Sugo di pomodoro con foto Meat Sauce (with photo) in the Wasatch Mountains

Meat Sauce (with photo) in the Wasatch Mountains

Okay, folks, you see I’m into posting pictures of late—no genius, I’m deficient technologically speaking, so I fudged and had help from the young attorney. (http://www.sakalaw.com/)

I’m confessing another truth—these blogerino recipes with ingredients, trust me, they ain’t ever exact. I try is all I can say on that score. Proceed with caution.

(Photograph courtesy of Stefan Scimone)

So about the above snapshot—here I am in the new kitchen in the house tucked into the hills and trails of Jeremy Ranch in Park City, Utah, making a hefty pot of tomato sauce loaded to the brim with chunks of steak, hunks of fillet mignon, thick cuts of pork tenderloin, Italian sausage (both hot and sweet) meatballs (the way grandma used to make them—ours are never round golf balls but more like hockey puck disks) and hefty slices of country style pork chops. This is all stewing in a passato tomato sauce (about 6 lbs) that is, a liquefied sauce that has no pieces of tomato or seeds.

Please notice the gorgeous ceramics in back of my raised elbow all purchased from: Jane Brownley at www.plainjanescloset.com These lovely ceramics from Casafina in the background are not just show pieces but beautiful decorative dinnerware to grace any table.

For exact instructions for this sauce large enough to feed between a basketball team and a soccer squad, or several teenage boys, friends included, contact: ninsthewriter@gmail.com

HINT # 1: There’s enough sauce for a large baked lasagna and a large baked eggplant parmigiano, or a huge platter of two lbs. of pasta and then serve the meat separately with a mixed green salad.

HINT # 2: This sauce contains the following ingredients, besides the meat, if you want to brave it and have a go at it on your own. I say, be adventurous. TRY IT! You can’t mess up if all the ingredients are good. Don’t quote me on that.

Ingredients … your own for measurements!
6 lbs of tomatoes—San Marzano
1 large chopped onion
7 cloves of garlic
fresh basil
fresh parsley
white wine
olive oil—by now you know the kind I use!
hot pepper
salt

Put it all togehter it spells: sugo di pomodoro!