Combine all ingredients, except garnish, in large saucepan. Simmer sauce, uncovered, for about two hours or until thick. Remove bay leaves. Garnish with parsley. Serve hot. Divide

Cook the liver and salt pork in a small amount of water until tender and drain. Chop the liver mixture and onion with the fine blade of a food chopper. Add the catsup, seasonings, hot sauce and meat stock to make a smooth paste. Cook until heated ..

Fry the bacon, onions and celery in the heated oil in the uncovered pressure cooker until just lightly browned. Stir in the tomatoes with the juice, paste, stock, garlic, bouquet garni, pepper and sugar. Put on the lid and bring to high (15 lb) pressure. Cook ..

1. Saute onion and garlic in oil until soft in a large skillet; brown beef and sausage in same skillet. Pour off all but 2 tablespoons fat. 2. Stir in tomatoes, tomato paste, sugar, oregano, basil, salt and pepper. Simmer, uncovered, stirring frequently, 45 ..

Brown sausage. Break it up with a fork. Lift out onto paper towels to drain all excess fat. Leave 1 tablespoon fat in pan. Discard the rest. Saute the mushrooms for 1 minute. Add wine or broth. Simmer until mushrooms are cooked. Stir in flour. Mix well. Add ..

1. Heat the oil in a large ovenproof glass bowl on HIGH for 30-60 seconds. 2. Stir in the onion, garlic and bacon, cover and cook on HIGH for 5-7 minutes or until the onion is soft. 3. Break up the meat and stir in. Cover and cook on HIGH for 2-3 minutes or ..

Heat oil in saute pan over medium heat Add onion, garlic and celery. Cook 6 minutes over medium heat. Add basil, parsley and wine. Cook 3 minutes. Add both meats and season. Cook 6 minutes over medium heat. Stir twice during cooking. Add tomatoes, tomato ..

In 12-quart kettle cook onion and garlic in oil until golden. Add meat and cook until lightly browned, stirring to break up meat. Add remaining ingredients and simmer, uncovered, for 4 hours, or until thick, stirring frequently. Keep refrigerated or frozen in ..

In small saucepan, combine all ingredients; mix well. Cook over low heat, stirring constantly, until mixture thickens slightly and comes to a boil. Simmer for 5

Melt the butter in a heavy saucepan over low heat. Stir in the flour to make a roux and cook, stirring, for three to four minutes. Whisking constantly, pour the stock into the pan. Increase the heat and continue to whisk until the sauce comes to a ..