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Meat-based, sweet Southern Italian red sauce
large batch (fills a 10-quart pot).

1 lb sweet Italian sausage
2-3 country spare ribs
29-oz can Hunts tomato sauce
29-oz can Contadina puree
13-oz can Contadina paste
13-oz can whole plum tomatoes, crushed/seeded
braciole (recipe follows)
meatballs (recipe follows)
vegetable or olive oil
2 cloves garlic, crushed
2 Tbl basil, chopped (or dried)
2 Tbl parsley, chopped (or dried)
1/2 C imported Romano cheese, grated
1 Tbsp baking soda (optional)

1 lb thin-sliced top round, pounded flat
1 egg, beaten
1 clove garlic, crushed
1 C imported Romano cheese, grated (may require a little more)
2 Tbl basil, chopped (or 1 Tbl dried)
salt and pepper to taste

2 lb extra lean ground beef
2 eggs
6 slices white bread
3/4 C milk
1 clove crushed garlic
3/4 C imported Romano cheese, grated
1 Tbl basil, chopped (or dried)
1 Tbl parsley, chopped (or dried)
1 tsp oregano (dried)
salt and pepper to taste

Cover bottom of 8-10 qt stainless steel pot with cooking oil about
1/4-inch deep. Saute spare ribs over low heat while preparing
braciole. (Note: if you do not have stainless, the next best
choice is porcelain. A metal pot will ruin this recipe.)

In skillet, saute sausage until cooked and golden brown (may be
done in water or oil), and drain.

Pound round steak until very thin and cut into approx 4x4 or 4x6
inch strips. Place crushed garlic in small bowl, Add egg and beat
lightly. Add basil, parsley, salt and pepper, and grated Romano
(until mixture thickens to paste consistency). Spread mixture onto
meat, roll and tie securely (crochet thread works well). Place
rolled meat in with spare ribs to brown. Be sure to brown meat
very, very well.

Once meat is very brown, add 2 cloves crushed garlic to oil and
saute just until golden. (Do not overcook or sauce will be bitter.)
Immediately add tomato puree and plum tomatoes. Simmer about 1/2
hour. Add 29 ounces of water, basil, parsley and Romano cheese.
Simmer another 1/2 to 3/4 hour. Add tomato paste + equal water,
simmer 1 hour. Add tomato sauce and 1/4 to 1/2 amount of water,
simmer 1 hour. If sauce tastes at all bitter, add about 1 Tbsp
baking soda and simmer an additional 15-30 minutes. (Optional:
add a whole carrot with first tomato ingredients, which will also
cut the acidity.)

While sauce is cooking--rub mixing bowl with crushed garlic. Add
meat, beaten eggs and seasonings. Dip bread slices into milk and
squeeze out excess. Crush into meat mixture. Mix all ingredients
well, roll into desired sized balls, and broil just until nicely
browned. Drain and add to sauce mixture.


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