TOMATO SAUCE WITH MEAT

 

In South Philadelphia you have "gravy" with your pasta ... not "sauce, "but that's probably a local thing. In the old days, the poor people often skipped the main course of their meal and filled themselves with pasta-which served to satisfy their hunger. The pasta was usually accompanied by a sauce that afforded them the taste of what the main course might have in­cluded-bits of chopped meat, tiny clams, and so forth-had they been able to afford it.

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1 LARGE SPANISH ONION (CHOPPED)

6 TO 8 LARGE GARLIC CLOVES (MINCED)

1 CUP EXTRA VIRGIN OLIVE OIL

1 LB. GROUND VEAL, BEEF, AND PORK (MIXED)

3-28 OZ. CANS TOMATOES (CRUSHED BY HAND)

1 BUNCH FRESH BASIL (CHOPPED)

IF FRESH NOT AVAILABLE, USE I TEASPOON DRY BASIL

1 1 /2 TABLESPOONS SALT

1 TEASPOON BLACK PEPPER

1 TEASPOON CRUSHED FENNEL SEED

1 /2 CUP FRESH PARSLEY (CHOPPED)

3 TABLESPOONS TOMATO PASTE

Saute onion and garlic cloves with 1i cup of olive oil in 4 qt sauce pot, for 3 minutes. Add ground meat and saute until meat is browned, stirring constantly add tomatoes, basil, salt, black pepper, crushed fennel, fresh parsley, and tomato paste. Bring to a boil, lower flame, and simmer for 1 hour, stirring constantly