Saturday Sauce

tomato-sauce1

 

I really can’t claim this recipe at all, this is all Michael Symon, however I’m including it for a specific reason and giving all credit to him. In his book “Live to cook” he has a recipe called Yia Yia’s Sunday Sauce (page 229), and when I first read it I could almost smell and taste the sauce because it just sounded so incredible.
If you haven’t read this book, then you should buy it and read it cover to cover, it will make you a better cook and also give you some awesome recipes to put some incredible food on your table at home. Don’t google recipes from it, go buy the book it is the ethical and morally right thing to do!

The problem I ran in to when I went to gather ingredients to make the sauce is where I live, and that is the reason I’m including this here. All of the ingredients are obtainable, I’m not trying to make it sound like I live completely disconnected from the world, however some of them are only available from the internet, or you are paying such a premium price it’s just not economically worth it to buy them. So I made a few changes to the recipe and ended up with an amazing sauce that has several uses.

I’ll go through the items that I changed out, and explain why then we will get to the recipe:

Canned San Marzano tomatoes- There are a couple of places locally that you can buy these, however they generally run about $8 for a 28oz can. That’s not very cost effective, and my wife would skin me if I bought two cans for a batch of sauce. So obviously I purchased a basic brand of canned tomatoes but I knew by doing so that the end result of the sauce would be less than what it could be. For that reason I also went to the produce department and purchased some sun dried tomatoes. A package of these can last a really long time, and you only need to use one sun dried tomato for each batch of sauce so they are cost effective to buy, if you use them properly.

Meaty Beef Bones- The three grocery stores within reason from my house do not have beef bones available to buy (sad, I know). There are a couple of locations in the area where you could maybe buy some on certain days however the drive wouldn’t be worth it for just one ingredient. With the price of gas what it is, you could be tripling the price of an ingredient just driving to the next town to try and find it.
However, most stores in this area do have Pork Neck Bones available and even though that brings a slightly different flavor profile, it’s still delicious.
So I substitute these two ingredients in the sauce and the end result is a wonderful, versatile and incredibly flavorful sauce.

I use this as a sauce over pasta, as a braising liquid for roast, over white rice with a piece of fish, or just simmer it in a skillet and add an egg or two and finish with some parmesan cheese.

1/4 cup olive oil
1 Large Yellow onion, finely diced
6 garlic cloves, chopped
Kosher salt (to taste)
2 28 ounce cans of canned tomatoes (whole)
1 cup dry white wine
2 pounds pork neck bones
1 bay leaf
1 tablespoon fresh oregano leaves
fresh ground black pepper to taste
1 tablespoon crushed red pepper flakes
1 sun dried tomato

Heat the oil in a large dutch oven over medium heat. Add the onion and cook them for 2 or 3 minutes. Add the garlic and then salt and cook for a few minutes longer.
Open the canned tomatoes and squeeze them one by one into the pot, you really want to smash them with your hands, and don’t forget to add the juice from the can’s as well. Add the wine and neck bones, bay leaf, oregano, pepper and red pepper flakes. Bring everything to a simmer then reduce the heat and just let it cook for 6 to 8 hours.
Adjust the seasonings after tasting then remove the bones, and bay leaf.
I usually will use about half of the sauce right away, the other half I let cool to room temperature then put in a freezer bag and freeze for later use. The book says it will be good frozen for up to 2 months, but I have never had it around for that long because I can’t wait to eat it again!

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