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Italian sauce for spaghetti/macaroni




Source of Recipe


Linda


List of Ingredients




Cut garlic cloves to your taste.clove for each can of tomatoes (NOT PASTE)
a pound of lean, ground beef
Add 1 large can tomato paste (I use Contadina)
three cans of Cento or Progresso whole, peeled canned tomatoes (28 oz each can)
1can of water for each can.
one or two pork chops
3 mild Italian sausages
parsley, basil, oregano, thyme, bay leaves, salt, pepper, red pepper flakes, a bit of garlic power.

Recipe



Cut garlic cloves to your taste; use one clove for each can of tomatoes (NOT PASTE)
- or, if you are a garlic freak like I am, use more.
Saute the garlic in Italian olive oil - don't burn the garlic or else your sauce
will have a bitter taste. You don't even want the garlic to get brown. Let it
cook until it gets soft - it only takes about a minute.
When the garlic is cooked, add a pound of lean, ground beef and cook it until
it's brown.
In the blender, puree three cans of Cento or Progresso whole, peeled canned tomatoes (28 oz each can) and add them to the pot.
Add 1 large can tomato paste (I use Contadina)
Measure 1 can of water for each can and add that to the pot, too.
Stir the mixture.
Add one or two pork chops (I use boneless because the meat will fall away from the bone and then you'll have bones in the sauce).
Add about three mild, Italian sausages. They'll cook as the sauce cooks, but you can brown them before adding them if you want to. I don't. You can also peel the casings off - I sometimes do, and they stay whole.
Add to taste: parsley, basil, oregano, thyme, bay leaves, salt, pepper, red pepper flakes, a little bit of garlic powder (if you're a REAL garlic freak).

Stir, stir, stir.

Cover the pot and cook on medium heat until it boils. After it boils, lower it to simmering point (because you don't want it to burn and stick to the bottom of the pot. You can't eat burned tomato sauce - not only is it bad for you, but it tastes like garbage.)
When you lower the burner, tilt the cover of the pot - but don't remove it. This is to take some of the bitterness out of the tomatoes (do not add sugar) and to let some of the water evaporate. Cook it all day or for as long as you can, keeping a close eye on it and stirring it as often as possible.
If you can, store it in the refrigerator and stick the pot back on the stove in the morning. By the time you're ready to eat it that night, it will be thick and delicious.
Remove the meat - just put it in a dish and set it on the table.
Serve over macaroni (I don't like spaghetti so I use other types of macaroni).

Never store the macaroni and the sauce together. If you keep the macaroni, add a little sauce to it to keep it from sticking together, cover, and keep in the fridge. Keep the remainder of your sauce in a separate container.
You should have enough for one meal, depending on how many people you're serving. This will serve about four people, depending on the sizes of the appetites.
You can double the recipe if you're going to serve six or more.