Prep 30 mins
Cook 12 hrs
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.
- 793.78 g crushed tomatoes
- 1360.77 g tomato sauce
- 170.09 g mushroom pieces
- 21.26 g dried shiitake mushroom (these are the closest in flavor)
- 118.29 ml celery, minced
- 118.29 ml parsley, minced
- 5 garlic cloves, minced
- 118.29 ml carrot, minced
- 1 onion, minced
- 9.85 ml rosemary (fresh and chopped)
- 9.85 ml oregano (fresh and chopped)
- 9.85 ml basil (fresh and chopped)
- 9.85 ml margarine
- 340.19 g ground chuck
- 29.58 ml dry red wine
- 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.
- 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.
- 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.
- 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.