A slow-simmered tomato sauce with Italian herbs and red wine.

Ingredients

Chop fine in food processor:

• 2 medium onions
• 1 cup carrots
• 1 1/2 cup celery
• 8-10 cloves garlic, according to taste

Sauce:

• 1 cup olive oil
• 1-2 lbs beef bones (like roast or soup bone)
• 1 gallon (6 lb 9oz) Hunt’s Tomato Sauce
• 1 tsp black pepper
• Salt to taste
• Water as needed (or substitute chicken broth)

Steps

1. Prep vegetables separately in food processor.
2. Heat olive oil in large, deep pot.
3. Brown bones and remove to plate.
4. Add all vegetables and cook till translucent and beginning to lightly brown on medium heat.
5. Add back browned meat.
6. Add tomato sauce.
7. Add 2 cups water and black pepper.
8. Cook over low boil adding water or chicken/beef broth to your consistency.
9. Cook till oil that comes to top is brownish, approximately 1 1/2 hr.
10. If sauce tastes tomato acidic, add 1/2 - 1 tsp sugar.
11. Freeze or hot water bath can.

Notes

• See my meatballs to go with this and add cooked rigatoni pasta.
• It’s excellente’ and a family tradition.