Employee Recipe Share- Angela Terrano's Sunday Sauce

Angela Terrano’s Sunday Sauce

Angela is the HR Coordinator at Personal Touch – The Early Intervention Program in Fresh Meadows.

This is the traditional “Sunday Sauce” my mother made and passed along to me. My mother called it “gravy” but I call it sauce. This has been passed down to my daughter and, hopefully, she will be passing it down to her family as well. Sunday’s were always spent with family eating a delicious meal around the table, sharing family stories and things that happened with us throughout the week. Family is a very important part of who I am and sitting around the table eating delicious, traditional food made from the heart is part of all the good times with my family. Some say Italians, in general, have a “romance with food.” I truly believe that……..

What you will need:

• 8 Cans San Marzano Whole Tomatoes in Thick Tomato Puree (any brand, however, I  

   use Cento or Red Pack)

• 1 Small Can (any) Paste

• 4-5 Cloves of Garlic

• Fresh Parsley and Basil

• Dry Italian Seasoning

• Locatelli Cheese

• Dash of Sugar

• Beef Bones and Pork Bones (you can add Beef Short Ribs or Pork Ribs if you’re going to

   shred and eat the meat)

• Italian Sausage (hot and sweet or whatever you like)

• Veal/Pork/Beef (For meatballs)

Fry meat in large pot including sausage.  You will fry or bake your meatballs in a separate pan and add them at the end of the cooking time).  Once the meat is seared start the following:

Take first can of Tomatoes and put in blender with Paste, garlic, a handful of Parsley, a couple of shakes of Italian Seasoning, a handful of cheese, dash of sugar and S&P….BLEND (the idea is to add all the ingredients to the first batch so you don’t have to do it again) and then add to meat in pot. Continue to open cans and blend each can and then put in pot. Once the sauce starts to bubble, add some Basil leaves and put on low heat to continue a small simmer and cover halfway and cook for about 2-3 hours stirring frequently.

Make meatballs on side – once fried (or baked) add to pot at the last ½ hour as to not cook the meatballs too much –

Open a nice bottle of wine, some crunchy bread, whatever pasta you want, some fresh Ricotta on the table and Bon Appetite!

My Nonna would always say to anyone we brought to her home for Sunday Supper:

“Si prega di venire a sedersi al mio tavolo e mangiare con noi”

“Please, come and sit at my table and eat with us”