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Chef Tony's Meat Sauce
Nb persons: 0
Source: Carme Engel
|2 tablespoons||oil, butter, or lard|
|3 tablespoons||onion, chopped|
|½ pound||mushrooms, sliced, (optional)|
|1½ pounds||lean ground beef, (chuck)|
|¾ pound||lean ground pork|
|2 tablespoons||parsley, chopped|
|5½ cups||water, warm|
|1 can||No. 2½ tomato purée, (California preferred)|
|1 can||No. 10 CHEF TONY sauce|
|1½ tablespoons||salt, (add only ½ teaspoon if mushrooms are used)|
|½ teaspoon||black pepper|
|1 or 2||bay leaves, (optional)|
Sauté onions in oil until soft and golden. If mushrooms are used add now and sauté with onion for a minute or two. Add ground pork and beef and mix well.
Sauté meat lightly and add salt, pepper, and parsley. Continue to sauté until no raw (red) meat shows then add 2½ cups warm water and allow to simmer for 3 to 5 minutes. Add tomato purée. Rinse can with ½ cup water, add, and mix well. Allow to simmer again for 3 to 5 minutes. Add CHEF TONY sauce. Rinse can with 2½ cups warm water and add. Add 1 or 2 bay leaves (optional). Bring to a boil and allow to simmer gently 10-15 minutes.
Prepare at least one hour before serving to permit flavors to blend.
25-30 servings; Yield 7 quarts
This comes to us from Carme Engel.
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