In a large large saucepan or stockpot, over medium-hig heat, combine…
- 1/2 pound salt pork, diced
- 1/4 cup virgin olive oil
- 1/3 cup unsalted butter
Add and saute until medium brown…
- 3/4 pound white onions, diced
Add…
- 1 pound lean beef, cut into 1/2" cubes
- 1/2 pound lean pork shoulder, cut into 1/2" pieces
- 4 chicken livers, shopped fine
- 4 chicken gizzards, cut into small pieces
- 2 bay leaves crumbled
Turn heat to medium and cook slowly, uncovered, for 30-minutes.
Chop together and add to sauce…
- 5 garlic cloves, mashed
- 1 tablespoon fresh rosemary
Add…
- 1/2 teaspoon ground allspice
- 1 teaspoon freshly ground black pepper
Stir will and continue to cook over low head for 20-minutes, and inhale the aroma.
Cover and cook for 5-minutes.
Add…
- 5 pounds ripe fresh tomatoes (or 6 cans peeled plum tomatoes), chopped fine
- 1/4 pound carrots, scrapped and minced
- 1/4 pound celery, minced
- 1/2 teaspoon salt
Simmer slowly for 90-minutes, stirring occasionally. Do not hurry the cooking for a good sauce!
Remove sauce from heat and allow to cool for 10-minutes.
Strain the sauce. Put whatever remains in the strainer through a food mill, grinder or processor then return it to the sauce.
Add…
- 7 ounces tomato paste
Stir well and bring to boil to heat everything through then turn off. Check for salt, adding more if necessary. Any sauce that is not for immmediate use can be frozen for a future occasion. Makes 3 1/2 quarts.