Ritualistic

I know this isn’t really a recipe blog, but I wanted to share a couple of recipes with you all anyway. Here is the second one …

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How to make marinara or meat sauce.

This is my fathers mothers recipe. It’s very simple. The ingredients include:

Pure Wesson Corn Oil - you’d think you’d need olive oil since it’s an Italian dish, right? Not with this. Olive oil gives this sauce a weird flavor.

4 Cans of Tuttorosso Plum Tomatoes with Natural Basil Flavor - It’s a big blue can. It’s Tuttorosso’s most popular can, so IF you can’t find it, settle with the Tuttorosso’s cans of already crushed tomatoes. I don’t personally recommend it though.

1 Can of Red Pack Puree - To make the sauce thick.

1 Small Onion.

Parsley Flakes.

Garlic Powder.

Black Pepper.

Now what you do is fairly simple. Chop up your small onion into thin pieces. Remember the scene in Goodfellas when they’re cooking in jail and you see one of the inmates cutting up an onion so thin that, and I quote, “it would liquefy in the pan”? That’s how thin you want your onions.

Then you take your Pure Wesson Corn Oil and coat the bottom of the pot, making it hot. Dump in your onions. Mix them up, make sure they don’t stick. Take the sides of your pot and slide the contents on the bottom from side to side.

Then open up your cans. Dump in the four cans of Tuttorosso Plum Tomatoes with Natural Basil Flavor and then your one can of Red Pack Puree.

Mix it. Lower the flame and cover it all the way. Wait till it comes to a boil, while continually stirring it on occasion to make sure it doesn’t stick to the bottom, and then after a bit take a potato masher and slowly crush the huge plum tomatoes.

You have to crush the tomatoes slowly because if you don’t the sauce can become bitter (that is a tip my grandmother gave me).

Don’t expect to crush all the tomatoes at once. It’s a process that takes a couple of tries and a few minutes. Crush some. Stir. Cover. Let it boil. Come back to it five minutes later. Crush some more. Etc.

After you’re done crushing the plum tomatoes you leave the sauce covered only half way.

Add your ingredients. I just do everything by sight and hand, I don’t measure anything.

You take your Parsley Flakes and put a little bit in your hand, and slowly sprinkle it into the sauce. Be sure to crush it with your hand as you’re putting it into the sauce. Put just one small handful of Parsley Flakes.

Stir the sauce and wait five more minutes.

Then add your Garlic Powder. I personally add quite a bit. I give it three shakes with a big bottle, but have the side of the top opened that has the little holes only, not the big hole. Let’s just say add three small handfuls of it.

Stir your sauce and wait another five more minutes.

Add your Black Pepper. Add as much as you like, as spicy as you want it. Some people even put Red Pepper in their sauce, but that’s a preference. I don’t do that.

Cook it for about two to two in a half hours. Sometimes I even cook it more than that.

Stir every five minutes.

When it’s near finishing you put a sprinkling of Romano and Parmesan grated cheese in the sauce - not a lot, just a little bit.

Viola! You’re done.

If you want it to be a meat sauce…

You don’t do anything much different than what I said.

I use pork.

Pork chops are good, because they’re nice and tender. Sometimes even getting them with the bone at your local butchers is good, and put the whole bone in the sauce too gives it flavor. That’s a personal call. I’ve done it both ways, and both are good.

So you get pork chops and you brown them up in a pan until they’re just about cooked all the way. After all the ingredients are put into your sauce you throw the pork chops into it. After about two hours of cooking they’ll be SO tender that they’re falling apart in the sauce.

It’s very simple and easy to make this dish.

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This entry was posted on Monday, December 29th, 2008 at 2:23 pm and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.