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Grandma Jean's Pasta Sauce Recipe

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This recipe for Grandma Jean's Pasta Sauce, by , is from The Calabrese-Berry Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alice Calabrese-Berry
Added: Saturday, November 22, 2008


1 finely chopped onion
3 cloves of garlic (more can be added for an intense flavor)
1 cup of diced celery
1/2 cup of chopped parsley
2 bay leaves
1 T. of dried oregano
1 T. of dried basil (1/2 cup of fresh chopped basil can be substituted).
1- 6 oz. can of tomato paste
2- large cans of tomatoes
1 lb. of ground chuck
1/2 lb. of pork ribs (Italian sausage may be substituted)
1/2 lb. of ground lamb or lamb riblets
1 to 2 cups of water
1/2 cup of red wine
Add salt and pepper to taste

Heat 2 T. of olive oil and add onion, chopped garlic and celery. Simmer for 5 minutes. Add tomato paste and stir for 2 minutes. Add canned tomatoes, bay leaves, parsley, oregano, and basil and 1 cup of water. Bring to a bubbly simmer. Lower the heat to simmer.
Braise pork and lamb in the oven or on a stove top.
Ground meat may be added to the sauce without braising.
Monitor to assure the sauce does not stick and burn to the bottom of the pan. Add additional water as necessary. The 1/2 cup of wine should be added after 2 hours of cook time. Continue to simmer for an additional hour.

Number Of Servings:
6 -8
Preparation Time:
3 hours
Personal Notes:
Sauce may be frozen.
Use three cups of sauce for every lb. of pasta.




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