"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Sauce Recipe

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

Added: Tuesday, October 28, 2008


2 large cans tomato sauce
2 large cans crushed tomatoes
2 large cans tomato puree
2 T brown sugar
2-3 t beef base paste (or 2-3 beef bouillon cubes)
1/2 c grated Parmesan cheese
large onion, finely diced
2 cloves garlic, minced
1 T dried parsley flakes
1 t dried oregano
1 t dried basil
2 T olive oil
salt & pepper, to taste
water, as needed
1 peg sweet Italian sausage
3 boneless pork chops
1/3 stick pepperoni, sliced into 1/4" pieces
2 Braciole (see separate recipe, below)

Place sausage and pork in a pan. Fill with water to halfway up the sides of the meat. Cover and cook until water has evaporated. Then brown meat in it's own juices. Remove meat from pan. Brown braciole in same pan in a bit of olive oil. Remove from pan. Use a little bit of water to scrape pan coatings. This will be placed into sauce in next step.

Continued - Sauce

Place all canned goods into sauce pot. Add spices as listed above. Stir to combine. Add water as necessary to make desired consistency. Add pan drippings from meat pan. Bring to a low boil. Reduce heat, and add cooked meats and juices back to pot, along with pepperoni. Simmer on low for 2-4 hours.

For Braciole:
2 round steaks, approximately 1/4" thick
2 eggs
2 T grated cheese
dash salt & pepper
dash dried parsley flakes
dash garlic powder
plain bread crumbs

Beat eggs. Add other ingredients except for bread crumbs and combine. Add enough breadcrumbs to make a paste. Spread 1/2 of mixture onto each round steak, covering the top. Roll the steak up, like a jelly roll, from the small side. Tie with twine.




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