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.

Cheers!

~ Leigh

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Grandpa Falcone, David’s mom, the platter carried from Italy and handwritten recipes.

Falcone’s Sunday Sauce with Poached Eggs Recipe

AuthorThe Heritage Cookbook Project
DifficultyIntermediate

This recipe for Falcone’s Sunday Sauce with Poached Eggs is a beautiful example of a time-honored family recipe.

Falcone's Sauce with Poached Eggs

Yields6 Servings
Prep Time30 minsCook Time3 hrsTotal Time3 hrs 30 mins

Sauce
 ½ cup extra virgin olive oil
 1 small onion, diced finely
 4 cloves garlic, thinly sliced
 1 tbsp dried oregano
 1 tbsp dried basil
 2 12 ounce cans tomato paste
 2 cans water
 1 tbsp sugar
 1 tsp onion powder
 1 tsp garlic powder
 1 cup fresh basil, torn
 ½ tsp fennel seeds
 ½ cup grated Locatelli pecorino cheese
 salt and pepper to taste
 1 recipe meatballs
Meatballs
 ½ lb ground beef - 80/20
 ½ lb pound pork
 1 medium onion, diced and caramelized
 2 cloves garlic, minced finely and cooked with onion
 1 cup bread crumbs
 ½ cup finely chopped parsley
 ¼ cup grated Locatelli pecorino cheese
 2 eggs
 1 cup warm water
 salt and pepper to taste

Sauce
1

This is a long, slow simmer sauce. You must simmer the meatballs in the sauce to complete its flavor

2

Place a large sauce pan over medium heat. Add olive oil and onion, cooking until onion is translucent.

3

Add garlic, dried oregano and basil. Allow to cook until aromatic and onions start to brown but not burn.

4

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 1 hour.

5

At this point, prepare your meatballs to add to sauce.

Meatballs
6

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.

7

Add browned meatballs and any cooking liquid, fond and fat from the skillet into the sauce
Allow to simmer on low 1 hour.

8

Remove the meatballs and allow the sauce to simmer an additional hour. You want to remove the meatballs so the sauce doesn't take on a bitter flavor

9

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.

10

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!

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Ingredients

Sauce
 ½ cup extra virgin olive oil
 1 small onion, diced finely
 4 cloves garlic, thinly sliced
 1 tbsp dried oregano
 1 tbsp dried basil
 2 12 ounce cans tomato paste
 2 cans water
 1 tbsp sugar
 1 tsp onion powder
 1 tsp garlic powder
 1 cup fresh basil, torn
 ½ tsp fennel seeds
 ½ cup grated Locatelli pecorino cheese
 salt and pepper to taste
 1 recipe meatballs
Meatballs
 ½ lb ground beef - 80/20
 ½ lb pound pork
 1 medium onion, diced and caramelized
 2 cloves garlic, minced finely and cooked with onion
 1 cup bread crumbs
 ½ cup finely chopped parsley
 ¼ cup grated Locatelli pecorino cheese
 2 eggs
 1 cup warm water
 salt and pepper to taste

Directions

Sauce
1

This is a long, slow simmer sauce. You must simmer the meatballs in the sauce to complete its flavor

2

Place a large sauce pan over medium heat. Add olive oil and onion, cooking until onion is translucent.

3

Add garlic, dried oregano and basil. Allow to cook until aromatic and onions start to brown but not burn.

4

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 1 hour.

5

At this point, prepare your meatballs to add to sauce.

Meatballs
6

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.

7

Add browned meatballs and any cooking liquid, fond and fat from the skillet into the sauce
Allow to simmer on low 1 hour.

8

Remove the meatballs and allow the sauce to simmer an additional hour. You want to remove the meatballs so the sauce doesn't take on a bitter flavor

9

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.

10

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!

Falcone’s Sauce with Poached Eggs

Chef David Carmine

Meet Chef David Carmine.  He is a third generation Italian American – with a little German-Austrian mixed in.  His time spent in the kitchen with his Sicilian mother cooking and listening to sentimental crooners and Pavarotti set in motion the desire to make food part of his profession.

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