top of page

Sunday Sauce

(by Ann-Marie Lariccia)


1 pork chop or 2 - 3 western ribs

1 t. olive oil

4 qt. tomato puree (Dei Fratelli if available)

1 qt. whole tomatoes, pureed 1 large whole onion 1/4 c. Italian seasoning (crushed oregano, parsley)

1 - 2 medium carrots

4 - 5 cloves crushed garlic 2 - 3 T. grated Parmesan cheese several fresh basil leaves, shredded

Preheat oven to 375 F. Rub meat with olive oil, and roast for 30 minutes

Combine meat with all remaining ingredients except basil in a Crockpot.

Cook on low for 8 hours or on high for 4 - 5 hours, stirring occasionally.

Add basil during last hour of cooking.

Remove meat, onions, and carrots before serving.


(Read A Delicate Balance, the story that accompanies this recipe.)

Recent Posts

See All

(by Julie Cole) 6 oz. canned crabmeat, drained 1/4 lb. butter, at room temperature 5 oz. jar Old English Cheese Spread 2 t. mayonnaise 1/2 t. garlic powder 1/2 t. seasoned salt 6 English muffins, spli

(by Laney Rosen) 13 - 15 oz. box yellow cake mix 16 oz. can fruit cocktail with juice 2 medium eggs, beaten 1 c. shredded sweetened coconut 1 t. vanilla 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. bu

(by Natalie Hirt) (In English, it means an egg omelet, but almost always turned into scrambled eggs for my harried mother.) 5 eggs 2 T. milk olive oil 1 jalapeno, diced (seeds or no seeds, your prefe

bottom of page