| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Sauces |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 4 |
tb |
Cubed salt pork |
| 2 |
|
Cloves garlic; diced |
| 1 |
md |
Onion; diced |
| 2 |
|
6-oz.cans tomato paste |
| 1 1/2 |
lb |
Fresh plum tomatoes or 1; (28 ounce) can plum tomatoes |
| 1 |
tb |
Sugar; or to taste |
| 1 |
lb |
Italian sausage |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Put olive oil and diced salt pork in a saucepan and saute until salt pork
is browned. Remove salt pork from pan and discard. Add onion and garlic to
pan, and brown slightly. Add tomato paste, and stir until all oil is
absorbed. Stir in the tomatoes, and mix well over medium heat. Add 1 large
can of water plus 2 cans of water from paste cans. Add sugar, season with
salt and pepper, and simmer for 2 hours or until sauce is desired
thickness. Fry Italian sausage until brown, and add to sauce 30 minutes
before sauce is done.
Serving Ideas : Haftford Courant 1997---ctlinda
NOTES : IRENE'S SAYS: THIS RECIPE WAS GIVEN TO HER 63 YEARS AGO..
Recipe by: IRENE CAPPELLO
Posted to recipelu-digest Volume 01 Number 498 by ctlindab@mail1.nai.net on
Jan 11, 1998
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