Aunt Angie's pasta sauce

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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…

Ingredients

  • 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!

Directions

  1. 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.
  2. Set the meat aside in a covered bowl, let cool before refrigerating (if desired)
  3. Add all tomatoes, tomato paste, herbs and spices to the same pot that the meat browned in.
  4. Simmer, low heat, stirring frequently, for 2 – 4 hours. As long as you can stand it!
  5. Add the meat back in and simmer for another long time.
  6. Taste periodically to see if more herbs or spices are needed.
  7. DO NOT overdo the salt.
  8. 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.

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