Fennel Flavored Spaghetti Sauce Recipe
Ingredients
2 two-pound-three-ounce cans Italian plum tomatoes with basil
1 tablespoon chopped fresh basil or one teaspoon dried basil
Salt and freshly ground black pepper
3 tablespoons lard or olive oil
1 large onion, sliced
1 two pound lean loin of pork
1 two pound lean loin of lamb
8 sweet fennel-flavored Italian sausages
8 hot fennel-flavored Italian sausages
16 to twenty meat balls
1/2 teaspoon dried thyme
1/2 teaspoon fennel seed
2 pounds vermicelli or spaghettini
Freshly grated Parmesan cheese
Directions
Put the tomatoes through a food mill or rub them through a fine sieve.
Discard the seeds and pour the pureed tomatoes into a large kettle.
Add the basil and season to taste with salt and pepper.
Bring to a boil and simmer slowly.
Simmer one hour before adding the remaining ingredients.
Heat the lard or oil in a large skillet and cook the sliced onion five minutes, stirring.
Remove and discard the onion but retain the fat in the pan.
Sprinkle the pork and lamb with salt and pepper and brown the meat on all sides in the fat.
Add the meats to the simmering sauce.
Stir frequently to insure that the sauce does not scorch as it cooks.
In the same skillet, brown the sausages and add to the sauce.
Brown the meat balls in the same skillet and, thirty minutes before the end of the cooking time., add them to the sauce with the thyme and fennel seed.
Add a cup or so of the hot tomato sauce to the skillet and swirl it around.
Scrape the contents of the skillet into the kettle.
The total cooking time for the sauce is two and one-half hours.
Cook the vermicelli or spaghetti according to package directions.
Mix the drained pasta with a little of the tomato sauce and pile it into the center of a hot platter.
Surround it with the meat balls, sausage and sliced pork and lamb, or serve the meats and sauce separately.
Discard the seeds and pour the pureed tomatoes into a large kettle.
Add the basil and season to taste with salt and pepper.
Bring to a boil and simmer slowly.
Simmer one hour before adding the remaining ingredients.
Heat the lard or oil in a large skillet and cook the sliced onion five minutes, stirring.
Remove and discard the onion but retain the fat in the pan.
Sprinkle the pork and lamb with salt and pepper and brown the meat on all sides in the fat.
Add the meats to the simmering sauce.
Stir frequently to insure that the sauce does not scorch as it cooks.
In the same skillet, brown the sausages and add to the sauce.
Brown the meat balls in the same skillet and, thirty minutes before the end of the cooking time., add them to the sauce with the thyme and fennel seed.
Add a cup or so of the hot tomato sauce to the skillet and swirl it around.
Scrape the contents of the skillet into the kettle.
The total cooking time for the sauce is two and one-half hours.
Cook the vermicelli or spaghetti according to package directions.
Mix the drained pasta with a little of the tomato sauce and pile it into the center of a hot platter.
Surround it with the meat balls, sausage and sliced pork and lamb, or serve the meats and sauce separately.
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