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Mark's Tomato Sauce Recipe

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This recipe for Mark's Tomato Sauce, by , is from Ireland to Louisiana by Way of the World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark Abraham
Added: Thursday, April 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
5 large white onions - chopped VERY fine
2 large garlic - 1 chopped VERY fine
2 ribs celery - chopped VERY fine
4 Tbs Olive oil
3 smoked pork neck bones
3 pork chops
1Tbs Shapley's seasoning
1Tbs Basil
1Tbs Oregano
2Tbs Italian Seasoning
1Tbs Rosemary
1Tbs ground Oregano
1Tbs Marjoram
1/2 tsp each white, red & black pepper
3 cans Tomato Sauce
6 1 1/2 " thick pork chops de-boned and stuffed with garlic
48 oz V-8 Juice
2lbs extra lean ground round
1 lb of ground pork
1/4 cup Italian bread crumbs
6oz evaporated milk

Directions:
Directions:
Add olive oil, pork chop bones and pork neck bones & onions to skillet and brown.

Add the following to the bones
1Tbs Shapley's seasoning
1Tbs Basil
1Tbs Oregano
2Tbs Italian Seasoning
1Tbs Rosemary
1Tbs ground Oregano
1Tbs Marjoram
1/2 tsp each white, red & black pepper
3 cans Tomato Sauce
6 1 1/2 " thick pork chops de-boned and stuffed with garlic
48 oz V-8 Juice (1/3 at a time every 15 min)
Simmer, add sugar, Cinnamon to taste.
Skim excess oil

Making the Meatballs-
Combine 2lbs lean ground round, 1 lg white onion, chopped fine, 7 toes of garlis, chopped medium 1tsp ground Marjoram, 1/2 cup parsley chopped, 1/2 cup Italian bread crumbs, 3Tbs Romano cheese, 6oz evaporated milk, 1 bunch green onions, chopped fine,. Mix this well form into small balls, bake in 350 degree oven for 30?? minutes until brown, add to sauce,

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
This is from Mark Abraham's cookbook

 

 

 

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