I haven’t known what to write about in weeks. So, I made Bae video me making sauce. Is the video good? No. But the sauce… The sauce is out of this world.
I grew up in an a Italian household that had pasta every Sunday. My wife grew up in an Italian house that had pasta every Sunday. This is a recipe that combines the best parts of both of our families’ sauces.
2 cans of San Marzano peeled plum tomatoes // 1 can of tomato puree // 6 fresh basil leaves // 8 cloves of garlic sliced // 1 Tbsp of salt // 1.5 Tbsp of olive oil // 1-2 Tbsp of tomato paste // 6 Hot and 6 sweet Italian Sausage // 10 // Meatballs // Pork Neck Bones (optional)
1. Put your sausage and neckbones in a pot on the stove with water and bring to a boil. Once the come to a boil, strain them. Your meatballs should be already prepared. I have a meatball recipe in another video.
2. While the meat is boiling, you’re going to start your sauce. Slice your garlic, very thin. Open your cans of peeled tomatoes and tomato puree and put them in a blender and pulse them. If you don’t have a blender, that’s alright, just use your hands to shred the peeled tomatoes.
3. Put the olive oil in a big pot (same pot you’ll use for your sauce) on the stove top and bring to a medium heat. Then add your garlic. You’re going to lightly brown your garlic. When the garlic begins turning brown, add the tomato paste and quickly stir for 30 seconds. Then add in your blended sauce.
4. Bring the sauce to a high simmer. Add basil leaves and salt and stir.
5. Your meats should be strained by now and you can add them right to the sauce to continue cooking. Also, add your meatballs.
6. Cover your sauce and leave on a low simmer, for 4-5 hours(3 hours minimum). Stir every 15-20 minutes.
7. When your sauce is almost finished boil some pasta and strain. Add your sauce and eat it you cafone.