Tomato Sauce

This recipe will really get your baby dancing.

The following ingredients will make enough Tomato Sauce for approximately 50 people.  I normally make this amount and freeze most of it for use at a later time. 

The Tomato Sauce and meat will freeze for months.   You can store it in several containers with just enough for a meal for your family in each one.

NOTE:  YOU CAN CUT THE RECIPE IN HALF AND NOT LOSE THE FLAVOR IF YOU DON'T WANT TO MAKE THIS MUCH SAUCE.   

Let's prepare the Italian Nectar of the Gods

Use at least a 16 quart pot - a bigger size would be better if you have one! I use a 20 quart pot.

• Open: 14 (15 oz) cans of tomato sauce
• 3 (12 oz) cans of tomato paste
• Coat bottom of large (16 quart) pan generously (1/4 cup) with olive oil.
• Crush 5 cloves of garlic and add to oil.
• Brown garlic.

Mixing The Sauce

• Allow oil to cool.
• Add tomato sauce and tomato paste to garlic.
• Fill each tomato sauce and tomato paste can 3/4 full with water.
• Add this water to the sauce.
• Add 25-30 oz of Chianti* (fill tomato sauce cans with Chianti to clean sides of cans)
• Add the following spices, rubbing them in your palm to release their fragrance:
  • 1/4 c. oregano
  • 1/4 c. rosemary
  • 1/4 c. basil
  • 4 bay leaves
  • 1/4 tsp (+) red pepper flakes

Cooking Instructions

While the sauce is cooking - prepare the meat - see below

• Cook at medium heat until mixture is hot.
• Reduce heat to low and stir occasionally.  Allow to cook for atleast six to seven hours - with all the meat in it.
• Do not remove from the heat until the air bubbles leave a "moon crater" on the top of the sauce.