Old Fashioned Italian Slow Cooked Sauce

Many of my recipes have been handed down from generation to generation.  I no longer use measurements.  Taste and smell is the best way to tweak a recipe and put your own spin on it.  I’ve been cooking this sauce for about 20 years.  It’s terrific and is actually requested!  Certainly warms the house on a cold day.  It might take a few minutes to prepare but once put together, the stove does the rest.  After we’ve had our fill w/it over pasta, I’ve used it for everything from lasagna to chicken/eggplant parm, etc.  Left overs are frozen for a quick fix!  Enjoy!

What you will need:

meat – steak, pork, beef – left over or fresh – any kind – bone in is the best

Onion

Garlic

Olive oil

1 Lg can of tomato sauce

1 Lg can of crushed tomatos

1 Sm can of tomato paste

1 Lg jar of sauce – I use Prego w/mushrooms

spices needed are:  garlic salt, oregano, basil, parsley, pepper, sugar, cheese – fresh or dried

1 Lg sauce/soup pan to prepare

In your large pan, over med heat, add small amt of olive oil to bottom.  Fry your meat lightly on both sides.  Once it begins to brown add one chopped onion and 3-4 crushed cloves of garlic salt and pepper.  Saute turning over to not burn, scraping the bottom as it browns.  This will give the sauce a nice smoked flavor.  Use left over meat if you don’t have fresh.  Nothing goes to waste! Saute until onions and garlic are translucent.  Add cans of crushed tomato, sauce, paste and lg jar of sauce of your preference.  After adding each, fill each can respectively half way w/water and add to large pan.  Sauce will look watery but as it cooks down it will thicken.  Now add your spices.  Shake a light layer of each to cover top of pan.  Start at one side and simply cover the top w/garlic salt, oregano, basil and parsley.  I then add about 1/2 tsp of black pepper and 1 tsp of sugar to reduce the acid of the tomatos.  Put a generous coating of cheese as your final layer on top.  I use 2 handfulls of parm or romano or both.  Use less if you prefer less.  This is a recipe you can adjust to your palet. Drop 2 whole peeled cloves of additional garlic in and drizzle one circle of olive oil on top.  Mix all until well combined.  If you make meatballs, add them at this time and cook together.  Lower heat to Low and let cook about 4 hours.  Make sure you continue to stir your sauce!  Very important.  If it sticks or burns the sauce will taste burnt.  Your sauce is complete when the garlic cloves become translucent and soft.  I crush mine against the side of the pan and mix it in for added flavor.  Meat will be so tender you will be able to cut it w/a fork.  We eat the meat as a side dish to pasta for the initial dinner w/garlic bread for dunking.  Delicious!  Mmmmm….. Makes tons!  This is a restaurant style old fashioned sauce!  Enjoy!  –mic38andi

Facebook
Twitter
Pinterest