Making sauce

[daytime dave]

I learned how to make sauce from some of my Italian friends. Each person has their own way and a special method.

I started with two pounds of pork country ribs, two pounds of hot sausage made locally, a pound of mild sausage from a different local spot, and two pounds of grass fed pastured ground beef. I browned all the meat. No need for a morning workout. After it browned nicely, I cheated and put in a number ten can of tomato sauce and a large can of tomato puree. Fresh sauce tomatoes will be used when they come ready later in the season. A large hand full of fresh basil from our farm share partner, a large red onion, a healthy dose of garlic, a cup of Parmesan cheese, a half dozen sugar cubes and it's simmering. When I leave for work, I'll shut it off and leave it on the stove. When I get home, a little red wine of whatever is handy, perhaps some homegrown hot pepper that I ground up, a few more hours on simmer and then a half hour before I think it's ready, another hand full of the fresh basil. It smells great all day in the house on sauce day.

It got bigger than the large stock pot, so it's now in two pots.

[CT_Shooter]

I like the blend of browned meats that you used. I'll try that myself next time. Canned San Marzanos make a wonderful sauce, too; though they're pretty expensive.

We enjoy making our own sauce and rarely buy it (though there is always a jar or two in the pantry). We have basil, thyme, oregano, and parsley growing is some large pots outside just for making sauce with our garden San Marzanos.

[ditto1958]

I'm not Italian, but my understanding is that you've made "Sunday gravy." Sounds like you nailed it, Dave.

[Sir Henry]

When's dinner?

[ditto1958]

When's dinner?

+1.

[RetiredSeabee]

Sounds delicious, It is a long drive but I will bring my own plate.

[daytime dave]

I wish the site had smell-o-vision.





The cheat can



The wine is in and it's again simmering. A few hours and it will be ready. Two pots full.

CT_Shooter,
This year I didn't have a garden. Usually I have San Marzano's for my sauce planted. They are truly the best. They are pricey in the store. I usually grow my own herbs too.

[ditto1958]

Yum. Um... what time did you say dinner is?

Oh, one other thing, Dave. I've found that if you can find canned San Marzano tomatoes from Italy, the quality difference is very noticeable. They pick the tomatoes when they're really ripe, and pack them in purée instead of juice. They cost a little more, but are worth it.

[daytime dave]

Oh yes, I agree with you on that. The quality of the Italian San Marzano is worth the difference.

I have cooked it down for a couple of hours and it's in the home stretch. I was able to add it all to one pot. I rang the dinner bell, but I haven't seen anyone yet. My hands smell of fresh basil. The house smells great. Now it's time for an adult beverage, or two.

Bon Appetit.

[ditto1958]

Any wine left over that didn't go in the pots?