Waking up on Sunday morning to the smell of pasta sauce cooking is heaven! Really, ask anyone you know who is Italian, and they will tell you – Sunday morning the “succo” is cooked – for hours – to have for Sunday night dinner. To this day, when I make sauce it reminds me of being a child and waking up on Sunday morning to the smell of mom’s sauce cooking – it makes me happy inside!
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While writing the book I asked my mom, uncles, aunts and then with the most recent publication, my brothers, to write about their remembrances of learning to cook. Without fail, almost every one of them spoke about Sunday morning sauce. Smells have such an amazing way of triggering memories, and transporting us to times gone by.
I’ve including here our family sauce recipe. Maybe you will make it on Sunday morning (if you don’t already) and begin creating these memories for you family too. Enjoy!
Vicki Here is to Cooking, Eating, Laughing and Loving! 1poundbeef chuck(optional) cut into 1” cubes 1/2 pound pork (optional) cut into 1” cubes 4tablespoonsolive oil, divideduse 1medium yellowonion, finely chopped 2 clovesgarlic,minced 128oz. cantomato puree 228oz. cans crushedtomatoes 2tablespoonstomato paste 1 1/2 teaspoons salt 3/4 teaspoon blackpepper 1teaspoon sugar 1tablespoondried basil 1 large carrot, peeled and chopped into 3 chunks 2 tablespoons butter IF ADDING MEAT… 2 tablespoons olive oilIf adding OPTIONALmeat to recipeadd 2 Tbsp. oliveoil tolargeheated pot on med-highheat. Addmeat in batches and brown– remove to separate bowl once browned on allsides.
Oncemeat is all browned and removedfrom pan, reduceheat to medium low and add2tbsp. olive oil to pan – let oil heat up slightly. Add onion andcook until translucent, about 8to 10 minutes. Addgarlic and cookfor one minute more. Addtomato puree and crushedtomatoes (NOTE:If youdon’t likechunksof tomatoes, puree tomatoes in blender before adding).Stir in tomato paste.Add1/2 cup hot tap water, salt, pepper, sugar,carrots and dry basil(if usingfresh add duringlast15 minutes of cooking). Bring to low boil,then lowerheat to simmer.Continue simmeringoververy lowheat for 1 1/2 to2 hoursstirring often. You willwant to put a lidslightly overpot, but not fully covering– letting steames– cape. Ifyou keepatight lid on sauceitwill becometoo watery and will giveit a bitter taste. Stir sauce often duringcooking.About 15 minutes before sauce isfinished add butter –stir in until melted. Serve over your favorite pasta!
