cookware
- large pot
You can get the sauce started in a large pot while you make the meatballs. Grandmom liked to sauté her meatballs before placing them in the pot; Mom just put them right in without frying.
1 | Combine the tomato purée, tomato paste, and water in a large pot and simmer over very low heat. |
2 | Add the garlic salt, pepper, and 1 tablespoon of the olive oil. |
3 | Stir well, ensuring that the tomato paste is blending completely. |
4 | Sprinkle the Italian seasoning in a thin layer on the top. |
5 | Sauté the pork bone separately in a little of the olive oil and the salt. Cook fully, then add the sauce. |
6 | Stir again, allowing the Italian seasoning to blend. |
7 | Let the sauce simmer, covered, for 3 to 4 hours over very, very low heat |
source: Adriana and Mary Trigiani's Cooking with My Sisters
notes
A Tip from Mary: If you're not using your own, the best canned tomatoes to buy are the San Marzano variety, imported from Italy. Italian specialty groceries usually have them. There are a few brands, all offering excellent quality.