¼ cup oil
½ cup chopped onion
1 clove garlic
Piece of salt pork
½ lb. beef chuck (cut up in small pieces)
½ lb. pork shoulder (cut up in small pieces)
1 can (20 oz.) tomatoes or tomato juice
1 Tbsp. salt
1 Tbsp. Romano cheese
1 bay leaf
1 whole clove
Pepper to taste
1 can (6 oz.) tomato paste
In a large saucepan, heat oil and brown the onion and garlic.
Onion and garlic may then be removed and discarded.
Add meat and brown well on all sides. Remove salt pork.
Add tomatoes or tomato juice and seasonings, bring to a boil.
Simmer slowly for 2 hours.
Add tomato paste, simmer another 10 minutes. If sauce is too thick, add ½ cup water.
Serve over cooked pasta.
½ cup carrots
½ cup celery
½ cup onions
6 Tbsp olive oil
1 cup red wine
1 cup milk
1 large can Italian plum tomatoes
1 can tomato puree
Salt and pepper
3 lb. ground meat – half pork and beef
(more meat is better - I always use more)
Finely chop vegetables and sauté in oil until tender.
Add ground meat and brown.
Add wine and reduce; then add milk and reduce.
When liquid has gone down, add salt and pepper, plum tomatoes, and puree.
Cook for 45 minutes over medium heat.
Serve over pasta.