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Salerno Meat Sauce

Meat Sauce from Angri, Salerno

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Dear Lucia:  My mother came from Angri, Salerno.  She made Italian meat sauce with bones, pork ribs, pork knucles, beef bracciole . . . and it was out of this world.  Where can I get the rescipe?


~ Anthony 


Dear Anthony:  I have heard of the meat sauce you described, as made by your mother, but have never tried it myself.  I have looked in several cookbooks, but couldn't find a sauce with the ingredients your mother used. 

However, if I were to make it, I would brown the ribs, knuckles and bracciole in a dutch oven.  Take the meat out after it's browned and then saute 1 or 2 chopped onions with about 2 to 3 garlic cloves (chopped).  Add a good handful of chopped parsley and about 1 tsp. of dried basil.  Then I would add 2 (28 oz. cans) of crushed tomatoes along with about 1 cup of water.  When the sauce comes to a boil, add all the meat and turn the sauce down to simmer.  Cook for 1 to 1 1/2 hours depending on the consistency that you prefer.
I would make this sauce a day ahead of time and refrigerate.  Next day, skim the fat that may have accumulated on the top.  Heat the sauce before putting it on the pasta.
Good luck!  Hope it turns out close to your mother's sauce.

Mangia Bene!