Mom’s Sauce
| Submitted by: James Vaillancourt, Undergraduate Student, History |
|---|
My grandmother, born in 1886, made this for family gatherings, and my mother improved upon it over the years. I’d like to think I tweaked it a tad more for the better.
| Servings: 8 | Cultural Connection: Italy |
|---|
Ingredients
| 1 large clove garlic crushed** | 1 tbsp olive oil** | 1 large clove garlic ** |
|---|---|---|
| 1 med-large sweet onion, chopped ** | 1 large green bell pepper, chopped ** | 1 tbsp salt |
| ½ tsp brown sugar | ½ tsp basil leaf or 2,3 leaves | 3-4 dashes red pepper sauce e.g., Tabasco |
| 2-3 dashes Worcestershire | Dash of ground pepper | 1 tbsp oregano |
| ½ tsp cinnamon | Dash of coffee, abt ¼ cup | 1 beef bouillon cube |
| 1 lb ground beef chuck** | 1 lb mild/hot Italian sausage in pieces ** | 1 lrg can of water (use tomato puree can) |
| 1 lrg can San Marzano tomatoes | 1 large tomato puree (or another San Marzano) | 2 sm stewed or diced tomatoes |
| 1 lrg tomato paste | 1 lrg mushrooms can | 1 stick of pepperoni in pieces added 4 hrs into cooking |
Instructions
- After browning the ** items, add all ingredients except pepperoni into a slow cooker for 8 hours. If desired, add pepperoni at the 4 hour mark.
- Add slurry of baking powder and sauce to thicken sauce as needed.
- Serve with pasta of choice.
