Little Venice Spaghetti Sauce

J. Rose

Sauce with meats

subheading: SAUCE:

¼ c olive oil

3 to 4 garlic minced

1 can tomato paste

1 small can water

2 cans crushed tomatoes or purée

1tsp parsley, fresh

1 tsp oregano, dried

1 tsp basil, fresh

8 oz. unsweetened applesauce

2 to 4 c water, as needed

Salt and pepper

Sun dried tomatoes, 3 to 4 minced or whole

Bay leaf

subheading: MEAT:

I lb. ground chuck

2 pork chops with bone in

½ lb. Italian sausage

Simmer 1st 4 ingredients for 15 minutes.

Add rest of ingredients

Italian meatballs: mix 1 lb. ground chuck and hot pork sausage with 1 egg, 1/2 c Parmesan cheese, 1tsp. Oregano, basil and parsley. 1 minced large garlic, ½c italian seasoned breadcrumbs, pepper and salt. Mix well with hands and roll into balls and then logs or just break up in chunks and Bake in oven at 400 °, flipping to brown other side, or broil for about 25 mins, both sides. Add to sauce with cooked pork bone. Add up to 2 cups water and simmer for one hour, stirring and not burning. Italian meatballs: mix 1 lb. ground chuck and hot pork sausage with 1 egg, ½ c Parmesan cheese, 1tsp. Oregano, basil and parsley. 1 minced large garlic, ½c italian seasoned breadcrumbs, pepper and salt. Mix well with hands and roll into balls and then logs or just break up in chunks and Bake in oven at 400 °, flipping to brown other side, or broil for about 25 mins, both sides. Add to sauce with cooked pork bone. Add up to 2 cups water and simmer for one hour, stirring and not burning.

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