Monday, February 15, 2010

Michael's Spaghetti Sauce Recipe


12 oz Tomato paste
28 oz Tomato puree
16 oz Tomato sauce
28 oz Tomatoes, crushed
4 Garlic cloves
2 teaspoon of Cilantro (or less;
1 lg Bay leaf
1 tablespoon of Sugar
2 tablespoon of Parsley
1/2 teaspoon of Black pepper, ground
2 teaspoon of Basil
1 tablespoon of Oregano
1/2 teaspoon of Red pepper, crushed
1 tablespoon of Thyme
1 md Onion
1 teaspoon of Coriander
1/3 cup of Olive oil
2 teaspoon of Rubbed sage
1 tablespoon of Sesame oil
1/2 lb Italian sausage,
1/3 cup of Bread crumbs
1 teaspoon of Sage
1/2 lb Ground beef, lean
2 teaspoon of Rosemary
4 tablespoon of Worcestershire sauce
1 teaspoon of Thyme
2 teaspoon of Sesame oil
1 teaspoon of Basil
2 tablespoon of Olive oil
1/2 cup of Sherry
Chop the garlic very finely. Chop the onion. Combine in a suitable pot
the tomato products and seasonings. Bring to a simmer
In a bowl, combine the meatball ingredients except the sherry. Break this
mixture apart into small balls or bits according to preference
Heat a wok or skillet and saute the meat mixture until cooked to 'rare'. Do
not overcook or singe the meat. Remove the grease from the meat mixture by
straining in a colander, then return to the hot wok or skillet and reheat.
Add sherry and reduce. Add this to the sauce in the pot. Simmer this
mixture on the lowest possible heat for 6 or 7 hours. Stir occasionally.

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