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Wednesday, August 15, 2012

"Ne Voglio Ancora?"


Today I am posting my recipe for my Italian Meat Sauce. Truthfully, this has taken many years to come to the point that I would ever publish it. I have had to beat down my Irish heritage to arrive at something Italian.

Ground beef - 1.5 lbs
Italian Style Stewed Tomatoes - 5 ea 14 oz. cans (must be Italian style)
Tomato Paste - 1 small can
Garlic- 3 whole cloves
Green Pepper - 1 medium to large size - chopped chunky
Mushrooms 6 oz - fresh
Onion 1 medium - chopped chunky
Bay Leaves 3 ea
Salt & Pepper 7 shakes each
Oregano to taste
Sugar to taste

Tomatoe paste - small can
This pot of sauce is enough for 4 meals with pasta for CH and I.  I freeze it in freezer bags to save space. 


Using a big pot or dutch oven, brown ground beef and season with salt and pepper.  I used beef patties because they were on sale.

Chop green pepper and onion.

Add cans of tomatoes to pot.  Stir.  Add mushrooms (sliced), green pepper, onions, bay leaves and garlic to pot.  Stir.  Cook on medium heat for one hour - stirring occasionally.

After one hour taste.  It is at this time you may or may not add oregano and sugar.  It is to taste.  Because the stewed tomatoes are seasoned your taste may not require any additional seasoning. Bring pot to boil and add tomatoe paste.   Set heat on low and cook for 45 minutes.

Taste again.  Add or do not add seasonings.  Let the pot sit on the stove for one hour.  Why?  Because this sitting gives the sauce the same taste as if you were serving day old sauce - which is the best. 

Reheat the sauce when the pasta is cooked.


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