It felt fitting to follow up our last post of the amazing new Terroni restaurant in Downtown LA with a traditional Italian recipe from my husband’s own family. While the Sarno family business is better known for their former infamous Italian Bakery SARNO’s in Los Angeles, the following recipe is an amazing Manicotti sauce (also used in pasta or lasagna) created by Grandma Sarno. As a traditional Italian family, living under one roof, it was passed along to my Husband’s Mother from his Father’s Mother. Keep in mind, the beauty of Italian cooking is that it really does come from the heart and this was more of a tutorial than a written recipe so amounts may vary although we will do our best to do it justice. There is also nothing like a sauce on the stove simmering for 2 hours to fill your entire house with the flavor and aroma of Italy!
Manicotti / Tomato Sauce
Grandma Sarno recipe
(As prepared by Grandma Carol)
Ingredients:
Chopped Garlic – approximately 8 cloves
Chuck Roast – approx. 1 ¾ lbs. (Bone in preferred)
Pork Loin (w/ bone) – approx. 1 lb. or more depending on size of chuck roast
2 – 28 oz. cans of San Marzano Crushed tomatoes (or peeled if can’t find crushed)
San Marzano tomatoes are a specific type of Roma Tomato from a region in Italy and are known for the sweeter flavor, thus adding something to the overall taste of the sauce. If you can’t find San Marzano tomatoes, you can replace them with Roma tomatoes but the flavor may alter slightly.
1 – 14 oz can of San Marzano crushed tomatoes
½ sweet onion, chopped
1 tbsp. olive oil or enough to cover bottom of pot for braising
Salt and pepper
Handful of parsley (approx. 3 tbsp.)
2 tbsp. sweet dried basil (1 tablespoon for every large can of tomatoes)
Red Wine (small amount for added flavor)
Cut some of the fat from the meat; then salt and pepper them. Braise the meat in a large pot stainless steel pot or ceramic large pot with enough olive oil to cover the bottom of the pot. Brown the meat on both sides. Don’t overcrowd the pot too much at once so, if necessary, braise meat separately. When the chuck roast is brown, take it out, and add the other pork loin. Only turn the meat once in the pot to brown. After removing the meat, add the chopped onion and garlic to the bottom of the pot – stir until it’s coated with the olive oil. Add Braised meat back into the pot and pour in crushed tomato cans. (If using peeled tomatoes, crush in a bowl prior to adding to the pot.) Pour a little water into the can to help get out the remaining tomato sauce and therefore adding a bit of water to the sauce at the same time (only a little water about, approx. 1/2 a cup). Add a bunch of chopped parsley, about a tsp. per can of tomatoes, salt, black pepper (to taste), dried sweet basil (about tsp. for each can), small amt. of Red Wine if you choose, and simmer the sauce for about 2 – 2 1/2 hours until the meat is tender.
As all ingredients are first added in, turn the heat up until everything boils then turn the flame very low to simmer. Don’t cover the pot while simmering; check on this every 15 minutes or so and stir. Once it’s finished skim off the fat from the top of the pot and remove the meat. It’s ready to eat or you can freeze in jars until ready to make your meal. If serving, top with a dollop of Ricotta Cheese for creaminess.
Photos by: Kelly Norris Sarno
