I just reread Caryn’s Eggplant Parmesan recipe since we received eggplant in our co-op, and realized I have no post for her sauce! Hands-down, I get more requests for this recipe than any other. We always freeze most of the sauce to use later.
First, cook 1 or 2 bone-in country-style pork ribs in hot water. I usually do this the night before.
In a very large pot cook a small chopped onion and about 4 minced garlic cloves in olive oil. This may sound obvious, but don’t let them burn! If they do you need to start over so the entire batch of sauce doesn’t taste like burnt garlic.
Add in 2 cans of diced tomatoes (14.5 oz each) and cook for a bit. Then pour in a gigantic, super-sized can of tomato sauce from Costco or Sam’s Club (6 lb, 10 oz). Sprinkle salt over the entire surface of sauce. Add some pepper & red pepper flakes (I often use a packet that comes with pizza deliveries). Cook over medium-high until bubbling. If the sauce looks too thick (if the surface resembles Labyrinth‘s Bog of Eternal Stench–video here), add a little water.
Place the cooked pork ribs into the sauce, cover and cook on medium-low for 1 hour, stirring occasionally.
Add a bit of chopped, fresh oregano and a large handful of fresh basil, chopped. Cover and cook 1/2 hour longer. Be sure to test it before you’re done!