"Don't burn the garlic!"
- Dominic
This is a delicious meal that I often have on Sundays. The sauce goes great with any type of pasta. I like it best with penne. For a healthier option, use whole grain pasta.
- Dominic
Ingredients:
- 4 cans of crushed or peeled plum tomatoes
- 2 cans of tomato paste
- 4 cloves of garlic
- half of a small onion
- 4 Italian sausages
- pork or beef on bone
- 6 basil leaves
- salt and pepper
- 1/2 cup olive oil
- 1/2 cup olive oil
- grated parmasean or romano cheese.
- 1 pound of penne or a macaroni of your choice
Preparation:
- If using peeled plum tomatoes, pass through sieve to squeeze the sauce from the tomato and separate from chunks and seeds.
- Turn burner on medium high. Pour olive oil in large sauce pan. Slice onions thin, add them to pan. Throw in tomato paste, sausage, and meat on the bone. Brown meat on both sides. Add chopped garlic and cook until it is lightly brown.
- Once the meat is brown, pour the passed or crushed tomatoes into the sauce pan. Add a teaspoon of salt and a teaspoon of pepper.
- Lower heat to medium low and cook for at least 40 minutes. You can put the cover on and partially cover the sauce pan for a thinner sauce. Add basil leaves fifteen minutes before serving.
- Boil water in a large pot. Add a pinch of salt to speed up the boiling process. Add pasta. Boil for 11 minutes for al dente and 12 to 15 minutes for softer pasta.
- Strain pasta after boiled. Add sauce and serve with grated parmasean or romano cheese. Also serve with a piece of sausage, pork, or beef if desired.