mitchell
Crash Test Dummy
¼ cup olive oil
½ cup (1 medium) onion, chopped
4-garlic cloves, pressed
1 ½ pounds ground beef or venison
7 cups tomatoes (equals 2 - 28 oz. cans)
½ cup dry red wine (I use a cabernet/merlot mix by Concha)
2 large bay leaves
1 ½ teaspoons oregano
1 ½ teaspoons Italian seasoning
½ teaspoon crushed red pepper
1-6 oz. can tomato paste
2-8 oz. cans of sliced mushrooms, drained
¼ cup grated Romano cheese
1 large carrot
In a large pot heat the oil, add the meat, garlic and onion and cook until the meat is browned throughout. Blend the tomatoes in a blender or food processor until liquefied. Add all of the remaining ingredients to the mixture and bring pot to a boil for a minute or two. Then lower heat, cover and simmer for 2 ½ hours stirring occasionally. Remove cover and cook for another 3 hours or until desired consistency is reached. Remember to continue stirring occasionally so it does not stick to the bottom of pot. Remove carrot and bay leaves before serving. (Makes approx. 4 quarts of sauce.)
Note: I usually triple this and can the remaining sauce for use later in pints and quarts when the garden tomatoes are coming in big time. This one must be pressure canned. In addition, I sometimes substitute half of the beef with ground pork for a different flavor.
½ cup (1 medium) onion, chopped
4-garlic cloves, pressed
1 ½ pounds ground beef or venison
7 cups tomatoes (equals 2 - 28 oz. cans)
½ cup dry red wine (I use a cabernet/merlot mix by Concha)
2 large bay leaves
1 ½ teaspoons oregano
1 ½ teaspoons Italian seasoning
½ teaspoon crushed red pepper
1-6 oz. can tomato paste
2-8 oz. cans of sliced mushrooms, drained
¼ cup grated Romano cheese
1 large carrot
In a large pot heat the oil, add the meat, garlic and onion and cook until the meat is browned throughout. Blend the tomatoes in a blender or food processor until liquefied. Add all of the remaining ingredients to the mixture and bring pot to a boil for a minute or two. Then lower heat, cover and simmer for 2 ½ hours stirring occasionally. Remove cover and cook for another 3 hours or until desired consistency is reached. Remember to continue stirring occasionally so it does not stick to the bottom of pot. Remove carrot and bay leaves before serving. (Makes approx. 4 quarts of sauce.)
Note: I usually triple this and can the remaining sauce for use later in pints and quarts when the garden tomatoes are coming in big time. This one must be pressure canned. In addition, I sometimes substitute half of the beef with ground pork for a different flavor.