Sunday Grandma Sauce

Yes, I am doing my Sunday Grandma thing. This hit the stove at 2:00 PM and will cook until about 6:00 PM… maybe 6:30.

You’ll need:

• 4-28 oz. Cans whole Italian plum tomatoes crushed by hand.
  
• 1 lb piece of pork shoulder
  
• 1 lb piece of beef shank
  
• Olive oil
  
• 1 Onion peeled and quartered
  
• 4 Garlic cloves peeled
  
• Salt
  
• Pepper
  
• 2 Bay leaves
  
• 1/2 cup red wine

Directions:

1. In a heavy pot (I use my Le Creuset) put 1/4 olive oil
2. Season the meat with salt n pepper then when the oil is hot sear both sides
3. Remove to a plate
4. Pour off all but 2-tbs of the oil and return to the stove to a med heat and add the red wine to de glaze the pot
5. Now add the tomatoes and all the juice
6. I add about a cup of water to one of the empty cans of tomatoes and slosh it and then add that to the each can then finally the bowl the tomatoes were in
7. This gets all the extra juice together
8. Add the meat back to the sauce along with the onion, garlic, bay leafs, 2-tsp salt, 1-tsp black cracked pepper
9. Bring to a boil then lower to a simmer
10. Cover the pot with just a tiny corner open and let it go
11. Every 30 minutes for 4-5 hours taste for salt n pepper, adjust and stir it all together (you want to season as you go so you don’t over season, the flavor will build as the sauce cooks)
12. The last 15 minutes you can uncover and finish cooking the sauce this will thicken it)
13. Remove the bay leafs before serving

Sundays just smell amazing around here. Oh, and dipping bread in the sauce along the way is mandatory.

Daniel Mancini

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