This past weekend, I decided to make Sunday Sauce. It is so tasty, so delicious and even though it takes a long time to cook down, it is well worth it. Pick an afternoon you’ll be home and soon your home will be filled with the aroma of simmering tomato sauce. I thought I could make it in my crockpot BUT my crockpot was not big enough. Using a crockpot would make the whole process easier since you could just let it simmer away for hours.
I started with a large stockpot but then thought, “Oh why not use the crock pot?” I filled the crock pot and still had a lot of sauce in the braising pan so now I had to make a decision; I took half of the meat out of the crock pot and put it in the braising pan and cooked the sauce in both. I tell you all this so you won’t make the same mistakes I made which made a fairly simple recipe into a complicated process. Mangia!
(but you can call it Gravy!)
1/4 cup Extra Virgin Olive Oil
1.5 lb of boneless country spare ribs ( I used bone-in)
6 links of Hot Italian Pork Sausage (I used Hot Poultry Sausage)
2 cups (16 oz) chopped onions
8 TBSP of minced garlic (from jar) OR 20 cloves minced
2 cans of tomato paste
4 cups of water
6 cans of coarsely ground Italian tomatoes
4 TBSP dried basil (I used 2TBSP and basil from my yard)
16 meatballs (cooked)
Salt and Pepper to taste
You’ll need a large braising pan and a 16 Qt stockpot
Heat olive oil in large braising pan on MEDIUM HIGH; add ribs and sausage. Cook, turning 2-5 min, until meats are browned on all sides. Transfer meats to stockpot.
Reduce heat to LOW. Add onions and garlic to braising pan; cook, stirring, 10 minutes, until veggies are translucent.
Raise heat to MEDIUM; add tomato paste. Cook, stirring, 3-4 minutes, until paste just begins to brown. Add water, stirring to loosen browned bits on bottom of pan. Bring to simmer.
Transfer tomato paste/water mixture to stockpot. Stir in canned tomatoes and basil. Bring to simmer on MEDIUM. Reduce heat to LOW. Cook, stirring occasionally, 5 hours. Add cooked meatballs. Cook, stirring occasionally, 1 hour.
Carefully transfer meats to serving platter; cut meats into manageable pieces. Transfer sauce to serving bowl.
Recipe from Wegman’s MENU magazine
Congratulations to me! This is my 1000th blog post! Wow, I’ve had so much fun doing this, I hope my readers/followers are enjoying this journey too. Thank you for all your support and comments.