MOUNTAIN LAKES "SINATRA" SAUCE

MOUNTAIN LAKES

Yield approximately 8 servings

Number Of Ingredients 13

(2) Medium Yellow Onions
2-3 Tablespoons Extra Virgin Olive Oil
(10) Cloves of Garlic
(2) Cans sliced black olives
Half Bottle of Red Wine (suggest Cabernet)
1 Pound Ground Beef
1 Pound Mild Italian Sausage
3/4 Pound Veal Cutlets
(4) Cans Tuttarossa Crushed Tomatoes
(2) Cans Hunts Tomato Paste
(1) Jar Capers
Rigatoni Pasta (heavy pasta works with this heavy sauce
Fresh Basil Leaves

Steps:

Pound out veal cutlets to thin them out (during simmer the veal will fall apart and become a key flavor in the sauce). Brown them by placing them in hot pan (this will be done really quickly) and place them to the side for future addition to the sauce Brown sausage in same pan (note: depending on how long you plan to simmer the sauce you will want to consider "pre-cooking the sausage but a long 2-5 hour simmer will work fine without pre-cooking) Brown ground beef, and add onion and garlic in large pot in extra virgin olive oil. As onions begin to soften (but before they brown) add half bottle of red wine and allow to simmer as alcohol burns off. Add crushed tomatoes to pot and add all meat Periodically return to sauce to add parmesan cheese (keep in mind that this will add a salty flavor and you will be adding olives and capers later Olives and capers can be added about an hour before the end of the anticipated simmering time. Cook pasta and add small amount of butter, salt and pepper to pasta to taste in individual pasta bowls Chop Basil Leaves Add sauce to each bowl and top with shredded fresh basil Note: Sausage can be served on side or in each serving as preferred)