Nonna's Famous Sauce

There are no short cuts. And..no skimping on love.. Absolutely zero distractions please because the chef is at work composing a masterpiece.

The prime ingredient is the tomatoes used. My mother uses San Marcan tomatoes that are still whole and are can packed in its juice.
Where to buy them? Restaurant suppliers sell them by the case lot of 24 cans . You will need at least 52 weeks times 5 cans weekly. So get a good deal.

You will also need 4 pieces of chicken thighs bone in skinless 8 small pieces of baby back unseasoned pork ribs ( about 4 inches long each ) 3 italian pork sausages not spicey 5 lamb chops 12 meat balls slightly bigger than golf balls ( made by combining minced veal, beef, cheese, breadcrumbs, milk, eggs..chopped parsely. Do not add more herbs to the meat balls. That's an order captain)

3 garlic cloves cut in half 3 parsley branches 2 rosemary branches 2 inches long, One medium sized onion whole. This recipe calls for 4 to 5 cans. Like I said. We don't skimp. So when you fall in love with one brand then negotiate haggle and buy enough for 1 year.

Large pot pour 4 tables spoons extra virgin olive oil . Heat to medium. Totally focused. No cell permitted. If you burn the oil not good.

Add the cloves. Make cloves slightly golden then remove. Never ever allow garlic to simmer in Nonna's sauce. You wont be using the garlic anymore.

Add the onion . Turn the onion over to slightly cook it. Then remove.

Have your assistant empty the 5 cand of tomatoes through a food mill being careful not to spread the seeds of the tomato that may give off flavors.

Pour the milled tomatoes into your simmering pot. Maintain a low to med heat as in 4 . Use a portable hand processor to grind the pieces into a non lumpy consistant sauce. Give it a good stir. Lower the heat to 3 and now we will add the meat balls.

Add the raw meat balls, unfried,1 by 1. Be careful not to break these precious precious creations.

FRYING THE MEAT.

Start another burner. Use a large frying pan. Place a generous quantity of olive oil . ONE CUP minimum. Totally focused please. No cell. You are frying. No distractions. Oil can not be left unattended. You are going to sear all of the meat in the pan , with the rosemary branches chicken first, med hot heat, for about 5 minutes per side. Your intention is for a golden color everywhere. Add 1/3rd the salt you would normally use. Every piece of protein will be half fried before removing any excess fat, and placing them in the pot that has the meatballs. Careful not to break the meatballs. Do not put the rosemary branches in the pot. Not now.

Once all of the meat is in your pot they should be totally covered by the tomato sauce. There should be enough head room for easy stirring.

Add the parsely leaves. Add the rosemary branches left from the frying. Add 4 bayleaves. Basil? No thanks. Not in this recipe.

The herbs will simmer with the sauce for 1 hour. Then remove them.

At low medium heat, slightly covered pot, allow to simmer boil for 3 hours. After 3 hours taste the sauce and add salt if needed. Do not salt the sauce before. Always at the end. No pepper. No garlic powder. None of that. Skim off any oil that rises to the r Top. Do not skim sauce same time.

When it is time to cook the pasta , remove all the meat that is in the sauce, place in a platter and place platter on the table.

If there is too much sauce in the pot, fill 1 or 2 mason jars, to the brim and cover . The heat of the tomato will seal and once sealed they can remain in your fridge for.months for as long as they are not opened. Once a jar is opened , use enjoy the contents.

If you calculate the costs, it is expensive but your family is worth it.

You are going to love how the meat tastes after simmering for 3 hours in the sauce.

How to serve the pasta. The water must be kept high boil. Add 1 tablespoon of salt to the boiling water and add your favorite pasta. I love rigatoni . Choose whatever you like. If the 1 pound package says boil for 10 minutes, set time for 9. At 9 minutes, empty your pot with the pasta into pasta strainer and strain very quickly . Add 3 cups of your sauce into the still hot empty pot, add the pasta, and quickly mix it all. You need to be fast. Serve into plates and top with sauce and by this time everyone is at the table.

Your table needs some parmesan and dried chilli pepper. Do not scoff a ton of bread but if you have to buy italian bread over roast the slices and sprinkle oregano on the bread with lots of olive oil plus shreaded asiago cheese

bon appetit