Recipe: Old-Fashioned Italian Spaghetti Sauce (using salt pork and Italian sausage, 1930's)

OLD-FASHIONED ITALIAN SPAGHETTI SAUCE

Irene says: "This recipe was given to her 63 years ago."

2 tablespoons olive oil
4 tablespoons cubed salt pork
2 cloves garlic, diced
1 medium onion, diced
2 cans (6 oz. each) tomato paste
1 1/2 pounds fresh plum tomatoes (or one 28 ounce can)
5 cups water
1 tablespoon sugar, or to taste
1 pound Italian sausage
Salt and pepper, to taste

Put olive oil and diced salt pork in a saucepan and saute until salt pork is browned. Remove salt pork from pan and discard. Add onion and garlic to pan, and brown slightly.

Add tomato paste, and stir until all oil is absorbed. Stir in the tomatoes, and mix well over medium heat. Add 1 (28 ounce) can of water plus 2 cans of water using paste cans. Add sugar, season with salt and pepper, and simmer for 2 hours or until sauce is desired thickness.

Meanwhile, fry Italian sausage until brown; add to sauce 30 minutes before sauce is done.

Source: Irene Cappello in the Haftford Courant, 1997