I’m not Italian but having lived with an Italian family for a few years, I became very fond of Italian cooking, especially the sauce that goes with pasta. Here is the way I make it. Please tell me if my recipe would meet with your satisfaction. Brown 2 pork chops in olive oil, 2 cloves garlic, add 2 cans crushed tomatoes, 1 can tomato sauce, 1 or 2 cans tomato paste, 2 bay leaves, 1 tsp sugar, maybe a pinch oregano. Cook slowly for a couple of hours. Sometimes I make bracioli (cubed steak rolled up with thin slices garlic and tied with thread) and brown this with chops. Mmmm. What would a few anchovies do?
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strobel1040 - said
October 15 2010 @ 23:50
Sounds like a decent enough sauce. I do something similar – got it from my grandmother and mom. I wouldn’t cook the anchovies in the sauce….but as a nice side wrapped in meat and sauce over it. Now that’s Italian!
sharrona - said
October 15 2010 @ 23:50
The recipe is fine, the anchovies would enter the recipes with the olive oil and garlic (then anchovies) remember they are salty!!
That is what I put in puttenesca sauce.
The bracioli is also great, but I do these separate with a different sauce.
That be me - said
October 15 2010 @ 23:50
take the plase of salt
jnlplus2 - said
October 15 2010 @ 23:50
Personally, I don’t like anchovies in the sauce due to the salty after taste. I usually will use it as a staple by sauteing it in Olive Oil and garlic, add breadcrumbs until crisp. Remove from heat and add a little Parmigiana, finely chopped parsley and spices that would compliment your dish.