1 to 2 pounds sweet or hot Italian sausage links (I try to find a brand with the fewest and most recognizable ingredients, i.e. no preservatives.)
3 (6-ounce) cans tomato paste
2 (28-ounce) cans tomatoes, dump them into a bowl in the sink and crush with your hands.
2 medium onions, diced
3 garlic cloves, minced
1 cup white wine
3 bay leaves, dried or fresh
1 tablespoon dried oregano
1/4 cup basil leaves, sliced into a fine chiffonade
Salt and pepper
1 pinch sugar
Spaghetti, or whatever pasta shape you’d like with this sauce, for serving
Once the meatballs are done, in the same pan, lightly brown the sausages on all sides and set aside.
Make the tomato sauce: Lower heat to medium and add the onions and garlic. Once the onions start to become translucent, add 1 cup of dry white wine to deglaze (Mom would use red). At this point, remove the garlic cloves or leave them in, minced, if no one objects.
Nudge the onions and garlic to the side and add the tomato paste. Sauté it over medium-high heat for 2 minutes to caramelize it slightly until it deepens in color and flavor. Add the tomatoes. Stir to make certain nothing is sticking to the bottom of the pan. Add the bay leaves, oregano, basil, pinch of sugar, and salt and pepper. Gently, add back in the cooked meatballs and sausages.
Bring to a boil, stir gently to make sure no meat is sticking to the bottom, and set to the lowest possible simmer. Leave it bubbling, occasionally giving it a gentle stir, for 2 to 3 or even 4 hours (longer is better).
You need to pull the pasta before it is fully cooked. It will continue cooking and will absorb the sauce later. Put the pasta back in the pot. Add two or three ladles of the cooked tomato sauce and gently stir. You want all of the pasta to be coated, but not swimming in sauce.
Serve each portion with extra sauce (but not too much) on top with a meatball or two and sausage. Pass extra grated Parmesan or Romano cheese at the table.
Source: Sunday Sauce Recipe Recipe on Food52
You can adjust the ingredient amounts to fit your personal taste, If you want it sweeter add more Brown Sugar, hotter add more Cayenne or milder put in less cayenne and chili pepper
1/4 cup – Sugar
1/4 cup – Brown Sugar
1/4 cup – Paprika
1 Tbs – Coarse Salt
1 Tbs – Black Pepper
1 Tbs – Garlic Powder
1 Tbs – Onion Powder
1 Tbs – Cumin
1/2 Tbs – Chili Powder (Optional)
1/2 Tbs – Cayenne Pepper (Optional)
Put ingredients into the bowl
Mix all the ingredients together using your hands to making sure to bust up any clumps in the brown sugar.
Store in a re-sealable plastic bag, sealable bowl or a shaker bottle.
1 (15 oz.) can tomato sauce
1/2 cup apple cider vinegar
1/3 cup honey or agave nectar
1/4 cup tomato paste
1/4 cup molasses
3 Tbsp. worcestershire
2 tsp. liquid smoke
1 tsp. smoked paprika
1 tsp. garlic powder
1/2 tsp. freshly-ground black pepper
1/2 tsp. onion powder
1/2 tsp. salt
a few pinches of cayenne powder for extra heat
Whisk all ingredients together in a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium low and simmer (uncovered) for 20 minutes, or until the sauce has slightly thickened.
Use the sauce immediately, or refrigerate in a sealed container for up to 1 week.
Credit: Homemade BBQ Sauce Recipe | Gimme Some Oven.
I ended up doubling it so the Steaks were well covered.
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Credit: Best Steak Marinade in Existence Recipe – Allrecipes.com.
1/4 cup bacon grease
1/3 cup all purpose flour
2 1/2 cups milk
1 tablespoon coarsely ground black pepper, plus more to taste
Kosher salt, to taste
Heat bacon grease in medium saucepan over medium heat until shimmering. Add in flour and whisk constantly until mixture turns light brown, about 1 minute.
Slowly whisk in milk. Stir in pepper and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 4 minutes, stirring occasionally. Remove from heat; season with salt and additional pepper to taste. Use immediately on chicken fried steak, fried chicken, mashed potatoes, or biscuits.