My sister-in-law sent me her recipe for the family Sicilian meat sauce, which I'm pasting in below. She says she usually freezes a lot of it in quart containers.
Here is her message about the recipe:
This is the approximate recipe I use if I make a huge pot of sauce. I don't normally make that much anymore, and the amounts of garlic, onion and sugar depends so much on the acidity of the tomatoes. I taste periodically as it simmers. I make [hubby] taste also. So many of the ingredients have to be varied depending on the tomatoes, canned or fresh, as well as personal preferences. I like more garlic than Mom ever used. Again, TASTE TEST!
Large amounts for spaghetti sauce
10 – 12 lbs. Ground beef or chunks of chuck
3 Cans of peeled tomatos, 28 oz each
10 – 12 cans of tomato paste (18 oz) equal amounts of
water
Enough vegetable oil to coat sides of 20 quart pot
2 tbsps pepper
6 tbsps salt
2 tbsps oregano
4 tbsps basil
4 –5 tbsps garlic powder (or chopped garlic)
5 tbsps onion powder, or 2 fairly large onions
chopped fine
Sugar if needed
Coat pot with oil, add peeled tomatos, mashing
them as they start to heat.
Add tomato paste and water, stir completely.
Brown the meat before adding it (along with the grease it creates) to the sauce.
Brown the meat before adding it (along with the grease it creates) to the sauce.
Mix in all powdered spices or chopped garlic or onion
to sauce.
Cover and simmer for about 48 hours, stirring
periodically. Taste sauce and adjust as needed, simmer another 24 hours before
using. Much simmering is needed to blend flavors.
Once the sauce has simmered on very low heat for 48 to 72 hours, cool the whole pot and then scrape off most of the fat which has risen to the top in a layer and is easy to get off. Leave a bit in to continue flavoring the sauce.
I use a very thick, heavy gauge piece of aluminum between the stove burner and the pot to avoid burnt spots in the pot. I also use a wooden “paddle” to stir the sauce at least once an hour. (My father-in-law was a wood worker and built me a paddle to use for my 20 quart pot.)
Once the sauce has simmered on very low heat for 48 to 72 hours, cool the whole pot and then scrape off most of the fat which has risen to the top in a layer and is easy to get off. Leave a bit in to continue flavoring the sauce.
I use a very thick, heavy gauge piece of aluminum between the stove burner and the pot to avoid burnt spots in the pot. I also use a wooden “paddle” to stir the sauce at least once an hour. (My father-in-law was a wood worker and built me a paddle to use for my 20 quart pot.)
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