Share this article

print logo

Making the tomatoes into a savory sauce

Here's a favorite to use up that bounty of fresh tomatoes.

> Fresh Spaghetti Sauce

8 ounces hot Italian sausage links

8 medium tomatoes, peeled and cored

1 medium onion

2 teaspoons oregano

Salt and pepper

1 can (6-ounce) tomato paste

1 clove garlic

1 pound ground beef

1/2 cup fine bread crumbs

1/2 pound mushrooms, sliced

Cut sausage in one-inch pieces and brown slowly in small skillet; drain. Place tomatoes, onion, oregano and one teaspoon salt in food processor and run just long enough to chop the onion.

Pour into large saucepan; add tomato paste and garlic, bring to a boil and allow to simmer. Add sausage.

Combine beef, bread crumbs, salt and pepper and form mixture into balls; add to simmering sauce. Cover pan and continue cooking about 2 hours over low heat. Fifteen minuys or so before sauce is finished, add mushrooms and remove garlic. Serve over freshly cooked pasta. Makes 4 to 6 serving.

Recipe Search: If you've been looking for a favorite old-time Buffalo News recipe and are unable to find it, send a postcard to Kitchen Archives, Features Department, The Buffalo News, P.O. Box 100, Buffalo, N.Y. 14240. You can also e-mail jokun@buffnews.com. We'll do our best to print some of the most often requested recipes. Requests cannot be acknowledged individually.

There are no comments - be the first to comment