Italian Spaghetti Sauce
|Olive oil||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1 1⁄2 Cup (24 tbs)|
|Garlic||4 Clove (20 gm), finely chopped|
|Ground beef||1 Pound|
|Ground veal||1⁄2 Pound|
|Sweet italian sausage||1⁄2 Pound, cut in small pieces|
|Canned italian style tomatoes||28 Ounce (1 Can)|
|Tomato paste||12 Ounce (2 Cans, 6 Ounce Each)|
|Condensed tomato soup||10 3⁄4 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Dry red wine||1 1⁄2 Cup (24 tbs)|
|Worcestershire sauce||1 1⁄2 Teaspoon|
|Celery salt||1⁄2 Teaspoon|
|Crushed red pepper||1⁄2 Teaspoon|
|Chili powder||1 Dash|
|Ground cinnamon||1 Dash|
|Fennel seed||1 Dash|
|Whole allspice||4 , crushed|
|Green pepper||1 , chopped to make 3/4 cup|
|Fresh mushrooms||1⁄2 Pound, sliced lengthwise|
|Chopped pimiento stuffed olives||1⁄2 Cup (8 tbs)|
|Pimientos||4 Ounce, drained and chopped (1 Jar)|
Heat the olive oil in a large skillet.
Add the onion and garlic and cook until onion is tender, about 5 minutes.
Add the beef, veal, and sausage.
Brown well, stirring occasionally.
Combine in a large heavy saucepan or sauce-pot the remaining ingredients except mushrooms, olives, and pimientos.
Stir in the meat and onion.
Simmer, uncovered, at least 4 hours, stirring occasionally.
If necessary, add a little hot water as sauce thickens during cooking.
Remove bay leaves.
About 30 minutes before sauce is done, stir in mushrooms, olives and pimientos.