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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Michelle's sauce (Transue) Recipe

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This recipe for Michelle's sauce (Transue) is from Debs Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large cans crushed tomatoes (Formans? Furmanos? or Gia are good)
2 small cans tomato paste
meatballs (brown first and add at the beginning) (optional)
1 huge whole carrot
Parmesan cheese (handful)
Romano cheese (handful)
chopped garlic (2 teaspoons - can use jarred)
Italian sausage (opt.)
salt and pepper
white sugar (handful)
basil
oregano
Directions:
Directions:
OK - this is written on the back of our confirmation for the NYC Doubletree Hotel - where we took Audrey and Tory in 2008! So it's a bit sketchy...

Swish olive oil in a pan, add garlic and onions. Cook very slowly. If using quartered onions to remove, do so when they get smushy.
Then add 1 pkg hot sausage and i pkg sweet sausage to brown. (Once browned, remove and cook in oven or crock pot OR add to the sauce pot and cook all day.)
Once meat is removed, start adding 2 cans of paste, scoops at a time, and 2 cans of water. Let that simmer 10 minutes.
While that is simmering, get the big pot ready. In a huge sauce pan, add the tomatoes, basil, oregano, salt and pepper, sugar, carrot and olive oil mixture.
With a hand mixer, blend the sauce thoroughly and frequently - the paste mixture will fall to the bottom and burn! (I do it about every 30 minutes, after I do it very well at first.) If using, add meatballs or sausage links.
Simmer for about 3 hours. Then add the cheeses and chopped meat, if using. Cook another 2 hours.
Number Of Servings:
Number Of Servings:
lots!
Preparation Time:
Preparation Time:
ALL DAY!
Personal Notes:
Personal Notes:
This is my favorite dish to make on a winter or rainy day. It takes all day and smells amazing while cooking. It's well worth the effort, and freezes beautifully. I always have this on hand!

 

 

 

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