HARTFORD, Conn. — What's in the sauce? For some, nothing is more sacred than Sunday dinner with your own famous sauce. FOX61 asked you to share you sauce recipe with us and you answered.
Below are some of the sauce recipes that have already aired:
Grace Ford from North Granby nominated her mother Jennifer Ford
Grace said, "My Mom's sauce is very simple but she has a secret to making her sauce that she learned in Italy long ago. Anyone who has my Mom's sauce says it is the absolute best they have ever had. When she shares her recipe and here secret people are amazed at the simplicity of making it. We all call it Mama Jenny's famous sauce. Jenny’s sauce is made from a true Italian recipe handed down from my Grandmother Adelica Domenica Cornedi, who immigrated to Connecticut, from Montecchio Maggiore. The sauce is simple, pure and relies on fresh organic ingredients. Jenny prepares the sauce in about 1 hour (that’s the real time it takes to cook a authentic Italian pomodoro sauce). The ‘secret’ to a great sauce is not widely known in the USA, but well-known in Italy. Simplicity is one of them, but there are a couple others."
Below is a in-depth look on one of our entrees sauce recipe.
Ted Genard of Uncasville cherishes the recipe his mom gave him 48 years ago.
"I got the recipe when my mom Cecile was literally on her death bed at Uncas on the Thames hospital in 1972. I still have the original manuscript. There was no way she was leaving us without giving us the recipe! I continued to make it for my dad till he passed in 1995 at the age of 90 and my wife and I still savor it."
"We lived in Baltic and had what was called a "combination range" no central heat. The stove heated the house with kerosene burners and the cast iron top was always hot. My mom's sauce would simmer on that top for four hours. No less. A 'chimney' of aluminum foil would contain spatter and let steam escape for the sauce to thicken. The sauce would be thick and red not orange. You could stand the wooden spoon in it. I still reverently use that same spoon. When my wife & I worked as charter crew on a 50' sailboat in the British Virgin Islands in the 80's I cooked it every week from scratch. I'd sent the charter guests on an excursion to the famous baths at Virgin Gorda and while at the dock the sauce would simmer. Yes, slowly for four hours The aroma would waif down the dock and when the guests returned they would just follow their noses to dinner. The sauce is the best because it has spicy flavor, thick body, deep color, style and history. I'm proud to share it with your viewers."