Recipe by Terry Bumbacco
This is my own recipe,it came from years of cooking, everyone seems to enjoy it.
Top Review by denise.marion
Congratulations on your submitting your favourite recipe. I am not able to test it immediately,but you will get a rating. When I am out of thyme in any recipe, I use poultry seasonning, I see it is part of your recipe.I have a jar of garlic-in-oil in my refrigerator. When using a carrot, I grate it and it becomes part of the sauce!I see no tomato paste and no basil in yours and I use fresh cut celery.I like the size of your recipe and I can almost smell it from here! So, again Terry, congratulations.This is a first!Denise
- 4 (28 fluid ounce) cansdiced plum tomatoes
- 1 (32 ounce) can tomato juice
- 2 green peppers, diced
- 1 large carrot
- 3 cloves garlic
- 1⁄4 cup olive oil or 1⁄4 cup sunflower oil
- 5 tablespoons oregano
- 4 tablespoons grated romano cheese
- 3 large onions, diced
- 1⁄2 teaspoon poultry seasoning
- 4 tablespoons dehydrated parsley flakes
- 1⁄4 teaspoon ground sage
- 1 tablespoon celery salt
- 3 bay leaves
- 3 lbs hamburger
Directions See How It's Made
- In a large pot combine oil, onions, oregano, bay leaves, and garlic,cook medium heat for 5 minutes add diced tomatoes and tomato juice, bring to a boil add hamburger, reduce heat to simmer add green peppers and romano cheese add poltry seasoning, ground sage, celery salt, parsley flakes add large carrot (Tip) the carrot is used in place of sugar as it will absorb the acid in the tomatoes, just discard the carrot after cooking.
- let this sauce simmer on a very low heat all day, and skim off excess oil when it comes to the top.
- (Tip) When buying fresh garlic, peel and clean,then put them in a large jar, fill the jar with your favorite oil, and put it in your fridge for your next sauce, the oil will absorb the garlic flavor, and preserve your garlic.