Grandma’s Meat Sauce for Pasta
1/2 pound salt pork
1/4 cup olive oil
1/4 cup butter
3/4 pound onions, peeled and diced
1 pound lean beef, cut into small cubes
1/2 pound lean pork shoulder cut into small cubes
4 chicken livers, chopped fine
4 chicken gizzards, chopped fine
2 bay leaves
5 cloves garlic, mashed
1 tsp rosemary
1/2 tsp allspice
1 tsp pepper
5 pounds fresh tomatoes, chopped fine
1/4 pound carrots, grated
1/4 pound celery, minced
salt to taste
7 ounces tomato paste
Combine salt pork, olive oil, and butter in heavy pan and heat
Add onions and saute until clear
Add beef, pork, livers, gizzards and bay leaves
Cook over low heat 30 minutes stirring occasionally
Chop garlic and rosemary together and add to sauce along with allspice and pepper
Stir well and continue over low heat another 20 minutes
Cover and cook 5 minutes
Add tomatoes, carrots, celery and salt
Simmer over low heat another hour and a half stirring occasionally
Remove from heat and let cool 10 minutes
Strain sauce and put remains in food processor and grind fine then put it back into the sauce.
Add tomato paste, stir well and bring to a boil
**keeps well in freezer
I can’t date the paper my grandmother cut this out of, but on the back side is a Jordan Marsh Dress add, probably late 50s early 60s by the look of the dresses.
