Sunday Sauce
or Gravy for pasta
(feeds around 20)
What you need:
3 – 28 oz. cans of whole peeled tomatoes
2 – 28 oz. cans of tomato puree
1 – 29 oz. can of tomato sauce
1 – 12 oz. can of tomato paste
2 large sweet onions
1 lb. cubed chuck roast
1 lb. sweet Italian sausage (ground)
1 lb. ground beef
1 lb. hot Italian sausage (links)
4 Knorr chicken pots
8 cloves garlic
2 bay leaves
2 cups red wine
½ cup olive oil
½ cup sugar
Salt, pepper, red pepper, oregano,
basil, parsley and thyme to taste.
5 – 16 oz. boxes of spaghetti
In a large deep pot brown all meat separately in olive oil,
remove, with slotted spoon, set aside.
In the same pot caramelize onion and garlic.
Add a handful of chopped basil, stir a couple minutes.
Add tomato paste and chicken pots, mix well and simmer 5 minutes.
Deglaze with wine.
Add sugar, salt, pepper, red pepper,
thyme, oregano and bay leaf. Stir.
Add tomato sauce, puree and chuck roast,
Let simmer ½ an hour.
Add the rest of the meat and peeled
tomatoes (crushed), simmer for 3 hours.
Cook pasta accordingly.
(In another very large pot or 2!)
Add fresh basil, oregano and parsley to sauce, season to taste.