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Filomena's Homemade Italian Sauce Recipe
Filomina’s homemade Italian sauce
Coming from an all Italian family, making sauce was always a Sunday tradition. I can remember the wonderful aroma of my mother’s sauce throughout our house. It always made my mouth water and it also gave me such a cozy feeling inside because I knew my mamma was getting ready to feed her family a wonderful macaroni with meatballs Sunday dinner where we would all gather together around the table and enjoy the meal and catch up with each other. My closest childhood friend always would come over for dinner, as she was like family to us and she also loved my mother’s sauce. She still asks if my mom makes her “Filomena’s world famous sauce” (as she puts it) whenever we chat!
My Nonna on my mother’s side was from Salerno and my Pappa on my mother’s side was from Napoli. My other Nonna on my father’s side was from Calabria and my other Pappa on my father’s side was from a small village called Caiazzo which is about 20 minutes north of Napoli. Needless to say, being southern Italian, we love to add lots of ingredients because we looove flavor! I especially like a little spicy kick to my sauce. =)
Now today I have the joy of making it for my family. Sunday is still our traditional macaroni and meatball with sugo (sauce) day, and sometimes we go to my mother’s house to enjoy it. And now I am teaching my daughter and know she will continue to pass it on to her children. I know my Nonna and Pappa are looking down at us happy and proud that we continue to keep our Italian tradition alive and continue to pass on their wonderful family sugo (sauce) recipe going!
I now want to share this recipe with you and I truly hope you enjoy it! And remember it is Filomena’s recipe passed down for generations, so please no substituting (except where it is stated)! =) or it won’t have the taste that I want you all to experience! The taste of Southern Italy from Nonna and Pappa Cerrone's cucina (kitchen) to Filomena's cucina (kitchen), to my cucina (kitchen) and now to yours!
- 10-12 Fresh peeled Roma plum tomatoes from the garden (If using canned tomatoes, use 3-4 cans)
- 4 finely chopped garlic cloves
- Freshly chopped oregano leaves
- Freshly chopped parsley leaves
- Freshly chopped basil leaves
- Parmesan cheese
- Red wine
- Olive oil
- In a large pan pour in enough olive oil to cover the entire bottom of the pan and let it heat up. Then toss in the freshly chopped garlic cloves and saute until they are golden brown. Toss in all tomatoes and stir occasionally for about 20 minutes. Then add freshly chopped parsley leaves, freshly chopped oregano leaves, freshly chopped basil leaves. Add salt and pepper to your own liking, (If you like spicy, add extra pepper and even a pinch or so of crushed red pepper) If you have dry Italian seasoning, you can add a pinch or so to the sauce as well. I prefer only using fresh ingredients. Stir well Then add about a ½ cup of red wine. (This helps break down the acidity) You may substitute balsamic vinegar if you do not prefer using wine. Please NO sugar! Then add about 1 cup of parmesan cheese to the sauce. (May be ends, may be grated, whatever you have and prefer) Stir occasionally and let cook on low for about 3-4 hours.
- Yes it is a long cooking time, but the longer it cooks, the better it tastes and not to mention your entire home will smell delicioso! Then of course cook whatever type of macaroni you and your family prefer. AND……. BUONA PETITE! THAT’S ITALIANA BABY!