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Heavy Duty Pasta Sauce Wanted

post #1 of 5
Thread Starter 
I'm looking for an old fashioned, heavy, intense spaghetti sauce, one with lots of meat and sausage in it, some nice vegetables as a background, and which, by itself, could be a meal.

Years ago one of our neighbors made such a sauce. It was filled with whole sausages (sweet and spicey), home made meatballs, and had a sweet - perhaps fennel - background, contained some peppers, onions, garlic, oregano. There were some spicey notes as well.

I keep finding wimped-out modern recipes, with light sausage, easy on the sugar and salt, little pieces of meat ... yada-yada-yada

I want a gangster sauce, the kind that the guys would make when they took to the mattresses during times of power struggles, the kind of sauce that Pauly made in Goodfellas - a big pot filled with whole cows and pigs and tomato orchards and a years supply of garlic and peppers, and a gallon of olive oil, that would simmer for hours and fill the house - and the neighborhood - with exquisite aromas. So thick a big mixing spoon could stand up in it, and flavorful enough for the devil and the angels. The kind of sauce that was always simmering on the stove in NYC tenements - "Tony, I'm going out - don't forget to stir the sauce."

So, watcha got?
post #2 of 5

Call Tony... The sauce is on

Heat in a large Dutch oven over medium high heat:
2TBsp extra virgin olive oil
Add 1 1/2 pounds pork loin and brown on all sides
then add 2 cups diced onion
4 ounces prosciutto or pancetta chopped
2 cloves minced garlic
reduce heat to medium and cook stirring the vegetables and prosciutto around the peice of meat until the onions are softened about 10 minutes.
Stir in.
1 cup water
Cook until the water is almost evaporated and has made a little bit of sauce around the onions about 20-25 minutes.
Stir in.
Two 28oz cans whole tomatoes with the juice crushed with your fingers as you add them to the pan.
1 cup red wine
1/4 cup tomato paste
1 sprig fresh basil
Bring this to a boil, reduce the heat, and simmer, uncovered, stirring often turning the meat halfway through the cooking time, until the meat offers no resistance when pierced with the tip of a sharp knife and is fall apart tender, 3-4 hours. Removethe meat and set aside to cool. Cook down the sauce if it is not thick, and season with
salt and black pepper to taste.
In a medium sized skillet over medium heat add:
1 pound sweet Italian sausage.
As soon as the sausage has released some of its fat, increase the heat to mediun high to help with the browning. Cut the sausage into 1/4 inch thick slices and stir into the sauce.
Finely chop the pork loin or process it in a food processer until finely chopped but not a paste, and place into a bowl, and add:
2 large eggs
3/4 cup fresh breadcrumbs
1/2 cup chopped fresh parsley
1/2 cup grated parmesan cheese
1/2 tsp. salt
black pepper to taste
Stir together well enough to mix. Then shape into 1 inch meatballs.
In a large skillet heat 2 tablespoons olive oil over medium high heat and brown meatballs in batches about 1 minute each side, adding more oil as needed. Stir meatballs into sauce.

I hope this recipe is close to what you are looking for.
post #3 of 5
Boy oh boy! For me...one recipe immediately popped into my mind. Rao’s Sunday gravy. I've never eaten there but I've made this hearty "gravy" a number of times. I'll always make it with all fixin's...all the meat!.

I'll include all the links for the complete recipe.

Rao's Sunday gravy

Rao's meatball recipe

Rao's braciola

take care,
post #4 of 5
Thread Starter 
I'm from NY and I never heard sauce called gravy. Someone here did that a couple of weeks ago and I didn't know what country he was from.:lol:

Anyway, the sauce looks interesting ... Thanks!
post #5 of 5
Thread Starter 
Butta La Pasta!
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