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Gabrielle's Sauce
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Source: Mary Jo Tye
| 10 ounces | beef |
| 4 ounces | veal |
| 6 ounces | lean pork |
| 1 slice | bacon |
| ½ cup | parsley |
| 1 small stalk | celery, no leave |
| 4 ounces | fresh mushrooms |
| 1 large | onion |
| 2 large cloves | garlic |
| 1 stick (¼ pound) | butter |
| ½ cup (4 ounces) | olive oil |
| 1 6-ounce can | tomato paste |
| 2 28-ounce cans | Italian peeled tomatoes |
| 1 pinch | ground mixed spice |
| 1 pinch | oregano, (add more if necessary) |
| 1 tablespoon | salt |
| 1 teaspoon | black pepper |
Grind together at medium grind (3/16-inch) beef, veal, pork, bacon, parsley, celery, mushrooms, onion, and garlic.
Sauté ground mixture in butter and olive oil until golden brown. Add tomato paste; blend well. Add canned tomatoes, mixed spice, oregano, salt, and pepper. Simmer slowly for 2 hours.
Another great Italian sauce. From Mary Jo Tye.
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