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Chef Tony's Meat Sauce

Chef Tony's Meat Sauce Categories: Pasta|Italian|Viviano Family Recipes|Sauces & dressings
Nb persons: 0
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Preparation time:
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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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