52 - Twenty

Art’s Special Sauce.  When I make this sauce once or twice a year, the Diner smells amazing, my taste buds wait anxiously in anticipation, and I think of my friend Art all day long.  Art will live forever through is sauce.


Art’s Special Sauce
(as Art wrote it July 18, 1998)

3 - #2 cans tomato sauce

3 - #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.


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