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.