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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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was given to me by father in law.. he was a cook and was proud of his recipes and his cooking ... this recipe was cook and serve by my husband at the fire station as he was a fireman ...this is a great recipe and also cook for the captain for his promotion... also freezes great... Ingredients:
1 lb ground chuck |
1/2 lb ground lean pork |
1/4 cup olive oil |
2 tablespoons butter |
1 cup onion, chopped |
2 garlic cloves, chopped fine |
2 (6 ounce) cans tomato paste |
2 (2 lb) cans tomatoes, crushed strained |
1/2 cup water |
1/2 cup celery, chopped fine |
1/4 cup green pepper, chopped |
2 teaspoons parsley, chopped |
1/4 teaspoon oregano |
1/4 teaspoon basil leaves |
1/4 teaspoon rosemary |
1 bay leaf |
1/2 teaspoon black pepper |
1 teaspoon brown sugar |
1 tablespoon salt |
Directions:
1. Trim fat from chuck and pork and grind together.
2. Brown together till just light tan, stirring constantely.
3. Add onions to meat, cook till onions are trainsparent.
4. Add the following to the meat and onions: garlic, tomato paste,tomatoes,water, celery,parsley,oregano,basil leaves,rosemary,green pepper,bay leaf, brown sugar, black pepper,salt.
5. Cook and bring to a boil stirring constantly.
6. Turn heat to simmer, keep stirring till burner reaches simmer stage and don't scorch.
7. Simmer about 3 hours stirring occasionally.
8. Serve over spaghetti.
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