Last night we threw a "Put the Jeep Together for Our Grandchild Party". I heartily suggest this as a way of getting any assembly-needed toy put together. Much more fun that staying up until the wee hours of Christmas Eve, trying to figure out how to insert part B into missing part A! DH and I served a small White Lasagna and the following Meat Sauce over egg papparadalle. I also made Kahlua Bars and served a gift a friend had given us, a Wind Willow Coconut Cream Pie Cheeseball.. One pair of guests brought an appetizer cheese and sausage tray, another a salad, another fresh bread and yet another a lemon dessert and homemade gingersnaps! We ate, drank and laughed as the job was accomplished. It was a great party, tho it HAS been a while since DH and I threw a party where we awoke the next morning to find a vehicle in our living room!
This meat sauce is a creation of mine, adapted from the Many Beautiful things stories and recipe book by Vincent Schiavelli.
MEAT SAUCE
3 1/2 pounds pork shoulder
Three 28-ounce cans peeled whole Italian plum tomatoes, undrained
1 medium-sized yellow onion
2 ribs celery and their leaves
2 large carrots
8 mild Italian sausages cut in 5-inch lengths
2 Tablespoons extra-virgin olive oil
2 Tablespoons tomato paste dissolved in 1 cup dry white wine
Sea salt
Black pepper
1 Tablespoon sugar
Pinch of cinnamon
1 jar of Trader Giotto's Organic Fat-Free Spaghetti Sauce with mushrooms (found at Trader Joe's)
Trim pork shoulder by trimming off all outer fat. Separate the meat along the interior veins of fat, and then cut them into 2-inch cubes. Trim off all the surface fat from the pieces. Prepared in this fashion, the 3 1/2 pound roast will yield about 2 pounds of meat, perfect for this recipe.
Fit a food mill with the disk with the smallest holes (1 millimeter), and place it over a bowl. Pour the tomatoes and their liquid into the mill in two batches. Puree the tomatoes to remove the seeds, which can make the sauce bitter. (this process also removes the peel and it appeared that what I had left was mostly juice)). Scrape the pulp from underneath the mill into the bowl. Set aside until needed.
Peel and finely chop the onion. Clean the celery and remove the leaves. Chop the ribs and leaves separately, and reserve in separate piles. Scrape the carrots and cut them on the diagonal into 1/4-inch-thick rounds. Put aside until needed.
Place a heavy 6-qt pot over medium-high heat. Add a bit of olive oil and when it is hot, sear the pork pieces on all sides, about 8 minutes. Remove the pork from the pot.
Skin the sausages, and lightly brown them in additional olive oil, if necessary, about 6 minutes. Remove them from the pot.
Remove the pot from the heat and pour off all the fat, if any. Add the 2 Tablespoons of. olive oil, onion and celery ribs. Return the pot to medium-low heat, and saut until golden about 7 minutes. During this time, scrape the bottom of the pot with a wooden spatula to loosen any brown bits.
Return the pork pieces and sausages to the pot, turn up the heat a bit and when the meats are hot, pour the tomato paste mixture over them. Let the alcohol evaporate for a couple of minutes while completely deglazing the pot by scraping it with a wooden spatula.
Pour in the milled tomatoes and stir well. Add the carrots. Season with salt and add a few grindings of black pepper, the sugar, cinnamon and celery leaves.
Cook, uncovered at a lively simmer for 1 1/2 to 2 hours, until the pork is tender. Stir from time to time to prevent the bottom from burning.
Remove the meat from the sauce and shred or chop roughly. While you are chopping the meat, raise the heat under the sauce and let it boil, uncovered, to allow the sauce to reduce a bit, stirring occasionally to keep it from sticking. Return the meat to pot, add the spaghetti sauce and heat over medium heat until heated thru, stirring well.
Serve over cooked papparadalle. Bon Appetito!
This meat sauce is a creation of mine, adapted from the Many Beautiful things stories and recipe book by Vincent Schiavelli.
MEAT SAUCE
3 1/2 pounds pork shoulder
Three 28-ounce cans peeled whole Italian plum tomatoes, undrained
1 medium-sized yellow onion
2 ribs celery and their leaves
2 large carrots
8 mild Italian sausages cut in 5-inch lengths
2 Tablespoons extra-virgin olive oil
2 Tablespoons tomato paste dissolved in 1 cup dry white wine
Sea salt
Black pepper
1 Tablespoon sugar
Pinch of cinnamon
1 jar of Trader Giotto's Organic Fat-Free Spaghetti Sauce with mushrooms (found at Trader Joe's)
Trim pork shoulder by trimming off all outer fat. Separate the meat along the interior veins of fat, and then cut them into 2-inch cubes. Trim off all the surface fat from the pieces. Prepared in this fashion, the 3 1/2 pound roast will yield about 2 pounds of meat, perfect for this recipe.
Fit a food mill with the disk with the smallest holes (1 millimeter), and place it over a bowl. Pour the tomatoes and their liquid into the mill in two batches. Puree the tomatoes to remove the seeds, which can make the sauce bitter. (this process also removes the peel and it appeared that what I had left was mostly juice)). Scrape the pulp from underneath the mill into the bowl. Set aside until needed.
Peel and finely chop the onion. Clean the celery and remove the leaves. Chop the ribs and leaves separately, and reserve in separate piles. Scrape the carrots and cut them on the diagonal into 1/4-inch-thick rounds. Put aside until needed.
Place a heavy 6-qt pot over medium-high heat. Add a bit of olive oil and when it is hot, sear the pork pieces on all sides, about 8 minutes. Remove the pork from the pot.
Skin the sausages, and lightly brown them in additional olive oil, if necessary, about 6 minutes. Remove them from the pot.
Remove the pot from the heat and pour off all the fat, if any. Add the 2 Tablespoons of. olive oil, onion and celery ribs. Return the pot to medium-low heat, and saut until golden about 7 minutes. During this time, scrape the bottom of the pot with a wooden spatula to loosen any brown bits.
Return the pork pieces and sausages to the pot, turn up the heat a bit and when the meats are hot, pour the tomato paste mixture over them. Let the alcohol evaporate for a couple of minutes while completely deglazing the pot by scraping it with a wooden spatula.
Pour in the milled tomatoes and stir well. Add the carrots. Season with salt and add a few grindings of black pepper, the sugar, cinnamon and celery leaves.
Cook, uncovered at a lively simmer for 1 1/2 to 2 hours, until the pork is tender. Stir from time to time to prevent the bottom from burning.
Remove the meat from the sauce and shred or chop roughly. While you are chopping the meat, raise the heat under the sauce and let it boil, uncovered, to allow the sauce to reduce a bit, stirring occasionally to keep it from sticking. Return the meat to pot, add the spaghetti sauce and heat over medium heat until heated thru, stirring well.
Serve over cooked papparadalle. Bon Appetito!
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Reviews and Replies: | |
1 | Recipe(tried): Meat Sauce for a great party! |
Micha in AZ | |
2 | Thank You: Micha. What fun you must have had! |
Jackie/MA |
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