This Sauce is Genius!

I began my love affair with ethnic cuisines in Chicago, in the neighborhoods, those places that reduced the awesome experience of urban life to human scale. "The city of big shoulders", native Chicago poet Carl Sandberg called his hometown.  Chicago is a town big enough for everyone, and is home to many of the nationalities of the world, which has led to a lot of diversity, both cultural and culinary.  Every type of food you can think of you'll find in Chicago's kitchens. Taylor street in Chicago is where I realized that the Italian food that has come to our general American culture is at once delectable and embarrassing.  The delectable part comes from first class Italian kitchens, in Little Italy like The Rosebud and the embarrassing part comes from the host of chain Italian-American restaurants (who I won't name) that serve things that most Italians have never seen like chicken parmesean, stuffed shells and deep fried ravioli, not to mention dipping bread in olive oil and balsamic vinegar. 

Little Italy in Chicago is bordered on the north by the Eisenhower Expressway, on the East by the Kennedy Expressway, on the South by Roosevelt Rd and on the West by Polk Street. The Rosebud on Taylor is a charming restaurant with old world Italian spirit. It's my all-time favorite restaurant in Chicago. 

I've been working for years trying to perfect their pasta sauce. I think I may have finally nailed it! Everyone should have a hearty pasta sauce like this in their repertoire.  I love to serve it to food-loving friends with an earthy red wine. While it is perfectly delicious with the traditional sprinkling of freshly grated Parmigiano-Reggiano cheese, you might try topping it with a dollop of fresh ricotta and a grinding of fresh black pepper. Balance and harmony at it's best. 

The Rosebud's Pasta Sauce (Gwenn's version)

1/3 cup Olive Oil  (I love Colavita extra virgin)
7 cloves garlic, crushed
1 large yellow onion, finely chopped
10 cups cored and chopped very ripe fresh Roma tomatoes
1-28oz can whole plum tomatoes with juice (I love Contadina brand)
1/2 lb fresh mushrooms, chopped
1/4 cup fresg Italian flat leaf parsley (chopped)
1/2 cup dry white wine
1 cup chicken stock
1 tsp dried margoram
1 tsp fresh rosemary
1 tbsp fresh basil  (chopped)
1 tbsp fresh oregano (chopped)
6 tbsp salted butter
1 oz. dried porcini mushrooms
1 jar roasted red peppers packed in olive oil (or can make your own fresh)
1/2 cup sliced black olives
1/2 cup sliced large green olives (stuffed with garlic)
6 mild Italian Sausages, cooked and sliced about 1/2" thick
1 small can tomato paste (I love Contadina brand)
1 tsp sugar
Salt and pepper to taste

Freshly grated Parmagiano-Reggiano Cheese ( I love Kirkland brand-it's made from sheep's milk) or a dollop of Ricotta and freshly ground black pepper


Soak porcini mushroom in 1 cup of hot water for 45 minutes, drain and chop
Heat an 8-10 qt heavy bottom pot
Add oil, garlic, mushrooms, and onion.  Saute until the onion is clear
Add remaining ingredients except butter, salt and pepper
Bring to a simmer and cook uncovered for 4 hours stirring often.  Stir in butter, salt and pepper.
Serve over a bull bodied pasta like Rigatoni or Penne.
Serve with graded Parmagiano-Reggiano cheese or a dollop of Ricotta and freshly ground black pepper.

Mangia bene, vivi felice!