Meat Sauce – Jewish Tomato Sauce

Now I know it may sound a little strange when I say that this Jewish girl makes an amazing tomato sauce – but this Jewish girl makes an amazing tomato sauce! Slow cooked, thick with vegetables and meat, this recipe is a result of a contest my office had for the best sauce. I was up against two Italian guys who argued with me about the term sauce – it’s gravy, they said. It’s not gravy, I said, it’s sauce. So on and so forth… Anyway, needless to say I won! Here is the recipe, serve with anything and enjoy!

This is what you will need:

A large heavy bottom pot
Um…. that’s it.

Ingredients:

½ lb. ground beef
1-2 lbs. meatloaf mix (pork, veal and beef) or whatever meat you want to add
2-3 links sweet Italian sausage
3 stalks celery, chopped
3 carrots, chopped
2 large sweet onions, chopped
3 cloves of garlic (I leave them whole to remove when sauce is done, but you don’t have to)
2 28oz cans whole peeled tomatoes
1 28oz can crushed tomatoes
2 fresh bay leaves
2 tablespoon dried basil
1 tablespoon dried marjoram
1 tablespoon dried oregano
1-2 tsp dried red pepper
Pinch (or dash) of sugar
Salt and pepper
Olive oil

Directions:

Put a little olive oil in the bottom of the pan over medium high heat and begin to brown all the meat. Sprinkle with salt and pepper.
While the meat is browning, chop all the vegetables.

Once the meat is cooked through, add the vegetables and a little salt and pepper and cook them all together until the onions begin to get translucent.
Now time to add the tomatoes.
Open the peeled tomatoes and dump into a bowl, and with your hands, crush the tomatoes.
Add the one can of crushed and the two cans of the manually crush tomatoes.
Fill one of the cans with water and add that to the pot as well.
Drop in the 2 bay leaves as well as salt and pepper – now is the time to taste for salt.
Add the red pepper flakes.

Now let it simmer…. for several hours, stirring every so often.
As the sauce reduces, add a ½ cup of water or so until all the vegetables are dissolved into the sauce.
This is the part that you will have to be the judge on your sauce. It’s a color and consistency that you are looking for. Dark red and thick but still looks like a sauce you could put on pasta – not too thick.
The sauce is done – turn off the heat and throw in a dash of sugar. The sugar will add just a touch of sweetness that will take the metallic and sharp taste that can tomatoes can leave behind.

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Meat Sauce - Jewish Tomato Sauce

(1 votes, average: 5.00 out of 5)

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Ingredients

• ½ lb. ground beef
• 1-2 lbs meatloaf mix (pork, veal and beef) or whatever meat you want to add
• 2-3 links sweet Italian sausage
• 3 stalks celery, chopped
• 3 carrots, chopped
• 2 large sweet onions, chopped
• 3 cloves of garlic (I leave them whole to remove when sauce is done, but you don’t have to)
• 2 28oz cans whole peeled tomatoes
• 1 28oz can crushed tomatoes
• 2 fresh bay leaves
• 2 tablespoon dried basil
• 1 tablespoon dried marjoram
• 1 tablespoon dried oregano
• 1-2 tsp dried red pepper
• Pinch (or dash) of sugar
• Salt and pepper
• Olive oil

Instructions

1

Put a little olive oil in the bottom of the pan over medium high heat and begin to brown all the meat. Sprinkle with salt and pepper.

2

While the meat is browning, chop all the vegetables.

3

Once the meat is cooked through, add the vegetables and a little salt and pepper and cook them all together until the onions begin to get translucent.

4

Now time to add the tomatoes.

5

Open the peeled tomatoes and dump into a bowl, and with your hands, crush the tomatoes.

6

Add the one can of crushed and the two cans of the manually crush tomatoes.

7

Fill one of the cans with water and add that to the pot as well.

8

Drop in the 2 bay leaves as well as salt and pepper – now is the time to taste for salt.

9

Add the red pepper flakes.

10

Now let it simmer…. for several hours, stirring every so often.

11

As the sauce reduces, add a ½ cup of water or so until all the vegetables are dissolved into the sauce.

12

This is the part that you will have to be the judge on your sauce. It’s a color and consistency that you are looking for. Dark red and thick but still looks like a sauce you could put on pasta – not too thick.

13

The sauce is done – turn off the heat and throw in a dash of sugar. The sugar will add just a touch of sweetness that will take the metallic and sharp taste that can tomatoes can leave behind.