The DalBarco Girls Renie Masiero, mother of Guido’s owners Chris and Matt (the boys), shares her famous red sauce recipe. For generations, this recipe has been a cherished standard in the Italian kitchens of the DalBarco family. The time has come to divulge the ways and means to this rich, slow-cooked, and meaty sauce. Delicious served with pasta, this is real old-school Italian fare with a secret ingredient – cinnamon! When the Masiero family gathers for a special occasion, or has nagged sufficiently, Renie serves her homemade gnocchi with this sauce. Leftovers? Out of the question!
Ingredients (serves a big Italian family – at least 12 – freezes well)
| 1 large yellow onion 4 cloves of garlic 3 turns of the pan olive oil 2 pounds ground beef 1 pound sweet sausage 2 cups red wine 3 (8 oz.) cans tomato paste 3 (32 oz.) boxes chicken broth 2 (28 oz.) cans tomato puree | 2 (28 oz.) cans tomato sauce 4 country-style pork chops salt and pepper to taste ½ bunch each fresh parsley, sage, rosemary, and thyme 1 tablespoon sugar 1 teaspoon cinnamon 3 bay leaves |
Instructions
Pre-heat oven to 350°F degrees. Chop onions and garlic. On top of stove, cover the bottom of a big, heavy stockpot with three turns of the pan of olive oil. Saute onions and garlic until translucent.
Add ground beef and sausage, break up, and brown. Add red wine. Add tomato paste and dilute with three empty tomato paste cans full of chicken broth. Add the tomato puree and the tomato sauce. Reduce heat to simmer.
Season the pork chops with salt, pepper, and two tablespoons chopped herbs (except bay leaves) and bake for 1 hour in 350°F degree oven. As the chops are baking, add to the sauce on stovetop, salt, pepper, sugar, cinnamon, and remaining herbs. Continue to simmer.
Add cooked chops, two boxes of chicken broth, and bay leaf to the sauce and simmer gently, uncovered for four to five hours. Stir frequently. Remove pork chop bones before serving.
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