Tomato Sauce

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

1 large onion (chopped)
8-12 cloves garlic (minced)
2 12 OZ can tomato paste
¼ C parsley
4 TBS sugar
1½ TSP salt (to start)
¼ TSP pepper
2 bay leaves
1/8 TSP oregano or italian seasoning
4 cubes beef boullion
2-3 LB beef or pork (cubes, ground, whole pieces, chops, etc.)
2-3 TBS olive oil

Temperature:

Sear meat in a 6 QT pot and set aside. If using ground beef, brown it with the vegatable saute. Saute the onions. Add garlic and a small amount water to soften. Add the tomato paste and sugar. Stir fry till sauce darkens slightly. Add the seasonings. Return the meat to the pot. Add about 2 QT water, just until the sauce is slightly thinner than the desired finished consistency. Cook on lowest stove setting for 1-2 hours until meat is fork-tender, stirring often. Add water as needed. Taste to correct salt. Use a dash of Kitchen Bouquet to darken if desired.

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