The tomato sauce that started on Saturday night and was eaten on Sunday afternoon, made from the passata Nonna bottled every February from the garden in Brunswick.
Ingredients
Bottled passata, from the year's tomatoes
Olive oil, garlic, onion
Pork ribs and sausage, browned first
Basil, salt, patience
Method
Brown the meat, soften the onion and garlic, add the passata and let it barely bubble for four hours. Stir with the wooden spoon only. Never the metal one.