On Thu 05 May 2005 01:34:22p, Glitter Ninja wrote in rec.food.cooking:
> Wayne Boatwright > writes:
>>On Thu 05 May 2005 12:39:43p, Nancy Young wrote in rec.food.cooking:
>
>>> better. So, this weekend, he did it all over again, he said, I
>>> just put the country style ribs in raw, okay? YAY!!! Thank
>>> you. Spoiled brat that I am, but damn are those melted ribs damned
>>> good in the sauce or what???
>
>>Yeppers! When I make my big pot of sauce about once a month, I put in
>>pork ribs, veal ribs, beef short ribs, and links of hot and sweet
>>Italian sausages. All go in raw. When we dive into that sauce, we
>>don't even need the pasta! :-)
>
> I am apparently deprived. Want to share more details on how to make
> this sauce of yours? Don't give away any secrets of course, but help a
> chick who hasn't made a meat sauce before. (I do make a mean vegetarian
> spaghetti sauce though.)
>
> Stacia
Hi, Stacia! If you make a mean vegetarian spaghetti sauce, then you
probably already have the start of a great meat sauce. I don't exactly
have a recipe, but I learned to make this sauce when I was a young
teenager. Our next door neighbors were from Italy, and I haunted their
kitchen on a regular basis to learn how to make many of their old country
dishes.
This is what I do...
1/4 cup olive oil
1/2 cup cubed salt pork
2 tablespoons finly minced garlic
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped carrot
2 cups canned chicken broth
6 pounds fresh plum tomatoes (preferable)
- OR -
4 28-ounce cans plum tomatoes
1 large can tomato paste
1-2 tablespoons granulated sugar (to taste)
salt and pepper to taste
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh basil
1 tablespoon finely chopped fresh oregano
1 pound meaty pork ribs
1 pound meaty veal ribs
1 pound meaty beef short ribs
1-2 pounds mixed sweet and hot Italian sausages
Note: I do not use any boneless ribs. The deepest flavor is in the bones.
If using fresh tomatoes, scald, peel, and core tomatoes and set aside.
In a very large sauce pot or stock pot, heat olive oil and salt pork over
medium heat, sautéing salt pork until fat is rendered and pork is crisp.
Strain and return fat to the pot, discarding the crisp bits or reserve for
another use.
Add garlic, onion, celery, and carrots to fat and sauté slowly until onion
is transparent and slightly golden. Add chicken broth and continue cooking
until all vegetables are very tender.
Add tomatoes and crush well (chop well if using fresh). Add tomato paste,
sugar, salt, and pepper to taste. (Note: amounts of sugar and salt will be
dictated by the flavor of the combined ingredients. All the vegetables
will vary in natural sweetness and saltiness.)
Bring mixture to a full simmer, then reduce heat as low as possible. Cook
1 hour, partially covered. Add chopped parsley, basil, oregano, pork,
veal, beef ribs, and sausages. Stir gently to distribute ingredients.
Return to a full simmer, then reduce heat again as low as possible.
Continue cooking an additional 6-7 hours, partially covered. You may need
to add water to maintain consistency, as you do not want the mixture to
become overly thick.
A half hour before cooking is complete, you may add additional fresh herbs
to spark the flavor.
This sauce freezes well.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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