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Printable version Printable version with picture
Source : Clone (Copy)
Ingredient- 1/2 cup oil
- 6 tbsp butter
- 3 lb of minced pork
- 3 lb of minced beef
- 2 lb of onions, chopped
- 2 leeks, chopped
- 2 green peppers, chopped
- 2 lb of carrots, chopped
- 1 foot of celery, chopped
- 1 pod of garlic, chopped
- 6 tbsp sauce HP [blue label]
- 4 tbsp sauce table '57'
- 4 tbsp of sauce Worcestershire
- 4 tbsp salt
- 2 tbsp pepper
- 2 tsp accent
- 1/2 tsp cayenne
- 3 tsp sugar
- 8 leaves of bay leaf
- 2 1/2 tsp to thyme
- 1 tsp Italian spice
- 1 1/4 tsp marjolaine
- 4 tbsp minced parsley
- 1/2 tsp crushed hot peppers [optional]
- 2 bottles of 10 ounces Sauce Chile
- 3 cans of 10 ounces each of soup cream of tomato
- 2 cans of 28 ounces each of tomatoes
- 4 cans of 19 ounces each of juice of tomato
- 3 cans of 13 ounces each of dough of tomato.
Direction- Heat together the oil and the beurre.Add and cook the pork and minced beef. Add all the others ingredients, except the tomato dough. Leave to simmer or cook to the oven to 300°F, for 5 hours. To mi-cuisson, incorporate the tomato dough To Can in jars masson.
- Sterilize the jars, put the sauce, and cook to the oven 20 minutes, begin counting 20 minutes when one see begun boiling in the jar.
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