Gigi’s Sauce

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Gigi’s Sauce

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Ingredients

6 Pork Neckbones Meaty pork neckbone pieces
1/4 cup Olive Oil
1.5 teaspoons Garlic Fresh chopped
12 oz can Tomato Paste
2, 18-19 oz cans Tomato Puree Size varies from Italian imports.
2 puree cans Water
2 Bay Leaf Dried.
2 Tablespoons Basil Dried.
1 Tablespoon Salt
1 Tablespoon Pepper Fresh ground

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Catherine Giovenco Sumerdon's homemade sauce.

Cuisine:

Ingredients

Directions

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Catherine Giovenco Sumerdon’s sauce.

From Laurie:
Use Gigi’s base with these variations:
For lasagna, brown 1.5 pounds of ground chuck and sirloin after completing the browning of the pork neck bones and garlic.
For pizza sauce, add 1/4 cup of fresh chopped oregano or three tablespoons of dried oregano.
For marinara sauce, leave out all meats; however, use more garlic and 1/2 cup of fresh chopped basil leaves.

Steps

1
Done

Heat large sauce pot.

2
Done

Add olive oil to heated pot.

3
Done

Saute neckbone pieces on each side.

4
Done

Add garlic and saute, but do not burn!

5
Done

Add tomato paste and slightly brown.

6
Done

Add tomato puree and stir thoroughly.

7
Done

Add bay leaves, basil, salt, and pepper.

8
Done

Bring to boil, lower heat, and cook for up to four hours stirring often.

9
Done

Serve over pasta, add imported Romano cheese, and good bread. Mangia (eat up)!

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Gigi’s Meatballs
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Gigi’s Meatballs
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