my aunt caties sauce

How To Make my aunt caties sauce

• Step 1
  fry your meatballs, then sausage, then braciole, lamb shank, in a big pot, with about 1/4 cup olive oil, it's all cooked in 1 pot.
• Step 2
  When meatballs are done put in a big dish, as with the sausage and rest of the meat. Add your chopped onion to the pot with all that cook stuff the meat left..lol
• Step 3
  Saute till onion is transparent, and add the paste, mix well and allow the paste to get really, really dark, not burnt. Stir often.
• Step 4
  In the meantime, puree your tomatoes either by hand if you like it chunky or a processer/blender. Add to the paste and mix well.
• Step 5
  Cook on a low setting or flame, soon foam will appear, scrape that out with a spoon. Add sugar, water, garlic, salt and pepper. Cook for 2 hours covered, stirring occasionally.
• Step 6
  Some foam still may appear, just scrape it out.
• Step 7
  Add the lamb and sausage to the sauce and cover, cook another hour, stirring occasionally
• Step 8
  Add meatballs and braciole, cover and cook about another hour. Stirring occasionally.
• Step 9
  With a slotted spoon remove all the meat and place in a bowl. Add the basil, cover and cook about 1/2 hour. Turn off heat and allow to sit for about another 1/2 hour.
• Step 10
  That should do it...I think I got it all..lol You don't have to use lamb or braciole. You can use just the sausage and meatballs. It comes out just as good.
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