Recipe for "spagh-sauce-3"

NAME

     SPAGH-SAUCE-3 - 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!

INGREDIENTS (4 liters)

          TOMATO PRODUCTS
     350 ml    tomato paste
     500 ml    tomato sauce
     1 kg      tomato puree
     1 kg      crushed tomatoes
          SEASONINGS
     4         garlic cloves
     1         large bay leaf
     15 ml     sugar
     2.5 ml    ground black pepper
     15 ml     oregano
     15 ml     thyme
     5 ml      coriander
     5-10 ml    cilantro (optional)
     10 ml     rubbed sage
     30 ml     parsley
     10 ml     basil
     2.5 ml    crushed red pepper
     1         medium onion
     80 ml     olive oil
     15 ml     sesame oil
          MEATBALLS
     250 g     sweet Italian sausage
     250 g     lean ground beef
     50 ml     Worcestershire sauce
     10 ml     sesame oil
     30 ml     olive oil
     50 g      bread crumbs
     5 ml      sage
     10 ml     rosemary
     5 ml      thyme
     5 ml      basil
     100 ml    sherry

PROCEDURE

          (1)  Chop the garlic very finely.  Chop the onion.
          (2)  Combine in a suitable pot the tomato products  and
               seasonings.  Bring to a simmer.
          (3)  In a bowl, combine the meatball ingredients except
               the  sherry.   Break this mixture apart into small
               balls or bits according to preference.
          (4)  Heat a wok or skillet and saute the  meat  mixture
               until  cooked to 'rare'.  Do not overcook or singe
               the meat.
          (5)  Remove the grease from the meat mixture by strain-
               ing  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.
          (6)  Simmer this mixture on the  lowest  possible  heat
               for 6 or 7 hours.  Stir occasionally.

NOTES

     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 Wor-
     cestershire sauce.
     This spaghetti sauce is the work of about 2  years  expermi-
     mentation.   It  has  won some of the local cooking contests
     here in Maine.

RATING

     Difficulty: easy but tedious.  Time: 1 hour  preparation,  7
     hours cooking.  Precision: approximate measurement OK.

CONTRIBUTOR

     Michael R. Dow
     University of Maine, Police Dept., Orono, Maine, USA
     DOW@MAINE.BITNET