Mom's Pasta Sauce
ok gang, this one is straight from my italian mother and grandmother. 
a truly wonderful recipe. michael chiarello, eat your heart out! :-) 
once you've tried this there's no going back. 
 
mom's sauce 
 
2 lb.  ground round
2 lb.  meatloaf mix (blend of ground beef/veal/pork)
1 lb.  sweet italian sausages, whole
4 Tbsp  veal gelatin, if available
5 large  cans italian-style tomatoes, peeled, in heavy puree (e.g.
  paradiso
5 clove  fresh garlic, minced, divided into 3 cloves & 2 cloves
1/2 cup  fresh onion, minced
6 Tbsp  fresh parsley, cut, divided into 4 tbsp and 2 tbsp
2-1/2 Tbsp  dried sweet basil, crushed, divided into 2 tbsp & 1/2 tbsp
1 Tbsp  dried oregano, crushed
4   dried bay leaves, whole
2   eggs
1-1/2 cup  bread crumbs, moistened with water
1/2 cup  parmesan cheese, grated
1/2 cup  romano cheese, grated
1 small  can tomato paste
1/4 cup  olive oil
1/4 cup  vegetable oil
1/2 tsp  salt
1/2 tsp  pepper
 
  heat olive oil in medium skillet. add:
  onion
3 clove  garlic
4 Tbsp  parsley
2 Tbsp  sweet basil
  oregano
  bay leaves
 
cook covered for 10 minutes on low flame, stirring often, until onions are 
clear. do not brown the mixture. empty mixture into large, non-aluminum 
saucepot. 
 
empty tomato cans, one at a time, into a blender and briefly puree. add 
tomatoes to saucepot with salt and pepper. increase heat, bring to rapid 
boil, then reduce heat and boil covered for at least 1 1/4 hours, stirring 
occasionally. 
 
meanwhile, prepare meatballs. in a large bowl, mix thoroughly: 
 
  ground round
  meatloaf mixture
  eggs
2 clove  garlic
2 Tbsp  parsley
1/2 Tbsp  sweet basil
  bread crumbs
  grating cheeses
 
form mixture into 2" meatballs. in a large skillet, brown meatballs 
and sausage in vegetable oil on medium-high heat. wait until meat 
is well-browned on one side before turning. do not cook 
completely. outsides should be well-browned, but centers should 
remain uncooked. 
 
after tomatoes have been simmering for at least 1 1/4 hours, add 
meatballs, sausage, tomato paste and veal gelatin. simmer on 
medium-low heat 1 to 1 1/4 hours more, stirring and skimming 
occasionally. to serve, remove meatballs and sausage to a serving 
dish. sauce freezes well and will keep for weeks when stored in 
airtight containers. 
 
 
-- 
(ID: 13009) Mirror: rec.food.recipes: Tue, Apr 29, 2003


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