Ingredients
- 1 large onion, peeled and minced
- 2 tablespoons olive oil
- 3 cans (28 ounces each) whole tomatoes in thick puree
- 2 cans (16 ounces each) tomato sauce
- 2 cups water
- 1 can (6 ounces) tomato paste
- 3 large cloves garlic, peeled
- 2 carrots, peeled
- 1 all-purpose potato, peeled
- 5 tablespoons minced fresh basil, or 1 tablespoon dried
- 5 tablespoons minced fresh parsley, or 1 tablespoon dried
- Salt to taste
- Cayenne pepper to taste
- ¼ cup fresh bread crumbs
- ¼ cup milk
- 6 ounces ground pork
- 6 ounces ground veal
- 6 ounces ground beef
- 1 large egg, lightly beaten
- ¼ cup freshly grated Parmesan
- Nutritional Information
Nutritional analysis per serving (96 servings)
30 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 5 milligrams cholesterol; 99 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
about 12 cups
Preparation
- In a 6-quart, or larger, saucepan or casserole, cook the onion in the oil, stirring occasionally, for 5 minutes.
- In a blender or food processor, puree tomatoes and sauce. Add tomato mixture to pan along with water, tomato paste, garlic, carrots, potato, 3 tablespoons of basil, 3 tablespoons of parsley, salt and cayenne to taste. Bring to a boil, reduce to a simmer and, stirring occasionally, cook, partly covered, for 30 minutes.
- In a small bowl, soak the bread crumbs in the milk until softened.
- In a large bowl, combine bread-crumb mixture with meat, egg, Parmesan, remaining 2 tablespoons basil and parsley, salt, cayenne and 1/2 cup of sauce. Gradually shred and add meat mix to sauce, a little at a time. Partly cover, and bring sauce to a simmer, stirring occasionally, for 1 hour. Before serving, remove garlic cloves, carrots and potato.
- Use about 2 cups of sauce for each pound of pasta.
Dining and Cooking