Bouffard Spaghetti Sauce with Saucier Fingerprints Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c minced onion
1 finely diced green pepper
1/2 c extra virgin olive oil
4 T minced parsley
2 teas oregano
2 teas salt
1/2 teas pepper
red pepper (3-5 turns using mill or dash to taste)
garlic (4-6 turns using mill or can use garlic clove)
1 T Worchester sauce
18-20 drops of tobacco sauce
1 15 oz. can tomato sauce
2 6 oz. cans tomato paste
2 lg. cans tomato puree
Meatballs
2 lbs. Hamburg
1/4 c Italian bread crumbs
1/8 c milk
1 egg
1 teas accent salt
1/4 teas pepper
1 teas parsley
1 teas Rochester sauce
small sliced pepperoni- optional
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Directions: |
Directions:Sauté onion and green pepper in oil over low heat until tender. Add all but the sauces and meat. Slowly simmer over low heat, stirring occasionally for about 10 min. While spices are simmering add all sauces in crock pot on low heat. Add spices to sauce. Cook on low heat for 4-6 hrs.
Meatballs - Stir together egg and milk, add all dry ingredients and mix well. Add hamburg and mix well. Roll into small meatballs and place in refrigerator until ready to add to sauce. |
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Personal
Notes: |
Personal
Notes: Meatballs and pepperoni should be added about 1 hr. before serving time to avoid over cooking. This is a double batch and serves a party of 12-14.
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