Keep in mind I am writing this post while we are traveling North
on I-75 heading home from our vacation!
on I-75 heading home from our vacation!
Don’t worry…Rick is driving đ
Pretty amazing what we can do in a car these days!
You can even cook tomato sauce.Record temps where we are (104), but we still love our sauce
no matter how hot it is outside and yes you can do this in a
crock pot.I took these pictures the week before we left…
You can even cook tomato sauce.Record temps where we are (104), but we still love our sauce
no matter how hot it is outside and yes you can do this in a
crock pot.I took these pictures the week before we left…
Your thinking why the heck did she take a picture of tomato juice?
That’s the secret guys.
This is the best sauce I have ever had and yes it comes from an Italian.
Not only is Rick Italian, but the woman who was kind enough to share her recipe with us years ago is Italian as well.Rick has adjusted the recipe a bit over the years and everyone we share it with loves it.I am usually the one making the sauce now and it has become a staple in our house because it’s healthy and easy.
It’s a thin sauce w/ lots of tang.
1 large onion diced
1 full head of garlic peeled and diced
2 tablespoons olive oil
1 large can tomato juice (not V8)
1 small can tomato paste
1/2 cup water to rinse out can
1 and 1/2 cups red wine (save some for later)
fresh basil (I use lots -note picture above)
dried oregano & parsley (as much as you like)
1 cup parmesan cheese (pecorino Romano if you have it)
1 tablespoon sugar
1 lb. any pork (I use lean country ribs or loin chops)
salt & pepper to your taste*sometimes I add thin sliced fresh mushrooms or green onion
1 full head of garlic peeled and diced
2 tablespoons olive oil
1 large can tomato juice (not V8)
1 small can tomato paste
1/2 cup water to rinse out can
1 and 1/2 cups red wine (save some for later)
fresh basil (I use lots -note picture above)
dried oregano & parsley (as much as you like)
1 cup parmesan cheese (pecorino Romano if you have it)
1 tablespoon sugar
1 lb. any pork (I use lean country ribs or loin chops)
salt & pepper to your taste*sometimes I add thin sliced fresh mushrooms or green onion
I usually use my big blue stock pot (you can also use a crock pot) and double the recipe so I can share with family & friends.  Keep in mind you can use this sauce on pasta, pizza, or just eat it with crusty bread  .I should also mention that I make chicken meatballs from ground chicken and pop them in there too.
Directions: (remember this is a thin sauce)Chop onion and garlic up fine and put in pan with olive oil and sautĂ© until translucent.  Add remaining ingredients.  (that was hard!) Simmer all day or for an hour depending on your schedule.  The pork will fall apart the longer you cook it.  You may have to add more water if it condenses too much which is totally fine because this sauce has lots of flavor. You can adjust all of it to suit your family.  The main idea here is that tomato juice has great flavor!! Â
This sauce freezes well, so make a bunch.
I am really craving it now…too bad the only restaurants in sight are Subway and Cracker Barrel!
I am really craving it now…too bad the only restaurants in sight are Subway and Cracker Barrel!
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Sounds delish! When I make it (cooler weather) I will let you know and you can come to dinner. I wish! đ
xo
Pat
My mother always made her red sauce this way too! I loved it and still make batches of it to this day. The only differences were she adds 1 bay leaf and never added the cheese. I’ll try it your way too, I’m sure I’ll love it!
I know nothing about wine except there so many to choose from. How do you know which red wine to buy?
What can I SUBSTITUTE FOR THE WINE,I don`t drink alcohol at all.
Hmmm…not sure. The wine really makes it. The alcohol cooks out.
i use cranberry juice in place of the wine. you can also use grape juice.
Which red wine would you recommend? Like Kim, I know very little about wine, but do want to add it for the flavor. Thank you.
Any good red wine will work. Pinot Noir, Cabernet Sauvignon, Merlot…:)
Red Wine gives me migraines. Bummer, I can’t try this as is in the recipe!
The alcohol evaporates and there’s very little. Other wise you can use cooking wine.
Someone said use cranberry juice or grape juice instead of wine. But the alcohol will evaporate.
Yes, I wouldn’t add either one. I would just leave the wine out if I didn’t have any.
Used white wine as well as organic diced tomatoes that I hand crushed with the juice instead of paste. I just tried some and it’s very good! đ
My brother taught me years ago about the tomato juice. It does make for a great sauce.
Will it work just as well without the pork? I am Vegan.
I think the point is the sauce. The pork I think is just extra , for us may loves.
The pork gives it flavor.
How do you serve this? I guess what is throwing me off here, is the pork chop. This receipt sounds wonderful.
Over your favorite pasta, or with crusty bread đ
This is the best ever red “Italian” red sauce ever! Absolutely the most delish! I adapted this to large batch for my turkey roaster and I can this so it is a convenience for me as insta meals. I do chicken pork beef and veggie broth and simmer each flavor to perfection. Thank you for sharing this wonderful delicacy! It is loved by all who eat it. I label it as “Rick’s” Wonder Sauce…
How sweet is that???? Rick’s WONDER SAUCE!!!!
What do we do with the pork?
It states in the recipe that it falls apart. You put it on your plate and eat it đ It can go right over your pasta!
Is there anyway to make it thicker for spaghetti
I actually use it on spaghetti. The longer you cook it, the thicker it gets. It reduces. It will be perfect for spaghetti. If you still want to thicken it throw in a couple spoon full of tomato paste.
What size can of tomatoes juice ????.
The large cans.
Hey there Julie:
A greeting from snowbound British Columbia. We were hit hard and we hardly ever get this weather. I’m sure you do in your part of the country.
My husband’s father was Italian, he used to make a little cheesecloth bag with all his herbs & spices, tie it up and throw it in the pot to simmer all day. Great flavor. I like the recipe that Rick makes with the juice, have to give it a try.
Hope you are all warm & cozy.
Cheers, Bette
We got hammered here, too!! One of these days I have to have a Canadian giveaway!! XO
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