Sunday Supper: Sunday Sauce

The sauce for this dish provides a lovely topping to pasta and the ‘bath’ for the meatballs to simmer in.  Once the meatballs are removed, the sauce carries the aroma of the meat and tastes wonderful on pasta.  The meatballs should be served along side the pasta, NOT on top, as that is the true Italian way.

 

Brodo Di Mamma- Gina’s Tomato Sauce

Yields 6 cups of Sauce

Serves 6 to 8

½ cup Italian Extra Virgin olive oil

4 to five fresh basil leaves

2 garlic cloves, lightly smashed

7 cups crushed canned tomatoes

2 Tablespoons tomato paste (I love Amore brand!)

Chopped basil, about 1 tablespoon

Salt and Pepper to taste

In a small pan, combine olive oil, basil and garlic, (crushed red pepper, optional for a spicy brodo).  On low heat, allow the basil and garlic to “steep” into the olive oil.  The aromatics will allow the olive oil to become fragrant and rich with flavor.

After 10 to 15 minutes, remove the basil and garlic and discard.

Heat large sauce pan and pour in crushed tomato and the tomato paste.  Season with salt and pepper.  Pour infused olive oil into the pan and mix.  Allow mixture to come to a boil and then immediately reduce to a simmer. 

At this point, the raw meatballs can be added.  After 2.5 hours, both the sauce and the meatballs will be ready to serve.

After removing the meatballs, toss in the chopped basil and mix.

Serve over your pasta of choice.