Family Tradition  Tomato Sauce

Summary:

            As I’ve mentioned in the About "The Silly Sicilian" section of this blog, I come from a very Italian family, part Silician and part Napolitano, that is very rich in tradition. We take our family traditions and our food seriously like mostly all Italians do. This recipe for tomato sauce is how my family has been making it for all far back as I can remember and definitely before that since I’m still a wee duckling.

           

            The sauce is essentially a meat sauce made with ground beef and sausage. There is just one thing I add and that’s cinnamon. I know it sounds off, but really it makes a difference. I’m sure my family would look at me a little weird if I told them it was in there, but I’ve heard no complaints so far, so I’m not telling.

What You Need:

1 lb. ground beef (I like chuck)

1 package of sweet Italian sausage (5 pack), squeeze meat out of casings (it’s actually kinda fun)

4 tbsp Extra Virgin olive oil

1 onion, finely chopped

2 cloves garlic, minced

4 cartons, strained tomatoes (strongly recommend the brand: Pomi)

1 carton (use tomato sauce carton) of water

Spices to taste: red pepper flakes, salt and black pepper, dried basil, dried oregano, dried parsley, garlic powder, onion powder, dried rosemary (unless my mom is eating it – she despises rosemary – I know it’s a crime), cinnamon (only a pinch), sugar (sometimes this may be necessary depending on if the tomatoes are not sweet enough)

What to Do:

In a large sauce pot over med-high heat add olive oil, ground beef, and sausage till browned (make sure not to fuss with it too much, you want the meat to caramelize to release the sugars), remove meat from the pan with a slotted spoon and put aside in bowl. Add onions to the olive oil-meat drippings in the pot. Saute onions for 2 minutes, add garlic and red pepper flakes and sauté 1 more minute. Add strained tomatoes and water. Stir. Add spices to taste. Add meat back into the sauce and stir. Lower heat and let it simmer for hours. I never let it simmer for less than six hours and never more that 10. More sugar may be added during the simmering process. Taste the sauce and add spices here or there depending on your taste.