Isola delle Femmine Connection


Meat Sauce for Pasta
Paul Giamona


   1/2 lb or more ground beef or veal
   2 15-16 oz cans of tomato sauce
   1 6 oz can tomato paste
   1 large onion, chopped
   2 cloves of garlic crushed
   1 teaspoon sugar
   1/2 teaspoon sweet basil
   1/2 teaspoon oregano
   1/2 teaspoon thyme
   2 bay leaves
   salt and pepper to taste


   1.  Cook and crumble meat in heavy sauce pan.  If meat is very lean, add a small amount of oil.
   2.  Add onions and continue cooking until onion are translucent.
   3.  Add garlic, basil, oregano, thyme and bay leaves and cook for a minute more.
   4.  Add tomato sauce and tomato paste.  If sauce is too thick, add 4 to 6 oz of water.
   5. Add sugar, salt and pepper.  Reduce heat, cover, and simmer for a minimum of 30 minutes.  Allowing the sauce to simmer longer is better.  Check, stir sauce periodically.  Add water if necessary.
   6.  Serve over your choice of pasta.

Crushed tomatoes can be used instead of tomato sauce, but you probably will not need to add water.

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