"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Aunt Ceel's Sauce Recipe

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

DeeDee Duffy
Added: Monday, July 21, 2008


3 to 4 lb. chuck roast (with some fat on it)
Pork neck bones (optional)
2 pieces hot Italian sausage (optional)
Italian sausage, desired amount
Garlic cloves
Garlic salt and/or garlic powder (to taste)
Salt and pepper
1 T. sugar
Basil, dried
Oregano, dash
Celery salt, dash
Bay leaf
Tomato sauce
Tomato puree
You will use a 2:1 or 3:1 ratio of sauce to puree, depending on how much sauce you want to make.

1. Cut garlic cloves in half and rub all over the roast.
2. Season with all of the above seasonings, coating all sides of the roast.
3. In a heavy pan with a small amount of olive oil, sear the roast on all sides, being careful not to burn the seasonings.
4. Transfer roast to a large sauce pot. Mix together then add the tomato sauce, puree and sugar. Add bay leaf.
5. Poke holes in the sausage and bake in the oven until browned. Drain on paper towel and wipe off excess drippings. Break up into pieces about 4 inches long and add to the sauce. Add meatballs.
6. Simmer the sauce all day long on very low heat. Be careful not to burn the bottom of the sauce.
7. Taste the sauce after about 4 hours and add more seasoning to taste.
8. When serving, remove the meats and place them in a separate serving bowl. The roast will be so tender you can slice it with a fork. Pour sauce into your favorite serving dish and enjoy!

Personal Notes:
Personal Notes:
Your neighbors will smell this sauce cooking!




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