This is a Sicilian style sauce. This particular one contains both grd. sirloin, and Italian Sausage.
Chop garlic up small, but not too small .Slice onion thin, then chop (do not mince). Sauté onion and garlic in olive oil in the bottom of a large pot, until onions are soft and transparent. Strip the casing from two Italian Sausages, and break in to little tiny pieces and put into pot. Then break up the gr. Sirloin into small pieces and add to pot. As the meats are browning, break them up as small as you can (leaving the meat too large doesn't allow the flavor of the sauce to penetrate it). Once the meat is browned, add the cans of sauce, and add one full can of water to each can of sauce, except the last can (contrary to popular belief, sauce is not suppose to be thick). Also add the puree and paste. Add a tsp. of oregano, and a tsp. of Italian seasoning. Stir well, and bring to a gentle boil, skimming the foam from the sauce continuously the foam is acid, and is what causes the sauce to be bitter.) Continue skimming foam through entire cooking process. Lower to a simmer, and cover partially. Now your asking yourself, what do I do with the rest of the Italian sausage? Well there are two ways of doing this. You can either cut them in half and brown them in a frying pan, or just cut them and drop them into sauce (I prefer the latter, it makes it easier). Cook the sauce stirring often for 4 hours. Add a ¼ tsp of garlic powder and another ¼ tsp. of oregano halfway through the cooking process. Freeze remaining sauce in quart containers. 1qt. of sauce is enough for a pound of pasta.
Mix everything together well, and roll into balls about the size of a golf ball, (or smaller if you prefer). Drop into sauce. That's right, just roll and drop! Let cook with the sauce for the same amount of time it takes sauce to cook.
cloves of garlic chopped
In a sauce pan or deep large frying pan, brown garlic in olive oil, until golden, careful not to burn. Add your tomato's, and oregano and salt. Bring to boil and reduce, and simmer about 30-45 minutes, stirring occasionally. Last few minutes of cooking, add the basil leaves. Serve over Vermicelli.
Large Cans of Hunts tomato sauce
Chop garlic up small, but not too small. Slice the onion thin, then chop (do not mince). Sauté onion and garlic in olive oil in the bottom of a large pot, until onions are soft and transparent. Add tomato sauce add one full can of water to each can of sauce except the last can, add puree and other dry ingredients. Bring to boil and reduce to a simmer, remembering to constantly skim off foam. Add tomato paste Add salt to taste, and a little more seasonings during the cooking process. Simmer for about two hours, add basil the last half hour. Serve over spaghetti or other pasta. Freeze remaining sauce in quart containers. This sauce can also be used on Calazone.
cup fresh, packed basil
food processor combine ingredients with 1/4 cup olive oil
and 1/2 cup cheese and chop.
Tuna Fish Sauce©
Mamma use to make this on St. Josephs day, but
med can grated tuna fish
Brown tuna, garlic and parsley in oil gently for 10 minutes. Add salt, pepper, tomatoes and puree. Simmer for 1 hour. Add oregano and basil and cook an additional 5 minutes. Cook 1 lb of Spaghetti, or vermicelli until tender . Pour sauce over top and serve
Ottaviana's Lasagne ©
large bowl, put the Ricotta, the salt, the Pecorino Romano, the parsley, and the eggs. Also add about 1 cup of
the shredded Mozzarella. Mix all ingredients well. ( I
usually mix the ingredients without the eggs, so as to
see if there is enough salt in it. Then I add the eggs
and mix again). In a Lasagna pan,( if your not using a
throw away foil pan), line your pan with foil for easy
cleanup. Put a layer of Sauce, enough to coat the bottom
of pan. Then arrange your Lasagna strips. Spread about a ½ of
a 1/2 inch of Ricotta on the Lasagna, and drizzle some
sauce over it. Sprinkle some Pecorino, and some
Mozzarella on the Ricotta. Continue to layer the Lasagna in the same fashion, until you come to the last strips.
Then put the remainder sauce on. Make sure you get it all
around the sides too. Then finish topping with remaining
Mozzarella, and sprinkle some more Pecorino on. Cover pan
tightly with foil, and put in the oven at 350° degrees
for about 30-45 minutes depending on your oven. Until it
is hot and bubbling. Remove from oven and let sit covered
for about 30 minutes.
Here we go. The sauce does not have to be hot, it can be used right out of refrigerator. Use the same meat sauce as in the recipe at top of page. Peel the eggplant, then cut into rounds about an inch thick. Beat your egg in a small bowl that will accommodate the size of the eggplant rounds. Pour the breadcrumbs in a flat plate. use a large enough Teflon frying pan, so it doesn't take you forever. Pour about a half cup of oil in the pan and heat it at medium low. Add oil to pan as needed when cooking. When oil is hot and shimmering, dip slice of eggplant in egg, and then coat in breadcrumbs. Shake off excess and place in pan. Quick cook until breadcrumbs are golden and fork pierces eggplant easily. Drain cooked eggplant on paper towels to remove excess oil, and salt the slices. In a baking pan (line it with tin-foil, it makes for an easier cleanup). Spread sauce on bottom of pan to coat it. Then arrange slices in pan so they are touching each other. Put some sauce on each slice, sprinkle some Romano cheese and Mozzarella on each slice. Continue with the rest of the slices. It's ok to stack them on top of each other just like you would with Lasagna. Cover pan with foil and place in an oven at 350° degrees for 30 minutes, or till bubbling. Uncover after 20 minutes and finish cooking.
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