The Sunday sauce mistakes that nonna would hate for you to make
a Sunday sauce? That answer depends on who you ask. There are as many ways to make Sunday sauce as there are families who eat it.It must contain tomatoes, and it absolutely needs to make the entire kitchen smell like your nonna's house.
Whether you add meat or not is up to you . As someone who knows his way around both the kitchen and a stockpot of simmering tomatoes, Leone abides by the rules of Sunday sauce. Follow his advice, avoid these common mistakes, and you're on your way to weekend supper perfection.Yes, the pot matters just as much as the ingredient that go into it. Says Leone, "Use a heavy, thick pot, like an enameled cast-iron or a Dutch oven.
Garlic powder? No. Bottled, granulated onion? No. Freeze-dried flakes of basil? No, no, and no. As for the tomatoes, Leone says to always use fresh, ripe tomatoes when available. If they're in season, go for 'em. If the only fresh tomatoes available are hard, pale, and flavorless, spring for canned. "The one defining factor in Sunday sauce is good tomatoes," he explains.
One note on the herbs: Not only should you choose fresh over dried, but you should only add them at the end, once the sauce is finished. Put them in too early and they'll lose their vibrant, bright flavor—and become dull or black in color."I like to add a splash of wine to the onions and garlic, once they're cooked, to deglaze the pan. I recommend drinking some too," says Leone. Whether you use wine or stock or water, definitely don't skip this step.
In any instance, you'll want to sear the meat before you add the aromatics. Get some color and a nice crust on it, then remove it from the pot. Use the rendered fat to cook the onions and garlic, then add the meat back in with the tomatoes, stock, and any other ingredients, and let it finish cooking in the simmering sauce.
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