Family Recipes Honor Our Past
There is something extraordinary about recipes that have been passed down from generation to generation. It implies not only the importance of the recipe, they carry with them the love and care infused by the creators of long ago. This recipe for Falcone’s Sunday Sauce with Poached Eggs is a beautiful example of a time-honored family recipe. It was carried across an ocean to a new land and represents the ties to family both living and passed.
Pour a glass of Nero D’Avola, sink into your favorite chair and listen as Chef David Carmine shares his memories of a Sicilian mother with a penchant for Pavarotti, a mechanically-talented German-Austrian father and a traditional Italian Sunday sauce that brings him home whenever he needs to recall family experiences and connections.
Falcone’s Sunday Sauce with Poached Eggs Recipe
- 1/2 cup extra virgin olive oil
- 1 small onion, diced finely
- 4 cloves garlic, thinly sliced
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 12 ounce cans tomato paste
- 2 cans water
- 1 tablespoon sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup fresh basil, torn
- 1/2 teaspoon fennel seeds
- 1/2 cup grated Locatelli pecorino cheese
- salt and pepper to taste
- 1 recipe meatballs
- 1/2 pound ground beef - 80/20
- 1/2 pound pound pork
- 1 medium onion, diced and caramelized
- 2 cloves garlic, minced finely and cooked with onion
- 1 cup bread crumbs
- 1/2 cup finely chopped parsley
- 1/4 cup grated Locatelli pecorino cheese
- 2 eggs
- 1 cup warm water
- salt and pepper to taste
- This is a long, slow simmer sauce. You must simmer the meatballs in the sauce to complete its flavor
- Place a large sauce pan over medium heat. Add olive oil and onion, cooking until onion is translucent.
- Add garlic, dried oregano and basil. Allow to cook until aromatic and onions start to brown but not burn.
- At this point, add tomato paste, water, sugar, onion powder, garlic powder, fennel seeds, fresh basil and cheese. Stir together. Reduce heat to low and allow to start to simmer [cooked-timer hour="1"]1 hour[/cooked-timer].
- At this point, prepare your meatballs to add to sauce.
- In a large mixing bowl, add all ingredients and mix together. Being careful not to over mix or the meatballs will become tough. Form into 2 ounce balls and brown in a cast iron skillet.
- Add browned meatballs and any cooking liquid, fond and fat from the skillet into the sauce Allow to simmer on low [cooked-timer hour="1"]1 hour[/cooked-timer].
- Remove the meatballs and allow the sauce to simmer an [cooked-timer hour="1"]additional hour[/cooked-timer]. You want to remove the meatballs so the sauce doesn't take on a bitter flavor
- Towards the end of the sauce's second hour of low simmer, crack the eggs into the sauce and allow to poach to your liking of doneness.
- To serve, use a wide shallow bowl, place sauce at bottom, top with poached eggs and more grated Locatelli, fresh chopped parsley, a hit of extra virgin olive oil and some toasted, crunchy bread. Enjoy!
Chef David Carmine