ROSALIE’S RED SAUCE

JULY 28, 2009 - ROSALIE'S RED SAUCE

NOTE:

This red sauce is the best you'll ever find, and ladled over penne pasta with the big juicy meatballs will be like spending the afternoon in heaven. Be sure to include a big Italian Salad, and some Homemade Italian Bread. Your family will forever have a memory.

1 pound penne pasta

¼ cup olive oil

small onion, chopped

 

1 (15-ounce) can diced tomatoes, juice included

3 teaspoons sugar

1 teaspoon dried basil leaves

½ teaspoon salt

¼ teaspoon ground black pepper

1 cup Kitchen Basics low sodium chicken stock

1 (29-ounce) can tomato sauce

2 (6-ounce) cans tomato paste

 

1 large chicken breast with rib bone

coarse garlic salt with dried parsley

olive oil

2 Italian sausage links

2 to 3 meaty country-style ribs

I recipe Italian Meatballs

freshly grated Parmesan cheese

1. In an 8-quart heavy pot, sauté onion in olive oil until translucent and slightly brown, about 2 minutes. Add the tomatoes and bring to soft boil. Add sugar, basil, salt, pepper, and chicken stock. Cook over medium heat, 6 to 8 minutes. Add tomato sauce, rinsing can with a little water, and add to sauce. Add tomato paste and stir until blended in. Cover and simmer on very low heat.

2. Prepare meat. Rinse chicken breast in cold water; pat dry. Sprinkle breast with garlic salt on both sides. In a large skillet, place the olive oil, and brown the chicken, sausage links, and ribs for 6 to 8 minutes. When all is browned, add the meat to the sauce, continuing to stir occasionally to avoid sticking.

3. Prepare the meatballs and brown lightly in olive oil; add to the sauce. It will appear that this is too much meat for the sauce, but it will all cook together and the sauce will thin out.  Bring sauce and meat to gentle boil, stirring often to prevent sticking. Reduce heat to gentle simmer; cover and cook 1 hour. (Add 1/4 to 1/2 cup water if still too thick).

4. When sauce is completed, remove chicken, sausage, and ribs. Cut in small pieces and return to sauce. Boil pasta al dente, according to package directions. Drain quickly so pasta will not be dry. Place in large pasta bowl and cover with sauce. Garnish with freshly ground coarse black pepper and freshly grated Parmesan cheese. Serves 6 to 8.

ITALIAN MEATBALLS:

1 ½ pounds lean ground beef

2 to 3 cloves garlic, finely chopped

½ cup plain bread crumbs

1/3 cup grated Parmesan cheese

3 eggs

3 tablespoons fresh curly parsley, chopped

1 teaspoon fennel seed

1 ½ teaspoons salt

¼ teaspoon ground black pepper

1. Mix all ingredients together in large bowl, form 2-inch round balls. Brown lightly in olive oil in skillet and add to sauce.