TOMATO SAUCE, BOLOGNESE (from my italian friend, Ann)


 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 

 2X —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 browning thin, boneless, pork cutlets, in a frying pan, set aside.

Sauté in the same pan, onion, pepper, 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 portion of this sauce and freeze for later use.

You can add pasta, to soups, to steamed vegetables.

 Bon Appétit!!!!



Popular Posts