"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Sauce for Ravioli Recipe

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This recipe for Sauce for Ravioli, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, August 14, 2007


1 lb ground round
1/4 c olive oil
1/4 c butter
4 stalks celery, chopped
4 medium size onions, chopped
4 cloves garlic, finely chopped
2 tsp salt
1/4 tsp pepper
1/4 tsp thyme, crumbled
1/4 tsp rosemary, crumbled
1/2 c parsley, finely chopped
1 can (4oz) sliced mushrooms, drained
1 can (1lb 12 oz ) tomatoes
6 cans (8oz) tomato sauce
1 1/2 c water
1 c dry white wine
1 tsp sugar

Brown meat in oil and butter in a large kettle. Add celery and onions; cook until brown, then add garlic. Add salt, pepper, thyme, rosemary, parsley, mushrooms, tomatoes and tomato sauce. Fill tomato sauce cans with the water and pour into sauce along with wine and sugar. Cook for 3 hours, over low heat, stirring occasionally.
Use 2 cups for each pound of pasta.




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