When and where I grew up, I didn’t know any family in the neighborhood where Sunday wasn’t “MACARONI” day. At that time, the generic name for all Pastas was MACARONI. It may just be an Italian urban legend, or something my mom made up but she told me that some nobleman, when given a plate of “pasta”, uttered “Ma Cara ni” or “How Dear This Is” I leave it to you to decide whether she was pulling my leg or not.
I read once that aromas can trigger more memory thoughts than even pictures. I am a firm believer of that. Every time I smell “gravy” or tomato sauce simmering, I immediately go back to those Sunday morning when the gravy was simmering. My had three sisters and they all made Sunday “gravy” and I swear that not only did they taste differently, but they all had their own distinct aromas. I also remember that they each had their favorite macaroni shape too. Aunt Bridgie’s favorite, was Perciatelli, Aunt Ang’s was Fusili (referred to as Curly Macaroni) Aunt Lu’s was SPAGHETTI and my mom’s was Mostaciolli.
My mom started her gravy on Saturday night by browning pork neck bones in the pot (Always the same pot!), adding tomatoes and simmering them a bit. Pork neck bones were considered ‘peasant’ food, cheap and readily available at the butcher shop. Peasant or cheap, I still consider them the most important part of a Sunday ‘gravy’. She would then transfer them to a bowl and refrigerate it. My sister Annette and I, before going to bed on Saturday night, would raid the bowl and each eat a neck bone. I am positive my mom made extra neck bones for this very reason. The next day, when Annette and I would go to the 9:00AM Mass, my mom would continue making the gravy, go the 12:15PM Mass, come home and prepare the rest of the meal. We usually ate by 2:00PM.
I will be presenting a series of pasta sauces for a while on here, but this following one is the one that my mom used on Sundays. I am presenting it to you as she wrote it down.
Please feel free to add your comments at the end of the recipe.
ENJOY
Rinse 1 lb. pork neck bones or other pork bones. Trim off any excess fat.
Brown slowly in a heavy stock pot or sauce pan. Add 2 cups of water and 1 clove of garlic, chopped or slivered. Bring to a slow simmer.
At this time, you can add seasonings, such as oregano, basil, more garlic and/or a pinch of red pepper.
Add 1 2 lb. can of tomatoes, mashed. Let simmer 20 minutes. Add 1 small can tomato paste with one can of water. Let simmer for another ten minutes. Add one large can tomato sauce. Let simmer an additional ten minutes. Check the pork bones. They can be removed at this time.
When little patches of oil form on the top, the sauce is done.
If you are adding meat balls add them to the sauce about ten minutes before the sauce is done.
Meat substitutes or additions:
Pieces of beef Chuck
Italian sausage
Spare ribs instead of neck bones
Bracioles
Buon Appetito
