Georgia's Pasta Sauce
2 cans crushed tomatoes (I ONLY use Cento tomatoes, the other brands don't compare)
1 medium onion finely chopped (I use my food processor)
1/2 sweet red bell pepper finely chopped
3-4 garlic cloves peeled and minced
1/4 tsp chili pepper flakes
2 tsp salt
1/4 cup sugar
2 tsp oregano (dried or fresh)
1/2 cup fresh cut basil divided
1 pork bone
1 lb Italian sausage links
Parmesan cheese for garnish
In a large sauce pan (or electric skillet) saute the onion, red pepper, garlic and pepper flakes until translucent and fragrant. Add the crushed tomatoes. Add salt, sugar, oregano, and 1/4 cup fresh basil. Add your pork bone. Take your Italian sausage, take off the casing and chop into 1-2 inch pieces. Add into sauce. I use the Italian sausage instead of meatballs, however you can always add meatballs. Place a tight lid on pan and let simmer for at least 2-3 hours stirring occasionally. About 15 minutes before serving add the remaining 1/4 cup fresh basil. Be sure to taste and make sure it is seasoned to your liking. Remove pork bone. Serve over hot pasta with some Parmesan cheese for garnish. Can be canned or frozen for future use.
|I use the food processor to choppe the onions|
and garlic. Once the sauce is cooked, you would
don't see or feel the onion in the sauce.
|I like using an electic skillet because my|
sauce can cook at an even temp for a long
|This is my pork bone. It is a pork neck bone.|
I paid $0.95 for it. It makes ALL the difference
in the world. Without this, your sauce will
not taste like mine. You can not omit this.
You can cut the meat off and add it to the
sauce or just throw it away. Up to you!
This is linked to Good Cheap Eats, Works for Me Wednesday, Foodie Fridays