Feb. 27, 2009 6:12 pm
Updated: Mar. 1, 2009 8:37 am
While growing up, I was always under the impression that every family in my
neighborhood, Italian or otherwise, had their own spaghetti sauce recipe.
I think that is still true today.
I have learned to alter each recipe almost every batch according to what I have on hand and what is in season.
I love my Mother dearly and when she was alive and I can't help but feeling a bit disrespectful when I say that her recipe was not my favorite. Of course we goggled it up, we were hungry! The main ingredient in most of her recipes was always green bell pepper and she put a ton of it in her spaghetti sauce and everything else she would throw in a pot for a family with six kids to feed, today that is just not for me.
I have more than a few favorite sauce recipes and green bell pepper is not an ingredient in any of them.
Some of the best tips I ever got for sauce, or "gravy" as he called it, came from a wonderful Italian man I met through a friend more than 20 years ago named Sam Buccalo, he has since passed on but I will never forget the gems of truth he left with me about making the sauce. Always use fresh ingredients when possible and never be in a rush. Real Italian gravy must cook all day long. Raw Italian sausages added to the sauce will become tender and delicious when the sauce is done (hours later) and will give you a rich succulent flavor. All in all, you must be patient and devote an entire day to the process. Well worth it in the end!