Red Meat Sauce for Pasta
By
Renata McAdams
@Renata
1
Blue Ribbon Recipe
I just tried this sauce and let me tell you, it is incredible! It is a very thick meat sauce that tastes oh-so authentic. I prepared this the day before serving, and I think it's even better the second day.
True to how they used to do it in the old days, Renata has left the seasoning measurements up to the cook. This is a great way to make the sauce your own by simply adjusting the spices to your family's tastes. I started out with light seasoning - about 1 teaspoon of each of the dry spices - then kept adding until it was to my liking. In the end, I used 2 teaspoons of each of the dry spices and about 1/2 cup of both the fresh basil and oregano. You may like even more spice.
Give it a taste and let us know what works best for you!
The Test Kitchen
Ingredients
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5 lbroma tomatoes
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2 largecans tomato puree
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1 lbground beef
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1 lbground pork
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10 clovegarlic
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8 ozmushrooms, fresh
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1 conions, vidalia, peeled
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1 cgreen bell pepper
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·oregano, fresh
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·basil, fresh
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·italian parsley
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·olive oil, extra virgin
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·salt and pepper
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·garlic powder
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·onion powder
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·paprika, sweet mild
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·old bay seasoning