When I think about the preceding Mrs. Gallo, memories of a most fine, warm and lovely woman come to mind. She was my benchmark to Andrew's palate. I never could or would expect to supersede her sauce making prowess, I could at the very least, try to emulate her proficiency. I know that I have "Mrs. Gallo Goggles", and I am OK with that.
Saturday morning arrived bright and early, I commenced the "sauce making", I just needed to go outside to get the herbs that I needed.
The tomatoes were a combination of Roma and San Marzano. I like to use both. I usually add one large can of paste.
I added 2 pork braccioles and lots of medium size chunks of pork rib meat. About an hour later I added all the meatballs into the pot. I let the sauce cook with lid on til it looked right, then took it half off for about an hour to thicken. I am using the "new" pot. My old sauce pot got too thin and the new stove is too hot. The pot is a good size...26 quarts. Yeah, no I can't lift it when it is full. I stand on the the stool to give it a good stir, good thing I have that mini oar.
This is the breakdown, 8 one quart(bright green lid), 6 five cup(blue square), 2 four quart(dark green lid & white lid).
I think that she would tell me that my sauce is good, not near as good as her's she would say in broken English, and I would most definitely be OK with that.