TOMATO SAUCE, BOLOGNESE (from my italian friend, Ann)
INGREDIENTS: 1lb thin , boneless, pork cutlets, 1 small onion, chopped 2 big peppers, cubed 3 green celery, chopped 3lb ground meat 4 tablespoons oil 110 oz (3kg) tomato sauce 2cans (10 oz can) tomato paste 2 cups water 2-3 bay leaves 1 teaspoons salt 2 teaspoons pepper 1 tablespoon oregano 1 tablespoon basil 1 tablespoon paprika First brown thin, boneless, pork cutlets, in a frying pan, and set aside. Sauté in the same pan, onion, pepper, and celery, with oil, add ground meat and mix well until the meat is done about 15-20 minutes. Strain fat, through a strainer. In a big pan add all the tomato sauces, meats, water, and spices, and slow boil in the oven for 3-4 hours, until the pork cutlet is almost disintegrated. I poor in plastic bags a portion of this sauce and freeze it for later use. You can add pasta, and soups, to steamed vegetables. Strain fat, through a strainer. In a big pan add all the tomato sauces, meats, wate
