

heirloom tomato sauce... My mother did not raise me to harbor secrets, but she did raise me to protect our family's tomato sauce recipe. Never did a jar of Ragu grace our dinner table. No, my mother came from a strong, Italian family in Brooklyn where she grew up eating my grandmother's homemade sauce, as I then grew up savoring my mother's delicious sauce. Now it's my turn and my boys are being raised to take notice to the secret recipe of our sauce. Well, actually there is no one true recipe or secret ingredient... each generation has put their own personal spin on the verbally handed-down recipe. But I will say, should you look to follow a recipe that is close to my mom's most fabulous meat sauce, check out Lidia Bastianich's Italian-American Meat Sauce (Sugo di Carne).
Lidia Bastianich's Italian-American Meat Sauce
(makes 8 cups)
2 - 35oz. cans of Italian plum tomatoes (preferably San Marzano)
1/4c extra virgin olive oil
2 medium onions, diced
6-8 garlic cloves, chopped
5-6 meaty pork neck bones (I omit this and the sauce still tastes amazing)
1 lb. ground beef
1 lb. ground pork
salt to taste
4 bay leaves
1 1/2 t dried Oregano
3/4 c dry white wine
1/3 c tomato paste
3-4 c hot water (I omit this as well to gain a thicker sauce)
Puree or crush the tomatoes and set aside.
Heat olive oil over medium heat. Add onions and cook until golden. Add garlic and brown for 2 more minutes. Add pork bones and brown on all sides. Add the ground beef and pork, season with salt, and cook until brown and all liquid is absorbed. Add bay leaves, oregano, and wine. Bring to a boil and cook until all the wine is almost evaporated. Pour in tomatoes and tomato paste and stir. Season to taste. Bring to a boil, turn down to a steady simmer and cook for 2-3 hours.