Recipes
Sharing my German and Italian Heritage
German Potato Salad
1 bag red 2
1 pound of bacon
1 yellow sweet onion
a bunch of green onions
1tbs flour
1 tbs sugar
1 tsp celery seed
pepper
1/2 cup apple cider vinegar
1/4 cup water
Directions
Boil Potatoes and slice into 1/4" thick rounds. Fry bacon in pan in batches, keeping all the fat. Fry chopped yellow onion in bacon fat. Add flour, sugar and celery seed and pepper until bubbly. Add water and vinegar stirring and boiling for 1 minute. Add crumbled bacon, potatoes and chopped green onions to pan and stir. remove from heat and server warm.
This is my grandmother's recipe. I don't measure anything when I cook and I like vinegar so I usually add a lot more.
Meat Sauce
3 cans of San Marzano tomatoes
3-4 pounds Bone in pork shoulder
Olive Oil
Tomatoes
3 carrots chopped
3 stalks of celery chopped
1 yellow onion chopped
1 head of garlic chopped
large bunch of fresh basil
pinch of sugar
salt
pepper
Ingredients
Ingredients
Directions
Cover the bottom of a large pot with olive oil. When hot, add chopped onion and cook til translucent. Add garlic til slightly golden and fragrant. Add carrots and celery, sugar, salt and pepper. I like to puree the tomatoes or just break them up into chunks, add the tomatoes and juice. Add 1/2 the basil.
Remove any excess fat on outside of pork. Brown the pork shoulder on all sides. Season well with salt and pepper. Place the whole thing in the pot, no need to cut it.
Simmer for 4 hours stirring every 30 minutes and scraping the bottom to prevent burning. Remove the bone when done, it should come out clean. Add the rest of the basil.
This sauce is delicious when done but tastes even better the next day. Serve with your favorite pasta and plenty of parmasean cheese.