Originally my grandmother’s, it has seen a few tweaks since then.\u00a0 Not the least of which is the semi-math equasion nature of the recipe now.<\/p>\n
Start with deciding how many pounds of meat you want to use.\u00a0 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.<\/p>\n
So, take your amount of meat, and double it.\u00a0 This becomes your “X” number.<\/p>\n
X Carrots, chopped<\/p>\n
1\/2X to X stalks of celery, chopped<\/p>\n
X Peppers (colour dictated by flavour preference), chopped<\/p>\n
X Onions (small to medium), chopped<\/p>\n
Canned Tomatoes – this one depends entirely on how thick you want your sauce.\u00a0 Generally works out to 1 large can per pound of meat, without worrying about saving half cans.\u00a0 I use whole tomatoes, and squish them over the sauce before putting them in.\u00a0 Helps to break them up, and messy fun, too.<\/p>\n
Tomato Paste – For colour, and entirely optional.<\/p>\n
Meat – as above<\/p>\n
Olives – By feel\/to taste\/until it looks right<\/p>\n
Mushrooms – 1\/4 to 1\/2 X lbs, halved and sliced<\/p>\n
Saute\/Add in the following order, in enough oil to keep from sticking:\u00a0 onions, celery, garlic, meat, spices part one, carrots, peppers, canned tomatoes, olives, mushrooms, tomato paste, spices part two.<\/p>\n
Spice Suggestions (not necessarily all at once):\u00a0 Salt, Sugar, Basil, Sage, Thyme, Oregano, Parsley, Marjoram, Anise, Black Pepper, Cayenne, Paprika<\/p>\n
Simmer for at least two hours on low heat.\u00a0 6 or more is preferable.\u00a0 Best next day.<\/p>\n","protected":false},"excerpt":{"rendered":"
Originally my grandmother’s, it has seen a few tweaks since then.\u00a0 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.\u00a0 Typically, I use half some form of beef, half some form of italian sausage. A “normal” batch starts […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[24,340,171],"tags":[382,26,144,400],"class_list":["post-534","post","type-post","status-publish","format-standard","hentry","category-beef","category-editing","category-pork","tag-beef","tag-betsy-codier","tag-mine","tag-pork"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts\/534","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=534"}],"version-history":[{"count":3,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts\/534\/revisions"}],"predecessor-version":[{"id":2459,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=\/wp\/v2\/posts\/534\/revisions\/2459"}],"wp:attachment":[{"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=534"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=534"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/archives.ravenandcoyote.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=534"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}