Joannie Locricchio's Tomato Sauce                                                    

While working at Sag Harbor Sportswear in New York City I used to sample a variety of foods.  We had a culturally diverse crowd.  Claire from Jamaica "maaan", would bring in lovely curry's and exotic fish dishes.  Marina who's family owned Greek restaurants used to treat us to Baklava and fresh Feta Cheese with plump red ripe tomatoes. 

Then there was Joannie.  A sweet Italian woman who could cook beyond belief.  She packed a lunch every day with her famous Tomato Sauce and pasta.  People would swarm around her just to get a taste. 

One day I challenged her to a " Tomato Sauce Cook-off ".  I lost of course,  hands down!  I persisted with the challenge numerous times but was always voted as second rate.    Finally I  begged Joannie for her very special Tomato Sauce recipe. 

It is the only meat based sauce that we use for our recipes at deliciouscookies.com.  Thank you Joannie for sharing your incredible secret recipe with us!    We hope that in the future you will share  other recipes with our readers.  Perhaps Joannie would consider being our Italian food consultant on our new forum at toptastes.com?               

Ingredients:  
Italian Peeled Tomatoes- 2 pound can. 
Hunts Tomato Paste-1 small can. 
Hunt's Tomato Sauce-1 small can. 
Olive Oil-6 Tablespoons. 
Hot Red Pepper Flakes-a dash. 
Water- 1/2 blender full. 
Onion-1 medium chopped. 
Meatballs-8 to 10. 
Small Pork Spare Ribs- 1/2 a rack. 
Sweet Italian Sausage-1 pound. 
Butter-1 tablespoon. 
Pepper- 3/4 teaspoon. 
Salt-2 teaspoons. 
Fresh Parsley-2 tablespoons. 
Garlic Salt-2 teaspoons. 
Basil-2 teaspoons. 
Oregano- 1/2 teaspoon.                                        

 Instructions-
In a large pot brown the meatballs, sausage and pork ribs on a medium high flame.  Set aside.  Add the onions into the pot and cook on a medium flame until translucent.  Pour the Italian Peeled Tomatoes into a blender.  Puree.  Pour the tomatoes into the pot with the onions and start layering in other the  ingredients.  Add the tomato sauce, hot pepper flakes, water, salt, pepper, sugar, parsley, garlic salt, basil and oregano.  Add the meatballs, ribs and sausage back into the pot.  Bring to a boil. Lower flame to medium and continue cooking uncovered for 1 1/2 hours.  After the 1 1/2 hours add the tomato paste and a little water.  Continue cooking for another 2 to 3 hours.  After the 2-3 hour period season with salt and pepper if necessary.  Add the butter into the sauce. Serve with your favorite pasta. 

Abundanza!        

***Write a review of this recipe!***

Gary Solomon is the owner of The Kitchen Cupboard. One of the Kitchen Cupboard's specialties are their delicious cookies and rugelach. Visit Delicious Cookies to see for yourself! Online ordering is available. Or email Gary for further information