"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for MEAT SAUCE FOR PASTA DISHES, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joy Burgess
Added: Monday, August 31, 2009


2 cups canned diced tomatoes
2 cups tomato sauce
1 small can tomato paste
1 cup Burgundy wine
1/2 cup onions diced
1/2 cup green bell peppers diced
2 cloves garlic, pressed
1 1/2 teaspoons Italian seasoning
1 bay leaf
2 teaspoons sugar
salt and pepper
garlic salt
1 1/2 pounds lean ground beef

Combine all ingredients except ground beef. Bring to a boil, then reduce the heat, and simmer covered for 1 hour. If sauce is too thin, add more paste.

Crumble the ground beef in saucepan. Season with garlic salt, salt and pepper. Cook till no pink remains then drain off fat and add to sauce. Cook for another 20 minutes. Remove bay leaf and serve over cooked pasta or use in Lasagna.

Personal Notes:
Personal Notes:
This is an original recipe!




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