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Brooklyn Meat Sauce Recipe

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This recipe for Brooklyn Meat Sauce, by , is from The Overson-Stelter Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jason Cullnan
Added: Wednesday, April 22, 2009


2 tablespoons olive oil
1 lb meaty pork spareribs
1 lb beef or veal stew meat
1 lb Hot &/or sweet Italian sausage (peal and just use the meat as you would a ground beef)
12 cloves garlic (6 crushed, 6 minced)
1/4 cup tomato paste
3 large cans peeled Italian tomatoes
OR 4lbs fresh pealed, de-seeded tomatoes - I like the plumb tomatoes
2 cups water
6 leaves fresh basil, torn into small pieces

- You can choose any meat combination that you want.. although I find the sausage to be necessary. Just keep the total weight close to 3lbs. (ie sometimes i just use 3lbs of sausage.)
- Anyway heat the oil in a large heavy pot over medium heat.
- Brown each meat separately on all sides allowing the juices to remain in the pot (each should take 10-15min)
- Set all of them aside.
- Drain off most of the fat from the pot.
- Add the crushed garlic and cook for about 2 minutes or until golden.
- Stir in the tomato paste and cook for 1 minute.
- You can just chop the tomatoes and add them or use a hand blender to puree the tomatoes, with their juice into the pot.
- Add the water; and salt and pepper to taste.
Add the pork, veal,sausages, and basil and bring the sauce to a simmer.
- Partially cover the pot and cook over low heat, stirring occasionally, for aprox 3 hours adding water as necessary.
- If you're using spare ribs after about 2 hrs you should be able to pull out the rib bones and allow the meat to disintegrate into the sauce. (You might have to break it up a bit)
- At 30 min from the end add the rest of the garlic.
- At the end feel free to hand blend a bit more to smooth everything out.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
4 hrs




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