This is a recipe I grew up with -- given to my Mother by our neighbor Sam, when we lived on 48th street in Kansas City. That neighborhood was mostly Italian middle-class, with a mixture of other 2nd generation immigrant families and working folks -- so so-called "ethnic" foods were a fact of life. This recipe is old-school Italian, so to quote Sam, "when you cook this recipe, never take a shortcut." Salud!
- 1 quart tomato juice
- 12 oz tomato paste
- 12 oz tomato sauce
- 1 large onion
- 1/2 green pepper
- 3 large garlic cloves
- 1 pound hamburger
- 3/4 pound Italian sausage
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon Italian Seasoning
- 1 tablespoon Anise (whole spice)
- 1 tablespoon oregano
- 2 teaspoons sweet basil
- 1 bayleaf, crushed
- 2/3 cup sugar
- 1/2 pounds sliced mushrooms (optional)
In a blender, add 1 cup tomato juice (reserve the rest). Add onion, green pepper and garlic. Blend until soupy; add to rest of juice in a large kettle with tomato paste and tomato sauce. Bring to a boil.
Brown hamburger and sausage, then drain through a colandar.
Add meat to the tomato sauce along with sugar, salt, pepper, mushrooms and other seasonings.
Simmer at 6 hours or longer prior to serving. 8 hours is best. Can rest in the refrigerator overnight before reheating.
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