Pasta Sauce
I received an excited email from Large today indicating that Vinnie Del Negro, a former basketball player at N.C. State, had just been appointed head coach of the Chicago Bulls. Now, Large could care less about the Chicago Bulls because he's a Pittsburgh ... ah, Pittsburgh doesn't actually have an NBA team ... fan — or would be if only they did have a team. No, he wanted to know if this Vinnie Del Negro was the same Vinnie Del Negro as in the Vinnie Del Negro's Mother's Macaroni Sauce I make from time to time. You can work Large like a yard mule, you understand, if you will only promise him a plate or three of the stuff.
Well, it was, in fact, the same Vinnie Del Negro on all accounts.
The recipe came into the public domain when the Sports Illustrated magazine ran an article on Vinnie and his father, a well known basketball coach at Springfield (MA) College. (He played for Adolph Rupp at Kentucky.) The article mentioned that Vinnie's mother, Peg, prepared a Italian sauce every Sunday for lunch and a reader asked for the recipe. The recipe, which follows, is the basis for the modified sauce I make and is quite possibly the only recipe ever published in Sports Illustrated!
Vinnie Del Negro's Mother's Macaroni Sauce
Ingredients:
3 T. cooking oil
1 medium onion, diced
1 green pepper, diced
3 2-inch cubes salt pork
3 or 4 spareribs (thick)
3 sweet Italian sausages
3 hot Italian sausages
2 qts. canned or crushed tomatoes
1 12-oz. can tomato paste
1 qt. water
2 T. dried oregano
2 T. dried parsley
2 T. dried basil
2 cloves garlic, diced
1/2 cup Parmesan or Romano cheese
2 lbs. ground beef
Directions:
Heat oil in a large saucepan. Over medium heat, saute onion, green pepper and salt pork until onion is transparent, peppers are soft and salt pork is brown. Add spareribs and sausages (pierce sausages with a fork), and brown in pan until they begin to render their juices. Add tomatoes, tomato paste and water. Season with oregano, parsley, basil, garlic and cheese. Let simmer three to four hours. Meanwhile, shape ground beef into balls about 2 inches in diameter and fry in oil until brown. (Peg mixes ground beef with two eggs, two slices of moistened bread, 3/4 cup Italian-flavor breadcrumbs, 1/2 cup grated cheese, and salt, pepper and Italian spices to taste.) Add about half the meetballs to sauce along with drippings when about half an hour of cooking time remains.
Yield:
2.5 to 3 quarts of sauce.
Serving:
Remove all meat and serve separately. Spoon desired amount of sauce over cooked rigatoni (one pound box).
Storage:
Store remaining sauce in refrigerator. It's even better the next day and Sparky even puts it over his eggs the next morning.
Well, it was, in fact, the same Vinnie Del Negro on all accounts.
The recipe came into the public domain when the Sports Illustrated magazine ran an article on Vinnie and his father, a well known basketball coach at Springfield (MA) College. (He played for Adolph Rupp at Kentucky.) The article mentioned that Vinnie's mother, Peg, prepared a Italian sauce every Sunday for lunch and a reader asked for the recipe. The recipe, which follows, is the basis for the modified sauce I make and is quite possibly the only recipe ever published in Sports Illustrated!
Vinnie Del Negro's Mother's Macaroni Sauce
Ingredients:
3 T. cooking oil
1 medium onion, diced
1 green pepper, diced
3 2-inch cubes salt pork
3 or 4 spareribs (thick)
3 sweet Italian sausages
3 hot Italian sausages
2 qts. canned or crushed tomatoes
1 12-oz. can tomato paste
1 qt. water
2 T. dried oregano
2 T. dried parsley
2 T. dried basil
2 cloves garlic, diced
1/2 cup Parmesan or Romano cheese
2 lbs. ground beef
Directions:
Heat oil in a large saucepan. Over medium heat, saute onion, green pepper and salt pork until onion is transparent, peppers are soft and salt pork is brown. Add spareribs and sausages (pierce sausages with a fork), and brown in pan until they begin to render their juices. Add tomatoes, tomato paste and water. Season with oregano, parsley, basil, garlic and cheese. Let simmer three to four hours. Meanwhile, shape ground beef into balls about 2 inches in diameter and fry in oil until brown. (Peg mixes ground beef with two eggs, two slices of moistened bread, 3/4 cup Italian-flavor breadcrumbs, 1/2 cup grated cheese, and salt, pepper and Italian spices to taste.) Add about half the meetballs to sauce along with drippings when about half an hour of cooking time remains.
Yield:
2.5 to 3 quarts of sauce.
Serving:
Remove all meat and serve separately. Spoon desired amount of sauce over cooked rigatoni (one pound box).
Storage:
Store remaining sauce in refrigerator. It's even better the next day and Sparky even puts it over his eggs the next morning.
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