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Spaghetti Sauce Abruzzi

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  Dry italian mushrooms 1 Ounce
  Water 2⁄3 Cup (10.67 tbs)
  Onion 1 Medium, chopped
  Salad oil 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Canned peeled italian whole tomatoes 1 3⁄4 Pound (1 Can)
  Tomato paste 6 Ounce (1 Can)
  Sugar 1 Teaspoon
  Salt pork 1 Ounce, cut into very small pieces
  Spicy fresh italian sausage link 2 Pound
  Ground chuck 1 1⁄2 Pound
  Romano cheese 1⁄4 Pound, freshly grated (Imported)
  Egg 1
  Fresh parsley 3⁄4 Cup (12 tbs), chopped
  Salt 3⁄4 Teaspoon
  Freshly ground black pepper 1

Soak mushrooms in 1/3 cup water until tender, squeeze dry and slice thinly, reserving water.
In a large kettle, saute onions in salad oil until limp, stir in garlic, tomatoes, tomato paste, 1/3 cup water, water from soaking mushrooms, mushrooms and sugar.
Cover loosely, and place over low heat.
Meanwhile, in a 10-inch skillet, brown salt pork and add, with drippings, to the tomato sauce.
Brown sausages, pouring off excess fat as it accumulates; add sausages to tomato sauce.
Mix together ground chuck, cheese, egg, parsley, salt and black pepper.
Form into meat balls the size of a walnut.
Brown on all sides, and add to tomato sauce.
Cover sauce loosely, and simmer, stirring frequently for 2-3 hours, until cooked down to a rich sauce.
Skim off excess fat.

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Spaghetti Sauce Abruzzi Recipe