Jim and Mark's Delicious Spaghetti Sauce
My mom's Italian friend shared this recipe with her, and she made some minor adjustments. My brother and I essentially saw my mother create it and developed this recipe with our own unique touches from it.
My mom's Italian friend shared this recipe with her, and she made some minor adjustments. My brother and I essentially saw my mother create it and developed this recipe with our own unique touches from it.
- 2 tablespoons salt
- 5 italian sausages
- 1 package chicken thighs (about 4 chicken thighs)
- 1 package pork ribs (i typically use about 4 ribs)
- 1 clove garlic minced (use 2 cloves if they are small)
- 1 tablespoon basil
- 1/2 teaspoon pepper (black pepper or pepper medley)
- 12 ounces hunts tomato paste
- 29 ounces hunts tomato sauce
- 1 tablespoon fresh parsley (approximate)
- Carbohydrate 9.5856550673294 g
- Cholesterol 142.831216666667 mg
- Fat 33.6217448197279 g
- Fiber 2.28595260446473 g
- Protein 43.6814666987933 g
- Saturated Fat 11.4770598298227 g
- Serving Size 1 1 Serving (319g)
- Sodium 786.014628831567 mg
- Sugar 7.29970246286467 g
- Trans Fat 2.86028003952133 g
- Calories 520 calories
Step-by-step
- Fry sausages in a pan
- Fry chicken and ribs in a large pot or sauce pan
- After the chicken and ribs are cooked, drain the grease
- Cover the bottom of the pot with water.
- Pour both Hunts Tomato paste and Sauce into pot
- Almost fill empty 29 ounce can with water and pour into pot.
- Cut about a tablespoon of fresh parsely into pot.
- Add Garlic, salt, basil and pepper.
- Add the cooked Sausage, scrape bottom of the pan where sausages were cooked into pot.
- Cook 4 to 5 hours on medium-low heat stirring occasionally.
- If it starts to boil a little reduce to low heat.
- It's best to remove the meat afterwards to keep it from falling apart in the sauce. You can store it in separate containers.
A list of canned tomato products and raw meats leaves out the crucial chemical behavior that occurs during a six-hour simmer. When pork ribs and chicken thighs render fat directly into tomato paste and sauce without a proper emulsification step, the resulting liquid separates into an oily slick. Deglazing the sausage pan with water rather than wine requires scraping every browned fond fragment from the bottom to build sufficient umami, because the recipe lacks onions or carrots to supply natural sugars and body.
Substituting lean cuts for the specified chicken thighs and pork ribs alters the sauce density significantly. Leaner meats release less gelatin into the liquid, producing a thin sauce that fails to cling to pasta shapes. Maintaining a medium-low heat setting is critical; if the pot reaches a rolling boil, the tomato solids scorch instantly on the bottom due to the high sugar content.
Extracting the meat after four to five hours prevents the proteins from completely disintegrating into shreds. Store the removed meat in separate airtight containers in the refrigerator for up to three days before returning it to the sauce for serving.
