TOMATO SAUCE, BOLOGNESE (my italian friend, Ann)

BOLOGNESE SAUCE

Ingredients:

 1lb thin, boneless, pork cutlets, 
 1 small onion, chopped
  2 big peppers, cubed
  3 green stalks of celery, chopped
  3lb ground meat 
  4 tablespoons oil 
  110 oz (3kg) tomato  sauce (Costco)
 2 —10-oz can  tomato paste  
   2 cups water
   2-3 bay leaves
  1 teaspoon salt
  2 teaspoons pepper 
  1 tablespoon oregano
  1 tablespoon basil
  1 tablespoon paprika

 

 Directions:

First, brown thin, boneless pork cutlets in a frying pan, 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 poured into 3 plastic (gallon) bags portion of this sauce and froze it for later use.

You can add pasta to soups or steamed vegetables.