This year…Sauce. What could be better, on anything, than a delicious sauce to dip, cover, smother, or drizzle. To start off this journey, the featured sauce at Holly’s Diner especially during the holidays – Art’s Special Sauce.
Art’s Special Sauce is a red sauce for pasta. This sauce is hearty, a bit tangy with all the tomatoes, stick-to-your-ribs and all around delicious. Art’s Special Sauce has been featured many times at Holly’s Diner and is the perfect way to start off the Twelve Days of Sauce adventure.
Art’s Special Sauce (as Art wrote it July 18, 1998)
3 - #2 cans tomato sauce3 - #2 cans tomato puree
3 - #2 cans crushed tomatoes
3 onions, processed (chopped finely)
1 cup processed garlic (I don’t ever use this much, but still a healthy portion)
2 lbs good ground beef
1 lb ground pork (try ground Italian sausage)
10 mushrooms processed (I use a grated zucchini instead)
½ cup Italian parsley, minced
3 green onions, minced
1 carrot grated (for sugar)
1 tbsp oregano, dry or fresh
1 cup red wine
1 – 2 Basil leaves, fresh or dry
(Olive oil, salt, pepper)
1. Fry beef and pork and drain, set aside.
2. Mince onions and garlic.
3. In pot, cover bottom with coast of olive oil, sauté onions and garlic ‘til limp.
4. Add meat to onions and garlic, and add all liquids; stir and add all other ingredients; salt and pepper to taste; add up to one #2 can of hot water
5. Stir often; cook on low heat just a bubble for five or six hours.
Note 1– the #2 cans are the 28 ounce cans
Note 2 – Art showed me that the way to get everything out of the #2 cans the tomatoes came in was to put the cup of wine in one and slosh around, pour the liquid in the next can, etc. When you get done with the last can you will have a very thick wine, but have gathered the majority of the tomatoes left in the cans.