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Uncle Reuben's Sauce Recipe

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This recipe for Uncle Reuben's Sauce, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Uncle Reuben and Aunt Nancy
Added: Thursday, July 17, 2008


8 qt. Dutch oven or large saucepan
1 large onion or 2 med onions, chopped
1 c. celery with stalks, chopped
5 cloves of garlic, chopped
1/2 c. olive oil
1/2 to 1 lb. beef short ribs
Crushed tomatoes or puree
Tomato paste
1 T. basil
2 T. parsley, fresh or dried
1/4 tsp. oregano
Pinch of rosemary
Pinch of thyme
3 to 4 bay leaves
1/2 c. Romano cheese

1. Sauté onion, celery, garlic in olive oil; add the ground meat and season with salt and pepper. Brown for 5 to 10 minutes.
2. Turn off the stove; add 4 large cans tomato paste and 3 cans of water with each can of paste. Add 4 large cans crushed tomatoes or puree. Stir; add a small handful of salt to taste and 1/2 tsp. of pepper.
3. Continue to add seasonings: basil, parsley, oregano, rosemary and thyme. Add 1/2 c. Romano cheese.
4. Stir well, add more tomatoes to bring to the top of the Dutch oven. Salt and pepper to taste.
5. Turn heat to medium-high and boil for 5 minutes; then turn down to simmer for 3 hours, 4 hours maximum. Cook your favorite pasta and shove it in your face!

Personal Notes:
Personal Notes:
Ma always used to say, "Use good ingredients, it will taste good. Use cheap ingredients it will taste bad!




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