Italian Pasta Sauce
By Janet Finocchario
6 T olive oil, divided
sausages
pork bones w/ meat
chicken parts
stew meat [beef]
2 med. onions diced [more or less]
2 heads of garlic crushed [more or less]
1 gal tomato puree
1 gal chopped tomatoes
1/2 gal water
5 can tomato paste or
1 lg. can tomato paste
2 lg. potatoes
1/2 c oregano
1/2 c basil
2 t sage
1/2 c parsley
Meatballs
In a large stock pot add 3 tablespoons of olive oil. Brown [not cooked]sausages, pork bones, chicken parts, beef pieces, and remove from the pan and set aside [to drain well, ]. Drain pan , add 3 tablespoons of olive oil sauté onions and garlic [do not burn]. Add Tomato puree, chopped tomatoes, water and large can of tomato paste or 5 regular size cans, stir well until all mixed well. add the meat back into the pot and the potatoes. cook over every low heat. if you have a simmer burner on the stove use it. it not you can use a defuser. cook for 2 hours. Then add your herbs and spices and cook for 1 hour longer. If you are adding Meatballs [ cooked/ fried and drained well ]do it now and cook for 1/2 hour. Then you separated the meat. In one contain put each kind of meat. After the meats are removed you can check to see if your sauce is thick enough for. If it is not mash the 2 lg. potatoes that you put into the sauce, and cook for about 20 minutes longer. It should thicken it up nicely it always does for me if it is not thick enough. [If it is thick enough serve the potatoes with sauce for supper]Cover meat completely with sauce. Refrigerate for 4 hours then label with what it is and the date and freeze.
This makes a lot as I told you. I have enough for awhile but my sister who’s recipe this is uses this up in a month or less. She is married to an Italian mine not. I have the recipes for the Meatballs, Eggplant etc.,
I remain
Granma Bev hope you like it