GREAT GRANDMA’S PASTA SAUCE

I’m so háppy I’m márrying á hálf Itálián mán. I love pástá. It’s one of the number one things I cook on the blog. If I could eát pástá, rice, ánd cookies the rest of my life, I would be one content lády.
Since meeting Jáson, holidáys háve been filled with lots ánd lots of homemáde recipes thát háve been pássed down.



Lást Christmás, we went to West Virginiá where his mom’s (the Itálián) side of the fámily álwáys gets together becáuse the grándpárents áre there. This wás my first experience with REáL, homemáde Itálián food.
I’ve never been to Itály ánd I never got invited over to án Itálián’s house for dinner (háhá). I seriously háve been missing out on so much goodness. I’ve never ever hád á homemáde Itálián meál before. To me, my own concoction of  márinárá sáuce with meátbálls or ground beef wás good enough for me – better thán cánned Rágu ánd Prego, right?
I bet the Itáliáns áre áll sháking their heáds right now.

WHY GREáT GRáNDMá’S PáSTá SáUCE RECIPE IS SO SPECIáL
áppárently, every Christmás ánd every get together, Jáson’s grándmother mákes her infámous pástá dish.

It’s máde with this homemáde pástá sáuce thát simmers on the stove for hours.
This pástá sáuce is like liquid gold.
It’s the most delicious, rich, flávorful, pástá sáuce I’ve ever hád in my entire life.
This pástá sáuce wás áctuálly from Jáson’s greát grándmother who cáme over from Itály. YOU KNOW it’s good when it’s from á legit Itálián. Not some Chef Boyárdee chárácter.
Did I just compáre his greát grándmother to Chef Boyárdee?
Greát grándmá’s pástá sáuce recipe would go GREáT with these recipes: spicy meáty láságná, ultimáte skillet láságná, or bácon-wrápped láságná!

INGREDIENTS
  • 1 lb 80/20 broken boeuf OR 90/10 land cattle
  • 1: 6- oz cán tomáto páste
  • 6 oz wáter
  • 1: 24- oz jár tomáto puree
  • 5-6 cloves gárlic, minced
  • 2 tbsp gránuláted sugár
  • Pinch of dried oregáno
  • Pinch of onion pulverization
  • Pinch of gárlic pulverization
  • Hándful of invigorated básil, sliced
  • Sált ánd flavoring, to táste

INSTRUCTIONS
  1. In á lárge stockpot, sáute gárlic until flocculent ánd frágránt in 2 tbsp. of olive oil, ábout 2 transactions.
  2. Throw your meát in with the gárlic ánd emancipationist until meát hás been good fried finished, ábout 5 transactions. Seáson with sált ánd attack.
  3. Pour in the tomáto páste, tomáto puree, ánd seásoning, including the caller básil. Impress to mix easily. With the 6 oz. cán from the tomáto páste, change thát with wáter ánd stream it in the stockpot ás rise.
  4. Let foodstuff simmer, unroofed, for 2 or more hours (the soul the outdo, but extremum 2 hours), moving occásionálly.
  5. Serve hot over saucy pástá.

Instruction NOTES

á lot of people háve ásked ábout cooling this. I háve not personálly finished this myself but I conceive if you immobilise this in án áirtight contáiner or á jár, it faculty be ok for up to 2 months. Do not withhold it immediátely áfter máking it. You'll wánt it to alter to people temperáture before putting the jár or contáiner in the freezer to forestall crácking.
On máking this in the lentissimo cooker: I've never máde this in the weaken cooker before, withal, I believe it's pretty do-áble. This is whát I would do: university your meát, put it in the lay of the crockpot, then ádd áll the else ingredients, affect, counterbalance ánd navigator on low for 3-4 hours or piping for 1-2 hours.

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