Nonna's Red Meat Sauce

Nonna's Red Meat Sauce                                                         From: Nonna Cataldi

(NOTE: I literally watched Nonna make this and wrote it down as she worked.  All measurements are approximate!  Use your own judgment on adding more or less.  Also, I usually double this.)

4 carrots peeled                                                       salt and pepper to taste

4 stalks celery, leave tops on                   a handful of parsley (about 1/8 c.)

4 lg. onions                                                              3-4 lbs. ground beef (I use 1/2 Italian sausage)

4 lg. cloves garlic                                                     3 qt. jars tomato sauce

olive oil                                                                    1 6 oz. can tomato paste

about 1 Tbsp. basil                                  1/2 lemon rind

   Grind carrots, celery, onions, garlic, basil, salt, pepper, and parsley in food processor.  Put enough olive oil in large pot to cover the bottom completely.  Put all ground up veggies, etc. in pot and cook until veggies are cooked thoroughly.  Simmer for about 10 minutes, stirring frequently.  Add raw ground beef (can substitute half meat for Italian sausage if desired.) Salt and pepper to taste again.  Cook until beef is no longer pink, breaking up meat as it cooks.

(According to Nonna, the meat is done when the fat covers it all, but I don't use that much oil and I use low fat meat.)  Pour tomato sauce and paste into pot with meat and veggies. Add sprigs of fresh basil and parsley, and 1/2 lemon rind on top while simmering.  Simmer, stirring occasionally until rim forms at the top of the sauce around the pot. (According to Nonna, this mean it is almost done.)  Simmer a little while longer, until rim around pot turn dark.  Pour into pint jars and seal.  Will keep about 1 year.

   NOTE: When doubling this recipe, just double all the ingredients except the ground beef, and it tastes the same.  Doubled, this makes about 17 pints