½ Bushel of Romano Tomatoes, peeled, diced and
cooked slowly overnight, stirring often.
1 13 ounce can of tomato paste
1 lb. fresh ground sirloin
1 lb. fresh ground spicy Italian Sausage
1 cup White Zinfendale wine - Blossom Hill - older is
1 tablespoon Sea salt
1 tablespoon fresh ground black pepper corns
1 clove fresh garlic
2 tablespoons or so combined fresh Italian spices - more
or less as needed, including Oregano, Sweet basil,
Thyme, Rosemary, and Sage - the cheap premixed stuff
would work in a pinch.
2 tablespoons Olive Oil
Dice and fry the garlic clove in the olive oil until
golden brown. Remove the pieces, lower the heat,
and add the tomato paste to the remaining oil,
stirring until a semi smooth consistency is formed.
Pour the mixture into a large sauce pan, adding the
spices, salt, pepper, wine, and tomatoes. Add water
to thin or thicken to taste.
Fry the ground Sirloin and Sausage until done.
Drain and Rinse under hot water to remove the
grease drippings. Add to the rest of the sauce
Cook for 4 hours over low heat, stirring often
enough to keep it from sticking to the bottom of the
pan. When it thickens nicely, it is ready for
Lasagna, Spaghetti or whatever.