This is one version of my father’s sauce…he had many. This is my favorite. You could also add meatballs and italian sausage to this sweet/hot or both.
- 2 pigs feet
- 1 pound pork neck bones
- 1 pound bracciole
- 1 large onion
- 1 tbsp dried oregano
- 6 cloves of garlic, minced
- 1 tbsp sugar
- 1 cup red wine
- 2- 28 ounce can of tomatoes (preferably San Marzano)
- 1 can water
- olive oil
- salt and pepper
- 1/2 cup fresh basil chopped
- Season meat with salt and pepper and, with a bit of olive oil in a heavy-bottomed pot brown all sides of each piece of meat. Remove and set aside on a plate.
- After all the meat is browned, add the onions and use the meat fat already in the pan to cook till soft (about 6-8 minutes), adding more olive oil if necessary. Add garlic and stir, cook for about a minute.
- Add the wine and deglaze, scraping up the bits of goodness that have accumulated on the bottom of the pan. Allow to reduce for a few minutes until it has reduced by about half.
- Add tomato sauce, oregano,sugar and one can of water and (use the tomato can). Stir.
- Add back the meat except the bracciole (which won’t be added until the last hour). Bring to a simmer, cover and allow to cook for five hours. Stir periodically
- At hour number four, add back the bracciole and allow to simmer for one more hour.
- Taste and season with salt and pepper . Remove all the meat and serve separately from the gravy. Serve over pasta and sprinkle with fresh basil and freshly grated parmesan cheese.
My father would make this after a day of hunting when I was a young girl…it was comforting and delicious! If you do not like rabbit it is just as good with chicken or cornish hens.
One 2 1/2-pound rabbit, cut into 8 pieces ( you may also use a 3 1/2 pound chicken cut up or two cornish game hens))
6 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
1 pound potatoes, peeled, cut into 1-inch cubes
1 15 ounce can stewed tomatoes
2 cups sliced pitted brine-cured Sicilian green olives
1 cup cured Sicilian black olives
1/2 cup capers
2 celery stalks, thinly sliced
3 large garlic cloves, chopped
3 fresh thyme sprig
1/4 cup balsamic vinegar
1/4 cup (or more) water
Fresh flat leaf Italian parsley
1/4 cup white wine
Rinse rabbit and pat dry; season all sides with salt and pepper. Heat 4 tablespoons oil in heavy large pot over medium-high heat. Add rabbit to pot and brown, turning often, (do not crowd, you may need to work in batches) about 8 minutes per batch. Transfer rabbit to bowl. Reduce heat to medium. Add remaining 2 tablespoons oil to pot. Add onion; sauté 5 minutes. Mix in potatoes, bell peppers, tomatoes, olives, celery, capers, garlic, and thyme; cook 5 minutes. Mix in wine, vinegar and 1/4 cup water. Add rabbit. Cover, reduce heat to medium-low and simmer 10 minutes. Cover and simmer until rabbit is tender, stirring occasionally and adding more water by 1/4 cupfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Spoon vegetables into large dish. Top with rabbit. Garnish with parsley and serve warm.
Shave a bar or bars of Irish Spring Soap…scatter around plants. Deer do not like the smell and should stay clear.
Heat olive oil in pan on top of stove. Soak a cotton ball in olive oil. Put cotton ball in ear for one hour. Repeat as necessary.
Boil Escarole in a pot of water…cool slightly place over eye for twenty minutes. repeat as needed.