Thursday, May 12, 2011

Sunday Sauce: a photo essay



Beneath my husband's German-Norwegian-Swedish exterior lurks a more Mediterranean heart. This past Christmas he received the Frankie's Sputino cookbook (really, much more than a cookbook), and we finally were able to clear away a weekend day to make the (cue the trumpets) Sunday Sauce with meatballs and braciola.



First there is the simmering of 13 cloves of garlic in a cup of olive oil. I know!

Four big cans of whole tomatoes get mushed up by hand - this is just one can.

The sauce begins...it cooks, all told, for almost five hours.

The braciola - pork shoulder steaks butterflied and stuffed
with provolone, parmesan, garlic, and parsley, then tied up.
Chris was impressed with my butcher-grade tying skills.

Into the pot for three hours.

Pure yummy.

Meatballs! - Though these are actually the meatballs
from the excellent blog Dinner: A Love Story.


After baking about 30 minutes they go into the sauce for about 30 more.

There was also bread.

Dinner itself.
After the sauce night we had the braciola shredded in sauce on farfalle the next night, and then the night after that I made a lasagna with the leftover meats and sauce that was really fabulous. And we ate it for lunch all week long. Making the sauce is a big time commitment, over the course of the week, it felt like we had in fact saved time.

2 comments:

lisa (the nerd) said...

this looks delicious. meat with meat and pasta. YES PLEASE.

Doc G said...

Yup. Pure tomato-y garlicky gold. Amazing what time does to tomatoes. Next time we're gonna do it with real Italian tomatoes.