Time 4h20m Yield 1 large pot, 8-10 serving(s) Number Of Ingredients 11 Steps:
In a large dutch oven or 8 quart pot. briefly cook garlic and olive oil. Place fresh sausage and neck bones in pot. Add desired amounts of salt and pepper to meats. Add enough of the 2 qts. of water to cover meats in the pot, (not all of the water may be used). Cover and cook on low-medium for at least an hour. Do not allow water to boil; this will toughen meats. Add the crushed tomatoes to the pot and stir. Begin with 4 cans and add the last can according to desired thickness, remembering that sauce will thicken as it cooks. Add spices, again according to taste, and stir. More may be added as sauce cooks. Stir frequently and keep on low to medium heat, making sure sauce never boils. Continue to cook for at least 4 hours; sauce may cook longer if desired. Homemade or store-prepared meatballs may be added to pot. Serve over pasta, raviolis, or as a base to lasagnas and zitis.
Time 6h35m Yield 20-30 serving(s) Number Of Ingredients 6 Steps:
Place olive oil in a large soup pot. Add garlic and simmer about one minute, do not let it brown. Put tomatoes in blender and blend briefly to smooth out the tomatoes. Then add to garlic. Cut Italian ham in chunks. When I order this from the Deli, I have them cut it in 1/2 lb slab. Add basil and crushed red pepper flakes. Let simmer about 6 hours. I always check the richness of the sauce by putting a spoonful in a clean bowl, let it sit for about 5 minutes and if water is seperating from the sauce, continue to simmer.
Time 45m Yield 4 BIG Servings Number Of Ingredients 18 Steps:
Heat water for pasta to boil. Salt and cook pasta 7 to 8 minutes, to al dente. Preheat oven to 425 degrees F. Heat a deep skillet or medium heavy bottomed sauce pot over medium high heat. Season pork chops with salt and pepper. Halve sausages. Add 1 tablespoon, 1 turn of the pan, extra-virgin olive oil to pan or pot. Place chops in pan or pot and brown 2 minutes on each side, remove. Add another tablespoon oil, 1 turn of the pan, and sausages. Brown sausages 2 minutes on each side and transfer to plate with pork. Add pepper flakes, 3 cloves chopped garlic and onion to the pot and saute 1 minute. Add broth to the pan and scrape up drippings. Add tomatoes and herbs and bring sauce to a bubble. Add meats back to the pot and reduce heat to simmer. Simmer sauce until ready to serve, 12 to 15 minutes. Combine ground meat, egg, remaining 2 cloves chopped garlic, 1/3 cup cheese, and bread crumbs. Season with salt and pepper and roll into balls, 1 1/2 to 2 inches in diameter. Place balls on nonstick cookie sheet. Roast meatballs 10 minutes, then slide into Sunday sauce and turn off oven. Add bread to oven to crisp crust. To serve, place pork, sausages and meatballs on serving dish. Pour 1/2 of the sauce into a serving dish to ladle over pasta and meats at the table. Toss cooked spaghetti with remaining sauce in sauce pot, adding a few handfuls of grated cheese to the pot as you toss it. Transfer pasta to a serving dish.
Time 33m Yield 4 to 6 servings Number Of Ingredients 9 Steps:
In a food processor, puree the tomatoes to a smooth creamy consistency. Add olive oil to a large pan over medium heat. Once hot, add the onions and saute until they are soft, and before it actually starts browning a bit, add the garlic. If you’d like to make the sauce spicier, add a pinch red pepper, optional. Add the tomatoes and season with salt and pepper. Simmer on a medium-low flame for about a half hour. Thrive for balance in the consistency of the sauce, it has to be fluid but it should not look overly wet. A few minutes before taking the sauce off the fire, add half the basil and season with salt and pepper. To serve: Cook a nice al dente pasta, dress with red sauce and finish with some freshly grated Parmesan, a couple of leaves of basil and sprinkle with extra-virgin olive oil.
Yield 6 Number Of Ingredients 12 Steps:
Heat olive oil in a large saucepan or Dutch oven. Saute onions and garlic until tender, 2-3 minutes. Add remaining ingredients (except sausage links) and simmer over low heat for 3 hours. With one hour cooking time remaining, cook and brown sausages in a skillet. When browned, place in sauce and continue to simmer. Remove bay leaves before serving. Serve over hot cooked noodles, with sausages on the side.
Time 1h Yield 6 Number Of Ingredients 9 Steps:
In a medium saucepan over low heat, warm oil and saute garlic; heat through until the garlic turns translucent, not brown. Add onion and cook over low heat until translucent; 5 to 10 minutes. Add parsley, basil and ground black pepper; stir. Add tomatoes and cover; raise heat to medium and bring to a strong simmer. Lower heat and add red pepper flakes. Cover saucepan and cook for 25 to 35 minutes. The sauce can be run in the food processor for 2 to 3 seconds to achieve a more uniform sauce or let the sauce cook over medium-low heat uncovered for 10 minutes or until it thickens. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6 to 8 minutes or until al dente; drain and serve with sauce.
