Caryn’s Special Sunday Sauce
This is one of Papa’s favorites. It takes a couple of hours to cook and fills the house with great aroma!
- 2 – 28 ounce cans of peeled and diced tomatoes
- 1 – 28 ounce can of tomato puree
- 1 – 12 ounce can of tomato paste
- 2 – cups of water
- 1 – cup of chopped parsley
- 2 – cloves of crushed or chopped garlic
- 2 – teaspoons of salt
- 1½ – teaspoons of dried oregano
- ¼ – cup of fresh basil (chopped)
- 1 – teaspoon of fresh ground pepper
- 3 – cups of onion (chopped)
- 8 – ounces of sliced fresh mushrooms
- 3 – tablespoons of sugar
- 1 – pound of fresh Italian sausage links
- 1 – pound of chicken thighs (skin on)
- 1 – pound of pasta (your call…Spaghetti, Cappellini, Angel Hair, Linguini, Mostaccioli, Rigatoni… they’re all great with this sauce!) – Parmesan or Romano cheese (grated)
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Traditional family pork recipe seasoned with fresh blend of natural ingredients.
- Put all of the ingredients except for the sausage and chicken into a large stock pot and mix together well.
- Bring to a slow boil over medium-high heat.
- Reduce the heat to low.
- Add the sausage links and the chicken thighs.
- Simmer the sauce, uncovered, for almost two and one-half hours, stirring occasionally. (Warning: You’ll be tempted whenever you pass by the kitchen, but keep your fingers off the sausages! Admittedly though, Papa always sneaks a sausage as a quick snack after they’ve cooked about two hours in the sauce! You may want to keep a piece of Italian bread next to the pot!)
(Cook the pasta so that it is ready about the same time as the sauce is finished.)
- Remove the chicken and sausage, and place them in a separate serving dish.
- Drain the pasta in a colander and return back to the pot.
- Add one cup of the sauce to the cooked pasta, and gently mix together until the pasta is well coated.
- Serve the pasta and ladle a spoonful of sauce over each plate.
- Top with a sausage and the grated cheese.
- Serve hot with the chicken on the side. (This makes three quarts of sauce and it freezes very well, so put some aside in the refrigerator for the next day, and some in the freezer for other recipes calling for sauce.)