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My Mother's Spaghetti Sauce Recipe
My mother, Doris Ryan Goodman, was a courageous, gutsy woman who was born in 1904, went to Tufts College to learn how to be a medical laboratory assistant, then met my father, who was studying to be a physician, and decided to become a physician herself. They studied from the same copy of Gray's anatomy, which I still have on my bookshelf. My father went on to chair the Dermatology Department at Beth Israel Hospital in Boston and then to teach at Harvard Medical School. My parents divorced when I was very young, and my mother went on to serve her residency at Brigham Young Hospital in Boston. Years later, my mother started the Obstetrical Anaesthesia Department at O'Connor Hospital in San Jose, California. While fulfilling her residency requirements in Boston, she made friends with an Italian grocer who gave her the following recipe for Italian meat sauce. Meat: 1/2 pound each of ground beef, ground pork and ground veal. A generous splash of good olive oil. Several cloves of garlic, minced. In a large pot, saute the garlic in the olive oil, then break up the ground meat into pieces and saute that, too. Add two bay leaves and a generous pinch of oregano to the mixture, then add a large can of tomatee puree, a large can of tomato paste, and a medium can of chopped tomatoes. Pour in a cup of good, hearty red wine. Simmer this over gentle heat for several hours. If it becomes too thick, add another can of chopped, juicy tomatoes and more wine. Before you finish cooking the sauce, add two teaspoonfuls of sugar. This cuts the acidity. If you are cooking in the late afternoon or early evening, turn the heat off, and let the sauce sit overnight. If you are going to bed at about this time, do as I do: cover the pot and just let it sit on the cold stove overnight. Otherwise, or if you are super fastidious, overnight the sauce in the refrigerator. If the sauce has been out all night, heat it to simmering first thing in the morning. You must be careful to do this over low heat so the sauce on the bottom of the pot doesn't burn. You will find that sauce cooked the previous day improves and becomes much better if consumed the next day. Obviously you serve this sauce over cooked pasta. May I suggest some garlic bread, some salad, and a nice glass of hearty red wine to accompany this dish ?
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Contributor's Note
The accompanying photo was designed by the model and myself to add satirical overtones to the situation of many Black men in America, and to make others think.
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Never, ever leave cooked sauce out, especially overnight. The minute it starts to cool down you run the risk of bacteria growing. When reheating the sauce let it boil/simmer for at least 10 minutes to kill any bacteria. Safety Tip: Keep hot foods hot and cold foods cold. http://www.fsis.usda.gov/factsheets/How_Temperatures_Affect_Food/index.asp
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