CATHERINE SCORSESE'S PASTA SAUCE

Catherine Scorsese's Pasta Sauce image

Provided by Suzanne Hamlin

Time 1h45m

Yield about 12 cups

Number Of Ingredients 20

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Ingredients

1 large onion, peeled and minced
2 tablespoons olive oil
3 cans (28 ounces each) whole tomatoes in thick puree
2 cans (16 ounces each) tomato sauce
2 cups water
1 can (6 ounces) tomato paste
3 large cloves garlic, peeled
2 carrots, peeled
1 all-purpose potato, peeled
5 tablespoons minced fresh basil, or 1 tablespoon dried
5 tablespoons minced fresh parsley, or 1 tablespoon dried
Salt to taste
Cayenne pepper to taste
1/4 cup fresh bread crumbs
1/4 cup milk
6 ounces ground pork
6 ounces ground veal
6 ounces ground beef
1 large egg, lightly beaten
1/4 cup freshly grated Parmesan

Steps:

In a 6-quart, or larger, saucepan or casserole, cook the onion in the oil, stirring occasionally, for 5 minutes.
In a blender or food processor, puree tomatoes and sauce. Add tomato mixture to pan along with water, tomato paste, garlic, carrots, potato, 3 tablespoons of basil, 3 tablespoons of parsley, salt and cayenne to taste. Bring to a boil, reduce to a simmer and, stirring occasionally, cook, partly covered, for 30 minutes.
In a small bowl, soak the bread crumbs in the milk until softened.
In a large bowl, combine bread-crumb mixture with meat, egg, Parmesan, remaining 2 tablespoons basil and parsley, salt, cayenne and 1/2 cup of sauce. Gradually shred and add meat mix to sauce, a little at a time. Partly cover, and bring sauce to a simmer, stirring occasionally, for 1 hour. Before serving, remove garlic cloves, carrots and potato.
Use about 2 cups of sauce for each pound of pasta.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 501 milligrams, Sugar 6 grams, TransFat 0 grams