Ingredients
5 lbs vine ripened tomatoes, blanched, peeled & seeded
1 8oz can tomatoe paste
2 lbs Mushrooms, sliced
14 sweet italian sausages in casing
3 lbs ground veal
1 small bottle olive oil
1 lg onion, chopped
1 tbls garlic, chopped
2 bay leaves
2 tbls dried basil
1 tbls dried oregano
1 tsp red pepper flakes
2-4 tbls sugar, depending upon sweetness of tomatoes
salt & pepper to taste
water, to cover all ingredients
Preparation
In large stoc pot, heat olive oil. Add onions and garlic and sweat until translucent. Add all other ingredients except ground veal and cook on low 7-8 hours. As sauce cooks stir every 20 mins and skim fat off top. 1 hour before sauce is done , brown ground veal and add to pot. Continue to simmer until thick. Cook spagetti until al dente and serve with sauce and grated parmesan cheese.
