- 11 lb. box of Pure Flavor® Roma on the Vine tomatoes
- 4 canned roma tomatoes (but put them in processor first)
- 1 whole heads of garlic
- 5 large onions
- 5 fresh celery stalks
- 2 packages fresh basil
- 5 lb.pork roast or round beef roast
- Salt and pepper for taste
- 1 lb. Ground beef or pork (optional)
- If using a ground beef and/or pork roast, brown the meat/roast first in a big pot (preferably pot with a double bottom on it so it won’t burn) with olive oil – preheat the olive oil on medium and add salt and pepper to the roast – rub it in – then put roast in preheated oil – let each side brown for 4 to 5 minutes – take out roast
- Return roast back into pot and allow it to sit for 5 minutes.
- Chop fresh garlic and onion in processor until desired. Place in pot to brown – don’t burn (it will taste bitter).
- Once the garlic and onion are browned, you can add ground beef & pork to the mix until it is browned as well. Place the roast back into the pot.
- Add crushed tomatoes and canned tomatoes and stir. Add celery stocks, salt and pepper to taste. (Don’t add too much salt – let cook for a while and then re-taste for salt – you can always add salt after
- Let it simmer on medium for 2 to 3 hours, stirring constantly with lid partially on. Don’t put heat too high or else the bottom will burn and you will taste it in the sauce.
- 1lb ground veal or lean ground beef
- 1lb ground lean pork
- 3 cloves of garlic, 1 or 2 medium onion and fresh basil leaves chopped in food processor together
- 1 cup Italian bread crumbs
- 2 eggs
- Salt, pepper
- Fresh basil, chopped
- Additional desired seasoning (optional)
- Mix garlic, onion, and basil blend with bread crumbs, eggs, salt, and pepper in a large bowl. Mixture should be firm & moist but not sticky. If sticky, add some water to mix. Put in fridge for ½ hour. If mixture is too loose, add some more breadcrumbs.
- Roll meat into balls and set aside.
- Preheat large frying pan on medium heat with oil, tomato sauce in it and place meatballs in it. Cook until light brown all around – turn once or twice
- Place meatballs into sauce and stir gently.
- Add chopped basil on top of the mix.
- Allow the mix to cook for at least ½ hour while stirring every few minutes. After ½ hour, take out the meatballs – you don’t want to overcook them.
- **At this time, put in 4 or 5 tablespoons (add more if you want sweeter-sugar takes out acidic of tomato) of sugar and stir. Make sure to keeping stirring because sugar will burn on the bottom. Add salt for taste.
Note: Total cooking time is 3 to 4 hours on medium heat (sauce should not be watery – if it is, raise temperature a little and keep cooking and stirring until thickened.) You can either jar them or put them in a freezer – If you just keep it in the fridge, it will be good for about a week or so.