I'm looking for an old world-type slow cook Italian sauce recipe w/meat,chicken,veal&pork.?

Question

A former neighbor used her grandmother's recipe and just used a bit of this & that. She cooked it slow overnight for two days before serving it over cheese lasagne. (Living next door, I could smell it and by the time it was ready to serve, I just devoured it.) Everything I find on-line or in recipe books always has a "quick" method. The sauce she made was the finest I've ever tasted. If anyone has one, I would truly be greatful. We've lost touch and I've tried to duplicate what she told me to use but it's not the same. I'm missing something. Thanks.

Answer 1

Sweet Italian sausage, tomato sauce, red wine, simmer for 24 hours.

Simple, delicious, impossible to screw up....if you are patient.

Answer 2

This is the best....

Sunday Gravy

2T olive oil
1lb meaty pork neckbones
4 cloves of garlic
1/4 C tomato paste
3 28 to 35 oz cans Italian peeled tomatoes
2 C water
salt
pepper
6 basil leaves torn into small pieces

Heat the oil in a large heavy pot over medium heat. Add the neckbones and brown on all sides. Transfer them to plate. Drain off most of the fat and add the garlic and cook for a couple of minutes. Stir in tomato paste and cook for 1 minute. Then with your hands smash the tomatoes into the pot making sure you break them up very good or you can chop them. Add the water and salt and pepper to taste. Add the meat back to the pot along with the basil and bring to a simmer.Partially cover the pot and cook over low heat stirring occasionally for 2 hours or however long you like.The longer the better. If the sauce becomes too thick add a little more water. Serve with your favorite pasta.

You can add meatballs or sausage if you like at the same time you add the neckbones back to the pot.

Answer 3

Traditional Spaghetti Sauce
Ingredients
1 pound mild pork, turkey or chicken Italian sausage, casings removed
3 stalks celery chopped
1/2 cup chopped onion
1 3/4 cups (14.5-ounce can)
Recipe Ready Diced Tomatoes with Roasted Garlic, undrained
1T sugar
1 cup water or chicken broth
2/3 cup (6-ounce can) Tomato Paste
1 tablespoon chopped fresh parsley
12 ounces dry spaghetti, al dente, drained and kept warm

Directions
1. Cook sausage in large skillet over medium-high heat for 3 to 5 minutes or until no longer pink, stirring to break up sausage.

2. Add onion and garlic; cook 2 to 3 minutes, drain.

3. Stir in chunky tomatoes and juice, broth, tomato paste, and parsley. Add sugar and bring to boil. Reduce heat; simmer until sauce is thickened. Serve over pasta

Answer 4

Gee, I would love to have your version of the recipe. I love to cook like that. This recipe is good, too, from my hubby's grand mother (born 1904) but, does not compare to the one you describe.

Spaghetti Sauce

2 large onions
4 cloves garlic
2 tbs parsley
2 tbs oregano
1/2 cup olive oil
1- 6oz can tomato paste
1 large can tomatoes
2- 8oz cans tomato sauce
2 cans water
salt/pepper to taste
2 leaves sweet basil
add pork roast
mushrooms
capers (2 tbs)
Mix onions, garlic, paste & meat for awhile. Add all other ingredients and cook 5 hours.
Cook spaghetti in salt, drain. Add butter & parmesan. Pour sauce over , add sliced meat.