Conti Family Meat Sauce

"From the back of the book: "Last Bite - A novel of Culinary Romance" By Nancy Verde Barr, Julia Childs' executive chef. ***Add Recipe #245660 - it is optional.*** ***Meatballs: Recipe #245662.***"
 
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Ready In:
3hrs 15mins
Ingredients:
8
Yields:
2 quarts
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ingredients

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directions

  • Rinse the pork and beef, pat dry and cut into pieces roughly 4 inches square.
  • Heat the oil in a deep, heavy pot and cook the onion until translucent.
  • Push the onion aside, and working with a few pieces at a time, brown the meat on all sides.
  • Push the tomatoes through a strainer to remove the seeds and pour the into the pot with all the meat.
  • Season with salt and pepper and bring to a boil.
  • Boil briskly for 15 minutes, then reduce the heast so that the sauce simmers gently and partially over the pot.
  • Cook, stirring occasionally for 2 1/2 hours.
  • (If the sauce becomes too thick, add small amounts of hot water.).
  • If using the Braciole, drop them into the pot after the sauce has cooked for 1 hour.
  • Add the meatballs for the last 45 minutes of cooking.
  • Remove the meats from the sauce.
  • Serve the sauce over pasta and serve the meats separately.

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