- large pot
You can get the sauce started in a large pot while you make the meatballs. Grandmom liked to sauté her meatballs before placing them in the pot; Mom just put them right in without frying.
|Combine the tomato purée, tomato paste, and water in a large pot and simmer over very low heat.|
|Add the garlic salt, pepper, and 1 tablespoon of the olive oil.|
|Stir well, ensuring that the tomato paste is blending completely.|
|Sprinkle the Italian seasoning in a thin layer on the top.|
|Sauté the pork bone separately in a little of the olive oil and the salt. Cook fully, then add the sauce.|
|Stir again, allowing the Italian seasoning to blend.|
|Let the sauce simmer, covered, for 3 to 4 hours over very, very low heat|
source: Adriana and Mary Trigiani's Cooking with My Sisters
A Tip from Mary: If you're not using your own, the best canned tomatoes to buy are the San Marzano variety, imported from Italy. Italian specialty groceries usually have them. There are a few brands, all offering excellent quality.