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Sicilian Pasta Souce




Source of Recipe


deanb (My Page) on Tue, Jun 28, 05 at 20:40


Recipe Introduction


My uncle used to say the the two "secret" ingredients of his sauce were corriander seed and allspice. I decided to repost the recipe with the allspice included. for the omission.


Pasta Sauce

Ingredients:

Extra virgin olive oil for cooking
1 28 oz can crushed tomatoes
2 28 oz cans diced tomatoes
1 12 oz can tomato paste
2 heads garlic (20-30 cloves) minced
1 medium bunch celery finely chopped
1 large (or 2 medium) onions finely chopped
2 medium carrots minced
2-3 lbs lean pork (loin is best) cut in 1" cubes

1 bunch fresh sweet basil finely chopped
½ cup finely chopped fresh Greek oregano
¼ cup finely chopped fresh thyme
¼ cup finely chopped fresh marjoram
2 tbsp crushed coriander seed
2 tbsp crushed allspice
Fresh or ground red pepper to taste (cayenne, Thai hot, or habanero)

Instructions

Prepare the garlic, celery, onions, and carrots. Preheat a stockpot (at least 8 quart) on medium heat then add enough olive oil to generously coat the bottom and preheat the oil for a minute or so. Add the garlic, celery, onions, and carrots all at once and stir continuously until the celery and onions are limp, about 5 minutes. Add 1 can crushed tomatoes, 1 can diced tomatoes, and the can of tomato paste. Bring the sauce to a simmer and reduce the heat to low to keep the sauce at a simmer. Stir occasionally, every 15 minutes or so, to keep the sauce from burning. Simmer the sauce for about 4 hours adjusting the sauce for thickness when needed with water. In a separate pan brown the pork, you may have to do this in batches, drain the pork on paper towels and add to the sauce. Add the remaining can of diced tomatoes. Simmer the sauce, again stirring occasionally and adjusting the thickness with water, for another two hours. About 1½ hours after adding the pork or ½ hour before the sauce is done add the rest of the ingredients (the seasonings).