Recipe courtesy of Celeste Podojil
1 1/2 pounds ground veal
2 large onions, sliced thin
15 cloves garlic
3 large cans whole tomatoes
1 small can of tomato paste
Heat a large sauce pan over med high heat. Coat the bottom with olive oil and pepper.
Add the sliced onions and saute for a few minutes, do not let the onions burn.
While the onions are sauteing begin to slice the garlic into the pan.
Add the ground veal and cook until meat is done.
The veal should not need to be drained as it is very lean.
Add the canned tomatoes one at a time into the food processor and add to sauce.
For last can, mix tomatoes with paste in the food processor and add to sauce.
If you don't have a food processer, crush the tomatoes in a large bowl with your hands.
Simmer sauce over med heat for 30 minutes to 3 hours.
Season with salt and pepper and add basil (optional) by tearing the leaves
and adding to sauce after tomatoes are cooking for about 30 minutes.
Serve over your favorite pasta.
Optional, this dish is great with a spoon of fresh ricotta cheese and a sprinkle of parmesan cheese.
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