GRAMMY'S SUNDAY SAUCE

Grammy's Sunday Sauce image

Growing up Italian, this was Sunday Supper! It brings back wonderful memories every time I make it, and my family still asks for it on a regular basis!

Provided by Angela (Grammy) Derby

Number Of Ingredients 12

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Ingredients

1/4 c olive oil, extra virgin
1 lb hot italian sausage
6 (about 3 lbs.) pork chops or pork tenderloin, cut up
1-2 c dry red wine (optional)
3-4 clove fresh garlic, chopped
1 large onion, diced
2 (28oz) can(s) crushed tomatoes, with basil
1 (28oz) can whole plum tomatoes (pour in bowl and break apart with your hands)
1/4 c grated parmesan (optional)
6 leaves of fresh sweet basil leaves, cut up or 1 tsp. dried
1 tsp sugar
salt & pepper to taste

Steps:

1. In a large pot on low, heat the oil and sauté the sausage and pork chops until brown on all sides, about 20-30 minutes - don't worry if the meat is not cooked through because the meat will finish cooking in the sauce.
2. Remove the meat from the pan into a bowl; (here's where you can add a little red wine into the emptied pan, if you like...approximately 1 cup). Cook the wine for about 10-15 minutes to deglaze the pan. Then add the garlic and onions now. If you don't want the wine, just skip that step and add the garlic and onions to the emptied pan. Sauté until garlic is golden brown and onions are soft and translucent, about 5-8 minutes on medium low.
3. Add tomatoes, Parmigiano, basil and sugar; allow to simmer one hour over low heat. Add the meat back into the sauce and let cook on low for 3-4 hours. Stir frequently to avoid it from burning or sticking to the bottom of the pan. (See flavor tip below) This can be done in the slow cooker so easily. After you've added the tomatoes, skip cooking it for the hour, and add the meat and all into the slow cooker. Now, just sit back and relax, and let it cook all day. It's ready when the oil floats to the top.
4. If I'm adding meatballs (and that's always) I remove the pork and sausage to a bowl, cover them with foil to keep them warm. Then I add the fried meatballs and let them simmer in the sauce for 1 hour before serving the sauce over your favorite spaghetti or pasta.
5. My Mom's Tips: 1. Always save the oil from the meatballs, and add a small ladle to the sauce as it cooks. Adds great flavor and you can always scoop it off the top before you serve it. 2. An important quote from Mom, "Never use oregano in spaghetti sauce...oregano is for pizza sauce!"