Tomato Meat Sauce Recipe
Ingredients
| Ground chuck | 4 Pound | |
| Onions | 4 Medium, chopped (Salad or olive oil) | |
| Carrot | 1 Large, chopped (Salad or olive oil) | |
| Celery - 1 stalk, chopped | ||
| Garlic | 3 Clove (5gm) (Salad or olive oil) | |
| Italian sweet sausage - 1 lb, cut up | ||
| Whole tomatoes -2 cans (16-oz size) | ||
| Tomato puree | 1 Can (10oz) (Salad or olive oil) | |
| Tomato Paste | 1 Can (10oz) (Salad or olive oil) | |
| Oregano leaves | 1 Teaspoon, dried (Salad or olive oil) | |
| Salt | 1 1/2 Tablespoon (Salad or olive oil) | |
| Pepper | 1/2 Teaspoon (Salad or olive oil) | |
| Dry red wine | 1/2 Cup (16 tbs) (Salad or olive oil) | |
| All-purpose flour - 1/3 cup | ||
| Water | 1 Cup (16 tbs) (Salad or olive oil) | |
Directions
MAKING
1) At the base of 15 1/2-by-10 1/2-by-l-inch pan line a wax paper and spread ground chuck evenly.
2) Chill for 1 hour.
3) Cut chuck lengthwise into strips 3/4 inch wide. Cut again into 3/4-inch cubes.
4) In 6-quart Dutch oven heat 1/4 cup hot oil. Add onion, carrot, celery and garlic and sauté for 5 minutes stirring continuously.
5) Take off from heat.
6) In a skillet heat 2 tablespoons oil. Add half of frozen chuck and half of Italian sausage and fry till brown.
7) Take off from skillet and transfer to Dutch oven.
8) Follow the same with the rest.
9) Mix tomatoes, tomato puree, tomato paste, oregano, salt, pepper and wine.
10) Boil the mixture, decrease heat and simmer covered for 30 minutes.
11) In another small bowl, mix flour with 1 cup water till blended.
12) Mix it to the sauce, stirring constantly. Boil and stir constantly.
13) Decrease heat, simmer uncovered for 30 minutes.
14) Let it cool completely.
15) Transfer into four (1-quart) or eight (1-pint) jars or plastic containers.
SERVING
16) Keep in refrigerator if using within a week. Freeze if storing for a longer period.
1) At the base of 15 1/2-by-10 1/2-by-l-inch pan line a wax paper and spread ground chuck evenly.
2) Chill for 1 hour.
3) Cut chuck lengthwise into strips 3/4 inch wide. Cut again into 3/4-inch cubes.
4) In 6-quart Dutch oven heat 1/4 cup hot oil. Add onion, carrot, celery and garlic and sauté for 5 minutes stirring continuously.
5) Take off from heat.
6) In a skillet heat 2 tablespoons oil. Add half of frozen chuck and half of Italian sausage and fry till brown.
7) Take off from skillet and transfer to Dutch oven.
8) Follow the same with the rest.
9) Mix tomatoes, tomato puree, tomato paste, oregano, salt, pepper and wine.
10) Boil the mixture, decrease heat and simmer covered for 30 minutes.
11) In another small bowl, mix flour with 1 cup water till blended.
12) Mix it to the sauce, stirring constantly. Boil and stir constantly.
13) Decrease heat, simmer uncovered for 30 minutes.
14) Let it cool completely.
15) Transfer into four (1-quart) or eight (1-pint) jars or plastic containers.
SERVING
16) Keep in refrigerator if using within a week. Freeze if storing for a longer period.
Chef
