Assemble the ingredients (bones are missing from the picture and I have used the fresh oregano option.)
Title: Tomato Sauce
5.0 pound Bones, beef cleaned and rinsed4.0 each Carrot chopped1.0 bunch Celery chopped6.0 each Onion very large onions - chopped6.0 can Tomatoes, 7-110.3 pound salt0.4 pound Sugar10.0 gram Pepper, Black67.0 gram Garlic Powder2.25 cup Cheese, Parmesan grated0.5 cup Oregano slightly heaping0.5 bottle Wine, Red
Brown bones in oven at about 450ￃﾃ￢ﾀﾚￃﾂￂﾰF Add one of the onions, some celery and one of the carrots as the bones roast. Meanwhile, saute the chopped veggies in some olive oil. As they finish cooking, add the bones and roasted veggies. Bones should be brown and veggies starting to carmelize.
Deglaze roasting pan with some red wine. Add deglaze liquid to the veggies and bones.
Put the tomatoes in a large pot. Rinse the cans into one of the cans with hot water. Add the sugar and salt to the hot water and stir to disolve. Add to the sauce. Add the bones deglazed veggies, and remaining ingredients and simmer for hours.
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