 cans. [NT] - CynUpstateNY - 9:11am on 01/23/08
- Dianncy posted this one recently, it looks wonderful! - Marsha tbay - 6:20pm on 01/22/08
- Oh, Vincent Price's Bolognese sauce is good and hearty. I'll see if I can dig it up. [LINK] - MarilynFL - 6:24pm on 01/22/08
- Oooh this does look good. I like the idea of the chicken livers! [NT] - Marg CDN - 6:41pm on 01/22/08
- yoo-hoo...Michael in Phoenix: Do you have Price's book to check the recipe? [NT] - MarilynFL - 6:44pm on 01/22/08
- Si. Spaghetti Alla Bolognese (Spaghetti with Meat Sauce) - Michael in Phoenix - 7:25pm on 01/22/08
- Grazi! [NT] - MarilynFL - 8:05pm on 01/22/08
- Good memory Marilyn. No livers. [NT] - Marg CDN - 8:11pm on 01/22/08
- Actually, they're there under Step 2. I just shivered past them. [NT] - MarilynFL - 8:19pm on 01/22/08
- I've never made this, but I love chicken livers. I bet they would contribute... - Michael in Phoenix - 8:24pm on 01/22/08
- they probably melt into the sauce, kinda like anchovies in sauces for richness. [NT] - AngAk - 8:49pm on 01/22/08
- Indeed. I"ve emailed this to H to make for me. It's just up his alley. [NT] - Marg CDN - 8:59pm on 01/22/08
- The Bell and Evans chicken livers that Whole Foods sells are wonderful. I'd given up on - Curious1 - 9:05pm on 01/22/08
- Every grocery store here has fried chicken livers and gizzards in their - Dawn_MO - 9:44pm on 01/22/08
- When we go "home" to Iowa - desertjean - 11:01pm on 01/22/08
- Marcella Hazan's Bolognese/Ragu sauce is great for simmering--and delicious. [LINK] - ErininPrague - 9:42pm on 01/22/08
- It's my favourite, too. Note the quantity of carrots she puts in. I really think lots of carrots - Marg CDN - 9:47pm on 01/22/08
- And my favourite. Authentic, delicious, rewarding. [NT] - Shaun in TO - 10:53pm on 01/22/08
- Really interesting note on cooking the meat in milk before adding tomatoes. Must try this. [NT] - MarilynFL - 6:20pm on 01/23/08
- That's another of her tricks & uses it often with meats. There's another in which she poaches pork - Marg CDN - 8:36pm on 01/23/08
- Have you made this? I've done it using someone else's recipe and it's really wonderful. The first - Curious1 - 10:48pm on 01/23/08
- Yes, I have a couple of times. It's not a favourite as I find the meat rather dry. I believe it - Marg CDN - 3:02pm on 01/24/08
- Her recipe for that milk-braised loin is rather plain. Saveur has an excellent - Shaun in TO - 11:13pm on 01/23/08
- Please do. I stopped my subscription after their first year. I think too many of my issues - Marg CDN - 3:05pm on 01/24/08
- Posted in 9551 [NT] - Shaun in TO - 4:54pm on 01/24/08
- My Italian Mother, Christine, homemade sauce ~ originated from Italy - dianncy64 - 12:55am on 01/23/08
- Another one to try! [NT] - MarilynFL - 6:20pm on 01/23/08