Subject: RECIPE: Michael's spaghetti sauce
From: DOW@MAINE (Michael R. Dow)
Date: 22 Aug 87 08:56:36 GMT
Newsgroups: alt.gourmand

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.RH MOD.RECIPES-SOURCE SPAGH-SAUCE-3 S "21 Feb 87" 1987
.RZ "MICHAEL'S SPAGHETTI SAUCE" "An exotically spiced spaghetti sauce with meat"
This is a very adaptable sauce which can be used in any recipe requiring
tomato sauces.  Best on spaghetti with garlic bread!

.IH "8 cups" "4 liters"
.SH		TOMATO PRODUCTS
.IG "12 oz" "tomato paste" "350 ml"
.IG "16 oz" "tomato sauce" "500 ml"
.IG "28 oz" "tomato puree" "1 kg"
.IG "28 oz" "crushed tomatoes" "1 kg"
.SH		SEASONINGS
.IG "4" "garlic cloves"
.IG "1" "large bay leaf"
.IG "1 Tbsp" "sugar" "15 ml"
.IG "\(12 tsp" "ground black pepper" "2.5 ml"
.IG "1 Tbsp" "oregano" "15 ml"
.IG "1 Tbsp" "thyme" "15 ml"
.IG "1 tsp" "coriander" "5 ml"
.IG "1\-2 tsp" "cilantro" "5\-10 ml"
(optional)
.IG "2 tsp" "rubbed sage" "10 ml"
.IG "2 Tbsp" "parsley" "30 ml"
.IG "2 tsp" "basil" "10 ml"
.IG "\(12 tsp" "crushed red pepper" "2.5 ml"
.IG "1" "medium onion"
.IG "1/3 cup" "olive oil" "80 ml"
.IG "1 Tbsp" "sesame oil" "15 ml"
.SH		MEATBALLS 
.IG "\(12 lb" "sweet Italian sausage" "250 g"
.IG "\(12 lb" "lean ground beef" "250 g"
.IG "4 Tbsp" "Worcestershire sauce" "50 ml"
.IG "2 tsp" "sesame oil" "10 ml"
.IG "2 Tbsp" "olive oil" "30 ml"
.IG "1/3 cup" "bread crumbs" "50 g"
.IG "1 tsp" "sage" "5 ml"
.IG "2 tsp" "rosemary" "10 ml"
.IG "1 tsp" "thyme" "5 ml"
.IG "1 tsp" "basil" "5 ml"
.IG "\(12 cup" "sherry" "100 ml"
.PH
.SK 1 
Chop the garlic very finely.  Chop the onion.
.SK 2 
Combine in a suitable pot the tomato products and seasonings.
Bring to a simmer.
.SK 3
In a bowl, combine the meatball ingredients except the sherry.
Break this mixture apart into small balls or bits according to
preference.
.SK 4
Heat a wok or skillet and saut\z\(aae the meat mixture until cooked to 'rare'.
Do not overcook or singe the meat.
.SK 5 
Remove the grease from the meat mixture by straining in a colander, then
return to the hot wok or skillet and reheat. Add sherry and reduce.
Add this to the sauce in the pot.
.SK 6 
Simmer this mixture on the lowest possible heat for 6 or 7 hours.
Stir occasionally.
.NX 
I have found that Hunt's tomato products deliver the best flavor for this
sauce; they are somewhat sweeter and less acidic than other brands.
I always use Lea and Perrins Worcestershire sauce.
.PP
This spaghetti sauce is the work of about 2 years expermimentation.  It has
won some of the local cooking contests here in Maine.
.SH RATING
.I Difficulty:
easy but tedious.
.I Time:
1 hour preparation, 7 hours cooking.
.I Precision:
approximate measurement OK.
.WR
Michael R. Dow
University of Maine, Police Dept., Orono, Maine, USA
[email-masked]