Tomato Sauce w/Meat
1 large onion, minced
2 T olive oil
3 28-oz cans whole tomatoes in thick puree
2 16-oz cans tomato sauce
2 C water
1 6-oz can tomato paste
3 large cloves garlic, peeled
2 carrots, peeled
1 potato, peeled
3 T each minced basil and flat-leaf parsley (sub. 1 T ea. dried, crumbled)
Salt to taste
Cayenne pepper to taste
1/4 C fresh bread crumbs
1/4 C milk
6 oz each ground pork, veal, and beef
1 large egg, beaten
1/4 C fresh grated Parmesan
2 T each minced basil and flat-leaf parsley (sub. 1 1/2 tsp. ea. dried, crumbled)
In a large saucepan over moderate heat, cook onion in oil, stirring, for 5 minutes.
In a blender or processor, puree the tomatoes and sauce. Add the tomato mixture to the pan along with the water, tomato paste, garlic, carrots, potato, basil, parsley, salt, and cayenne. Bring to a boil and simmer, stirring occasionally, partially covered, for 30 minutes.
In a small bowl, soak the bread crumbs in the milk until softened.
In a large bowl, combine the bread crumb mixture with the meat, egg, Parmesan, basil, parsley, salt, cayenne, and 1/2 C of the sauce. Add the meat to the sauce, shredding it and dropping it in a little at a time. Simmer the sauce, partially covered, stirring occasionally, for about 1 hour. Before serving remove the garlic, carrots, and potato.
Recipe: Catherine Scorsese
