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Carla's Sunday Pasta Sauce

 As a small child I spent many a weekend with my paternal great aunts and grandmother inPhiladelphia. At the ceramic topped kitchen table I learned to make pasta by hand, and create sauce

that was flavorful and hearty (we might be Italians, we didn't refer to it as "gravy".) The pasta process isone I still can't write down, mainly because I was taught by approximation: how the dough felt.

Sometimes my grandmother would start her tomato sauce as early as 6 a.m., and the co mingled smellsof garlic and onions browning in olive oil would mingle with the aroma of coffee and waft up the

stairs...I have never written down my sauce recipe before...so bear with me...

can serve 2 -4 with ample left overs or at least 8

Submitted by CJZ 

March 16, 2005

1 can (28 oz) Italian Plum Tomatoes ( whole or diced)1 can (28 oz) tomato puree

1 small can (4 oz?) totato pastesalt/pepper to taste

fresh basil leaves to tasteoregano to taste

1/4 c. + chopped flat Italian parsley 3 cloves garlic (diced)garlic powder (for meat balls)

1 med. carrot (grated)

1 large sweet onion (diced)1 large red or yellow pepper (diced)8-10 crimini (or baby "Bella") mushrooms sliced thin2 or 3 lamb neck bones (can get from butcher - considered scrap, but great for flavor)

3/4 lb. sweet italian sausage3/4 lb hot italian sausage

1 lb meatloaf mix for meat balls (beef/veal/pork all ground)1/2 cup seasoned bread crumbs

1 egg1/4 grated cheese (for meatballs)

 wedge of pecorio romano or parigiano reggiano (for grating when plating)1/4 c or better olive oil

6 TB red wine1 lb pasta of your choice ( I like linguine,tagliatelle, or a THICK spaghetti)

In a heavy skillet (coat cooking surface with non-stick spray), brown sausage in a little water for about

twenty minutes over medium heat. turn to keep coloring/cooking even. Place on paper towel to soak upexcess fat. set aside.

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In a bowl combine 1/4 grated cheese, breath of garlic powder,bread crumbs, dash salt & pepper, eggand meatloaf mix. Form medium sized even balls (size of a golf ball is good). Coat fry pan with non

stick spray and cook meatballs over medium heat until evenly browned on all sides. place meatballs onpapertowel to get off excess fat. set aside.

In your a large dutch oven or stew pot, brown lamb neck bones garlic and onion in olive oil over

medium heat until onions are slightly carmelized in appearence (do not pre heat oil). Add carrot &pepper. Let both cook until a little tender, add mushrooms. Add tomatoes (both cans). Add Tomato

paste. add herbs/salt/pepper to taste ( I like a lot of flavor). Add meatballs and sausage. add wine tosour.

reduce heat, cover and simmer for a good couple of hours or so. check often & gently stir occasionally 

to avoid sauce from sticking to bottom of pan.

Boil water in a large pot with salt & a little olive oil. cook your pasta according to directions

serve with fresh grated cheese, crusty bread ,simple salad, and a fabulous red wine

Page 2 of 2Carla's Sunday Pasta Sauce Recipe at Epicurious.com

9/20/2009http://www.epicurious.com/recipes/food/printerfriendly/CARLAS-SUNDAY-PASTA-SA...