Peggy Fiandaca shares her family's Sunday Sauce recipe on this episode of Big Blend Radio's "Wine Time with Peggy" Podcast, "Exploring Today's Wine Culture," featuring special guest Julia Coney. This rich, slow-simmered sauce has been part of Peggy's family gatherings for generations, going back to Sunday Suppers with the Fiandaca family in Chicago.
As Peggy explains:
Like every Italian American family, we grew up with Sunday Supper, when all the Fiandaca relatives (and many others lucky enough to get an invitation) came to eat, laugh, and spend the day storytelling. We hosted most family dinners. At our house, Uncle Johnny and family were the first to show up mid-morning with pastries from our favorite bakery. Calling it sauce vs. gravy depends on where you are from. We are Chicago Sicilians. It has always been sauce. It is already on the stove, and as the house fills up with people, the aromas permeate every corner. This time spent with extended family was an important part of my ethnic culture.
Watch the episode below or listen to / download the audio version on Podbean:
Ingredients -
Extra Virgin Olive Oil
1 yellow onion, diced (about 2 cups)
6 to 8 garlic cloves, peeled and finely chopped
1 pound pork sausage or ground Italian Sausage (hot, sweet, or mild; Mom used sweet)
1 pound ground beef
5 or 6 meaty pork neckbones (about ¾ pound each); a good butcher should have them
12 meatballs (homemade pork/beef/veal meatballs); recipe another time
1 small can of tomato paste
2 28-ounce cans of crushed San Marzano tomatoes (these tomatoes only!)
1 can of water (use the tomato cans for water to ensure you get all the tomato goodness); about 1 ½ cups
2 tablespoons each of dried oregano, preferably Sicilian, and 2 tablespoons dried basil
Sprigs of fresh basil
Red pepper flakes (optional)
Salt/pepper
Note: Deviation to cut the acidity of tomatoes and to add flavor depth. I add 1 cup dry red wine (suggest LDV Syrah) and ¼ to ½ cup good aged balsamic vinegar. Mom added a pinch of sugar. Many recipes add one grated carrot for sweetness.
Directions -
In a heavy pot, heat olive oil over medium heat; add onions and cook, stirring occasionally, until golden, about 8 minutes. Add the garlic and cook until lightly browned. Do not burn; if so, start over.
Add the pork bones and cook, turning to get a nice light brown color on all sides, about 5 minutes.
Add the ground beef and pork. Season with salt/pepper. Cook, stirring and breaking up the meat, until it turns from pink to pale brown. Add ½ cup water or wine (if using) to lift all the good bits off the bottom of the pot. Let the liquid evaporate.
Add the tomato paste and stir.
Pour the tomatoes into the pot and stir, breaking up the tomatoes.
Add the cooked meatballs if using.
Stir in dried oregano and basil. Season lightly with salt and pepper. Add red pepper flakes, if using. Add a bunch of fresh basil, ripped by hand. Bring to a boil, then reduce to a lively simmer and cook uncovered, stirring often, until the sauce becomes a rich, deep brick-red color, about 3 to 4 hours.
Adjust seasonings. Before the last hour of cooking, add balsamic vinegar and stir. Or other sweetening (such as the grated carrot) or a tablespoon of sugar to cut tomato acidity.
Before serving, pull out neckbones and pull meat off bones. Put the meat back into the sauce.
Serve over your favorite pasta (fresh or dry). NOTE: Once the pasta water comes to a boil, add a lot of salt before adding the pasta. Never rinse your pasta in water!
Wine Pairing -
Pair with an unoaked Petite Sirah, Syrah, or another dry wine you used in the recipe. Of course, if you are in Italy, they would serve an Italian Sangiovese.
Learn more about LDV Winery at https://ldvwinery.com/
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