Using jarred sauce for the past several years has been an embarrassment to me and my Italian heritage. For some reason I was scared to tackle this recipe, and now I'm scratching my head in wonderment why I was so nervous. It really wasn't all that complicated, and holycrap it's delicious!
I bring you sauce a la Amy's dad:
Recipe: Dad's Sauce
Start with a couple of pork chops or pork shoulder and about a pound of beef cubes. Brown in olive oil. While its browning add some minced garlic (I buy the kind already minced in a small jar) probably a little less than a tablespoon. Chop up a medium size onion and add it to the meat with the garlic. Stir the mixture so it doesn't burn up.
You can use a crock pot and start with 2 large cans of tomato puree, 2 small cans of tomato paste, about a tablespoon of salt, a tablespoon of basil, about 1/4 teaspoon of pepper.
When the meat is browned add the whole pan into the sauce, including all of the left over olive oil, garlic, etc. Cook for about 4-5 hours.
You can use a crock pot and start with 2 large cans of tomato puree, 2 small cans of tomato paste, about a tablespoon of salt, a tablespoon of basil, about 1/4 teaspoon of pepper.
When the meat is browned add the whole pan into the sauce, including all of the left over olive oil, garlic, etc. Cook for about 4-5 hours.
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