Italian Tomato Sauce
Adapted from Leslie Bruni
Time: 21/2 to 31/2 hours
3 cans (28 ounces each) Italian plum tomatoes
1/2 teaspoon oregano
1 tablespoon minced fresh basil, optional
Salt and black pepper
1 pound sweet or hot Italian sausage
1 pound (or larger) piece of pork loin, pork butt or pork shoulder
2 tablespoons olive oil
1 large onion, minced
1 to 4 cloves garlic, minced.
1. Place a food mill over a Dutch oven or other large deep pan, and pass the tomatoes through until only the seeds remain; or seed the tomatoes, purée in a food processor and pour in the pan. Add 2 cups water, oregano, and basil, if using, and salt and pepper to taste. Bring to a boil, then reduce heat to low.
2. Place sausage in a skillet and add water to cover. Bring to a boil and cook, covered, until surface is opaque, about 3 minutes. Drain well and pat dry with paper towels. Return sausage to skillet and place over medium-high heat. Prick sausages all over with a fork to release oil into the pan; cook until browned on all sides. Transfer to the pot of sauce.
3. Season the pork with salt and pepper. In a large skillet over medium heat, heat the oil until shimmering. Add the pork and brown on all sides, about 5 minutes. Reduce heat to low, and add onion and garlic. Cover and cook until the onion is soft, about 5 minutes. Transfer contents of skillet to the pot of sauce.
4. Simmer the sauce until the pork is tender, 2 to 3 hours. To serve, remove meats and place on a serving platter to pass separately, and use the sauce to dress pasta.
Yield: About 4 1/2 cups.
Reseptin tarina: New York Times, 22.12.2011
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