You could be done at this point but I take the pot off the heat and let it cool to room temperature.
Let come to a boil on medium heat and then turn it down to low heat.
Stir all together to combine well and incorporate the onion/garlic mixture and bones. Add the bones back into the onion/garlic mixture and then add all of the canned tomatoes, wine, and spices. Add the minced garlic and sauté (while stirring) for one more minute. Stir until onions are tender and translucent. Add the pork bones or ribs and brown on all sides, remove bones and set aside Add another tablespoon of olive oil and add chopped onions. In full disclosure, my sauce never tastes the same twice and I’m always on a quest for the perfect sauceĬlassic tomato sauce which is also called Salsa al Pomodoro or marinara sauce is what I make.Īdd 2 tablespoons of olive oil to a large stock pot and heat over medium-high heat. The truth is that neither of us actually uses a recipe so I had to keep track of how much I was using of everything to share it in recipe form with you. My red sauce will never be as good as my SIL Kim’s but I feel like each time I make it, it gets better. She learned how to cook from her Grandmother, her mother, and her aunts in their Italian kitchen. My SIL Kim however, was raised in Chicago in an area called Little Italy. Abruzzo is also known for its meats, especially pork which is the base of the sauce. Both regions are known for their red sauce. The Abruzzo and Calabria regions to be exact. She is Italian and her family originated in southern Italy. My youngest brother met his wife in college and married her soon after that.
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