This will make A LOT of sauce…but it freezes well. Divide the remaining sauce and meat into plastic containers and freeze. –Fat Sal
56 oz crushed tomato
water (no more than 28 oz)
56 oz tomato puree
24 oz tomato paste
1 lb Italian sausage
salt and pepper
1 lb pork “country ribs”
fresh parsley (minced)
1 lb beef chuck (cut into cubes)
fresh basil (slivered or chopped) meatballs
3-4 cloves of garlic
Fry meats (each separately) in olive oil and set aside. Fry garlic in same oil in which the meats were fried. Add tomato paste and fry until darkened, but not burned (3-5 minutes on medium heat). Add tomato puree, crushed tomato, water and seasonings. Cook on low heat for one hour. Stir frequently.
Add meat (except meatballs) and cook on low heat for 2-3 hours. Stir frequently.
Add meatballs and cook on low heat for another hour. Stir frequently yet gently, so as not to disintegrate the meatballs.