In article >, "Nancy Young"
> wrote:
(snip)
> Went back downstairs a bit later, he was searing off the
> chops. I stopped in horror, I swear I almost cried. NOOOO
> you don't cook the pork!! I went into a pout.

> nancy

But, but, but. . . my childhood neighbor says to brown the meat first.
Though Bette did say to brown it slowly, not "sear it". Now, Bette was
of French extraction but she was married to Augie -- Italiano through
and through. And either Augie or his mom taught her to make the sauce.
Too bad you guys didn't know her -- one very cool woman.

* Magically Exported from MasterCook Mac *

Bette Mezzenga's Italian Spaghetti Sauce

Recipe By : posted to r.f.cooking by Barb Schaller 05/05/05
Serving Size : 1 Preparation Time :0:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 # pork neckbones -- beef neckbones,
spareribs, stewing hen, or beef stew
meat‹but not ground beef (2 to 3#)
1 medium onion -- diced
1 large clove garlic -- diced
chopped green pepper if available
1 tsp. salt (to taste)
Black pepper
1 Tbsp. crushed basil
1 Tbsp. crushed oregano (not ground)
1/4 tsp. thyme -- sage (each)
1/2 tsp. ground red pepper
1 tsp. fennel seed -- parsley flakes (each)
2 quarts whole tomatoes
1 can Contadina tomato paste -- (6 oz.)
1 can tomato sauce -- (8 oz.)
1 tsp. sugar

Brown meat slowly (about 30 minutes). Add and brown onion and garlic.
Sprinkle herbs and spices on top of meat. Add remaining ingredients and
simmer 2-3 hours. If sauce is too ³loose,² it can be thickened slightly
with a bit of cornstarch mixed with with cold water, if desired.

Bette told Mom, ³Don¹t worry, Grandma, she can learn to cook after she
gets married. She¹ll be just fine.² And she did. And she is.
- - - - - - - - - - - - - - - - - -
NOTES : Source: Bette Mezzenga, Augie¹s amazing wife and our good
neighbor, 1960s.
--
-Barb, <http://www.jamlady.eboard.com> Sam I Am! 5/3/05