Mom's Spaghetti Sauce
ok, since we're sharing... 
this is the one i grew up with as a kid. the recipe is straight from 
my italian grandparents. well worth the time and effort! 
 
mom's sauce 
 
 
2 lb.  ground round
2 lb.  meatloaf mix (blend of ground beef/veal/pork)
1 lb.  sweet italian sausages, whole
4 Tbsp  veal stock, if available
5   28oz cans italian (roma plum) tomatoes, peeled, in heavy puree (e.g.
  la
  valle
5 clove  fresh garlic, minced, divided into 3 cloves & 2 cloves
1/2 cup  fresh onion, minced
6 Tbsp  fresh italian parsley, cut, divided into 4 tbsp and 2
Tbsp 
2-1/2 Tbsp  dried sweet basil, crushed, divided into 2 tbsp & 1/2 tbsp
1 Tbsp  dried oregano, crushed
4   dried bay leaves, whole
2   eggs
1-1/2 cup  bread crumbs, moistened with water
1/2 cup  parmesan cheese, grated
1/2 cup  romano cheese, grated
1 small  can tomato paste
1/4 cup  olive oil
1/4 cup  vegetable oil
1/2 tsp  salt
1/2 tsp  pepper
 
 
  heat olive oil in medium skillet. add:
  onion
3 clove  garlic
4 Tbsp  parsley
2 Tbsp  sweet basil
  oregano
  bay leaves
 
cook covered for 10 minutes on low flame, stirring often, until onions 
are clear. do not brown the mixture. if the mixture browns, toss it 
out and start again with a lower heat. 
 
empty into large, non-aluminum saucepot. pour tomatoes, one can at 
a time into a blender and briefly puree. add to saucepot with salt and 
pepper. increase heat, bring to rapid boil, then reduce heat and boil 
covered for at least 1 1/4 hours, stirring occasionally. 
 
meanwhile, prepare meatballs. in a large bowl, mix thoroughly: 
 
  ground round
  meatloaf mixture
  eggs
2 clove  garlic
2 Tbsp  parsley
1/2 Tbsp  sweet basil
  bread crumbs
  grating cheeses
 
form mixture into 2" meatballs. in a large skillet, brown meatballs 
and sausage in vegetable oil on medium-high heat. wait until meat 
is well-browned on one side before turning. do not cook 
completely. outsides should be well-browned, but centers should 
remain uncooked. 
 
after tomatoes have been simmering for at least 1 1/4 hours, add 
meatballs, sausage, tomato paste and veal stock. simmer on 
medium-low heat 1 to 1 1/4 hours more, stirring and skimming 
occasionally. to serve, remove meatballs and sausage to a serving 
dish. sauce freezes very well and will keep for weeks when stored 
in airtight containers. 
 
 
-- 
(ID: 8134) Mirror: rec.food.recipes: Sat, Apr 17, 2004


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