(by Cherie Kephart)
I now know why I loved this sauce so much as a kid: It’s loaded with sugar. I now do an updated sugar-free version. (To my Sicilian family: Please forgive me.) Originally this sauce was made on a stove in two large kettles; my great-grandmother would stand for hours watching and stirring to ensure that it wouldn’t burn. My mom and I suggest you cut the recipe in half for one large pot or Crockpot.
2 - 3 T. extra virgin olive oil
2 - 3 large onions, chopped
1 - 2 lb. ground beef (depending on how meaty you want it)
9 cans (12 oz. each) tomato paste
1/2 - 3/4 c. sugar
6 T. Italian seasoning
2 - 3 T. garlic salt or garlic powder
1 T. ground black pepper
2 T. dried oregano
4 - 6 bay leaves
Heat oil in a large skillet, and brown the onions and beef. Drain excess fat.
Add tomato paste, rinsing each can with hot water and adding to the sauce.
Add 1 additional can of water, blending well.
Add sugar, Italian seasoning, garlic salt or powder, pepper, and oregano.
Add another can of water and bay leaves.
Bring mixture to a boil.
Simmer approximately 2 - 3 hours (or 6 - 8 hours in a Crockpot).
Taste for seasoning, and remove bay leaves before serving over pasta.
(Read Sauce Day, the story that accompanies this recipe.)
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