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Italian red meat Sauce Recipe

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This recipe for Italian red meat Sauce, by , is from A Recipe Collection from The Friends of Vision Literacy, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ana Baena
Added: Tuesday, October 27, 2009


• 2 lb. of meat (sausage, ground beef, veal, pork)
• 2 28 oz. can of crushed tomatoes
• ½ of a 6 oz. can of tomato paste
• 2 14.5 oz. of diced tomatoes
• 6 cloves of garlic, minced
• 1 a large onion, chopped
• 4 tablespoons fresh parley, chopped (optional)
• 4 teaspoons sugar
• 4 teaspoons basil
• 2 teaspoon oregano
• 2 bay leaf
• ½ teaspoon thyme
• 1 teaspoon garlic powder
• 3 tablespoons olive oil

Using ground meat, prepare it in its own oil till browned and then drain it. If using sausage, poke holes in the casing and put it in with some water across the bottom of the pan, cover it, and steam it for 30 minutes, turning after 15 minutes. Drain the water and most of the fat out and brown the sausage a little bit.

In a Dutch Oven, heat the oil over medium-high heat and add garlic and onions. Sauté for 5 minutes. Add rest of the ingredients to the pot and simmer over very low heat for about an hour covered.




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