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Ingredients
- 2 Tbsp. Extra virgin olive oil
- 4 Tbsp. Cubed salt pork
- 2 x Cloves garlic, diced
- 1 med Onion, diced
- 2 x 6-ounce.cans tomato paste
- 1Â 1/2 lb Fresh plum tomatoes or possibly 1, (28 oz) can plum tomatoes
- 1 Tbsp. Sugar, or possibly to taste
- 1 lb Italian sausage
- Â Â Salt and pepper, to taste
Directions
- Put extra virgin olive oil and diced salt pork in a saucepan and saute/fry till salt pork is browned. Remove salt pork from pan and throw away. Add in onion and garlic to pan, and brown slightly. Add in tomato paste, and stir till all oil is absorbed. Stir in the tomatoes, and mix well over medium heat. Add in 1 large can of water plus 2 cans of water from paste cans. Add in sugar, season with salt and pepper, and simmer for 2 hrs or possibly till sauce is desired thickness. Fry Italian sausage till brown, and add in to sauce 30 min before sauce is done.
- Serving Ideas : Haftford Courant 1997-ctlinda
- THIS RECIPE WAS GIVEN TO HER 63 YEARS AGO..
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