Contemporary
romantic comedy author RoseAnn DeFranco returns today to share some recipes
with us. Learn more about
her and her books at her website and blog.
‘Tis
the Season in Audubon Springs…The Making of Mama’s Italian Sauce
Thank you for welcoming me back to Killer Crafts &
Crafty Killers!
Previously I introduced you to my Brothers of Audubon
Springs series set at the Jersey shore where the men run as hot as the
temperatures in late July at the shore. My heroes in the series, Rafe, Tony,
and Vince have a dominating Italian Mama. Some people dominate in a boardroom, others
captivate from the stage; Marcella Iuliano runs her family with a firm hand
from the kitchen.
It should come as no surprise the women strong enough to
claim the hearts of these men also need to win the approval of their mother.
She is a force of nature, and it is best to have her on your side. What better test, or initiation, into
the family than the making of Mama’s own Italian sauce? I imagine each of my heroines
attempting mama’s recipe, with varying degrees of success, under her watchful
eye, over the years to come. I’m
sure it will only take ten to forty years to get the recipe deemed acceptable.
Good thing Emma, Annie and Kit are in it for the long haul!
This recipe has been pulled from my own mother’s
cookbook…she is my real life version of Mama Iuliano, and I love her
dearly. Once I let go of the
pressure of being her equal in the kitchen, my life became much easier. She is a tough act to follow. I do however make a MEAN version of her
sauce every year for the holidays.
It has become my own personal tradition. While standing in my kitchen, I
feel close to my mom, my grandmother, and all the women in our extended
families. As our families have
spread out across the years and miles, and our traditions have changed, one
thing remains a constant and will always bind us together…we love to EAT!
Enjoy my Mama’s Sauce recipe – complete with my own
notes…that of the novice chef!
Ingredients
4 Lg. Cans Tomato Puree
4 Lg. Cans Crushed Tomatoes
3-18oz. cans Tomato Paste
2 handfuls of fresh basil chopped (I’ve been known to use 6
Tbsps. dried basil without detection)
1 Tbsp. pepper
1 tsp. salt
1/3 C. sugar
½ Tbsp. baking soda
3 medium onions chopped (DO NOT use the food processor as a
short cut!)
10 cloves garlic, chopped (food processor approved)
Directions
Sauté onion & garlic in olive oil over medium heat until
tender. Add tomato paste with a little water and continue to cook. After a few
minutes add puree tomatoes and the rest of the ingredients. I LOVE watching the sauce bubble when adding
the baking soda. I think this is the secret ingredient that pulls the acidity
out of the recipe. Add a few cans of water to the desired sauce thickness.
Simmer on stove while preparing meat. I
always love this bit of direction…it is understood that if you are making mom’s
sauce, you better add the meat!
Note from Mom: This is
a large recipe which I make and freeze. It requires 2 large pots (8 & 16
quarts). Recipe may be cut in half or quartered. All of her recipes include notes of what may and may not
be done regarding cutting and doubling.
Meatballs
4 lbs. ground round
1 lb. ground pork
5 eggs
5 cloves garlic, chopped
2 ½ C. Grated Romano
2 ½ C. Flavored breadcrumbs (Mom likes Progresso)
2 lg. Onions chopped fine
Salt and pepper to taste (This always throws me. I do not
taste raw meat, so just add some salt and pepper)
This is where the instructions she provided to me end. The message
here is clear…any daughter of hers better know how to make a meatball. I’ll
fill in the gaps…
Mix all ingredients. Add a little water. Shape and fry in olive oil then place
in simmering sauce. That is what mom
wants you to do, but I skip the fryer and put the meatballs right into the
sauce and let them cook that way. This cuts down on grease in the sauce, again
reducing acidity. To this day I’ve never been questioned on my meatballs! They
ROCK!
Mom also adds other meats depending on the holiday. Spare
ribs are a fan favorite, and of course the Italian Specialty – Brasciole – YUM! That is a recipe for another day.
The newly minted Iuliano women are NOT ready for Brasciole.
Return
to Audubon Springs
When Emma Grant returns to her family's Audubon Springs
beach house to fulfill the stipulations of her father's will, she has every
intention of forcing her former lover out of the house for good. She's never
fit into her wealthy family and would prefer avoiding her past, but with her
brother threatening to reveal her young daughter, she has no choice.
Rafe Iuliano has other plans. The wealthy Grants tried to
bribe him out of Emma's life years ago, but he's determined to prove once and
for all that a master carpenter is worthy of Emma and the house.
Their ridiculous and steamy battle for the house reignites
the love and passion that bloomed between them years ago. But when Rafe
discovers she's kept their daughter a secret for two years, can he overcome
anger and pride to claim his family and the love of his life, or will the
deception drive a final wedge between them?
