This is an authentic Italian red sauce that takes a long time to make, but is worth it. If you prefer fast sauces, use one of those premium ones out of a jar…
- 2 lbs chunked meat — beef, veal, pork, italian sausage
- 4 large cans Crushed Pomidoro tomatoes
- 1 small can Tomato Paste
- Garlic & Herbs to taste (I use lots of garlic; whole cloves smashed or granulated, plus Basil, oregano)
- Salt & Pepper to taste
- NOTE: Some people like to put a small amount of baking soda into tomato sauce to cut the acidity. If you do this, do it sparingly or you'll end up with a foaming mess!
- Brown the meat in a LARGE SAUCE PAN using a bit of olive oil and some seasonings. Now is a good time to add the crushed whole garlic to brown it as well. Make sure to not let it stick to the bottom of the pan.
- Set the meat aside in a covered bowl, let cool before refrigerating (if desired)
- Add all tomatoes, tomato paste, herbs and spices to the same pot that the meat browned in.
- Simmer, low heat, stirring frequently, for 2 – 4 hours. As long as you can stand it!
- Add the meat back in and simmer for another long time.
- Taste periodically to see if more herbs or spices are needed.
- DO NOT overdo the salt.
- This sauce will freeze well, so go ahead and make a LOT of it and store for later use.
This recipe was submitted by Bob_Scopatz on January 24, 2005.