Marinara (Sunday Sauce)

So typically Italian families do big Sunday dinners....mine wasn't the exception....and as kids going to our 'Nena's was like Disneyland. She is now past, but will live on as legendary for the amazing things she could do as a "COOK." 

I remember as a little girl pulling up in the driveway with my dad and sister after a long drive from San Diego to Palm Springs. The garage door was open, waiting for us =), and we ran in to be hit with the most amazing smell. A smell my Dad now says he remembers before he even got out of the car. But I think at 5-10 years old we were just excited to be in her company so the smell was secondary to being with the worlds "Poster Child" of Grandmothers. My father no longer had any rights, we could break things, drink all the soda we wanted....eat BEFORE dinner, and all he could do was watch...haa...sorry Dad....she was AMAZING! She was more excited to see us than anything in the world at those moments and I don't think I'll ever feel that loved again, but at least I did at one time, by her. The love she felt for all of us was what we tasted in her food, and it's indescribable. 

As her family I think we will all spend the rest of our lives trying to recreate those meals and memories saying to ourselves AND others, "Ugh...you just have no idea..." especially when they tell you how good it is. People are always saying how their "Italian" Grandmother is the best, blah blah blah...and I'm sorry guys....you will never have any idea. It was everything she ever made...EVERYTHING...The woman could take a Pot of water and a low grade piece of meat, 2 carrots, a potato, an onion and salt...and you'd be blown away...all and all she was a Pro. Self-taught, and I thank her everyday because I feel it was a gene, and I hope I got it. Below is a "Sunday Sauce" that will never be the same. but I hope she'd be proud.


So to start I used pork and beef and use cuts like chuck and shoulder with or without the bone. I used boneless which cooks down faster, and makes for a sauce that is done in 4 hours instead of 8.

Ingredients:
1.5 lb. of pork shoulder
1.3 lb. of beef chuck
2-3 Tbs. of olive oil (to fry the meat on both sides)
1/3 cup of yellow onion chopped small
1/4 of a carrot sliced thin
2-3 Tbs. minced Garlic
1 28 oz. can of tomato puree
another 3 Tbs. of olive oil for the carrots, onion and garlic
Salt and Pepper
1 tsp. Sugar

Brown the pork and beef on both sides in olive oil, and don't forget to season the meat on both sides as well. Don't cook all the way through, and don't crowd the pan take your time and then set them aside to rest.

Once the meat has been set aside put remaining olive oil in the pot to saute the onions(I used scallions but this is usually done with yellow), carrots and garlic. Make sure to saute on MED as to not burn your garlic. 

Once the onions turn translucent turn down the heat and add the can of tomato puree. You can swish a little water in the can to get the sludgy left overs;) Here my Grandmother uses wine, but I've found it's just as good without wine when I have none. At this point add salt, pepper, sugar and the meat. Turn it up to a high simmer and then put the Lid on and turn it back down to low for 3-4 hours.

Cook your desired cut of pasta Al Dente (to the tooth) in salted water when your sauce is done.

Ladle only the sauce onto the pasta, serve the meat on the side. The consistency should be like gravy with layers of deep red oil on top:) Also there is no need to over sauce the pasta it should lightly coat not drowned it. 

 ENJOY!