RED MEAT SAUCE FOR PASTA
I just tried this sauce and let me tell you, it is incredible! It is a very thick meat sauce that tastes oh-so authentic. I prepared this the day before serving, and I think it's even better the second day. True to how they used to do it in the old days, Renata has left the seasoning measurements up to the cook. This is a great way to make the sauce your own by simply adjusting the spices to your family's tastes. I started out with light seasoning - about 1 teaspoon of each of the dry spices - then kept adding until it was to my liking. In the end, I used 2 teaspoons of each of the dry spices and about 1/2 cup of both the fresh basil and oregano. You may like even more spice. Give it a taste and let us know what works best for you!
Provided by Renata McAdams @Renata
Categories Other Sauces
Number Of Ingredients 17
Steps:
- Wash and chop tomatoes. Peel 5 cloves of garlic. Chop oregano, basil and Italian parsley. Put all in blender or food processor and puree.
- In a large sauce pan pour blended ingredients and add the two large cans of tomato puree. Bring to a boil, stir and reduce heat to simmer; continue to stir as needed.
- In a frying pan cook ground beef and pork, drain all of the grease, set aside on a plate.
- Peel and dice 5 cloves of garlic, dice 1 green bell pepper, 1 vidalia onion and 8ozs of mushroom. In same frying pan add extra virgin olive oil to coat the pan and saute vegetables.
- Put meat back in frying pan with vegetables. Add salt, pepper, garlic power, onion powder, paprika, Old Bay Seasoning to taste. Stir everything so that meat, vegetables and spices blend.
- Then add to sauce pot and stir. Simmer 1 to 2 hours.
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