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Meat Gravy (Neapolitan)

2 28 oz. cans whole peeled plum tomatoes
1 6 oz. can tomato paste (if desired or needed)
1 lb. ground beef
6 mild Italian sausages
1 large onion, well chopped
1 large clove garlic, minced
1/2 tsp. oregano
1 tsp. dried sweet basil
1 tsp. dried parsley
1 bay leaf
black pepper to taste

Saute ground beef in sauce pot until cooked thoroughly. Set ground
beef aside and drain, reserving beef juices and pan drippings.
Place beef juices and pan drippings in refrigerator. Saute the
sausages in the sauce pot until uniformly brown. Set sausages
aside. If pot bottom is sticky, deglaze with a little water. Fry
the onions and garlic in the sausage fat remaining in the pot.
Fry until translucent. Add plum tomatoes and spices and mix
thoroughly. Bring to a boil. Reduce to a simmer. Return sausages.
Simmer partially covered for 1 hour, stirring frequently. Remove
sausages. Simmer uncovered for 1/2 hour, stirring frequently.
Return ground beef. Skim fat from refrigerated ground beef drippings
and return drippings. Simmer uncovered for 15 minutes, stirring
frequently. Check sauce for desired consistency. Add paste as
necessary for consistency or as desired for taste and mix thoroughly.
Simmer uncovered for = hour, stirring frequently. Serve over
noodles which will hold sauce well, such as rotini, fusilli, or
rotelle. This is a very popular meat/tomato sauce recipe in the
mountainous exurbs of Naples, where my maternal grandparents are


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