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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Sunday, January 24, 2010

SCARFILE'S RED SAUCE (Great for Lasagna)

This recipe has been handed down 3 generations from Naples Italy.
Makes appox. 4 gallons and freezes well.

6 Pigs Feet (I know right)
8-16oz canned whole tomatoes (fresh skinned is best (maybe 4 pecks?)
4 -16oz canned tomato sauce
1-8oz canned tomato paste
5 large garlic bulbs (chopped)
two handfuls dried crushed Oregano & Basil (fresh is best chopped)
handful of salt
3 or 4 hot cherry peppers (whole)
handful of sugar ONLY if tomatoes are sour
2-16oz water
olive oil

Boil feet in large stock pot skimming as needed (30 minutes) Drain set aside.
Using same pot, dump from cans, whole tomatoes & tomato sauce (set heat to medium)

Using a fry pan (cast iron is best) heat to medium high & add 1/4 cup olive oil
and tomato paste. Fry til oil is almost absorbed (about 20 minutes) add to pot
This gives the sauce a deep rich red color.

Go on add the pig. Bring to a slow boil. Reduce heat, cover and simmer for 1 hour. Dig out the pigs feet whole. (use as a side if desired lol)

Add remaining ingredients and continue simmering for 8hrs. stir and pop whole tomatoes occasionally.

TIP: add some water when sauce gets to thick. Sauce should not be any thicker than like salsa.

Lasagna recipe to follow :)

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