Title: Tomato Meat Sauce (Salsa Di Carne Al Pomodoro
Categories: Sauce Pasta
Yield: 1 Unknown

OUR ITALIAN HERITAGE
SAUCE
1/4	c	Olive oil
1	md	Onion; chopped
1	cn	6-oz. tomato paste; dilute with 8-oz. water
1	ts	Salt
1/4	ts	Pepper
1/2	lb	Pork shoulder or loin end
3	cl	Garlic; chopped
2	lg	Cans plum tomatoes; chop in blender
3		Fresh basil leaves
1		Bay leaf
1	lb	Italian sausage
1/2	lb	Beef chuck
		Parmesan or Romano cheese
MEATBALLS
1	lb	Ground beef
1	cl	Garlic; chopped
1/2	c	Breadcrumbs
		Salt
		Pepper
2		Eggs
2	tb	Parsley; chopped
3	tb	Italian cheese; grated
2	tb	Olive oil

Sauce - lightly brown meat in skillet with olive oil, salt, and pepper. Set aside. In a saucepan, heat olive oil, garlic, and onion; brown lightly. Add blended tomatoes, salt, pepper, basil, and bay leaf. Cover and simmer for 1/2 hr. Add diluted tomato paste and, when it comes to a boil, add all meats. Simmer, covered, for 1.1/2 hrs. Remove meat and bay leaf from sauce. Serve over pasta with Parmesan or Romano cheese.

Meatballs - mix all ingredients in a bowl and form into approximately 1.1/2" round balls. In a skillet with 2 tbsp. olive oil, lightly brown meatballs on all sides. Add to sauce and simmer 15 to 20 mins.

Source: Louise Vallone (Sgt. F. M. Bonanno Lodge #2549)

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