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