Fiorillo De Biasio Sunday Sauce Recipe (My Family)

• 份量: 8-12
• 总时间: 5 + hours

配料

Ingredients for the Sauce

1 large white onion

2 cloves of garlic

Olive oil

Garlic powder

1 6oz can of Tomato Paste

3-4 28 oz cans of peeled San Marzano Tomatoes (do not substitute for another type it has to be San Marzano)

1 bay leaf

To taste; parsley, oregano, basil

Ingredients for the Meatballs and Meat

1 lbs. boneless pork chops (Grandma says to use one veal chop or veal cubes instead for Kio.)

1 lbs. Sweet Italian Sausage (omit for Kio, has to be pork. Grandma says never use chicken or turkey)

2 lbs. ground beef

1 egg

Salt and Pepper to taste

Italian seasoned breadcrumbs (with parmesan cheese) to achieve desired consistency

You can make your own or buy it premade.

1 Quarter cup of milk

Pasta (of your choice)

步骤

Chop your onion and mince the garlic. In a large pot fry the onion and garlic with some olive oil. Add the tomato paste and cook for a few minutes, watching carefully. Add the cans of San Marzano Tomatoes to the pot then rinse each can with a very small amount of water and add to the pot. Using a submersion blender, blend until smooth or your preferred texture. Add the bay leaf, parsley, oregano, basil, salt and pepper to taste. Simmer.

Cut each sausage in half and each pork chop into thirds. In a frying pan fry the sausage and pork chops until browned. They do not need to be cooked all the way through. Add to the pot of sauce.

In a bowl place the ground beef, one egg, salt, milk, oregano, A LOT of garlic, pepper, and some of the breadcrumbs. With your hands, mix. Be mindful not to add too many breadcrumbs, the mixture should feel slightly gritty when ready. Roll into 2-inch meatballs.

Using the same frying pan as earlier fry the meat, turning to brown all sides. The meat does not need to be cooked all the way through. Add to the pot of sauce.

Simmer the sauce for as long as possible (4+ hours). The meatballs should have a soft texture once ready. Add additional seasonings to the sauce to taste.

Make your favorite pasta (Annabelle’s favorite is Minnie Mouse Pasta — Farfalle) to enjoy with the sauce. Top with parmesan cheese.

备注

1. The sauce should be cooking all day. The longer the sauce cooks the better it will taste. You have to stir it often. (It shouldn’t be rapidly bubbling)

2. if you’re out of tomatoes or in a rush you can use Rao’s sauce (don’t use any non-italian approved sauces or it won’t taste as good)

3. always add (very tiny amount) oregano and (a lot of garlic powder) into breadcrumb mix with meat

4. Grandmas Nana used to chop onions and sauté in pan with olive oil and garlic. And fry the tomato paste in with the garlic and onions. (Grandma says she doesn’t know why her Nana did this but she says it must’ve been for a good reason)

5. Grandma says adding a little bit of red wine makes it taste nice. But not too much because you don’t want the sauce to thin and you don’t want an overpowering wine flavor because it’s not supposed to be a wine sauce.

6. Grandma says use a potato masher to mash the San Marzano Tomatoes (that’s how she likes it) if you don’t like tomato chunks you should purée or blend the San Marzano tomatoes