Best Homemade Sauce
|Vegetable oil||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Boneless chuck/Boneless round||2 Pound, cut into 1/2-inch cubes|
|Sweet italian sausages||1⁄2 Pound, sliced|
|Carrots||2 Large, finely chopped|
|Onion||1 Small, chopped to make 1/4 cup|
|Garlic||2 Clove (10 gm), crushed|
|Italian tomatoes with tomato paste and basil leaf||70 Ounce (2 Cans, 2 Pound 3 Ounce Each)|
|Oregano leaf||1 Teaspoon, crumbled|
|Freshly ground pepper||1⁄4 Teaspoon|
|Chopped parsley||2 Tablespoon|
1. Heat olive and vegetable oils, butter or margarine and lard in a large kettle. Brown round and sausage a few pieces at a time in kettle; remove as pieces brown with a spoon; reserve.
2. Saute carrot, onion and garlic in same kettle until very soft; stir in tomatoes, salt, oregano and pepper; return meat to kettle.
3. Heat sauce slowly to boiling; lower heat; cover kettle. Simmer slowly 2 hours, or until meat is tender and sauce is thickened. Add parsley. Taste; add additional seasoning, if you wish.