Serves 6
1 medium onion
1 lb. hamburger, veal, pork or beef
1/3 c. red wine (optional)
1 can tomato pages
1 large can tomato puree
1 whole carrot peeled
1 stalk celery with leaves
1 clove garlic, crushed
a sprig of fresh basil and oregano
1 tbl. Italian Seasoning
4 tomato paste cans of water
Salt and Pepper to taste
Slice onion and fry in olive oil until golden. Add hamburger. Brown until very separated.
Then add red wine (optional) and cook until alcohol evaporates.
Add tomato paste; simmer 4 or 5 minutes.
Then add tomato puree, carrot peeled, celery with leaves, 4 tomato paste cans of water, garlic, basil, oregano and Italian Seasoning. Salt and pepper to taste.
Bring to a boil and simmer for an hour.
Obviously serve on Cumberland’s Alpine Eagle pasta.
Cook’s Notes:
- Go with the mix on the meats. You will have a better sauce. The proportions are not important.
- I add the garlic to the onion mix in the beginning. Love garlic, but it needs to be sautéed.
- I cook the meat separately, drain, and add to the onions and garlic. It’s the heart healthy thing to do.
- Red wine is required for both the sauce and the cook.
- I do remember Nonnie telling me it was very important to cook the tomato paste well with the other ingredients. I follow that rule.
- Tomato puree is becoming hard to find. I have substituted crushed and diced tomatoes successfully. Not tomato sauce.
- I consistently add the carrot and celery, basil and oregano. Italian Seasoning? Never have.
- As a rule I add the 4 paste cans of water.
- And I probably simmer longer than an hour. So drink the red wine later rather than earlier.
I watched Nonnie prepare this sauce and took notes in the 1970’s. I probably forced the ingredients, especially the measurements. I make a sauce today that has a basis in this recipe, but it is mine and evolving with my mood and available ingredients. Nonnie would applaud that.
Recipe provided by Barbara Adolfson
