Reply to What is your go to red sauce for pasta?

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[quote=Anonymous][quote]
    Anonymous wrote:Mine's on the stove. I make meatballs from pork/beef/veal, fry them up with a couple cut up hot sausages then run 5 cans of whole peeled tomatoes through the food processor. I add a whole onion, a half cup of wine, a bay leaf, salt & pepper, a little of the oil and garlic from frying the meatballs a pinch of sugar. Bring it to a boil and let it cook for a couple of hours. Add a little fresh basil at the end. Portion it out, wait for it to cool and freeze.

This is more or less the recipe from my italian grandmother and enough for 5 or 6 meals.

It's messy but so worth it on a weeknight.

You had me until "boil." Simmer - yes. Boil? Boil = burn.

That said, this pretty much how I make mine - I may use a little paste as well. I also make turkey meatballs sometime, or vegetarian. [/quote]

I'm pretty sure PP meant simmer.  If you boil that sauce, it would blurt all over the kitchen walls.  You'd probably end up injured and much of your sauce would escape the pot.

I also didn't mention earlier that I don't do the food processor part.  I just smash the canned tomatoes up with a wooden spoon as it cooks.  I don't do quite that big a quantity; just what fits in my 12" cast iron.  (I know all the cookbooks say for tomato sauce, use a nonreactive pot like stainless.  But Clemenza did it in cast iron, so I do too.)

Someday I'm going to try slicing the garlic with a razor blade, like Paul Sorvino in Goodfellas, to see if it really does liquefy in hot oil like Ray Liotta said.

--first Clemenza poster[/quote]

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