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"Spaghetti Sauce de Ybor City"




Source of Recipe


Gloria Cagnina "My Mother in Law"


Recipe Introduction


This sauce was used in our resturant "Austin's Gourmet" for many years. It is inspired from all the family's Italian & Spanish heritages. Was our signature sauce. My mother in Law was a remarkable cook and taught me many things. All her recipes will be here and on-line at http://www.chefrecipes.org very soon.


Recipe Link: http://www.chefrecipes.org

List of Ingredients




8 garlic cloves finely chopped
2 large onions finely chopped
3 celery stalks including green leaves, finely chopped
2 medium bell peppers finely chopped, 1 yellow & 1 Red if possible
8 16 oz. cans tomato sauce
2 tbsp fresh basil, finely chopped
2 tbsp fresh oregano, finely chopped
2 links of fresh chorizo Finely chopped
1 tbsp cumin
4 lbs lean ground meat (substitute with 8 thick cut pork chops or 4 to 5 lb. roast pork or beef)
10 tbs. sugar
Salt to taste
1/2 tsp crushed red pepper
4 oz. olive oil
1-cup good red wine

Recipe



Lets Create A Saufreta:

In a saucepan heat 2 oz olive oil then over medium heat add garlic and cook 2 minutes and do not burn, just let turn a slight golden color. Next add onions, celery, bell peppers & cook for 10 minutes. Next add basil and oregano and cook 2 minutes longer and set aside. This is the basis for most all-Spanish foods, the saufreta. This is were it all begins.

The Sauce:
1. In a large stockpot or Dutch Oven and over a medium heat put the Saufreta Mixture. Once it has begun to bubble add the chorizo and cook 10 minutes stirring constantly. Next add the tomato sauce, 1 tbs. salt, 3 tbs. sugar and remaining 2 oz. olive oil and when you first begin to see it simmering then lower the heat to a low simmer, cover with lid and cook for 1 hour.

"Remember to Always stir constantly"

2. The sauce takes 4 hours to cook. The sugar added each hour will remove the tomato acid and this allows a smother flavor.
3. Next add 2 tbsp sugar, salt to taste and 1/2 cup red wine. Stir, cover with lid then allow cooking for another hour.
4. Next Add 2 tbsp sugar and salt to taste. NOTE (if you are going to use a roast or pork chops you must do it at this point. Braise your meat, not necessary to season and place it in the pot. Roast should be cut in half.) Cover with lid and allow cooking another hour.
5. Next Add 2 tbsp sugar, salt to taste if necessary then add the ground beef (in a sauce pan brown ground meat and drain off all excess fat and oils), add 1/2 cup wine and stir sauce well. Then cover with lid and allow cooking for another hour.
6. Next remove Roast or Pork Chops at this point and place in a separate serving dish. Sauce is done but at this time remove the lid and allow simmering in order to reduce down to a thick consistence, as you desire.
7. Serve over linguini with garlic bread.

NOTE: Use no meat at all for just the sauce itself. This is the sauce we use to make our famous Crab Shelou and any other dish we do with the need of this sauce.

Enjoy, {Chef Poe}