[alt.gourmand] Cleartext copy of "Michael's spaghetti sauce "

recipes@decwrl.UUCP (08/22/87)

SPAGH-SAUCE-3(S)         USENET Cookbook         SPAGH-SAUCE-3(S)

MICHAEL'S SPAGHETTI SAUCE
     SPAGH-SAUCE-3 - An exotically spiced spaghetti sauce with
     meat

     This is a very adaptable sauce which can be used in any
     recipe requiring tomato sauces.  Best on spaghetti with
     garlic bread!

INGREDIENTS (8 cups)
          TOMATO PRODUCTS
     12 oz     tomato paste
     16 oz     tomato sauce
     28 oz     tomato puree
     28 oz     crushed tomatoes
          SEASONINGS
     4         garlic cloves
     1         large bay leaf
     1 Tbsp    sugar
     1/2 tsp   ground black pepper
     1 Tbsp    oregano
     1 Tbsp    thyme
     1 tsp     coriander
     1-2 tsp   cilantro (optional)
     2 tsp     rubbed sage
     2 Tbsp    parsley
     2 tsp     basil
     1/2 tsp   crushed red pepper
     1         medium onion
     1/3 cup   olive oil
     1 Tbsp    sesame oil
          MEATBALLS
     1/2 lb    sweet Italian sausage
     1/2 lb    lean ground beef
     4 Tbsp    Worcestershire sauce
     2 tsp     sesame oil
     2 Tbsp    olive oil
     1/3 cup   bread crumbs
     1 tsp     sage
     2 tsp     rosemary
     1 tsp     thyme
     1 tsp     basil
     1/2 cup   sherry

PROCEDURE
          (1)  Chop the garlic very finely.  Chop the onion.

          (2)  Combine in a suitable pot the tomato products and
               seasonings.  Bring to a simmer.

          (3)  In a bowl, combine the meatball ingredients except
               the sherry.  Break this mixture apart into small

               balls or bits according to preference.

          (4)  Heat a wok or skillet and saut' the meat mixture
               until cooked to 'rare'.  Do not overcook or singe
               the meat.

          (5)  Remove the grease from the meat mixture by strain-
               ing in a colander, then return to the hot wok or
               skillet and reheat. Add sherry and reduce.  Add
               this to the sauce in the pot.

          (6)  Simmer this mixture on the lowest possible heat
               for 6 or 7 hours.  Stir occasionally.

NOTES
     I have found that Hunt's tomato products deliver the best
     flavor for this sauce; they are somewhat sweeter and less
     acidic than other brands.  I always use Lea and Perrins Wor-
     cestershire sauce.

     This spaghetti sauce is the work of about 2 years expermi-
     mentation.  It has won some of the local cooking contests
     here in Maine.

RATING
     Difficulty: easy but tedious.  Time: 1 hour preparation, 7
     hours cooking.  Precision: approximate measurement OK.

CONTRIBUTOR
     Michael R. Dow
     University of Maine, Police Dept., Orono, Maine, USA
     DOW@MAINE.BITNET