Let the cheese come to room temperature before adding it to the melted butter, also, use a fine shred rather than a large coarse one, both of these will help the cheese melt faster.Ī tasty mac & cheese that can be made ahead of time and cooks in the crock pot so there’s no last-minute work.In this case, don’t do it! Low and slow, that is the tempo (bonus points if you can name the band that this is from!) for making good cheese sauce. I know, I’m usually the lazy cook who throws it all in at once. Gradually! If you add it all at once, it will clump. Gradually add the cheese, and do it on low heat.We use 3 large ladles for each dinner serving for the two of us. Cool and then put into containers or freezer bags in increments appropriate for your family for dinner. I typically will add a little more salt, oregano, and basil. This is the point that you can adjust the spices if you like. Any meat will just fall off the bone and I leave that in the sauce. I remove the bones from the sauce with tongs. The next morning take the pot out and return to the stove and bring it back to a boil and then turn to low heat and simmer again for at least 3 hours. Then place it into the refrigerator overnight. You could be done at this point but I take the pot off the heat and let it cool to room temperature. Let come to a boil on medium heat and then turn it down to low heat. Stir all together to combine well and incorporate the onion/garlic mixture and bones.

Add the bones back into the onion/garlic mixture and then add all of the canned tomatoes, wine, and spices.

Add the minced garlic and sauté (while stirring) for one more minute. Stir until onions are tender and translucent. Add the pork bones or ribs and brown on all sides, remove bones and set aside Add another tablespoon of olive oil and add chopped onions. In full disclosure, my sauce never tastes the same twice and I’m always on a quest for the perfect sauceĬlassic tomato sauce which is also called Salsa al Pomodoro or marinara sauce is what I make.Īdd 2 tablespoons of olive oil to a large stock pot and heat over medium-high heat. The truth is that neither of us actually uses a recipe so I had to keep track of how much I was using of everything to share it in recipe form with you. My red sauce will never be as good as my SIL Kim’s but I feel like each time I make it, it gets better. She learned how to cook from her Grandmother, her mother, and her aunts in their Italian kitchen. My SIL Kim however, was raised in Chicago in an area called Little Italy. Abruzzo is also known for its meats, especially pork which is the base of the sauce. Both regions are known for their red sauce. The Abruzzo and Calabria regions to be exact. She is Italian and her family originated in southern Italy. My youngest brother met his wife in college and married her soon after that.

Best ever crock pot mac n cheese