Before we get to this edition’s special recipe, I am looking for your recipes, whether they are something new or an old family favorite. Have you got one to share? If so, please send to me at greengeezer9@comcast.net.
This week’s recipe is from me, and as you might expect, it’s traditional Italian. More specifically, it is Sicilian, which is my heritage. All four of my grandparents were born and raised in a small town near Palermo. After immigrating to Chicago, they settled in “Little Italy.” I grew up in the Jane Adams projects on Taylor and Racine streets and attended Our Lady of Pompeii School. Living in the projects, I was exposed to a true melting pot environment. Our neighbors included Irish, Polish, Germans, and even Russians. Our next-door neighbors were Jewish, and as time went on, they became my family’s closest friends. One of the sons is still my oldest and dearest friend. So, in addition to the traditional Sicilian Italian recipes of my family, we became familiar with Yiddish favorites.
Both my parents shared the preparation of meals. Dad left his mark on me and influenced my desire to cook. My mom, God bless her, will be 96 on New Year’s Day. She still walks to her local Jewel for fresh ingredients. Mom is a very typical Italian mother and in many ways continues to be the strongest influence in my life, including the creative things she does in the kitchen. For example, mom will make a meal from whatever she has in the house; the result is just magic!
This recipe for Sicilian tomato sauce is partly from things she has taught me, plus tips from other relatives, friends, and even TV cooking programs. This is my version of what Italians call “gravy.”
The key ingredients are the meats. The use of pork is what makes this a Sicilian dish. The addition of the ribs and sausage add a sweetness and tanginess to the flavor of the sauce. Your own meatballs can be added during the last half hour of cooking.
There are two ways to prepare the sauce, either on direct heat on the stove or cooking it in the oven. Since most everyone uses the stove method, I’m suggesting you try the oven method so you can experience the difference. A Dutch oven works best. (Warning: do not put any pan that has plastic parts into the oven.)
Sammy’s Sicilian Gravy
1 slab of baby back ribs
1 lb. Italian sausage (mild, medium, or hot)
2 T olive oil
3 or 4 cloves of garlic, minced
1 cup sweet onion, chopped
3 green onions with stems, chopped
3 T tomato paste
2 – 26 oz. cans crushed tomatoes (I use no salt)
2 T sugar
2/3 cup beef broth
11/4 t dried oregano
Grated (Romano or Parmesan) cheese, fresh basil, and parsley leaves to garnish
Heat oil in a Dutch oven over medium heat on the stovetop. Prepare ribs by cutting into 2-riblet sections and pat dry; then season with salt and pepper before placing into the Dutch oven. Brown the ribs in small batches so as not to overcrowd them. Set aside when all ribs are browned. Add sausage to the Dutch oven; cook about 5 – 7 minutes and set aside with the ribs. Add onions into the juices left by the meats; stir in tomato paste until onions are caramelized. Add garlic and cook another 30 seconds. Add the tomato sauce followed by the beef broth. Return the meats and juices to the sauce. After bringing to a simmer, cover and place into 325 degree oven for two-and-half hours. Check the sauce after about 90 minutes. Ovens vary, so check to avoid boiling the sauce. If so, lower the temp to 275 degrees. Add partially cooked meatballs to the sauce during the last half hour. Skim off any excess oil. The rib meat should be tender and almost falling off the bones. Combine the sauce with your favorite pasta and garnish with cheese, basil, and parsley. Enjoy your Sicilian “gravy,” and bon appétit!
