Dora Barbaresi (my grandmother) with sweetheart, Freddie Donarumo, in 1940 in front of her house in New Haven, CT.
Dora met Freddie at a party hosted by the Junior League club. She was 18 years old and was there with her boyfriend at the time. Freddie, 20, was there with his girlfriend. Dora took one look at Freddie and decided right then that he was the one. He must have noticed her, too, because the very next week, Freddie invited Dora on a hayride. After that, they were inseparable.
No one in the family has ever heard anyone say a bad word about Freddie. He worked as a manager at the local A&P, and was known as an all-around great guy. After dating for five years, Freddie proposed. “Will you marry me?" he asked Dora. "Because if you don’t, I’m going into the seminary.” He was only being slightly dramatic; he actually was considering the priesthood. But, Dora accepted and, reflecting back, she says, “Of course, I was going to marry him. I wasn’t going to waste him on the church.”
Nonni’s Tomato Sauce
But, where’s the oregano? Where’s the basil? She doesn’t use it, and I’ve never missed it. This sauce is great with her eggplant parmesan, lasagna, manicotti, and tortiere. It also freezes well.
2 Tbsp. olive oil
3 garlic cloves, chopped
1 pork chop or 2 sausage links
1 large (28 oz.) can tomato puree
½ can water
Salt and pepper
Heat olive oil in large frying pan. Add meat and cook until nicely browned. Remove meat and set aside. Add garlic and cook until fragrant (about 10 seconds). Add tomato puree, water, cooked meat, and simmer for about an hour (she says, taste and you’ll know.). Add salt and pepper.
Dora [Barbaresi] Donroe
New Haven, Connecticut
1918 -
My family's sauce is made with the parsley, basil & oregano, lotsa garlic & onion - it's cooked for hours until it turns a deep dark red, and this is what I've known as sauce my whole life. A dear friend of mine, her family makes their sauce very similar to how your grandmother made hers.. at first I was skeptical because there were no spices.. but then I made it for a special lasagna recipe of her mother's. Holy cow - it's an excellent sauce! The pork is what I love the most - it lends such a rich flavor. Next time I make it, I'll give your grandmother's recipe a try!
Posted by: Lisa | March 03, 2007 at 05:07 AM
When Nonni told me the recipe, I was surprised that there weren't any herbs in it. I just assumed there were. I never noticed the lack of flecks. But, it just seemed too flavorful of a sauce to be that simple. You're right, though. It's all in the pork. Okay, garlic, you get a little bit of credit, too. But, porkety, pork, pork, pork...
Posted by: Tammy | March 05, 2007 at 10:55 AM