It’s time to make Sicilian Sunday Sauce with Meat!
You’ve made the meatballs and they are in your freezer just waiting to be put into the delicious home-made Sicilian Sunday Sauce with Meat that you are making next from my recipe!
We also put Italian sausage and pieces of beef in our sauce and how we prepare those will be explained with the sauce recipe. I said in my first blog that I would tell you at a later date what other meats my mother put in the sauce. If you have hunters in your family, you can add them to your sauce. Here’s what she put in our sauce: squirrel, rabbit or deer meat, and even a turtle showed up more than once! Those of you who may have eaten at my parents’ house on a Sunday probably tasted all of these at one time or another and you probably liked them!
So now go shopping and get everything you need to make sauce and buy the meats that you will put in the sauce. The list of ingredients for the sauce is at the top of the recipe. The meat list is at the top of the “Meat for Sunday Sauce.”
Also buy 1 1/2 pounds of the pasta of your choice.
If you waited to make meatballs right before making the sauce, also buy the ingredients for them and make them now. Ingredients for meatballs is at the top of the recipe. If you made them ahead of time, take them out of the freezer to thaw before you start the sauce.
***Note: Serving directions follow immediately so you know how to serve dinner when you have cooked all the separate parts of it. The sauce recipe and what meat goes into the sauce and how to cook it follow.
Serving directions for pasta with meat and sauce:
When you finish making the sauce, choose whichever pasta you like and cook that according to package directions. Cook about 11/2 lbs of pasta for 6 servings.
While the pasta is cooking remove the meat from the sauce and place it in a separate bowl. Also put some sauce in a serving bowl and grated Pecorino Romano cheese in a small serving dish and place these on the table.
Start your meal with a salad and a nice loaf of Italian bread. You can serve the meat with the salad or with the pasta.
When the pasta is cooked, drain it. Put it back into the pan and stir some sauce into it so it doesn’t stick to itself. Serve on dinner plates or large soup bowls. Extra sauce and grated cheese sprinkled on top are nice additions.
My parents always had a little glass of burgundy wine with dinner!
Have fun cooking!
Sicilian Sunday Sauce with Meat
Makes about 6 servings
2 T. olive oil
2 tsp. minced garlic
1 (12oz.) can tomato paste
1 (29oz.) can tomato sauce
1 (29 oz.) can tomato puree
2 12 oz. cans of water
½ tsp. baking soda
8 tsp. sugar
1/2 tsp. crushed basil
½ tsp. salt
1/2 tsp. black pepper
1 1/2 lb. pasta of your choice
Pre-made: Directions for meat follows Sunday Sauce Directions
Cooked meatballs – 2 per person
Cooked sausage – 2 pieces per person
Browned beef – 1 piece per person
Sunday Sauce Directions:
In a large saucepan sauté the minced garlic in the oil over medium heat. Stir so it doesn’t burn, about 3 minutes. Add the cans of tomato paste, tomato puree, tomato sauce and water. Stir until the tomatoes all blend together and it is smooth. Bring to a boil and stir so it doesn’t stick to the bottom of the pan. Turn down heat to low.
Add baking soda, basil, salt and pepper. Add the sugar starting with 3 or 4 teaspoons and add more until it is the sweetness you like. (I like a sweeter sauce.) Simmer with the lid tilted open for steam to escape for ½ hour. Stir about every 10 – 15 minutes so sauce doesn’t stick to the bottom of the pan.
Add meatballs, cooked sausage, and browned pieces of beef. If the meat you add is cold from the refrigerator, start on medium/high heat and bring to a very gentle boil. Then turn the heat down to low. Cover with the lid tilted open. Simmer for an hour and a half stirring every 20 minutes. If it appears to be too thick add an extra ½ can of water at any time while it simmers. Meat flavors will blend into the sauce as it cooks.
Meat for Sicilian Sunday Sauce
This is for one recipe of Sunday Sauce to serve about 6 people.
2 – 3 meatballs per person
6 – 8 links of hot or mild sausage; about 1 ½ pounds; pork, chicken, or turkey
1 1/2 lbs beef, any cut
*Olive oil – enough to fry/brown the beef
Meatballs. Follow recipe. Cook 2 or 3 per person in the sauce. Freeze the rest for next time you make sauce or to make little meatballs for Grandma’s Chicken Soup.
Cut sausage links in half. Pierce each piece with a fork 3 times on each side. Place sausage links in a large frying pan with 1/3 cup of water. Cook on medium heat until all sausage is browned. You may add additional water if water evaporates before sausage is cooked.
Cut beef into pieces about 3 inches by 3 inches. Put 1 tablespoon of oil in a frying pan. Add beef. On medium heat, cook beef turning so all sides are browned.
Put your choice of meat into the sauce to finish cooking.