Our neighbor makes the best “sauce” from home-grown San Marzano tomatoes on their property, but this time of year those tomatoes originate from a can, likely from New Jersey, but not always. Cicc’s Sunday sauce, his mother’s recipe, Andreé, is indescribably delicious and equally as delicious week after week, but with subtle nuances. Last week, we bashfully asked for his recipe and Cicc spent almost an hour walking us through the process with Kay taking detailed notes… “This is the basic recipe.” Cicc said, and graciously went on to say, “If your guests want the complicated version, they’ll just have to come for dinner.” Those that had the great fortune to meet some or all the Ciccarellis on Pond Mountain know they’ve met an incredibly gracious family.
Total cooking time: 8 Hours or 2 Days
- 2-35 oz. Imported Pastene San Marzano Whole Peeled Tomatoes, crushed by hand and reserve juice
- 12 oz. Bellucci Extra Virgin Organic Olive Oil
- 1 Bulb of Hardneck Garlic, finely chopped (about 8 cloves) Rinaldi Garlic Farm • East Corinth, Vermont
- ½ Medium Red Onion, diced
- 1 Bottle Montepulciano d’Abruzzo (use 6 oz. for cooking, the rest for later)
- Coarse Black Pepper
- Kosher salt
- 2 Bay Leaves
- Coarse Red Pepper Flakes
- Fresh Parsley
- Dry Oregano
- Dry Basil
- Grated Fresh Romano Cheese
- In 12 inch heavy pot, add 10 mm or 1/2 inch olive oil (when in doubt add more olive oil so garlic and onion are floating)
- Sauté garlic and onion until translucent
- Add 6 oz. of red wine, reduced over medium heat for 2 minutes
- Add tomatoes and reserve juice, bring to a boil, then reduce heat to medium low for 1 hour with top off
- After 1 hour; add bay leaves, salt and pepper to taste, then reduce heat to low for 1 hour with top off
- After additional 1 hour; add salt, if needed, black olive, red pepper flakes, dry oregano, dry basil and chopped fresh parsley, simmer with the top on for 6 hours.
- Serve over wide noodle and grated Romano cheese
Adjust your sauce by tasting every 2 hours.
To enjoy for Sunday dinner at 6:00PM, you should start at 6:00AM.
If you have time and would like to have richer and thicker sauce, begin the day before.
Another great recipe from Pond Mountain Inn.