Nanette's third generation red sauce

Yields 5 quarts (can be frozen for later use)

As a young girl I used to love my Grandmother Angie's red sauce.  It was a simple sauce that was thin and not overly seasoned.  It was the classic Italian "red gravy".  Over the years my mother made her changes to the recipe.  Whole tomatoes, crushed tomatoes, and tomato paste all made for a much thicker sauce.  Additional seasonings made for a fuller flavor. 
I've taken what I love about both recipes and made my own version of my family's red sauce.  The base is simply tomato sauce, like my grandmothers; the seasonings and spices are borrowed from my mother. 

I love the texture because it works well with all types of pasta.

My sister and mother have now adopted this recipe, so I guess it's now the official family recipe.  Hopefully our kids will keep this recipe going. 

2 T olive oil
2 pork spare ribs (or 2 small pork chops)
4 29 oz cans tomato sauce
1 head of garlic (or 2 T minced garlic)
2" x 2" rind of parmigiano-reggiano (parmesan) cheese
1 1/2 t basil
1 1/2 t oregano
1 t salt
 pepper to taste
1/2 t nature's seasonings

Lightly salt and pepper the pork.  Brown in a large pot over medium to medium-high heat until cooked through.
Add the 4 cans of tomato sauce to the pot.  Add 29 oz of water. Add the parmigiano cheese rind, and stir in the rest of the ingredients. 

Heat uncovered on medium heat until sauce comes to a slow boil.  Reduce to low and simmer for one to two hours (stirring frequently).  The longer you simmer the better it tastes. 

If sauce becomes too thick for your preference, stir in 1/4 c of water at a time until it reaches the desired consistency.

If you're making my meatball recipe at the same time:  Once the meatballs are finished you may add them to the sauce durng the simmer.  This will add even more flavor to the sauce.

Tags:  Traditional Italian sauce recipes


Cookie Sorkin said…
Okay Nanette,Since the first time I met you, I have always admired and envied your comfortable panache in the kitchen!Your blogged pictures...mmmm I can almost smell the sauce cooking! You have always been the quintessential cook and entertainer and now you are sharing your gifts with the world! Good luck!love you
Kathi Hodgson said…
Hey Nanette - I am really going to try this -- looks great -- I just have one tiny question. What happens to the pork chops after they cook (dumb question right?) Assuming chops are easier for me to find, do I go with boneless? Oh -- one other question -- about how much does this make -- looks like lots.

Thanks! Can't wait. Clearly, there is a lot of love and women's souls in this recipe. Love ya kiddo!