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The Eatery's Pasta Sauce


10 cloves garlic, smashed
1/3 cup olive oil
1 lb. pork butt
2 lbs. mixed sweet and hot Italian sausage
1 lb. boneless beef for stew, to help cut the pork
1 lb chicken breast diced into 1 inch pieces
2-1/2 lbs. canned crushed tomatoes
6 ounces tomato paste
2 tbs Texas Pete Hot sauce
2 med red onions diced
1 large green pepper sliced up
1/4 cup fresh basil
1/4 cup fresh oregano
1/4 cup fresh parsley
salt and pepper

In a skillet, brown the garlic in the oil. Then brown the meats. Put in the tomatoes and tomato paste and bring to a boil. Add the basil, oregano, parsley,onions, green pepppers, hot sauce, and salt and pepper to taste. Simmer for 2 hours, stirring often and adding more herbs to adjust the taste.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.