Reply #46: It really makes a weeks worth of meals [View All]

[The empressof all]

We always take all the meat out at the end of the cooking and serve that on a seperate platter with a salad for one meal. Usually we just eat the braciolle and pork chops the first day. The pasta comes the next day when the sauce has had a chance to sit for a day in the fridge. I always make lots of meat balls and use them and the sausage for sandwiches or to top off a plate of pasta.

I'm sorry I can't give you exact measurements. It really is something that I adjust on every batch and there is no "right" formula. Just be fearless and add more tomato juices or stock or even canned tomato sauce as your palate thinks best.

The major secret of the sauce it to add lots of chopped garlic and to brown your paste to a deep reddy brown color. It makes a world of difference.