Originally my grandmother’s, it has seen a few tweaks since then. Not the least of which is the semi-math equasion nature of the recipe now.
Start with deciding how many pounds of meat you want to use. Typically, I use half some form of beef, half some form of italian sausage. A “normal” batch starts with about 1 1/2 lbs of meat, a fridge-filling-stick-some-in-the-freezer batch is double that or more.
So, take your amount of meat, and double it. This becomes your “X” number.
X Carrots, chopped
1/2X to X stalks of celery, chopped
X Peppers (colour dictated by flavour preference), chopped
X Onions (small to medium), chopped
Canned Tomatoes – this one depends entirely on how thick you want your sauce. Generally works out to 1 large can per pound of meat, without worrying about saving half cans. I use whole tomatoes, and squish them over the sauce before putting them in. Helps to break them up, and messy fun, too.
Tomato Paste – For colour, and entirely optional.
Meat – as above
Olives – By feel/to taste/until it looks right
Mushrooms – 1/4 to 1/2 X lbs, halved and sliced
Saute/Add in the following order, in enough oil to keep from sticking: onions, celery, garlic, meat, spices part one, carrots, peppers, canned tomatoes, olives, mushrooms, tomato paste, spices part two.
Spice Suggestions (not necessarily all at once): Salt, Sugar, Basil, Sage, Thyme, Oregano, Parsley, Marjoram, Anise, Black Pepper, Cayenne, Paprika
Simmer for at least two hours on low heat. 6 or more is preferable. Best next day.
