Spaghetti Sauce Abruzzi
|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)|
|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)|
|Fresh parsley||3⁄4 Cup (12 tbs), chopped|
|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.