Mrs. Eng’s (nearly) Famous Pasta Sauce…

I have this most wonderful and dear friend, Mrs. Eng, who has a daughter that is the same age as Maryanne.  Once upon a time Mrs. Eng invited us over for a play date and most graciously welcomed us to stay for dinner, where she served us pasta with her (nearly) famous pasta sauce.  She told me, as she dished up the plates that this sauce was the same recipe that her mother used to make.  Being from an old Italian family, this sauce was the real deal!  One bite and I was sold.  Never again would I buy sauce in a jar.  Never again would I pretend that 30 minute sauce was just as good as sauce that has cooked all day… I would never go back!

I pleaded and begged for the recipe.. (which she was all too glad to hand over… no need to beg) and with her blessing I am sharing Mrs. Eng’s (nearly) Famous Pasta Sauce with you.

First you will need to gather your mise en place:

2# ground meat (I use 80% ground beef, Mrs. Eng does ground turkey… I have also used italian sausage with good results)

2 (28 oz) cans of whole peeled tomatoes (no extra stuff)

4 (8 oz) cans of tomato sauce

2 (6 oz) cans of tomato paste

1 (32 oz) Box? of Beef Stock (broth will do, but remember it already has mucho salt ease up a bit when you start to season.)

Your favorite blend of Italian Herbs (I use a premixed blend)

Bay Leaf

Crushed Red Pepper

S&P (that’s kosher salt and freshly cracked black pepper)

(note:  make sure that all your containers and cans are open and ready go before starting… nothing is worse than burning the sauce because you were wrestling with the can opener…)

step one:

In a stock pot (the one I use is a 12 quart size) brown the meat, and break it into small bits as you go.
Once the meat is browned, drain off excess fat (or like me don’t… ).  Add the tomato paste and combine with the meat.  Let it cook just a bit (be careful not to burn) and then add the whole tomatoes.

Using your stirring utensil, crush the tomatoes (you can avoid this crushing business and just buy them pre-crushed, I just don’t).  After the tomatoes are taken care of add the tomato sauce. Stir.

Now add the Beef Stock and 32 oz of water. Stir.

Now we season.  And now those of you that feel the need to measure absolutely everything in the kitchen will start your panic attacks…

So here’s how I do it.  Shake the Italian herbs over the top of the mixture until the whole thing is covered with a nice even coat (let’s say 1/3 cup).  Then you sprinkle some crushed red pepper (if you like it hot, shake, shake, shake.  If you sweat just looking at the jar, just a sprinkle will do.).  5 or so bay leaves and S&P to taste.

Bring to a boil and then reduce the heat to a simmer.  Cook for 6-8 hours.  I can see the eyes buggin’ out now.  Don’t worry, regardless of what I said previously…I’ve done 4 hours before (and Mrs. Eng confessed that she’s left it only an hour and it was just delicious!)

After the sauce is done.. Boil some water, cook some pasta (fish out the bay leaves), and Mangia!  We serve ours with fresh Parmigiano-Reggiano… yum-me.

You will most likely have lots of sauce left over… Cool it completely and then store it in the freezer for “fast-food” that’s not.