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Ingredientes
- 1 lamb shank or possibly sm. beef bone with bits of meat still attached
- 1 lg. onion (diced)
- 1 lg. clove garlic
- extra virgin olive oil
- salt and pepper to taste
- 2 (32 ounce.) cans tomato sauce
- 1 can water
- 4 (12 ounce.) cans tomato paste
- 8 cans water
- basil (6 fresh leaves or possibly 1 teaspoon dry)
- 1 teaspoon sugar (to remove tartness from tomatoes)
Direcciones
- This recipe is for a large amount to have some for dinner, freeze the rest.
- Coat bottom of large heavy duty pan lightly with extra virgin olive oil. Brown lamb or possibly beef bone over medium heat. Add in onion and garlic and saute/fry till onion is transparent. Add in tomato sauce and one tomato sauce can of water and bring to boil. Reduce heat to medium and simmer 15 min. Add in salt, pepper, basil and sugar. Add in tomato paste one can at a time. Fill each paste can with water twice and add in to sauce. Add in meatballs and sausage. Bring to boil, reduce heat and simmer an hour to an hour and a half, stirring often to avoid sticking. For thin sauce, lessen time. Thicker sauce requires more time. Longer cooking time causes sauce to become bitter.
- Note: If sauce is too tart add in a healthy pinch of baking soda and stir. Be careful-too much baking soda will remove taste from sauce. Use good judgment.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 3135g | |
| Recipe makes 2 servings | |
| Calories 342 | |
| Calories from Fat 19 | 6% |
| Total Fat 2.24g | 3% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5890mg | 245% |
| Potassium 4210mg | 120% |
| Total Carbs 77.64g | 21% |
| Dietary Fiber 19.4g | 65% |
| Sugars 56.98g | 38% |
| Protein 17.44g | 28% |
