Grandma's Sunday Sauce
This sauce is slow cooked for several hours and is best served with homemade meatballs and spaghetti.
32 oz can of tomatoes
small can tomato paste
1/2 green bell pepper, chopped
1/2 white onion, chopped
5 garlic cloves, minced
1 pork knuckle (optional but recommended)
2-4 Italian sausage links
2-3 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and pepper to taste
grated parmesan cheese (optional)
- In a large pot on medium heat, sauté the peppers and onions in the olive oil. After a few minutes add the sausage links. Using your cooking utensil, break the sausage links in half once they are mostly cooked.
- Turn the heat down to medium low and add the garlic and the pork knuckle if using. Cook for 30-60 seconds. Then add the tomatoes and tomato paste. Fill the tomato paste can with water and add that as well.
- Stir everything well and add basil and oregano. Bring to a boil and stir again. Reduce heat and bring to a simmer. Cover the pot and leave the top slightly ajar so steam can vent.
- Cook for at least 4 hours, stirring occasionally. If serving with meatballs, add them to the sauce at least 1 hour before the sauce is done. If the sauce gets too thick, you can add a little more water.
- Taste the sauce and add salt and pepper as needed. If there is a lot of grease on the top you can use a spoon to skim off.
- Serve over pasta or with crusty bread, with grated parmesan cheese.