My best friend, soft spoken, kind and gentle, warm and loving, these are my memories of my mom. What a wonderful cook she was. Most memorable are the many Christmas Eves our family shared with her. We would always request lasagna because she made the most incredibly delicious tomato sauce and her meatballs were to die for. In turn, my grandmother passed our family recipes on to my mother but sadly, the tradition stops there. I have yet to master the palm full measuring system. Do you suppose our hands were different sizes? I would tell my mother that we could both stand side by side using the same ingredients; one for one, and hers would always be the best, hands down (no pun intended). Shed laugh and tell me she never learned to measure with cups or spoons. Maybe it was that old cast iron pot she used or perhaps all the love she put in it? My son Robert (who is an excellent cook) and I have taken moms ingredients and developed our own sauce. Oops, sorry Robbie, Gravy! We always have this difference of opinion whether it should be called sauce or gravy. He tells me we are Italian and Italians call it gravy! Our sauce/gravy is a very good one, but it is still no match to my moms. We hope you will enjoy it. Tomato Sauce/Gravy (almost like mom used to make it) 3 large cans TuttorussoTomato Puree 1 can Tuttorusso Tomato Paste 1 lb. Hot Italian Sausage 1 lb. Mild Italian Sausage 2 pork bones 4 cloves garlic 1 large onion 2 T olive oil 1 C fresh basil leaves 1/2 C fresh parsley leaves 1 t rosemary 1 t thyme pepper to tastePlace garlic, onion, basil, parsley, rosemary and thyme in a blender or food processor and chop until very fine. In a large pot, brown sausage and pork bones in the olive oil. Remove from pot and set aside. Add the finely chopped ingredients and the tomato paste into the pot and cook for about 3 mins. Add the meat back into the pot along with the tomato puree. Cook on very low heat for 3 hours. Stir occasionally and skim any oil that may rise to the top. It is very important NOT to serve this sauce the same day you make it. I always serve it a day later. |
