September 15th, 2007 - Italian Sauce recipe
adapted from Mary Ann Paulukonis (my Mom) adapted from Mangiamo by Silvia Sebastiani. My adaptations are *.
1 lb ground beef (optional)
4 Tbsp olive oil (I use about 2*)
4 stalks celery, chopped (I skip this)
4 onions, chopped
4 cloves garlic, chopped fine
1 cup shredded carrots and/or zucchini (helps cut acidity)*
1/4 tsp thyme
1/4 tsp rosemary
½ C parsley, chopped fine
1 C mushrooms, chopped
1 gallon canned tomatoes w/ liquid (about 20 fresh)
1 or more 8 oz cans tomato paste (I use 4, but we like really thick sauce)
1 C white wine (optional) (I skip this)
salt (1 tsp*), pepper (8 twists*) to taste
sugar to taste (I’ve used up to 2 T when using less carrots)*
If using meat, brown in olive oil. Add celery, onions, garlic to meat or to hot olive oil; saute until tender and brown. Add spices, mushrooms, tomatoes (broken up), veggies, and wine. Cook at least 3 hr over low heat, stirring occasionally. Add tomato paste as needed to thicken. Makes about 9 quarts for freezing. Do not know if it is suitable for canning.
Note to self: Double recipe is hard to saute in skillet. Consider wok. Double recipes fits perfectly in stock pot.