“Mommy Sauce” is a comfort version of bolognese sauce that my mother has made her own from her mother, my grandmother. The variations have been passed down among my family, and this is my mother’s own “Mommy Sauce!”
INGREDIENTS:
2 28-ounce cans SAN MARZANO whole peeled tomatoes
1 28-ounce can SAN MARZANO diced tomatoes
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
1-2 bay leaves (1 if big, 2 if small)
3-4 garlic cloves (3 if big, 4 if smaller), crushed
1 medium to large onion
1 Knorr beef bouillon cube (if you can’t find Knorr, don’t use the other brands bc they are rubbish...use an additional 1 teaspoon of kosher salt instead))
1 teaspoon kosher salt (2 if you can’t find Knorr brand beef bouillon)
4 stalks of chopped celery
1 tablespoon Italian seasoning
Black pepper to taste (I use about 1⁄4 teaspoon)
2 pounds ground beef (85% lean/15% fat)
In a large pot (I use a cast-iron Dutch oven, but any large pot with a lid will work), brown the ground beef on medium heat (do NOT add oil). With a wooden spoon, break up the beef as it cooks.
While the beef is browning, dice the onion pretty finely. Add the onion to the browning beef & stir a few times, then add the beef bouillon. After the onion starts to become translucent, add the crushed garlic and stir. While that’s cooking, open the can of tomato paste. DO NOT BURN THE GARLIC! Mix in the tomato paste. Then add the rest of the ingredients (cans of tomatoes & tomato sauce, bay leaves, chopped celery, Italian seasoning, salt & pepper). This is when I crush the whole tomatoes. With clean hands & before it gets too hot, I crush them with my hands (getting them warm helps to crush them easily, but if you’re heat sensitive, do this step using a knife with the tomatoes on the wooden spoon – I just find it easier & faster to use my hands).
Turn the heat up to a medium-high & stir several times, making sure to scrape the bottom as you stir. Once it’s boiling, turn the sauce down to a simmer. It will be ready in about 30 minutes, but I cook mine much longer – about 2 hours – with the lid on so the liquid doesn’t evaporate. If you choose the longer cooking method, move the pot to your smallest burner & stir a few times.
Remove the bay leaves & serve over the pasta of your choice (I use Rummo brand & cook it al dente) & parmesan cheese.
This sauce will give you about 8 generous portions, so freeze what you don’t use.
