The Sebastiani Family’s Famous Spaghetti Sauce 1 pound of ground beef (optional) 4 tablespoons olive oil 4 tablespoons butter 4 stalks celery, chopped 4 onions, chopped 4 cloves garlic, finely chopped 1/4 teaspoon thyme 1/4 teaspoon rosemary 1/2 cup finely chopped parsley 1/2 cup dried Italian Mushrooms, soaked in 1 cup hot water and then chopped 1 large can solid pack tomatoes, mashed with liquid 6 cans (8 ounces each) tomato sauce 1 1/2 cups water 1 cup Sebastiani Zinfandel 1 teaspoon sugar Salt, pepper to taste If using meat, brown meat in olive oil and butter. add celery and onions until brown, then add garlic. Salt and pepper to taste; then add spices, mushrooms with their liquid, tomatoes, and tomato sauce. Fill tomato sauce can with 1 1/2 cups of water and add to sauce along with wine and sugar. Cook for 3 hours over low heat, Stirring occasionally. If not using meat, start by browning onions and celery and proceed as above. Instead of ground beef, a piece of pot roast can be used. Brown on all sides and proceed as above, letting meat simmer in sauce. After 2 hours, remove meat from sauce and keep warm. Spice and serve as meat course for your dinner. If your family likes their sauce hot, add a small chili pepper, chopped very fine, while sauce is simmering. These peppers are very hot and a little goes a long way, so use them with caution. This recipe yields a quantity of sauce greater than you would normally use at one time. Freeze the remainder in pint jars, filling 3/4 full. Silvia always kept a supply of frozen sauce on hand - "(The sauce) helped put together numerous meals in a short time." Serve with Sebastiani Zinfandel
Posted on: Tue, 30 Jul 2013 20:35:49 +0000
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