I deeeplyyy and hummmmmbbblllyyy bowwwww before the sauce king and the domestic goddess.
I used to fantasize about "wild" goddesses...any similarities here ? Just my pagan side showing.
Bread information coming up in the next day or two I think if the spirit can move me.
My family red sauce receipt: This is pretty much the way G'pa made his, but I never did learn how to do his meatballs. I think I've got that written down somewhere. Absolutely divine though
Cover the bottom of a large and heavy sauce pot with olive oil and heat to low-med.
Chop 1 large onion
Smash and chop 7-9 cloves of fresh garlic
Sautee slowly in the olive oil until the onion begins to look transparent. Do not sautee until garlic gets brown !
Use a large wooden spoon for stirring.
Add 1 large can each: peeled whole roma tomatoes cut up, whole; crushed tomatoes : tomato puree (pomodoro)
Fill each of the three cans halfway with water and add to pot.
Add one cup of red wine.
Add 1 small (8oz) can of tomato paste, one can water
Add 1 tsp of sugar, three rounded tbsp of basil leaves, one rounded tbsp of oregano (leaf), 2 pinches of thyme, a few shakes of pepper, do not salt.
Stir all together on low-med heat. Keep stirring it every five minutes or so until it begins to bubble slowly in the middle.
Reduce heat to low and cover. Let simmer 2-3 hours covered, stirring well every 20-30 minutes. Do not let the sauce stick to the bottom of the pot. If the sauce thickens too much too soon, thin it from time to time with water.
After cooking about 3 hours or until the sauce is dark red and thick, add another small can of tomato paste and stir well. Let simmer uncovered for another one half hour and you're done.
If you want to make meat sauce, just cut a pound or so of round or sirloin steak into pieces and sautee with the onion and garlic in the olive oil, then follow the rest of the directions as written.
flow....
