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On Sat 06 Jan 2007, sprofita@xxxxxxxx.xx.xx wrote: > I've been eating my (Sicilan) Mum's tomato sauce since I was a nipper. She's > totally old skool (doesn't even speak English) and she always > > - cooks the sauce for ages. I mean ages. At least 2 hours. Yes - tomato sauces seem to work best when cooked for either 5 minutes or 2 hours. I like this long-cooked one very much: http://groups.google.com/group/rec.food.cooking/msg/23ca9e1efe582272 (You can halve the oil, but do try it with the full quantity of wine before cutting it down.) > - chucks in a couple of pork chops (then discards them). We're not talking > hand massaged gloucester old spot's here. A couple of rubbishy chops from > supermarket are fine for this. Why discard them? Do they become inedible after that much simmering? (I don't know very much about meat yet, though I am learning more.) KakeThere's stuff above here
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