Mama Mia! What was I thinking when I bought the ingredients for this recipe? Didn't I realize that five 28 ounce cans of diced tomatoes and five 28 ounce cans of crushed tomatoes and three 12 ounce cans of tomato paste along with 1 1/4 quarts of water would not fit in my largest saucepan? I didn't think I was that bad at math.
When I saw the cans all stacked up on my counter I was wishing I had an electric can opener, but I didn't. My wrist was pretty sore when I was through opening these babies.
Like I said, I didn't have a sauce pan large enough to hold the sauce. It's a good thing I had two that were on the large side. What kind of pan were they talking about when they said "in a large pot?" We're talking institutional size.
So I made the recipe. Good thing no one was home but me. I got a gasp from Don when he saw how much sauce was in one of the pans. When I showed him the other pan, he about fainted.
All the while I was thinking to myself...this better be good sauce. Thankfully it was.
Mama Mia's Meat Sauce
2 pounds bulk Italian sausage
1 pound lean ground beef
5 yellow onions, chopped
Three 12-ounce cans tomato paste
Five 28-ounce cans plain crushed tomatoes in puree
Five 28-ounce cans diced tomatoes in puree
1 large red bell pepper, chopped
1 1/4 quarts water
1/4 cup minced garlic
10 bay leaves
1/2 cup sugar
2 T. chopped fresh basil or 2 heaping T. dried
3 T. chopped fresh oregano or 2 large T. dried
1/2 bunch parsley leaves (flat leaf) chopped
2 T. kosher salt
In a large pot, cook and stir sausage and beef with onion until meat is brown. Drain fat and add remaining ingredients. Bring sauce to a boil, then reduce the heat to low and partly cover. Simmer 2 1/2 hours, stirring occasionally. Remove bay leaves. After sauce has cooled, freeze leftovers.
And you will have lots of leftovers!