Tomato Meat Sauce
Instructions:
- 2 tablespoons olive oil
- 4 medium onions, chopped
- 3 garlic cloves, crushed
- 2 green peppers, chopped
- 1½ pounds ground beef
- 1 pound ground pork or sausage (Italian sausages, skinned)
- 1 #2½ can Italian tomatoes
- 2 6-ounce cans tomato paste
- ½ teaspoon sugar, approximately
- 2 teaspoons dried or 1½ tablespoons chopped fresh basil
- 2 small dried red peppers
- 1½ tablespoons salt, approximately
- Freshly ground pepper
- Spaghetti
Sauté the onions, garlic, and peppers in the olive oil till just wilted and lightly brown. Add the meats, break up well with a fork, and sauté till delicately brown. Add the tomatoes and other ingredients and bring to a boil simmer 3 to 3½ hours, stirring occasionally. Correct the seasoning.
This is often embellished with meatballs, a dish not to be found in Italy, though in this country it is accepted as Neapolitan. I believe it can be considered thoroughly American.
To cook spaghetti. Cook in plenty of boiling salted water to your favorite stage of doneness. Drain well. Toss with a little oil before saucing. Or serve with just butter or butter and cheese.