Aurora Somazzi Clerici's Italian Spaghetti Sauce |
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Prep Time: 30 Minutes Cook Time: 720 Minutes |
Ready In: 750 Minutes Servings: 12 |
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My husband's great grandparents setteled in Napa after coming to America from Lugano, Switzerland. Lugano is a town on the border between Italy and Switzerland and has a long roman history- hence the italian style of foods. This is a great sauce that is easy to make and will fill your home with wonderful smells and healthy appetites. Makes about 3 quarts of finished sauce. Ingredients:
28 ounces crushed tomatoes |
48 ounces tomato sauce |
6 ounces mushroom pieces |
3/4 ounce dried shiitake mushroom (these are the closest in flavor) |
1/2 cup celery, minced |
1/2 cup parsley, minced |
5 garlic cloves, minced |
1/2 cup carrot, minced |
1 onion, minced |
2 teaspoons rosemary (fresh and chopped) |
2 teaspoons oregano (fresh and chopped) |
2 teaspoons basil (fresh and chopped) |
2 teaspoons margarine |
3/4 lb ground chuck |
2 tablespoons dry red wine |
Directions:
1. In a large pot add the tomato sauce, crushed tomatoes and the canned mushrooms.Cook on low heat stirring occasionally. Do not let it burn.
2. In a small saucepan, add 1 1/2 cups water and the dried mushrooms. Cook until the mushrooms are soft about 1/2 hour. Remove the mushrooms and chop- save the water to add to the sauce later.
3. Saute the ground chuck in a large skillet. Remove the meat and add to the sauce mixture. Add the celery, parsley, carrots, onions and herbs to the pan and saute until soft for about 10 minutes. Add these to the sauce.
4. Continue cooking the sauce on low heat for about 10-12 hours stirring occasionally. About 2 hours before sauce is to be served, add the liquid from the mushrooms, the margarine and the red wine.
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