And the winner is…

10-14-sauce-1st-place

10-14-sauce-or-gravy-second-place

A panel of hungry judges at the Swarthmore Farmers Market on October 8 chose winners in the first “Sauce or Gravy Concorso.” Annamarie DeSantis of Linwood was awarded the Cucchiaio d’Oro (Golden Spoon) and Linton Stables of Swarthmore won silver. Annamarie and Linton are pictured here with Swarthmore Farmers Market manager Andy Rosen. 

Annamarie DeSantis’s Sunday Gravy
with Deconstructed Meatballs

Ingredients:
*14 plum tomatoes-peeled and crushed
*1 28 oz. can tomato puree
*1 and 1/2 hard rolls (torn apart)
*2 6 oz. cans tomato paste
*Salt
*Basil
*Parsley
*Extra Virgin Olive Oil
*1 and 1/2 lbs. ground beef
*1 lb. pork chops *2 eggs
*1 cup grated cheese
*Black pepper
*Garlic powder
*Red pepper flakes
*Onion powder

Mix ground meat, eggs, rolls, 1/2 cup cheese, 1/2 tsp. salt and 1 tsp. basil, parsley, black pepper, garlic powder, onion powder in a large bowl. Set aside to rest. Coat large pot with olive oil and cook chops all the way through. When finished cooking, dice that meat and set aside. In a large pan, add olive oil and brown the ground meat mixture. Combine the pork and ground meat mixture together in the large pot and add crushed tomatoes, puree, paste, 1/2 cup cheese, 1 tbsp. red pepper, 1 tsp.. salt, black pepper, basil, parsley, plus 2 tsp. onion powder and garlic powder. Let the gravy simmer 3 hours, stirring every hour.

Linton Stables’s Bolognese Sauce

Odori ingredients:
*2 peeled carrots
*2 celery stalks with leaves
*1 medium onion
*2 cloves garlic
*Handful of parsley
*2 tbsp. olive oil

Sauce ingredients:
*1 lb. ground beef and 1 lb. ground pork
*4 mild Italian sausage-casings removed
*2 cups dry white wine
*2 28 oz. cans crushed tomatoes
*2 tbsp. tomato paste
*2 bay leaves
*Handful basil leaves chopped
*Salt
*Black pepper

Chop carrots and celery into 1 inch pieces, then mince in food processor until pea size. Rough chop onion, garlic and parsley and add to mixture; mince until like coarse sand, but not until onion pureed. Heat olive oil to medium in dutch oven and add odori; sauté 5-6 minutes. Add wine to pot, then ground meat, breaking apart as added. When wine bubbles, lower heat and simmer until evaporated. Add tomatoes, paste, bay leaves and basil. Salt and pepper to taste. Simmer one hour. Best refrigerated then eaten next day.

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