Meat Sauce (Jimmy's)

This version of meat sauce is based on Mom's but since I never asked her how to make this particular sauce and only learned by watching her, it is a combination of versions I've picked up along the way. A friend of mine from Brooklyn told me that this is a classic "Italian-American" sauce. Not one you're likely to find in Italy, where you would more likely have a true Bolognese. I use this sauce for lasagna, manicotti, and ravioli, as well as a topping for pasta when I don't have time to make meatballs!

Two 35 oz. cans plum tomatoes

Two 6 oz. cans tomato paste

1 large onion, chopped

6 cloves garlic, chopped

2-3 bay leaves

2 tsp. oregano

1 cup red wine

1 lb. ground beef

1 lb. ground pork

approx. 1 lb. pork or veal bones

Salt

Olive oil

You can puree the tomatoes in a blender, crush them with your hands, or pass them through a food-mill (I usually use the food-mill for this sauce).

Heat enough olive oil to generously coat the bottom of your pan. Add the onions, season lightly with salt, and cook until they began to turn gold. Add the garlic and continue sauteing until the garlic just begins to turn brown. Add the meat bones and cook until they are browned on all sides. Remove the meat bones to a plate.

Add the ground meats to the pan, season lightly with salt, and cook until the meats are well-browned, approximately 10-15 minutes. Add the tomato paste and stir well to combine with the meat and scrape up any browned pieces that are stuck to the pan. Let the paste cook for 1 minute and then add the wine. Stir to combine. Pour in the pureed tomatoes. Add the bay leaves and oregano and put the pork bones back into the sauce. Bring the sauce to a boil, stirring occasionally. Adjust the heat so that the sauce is simmering and cook, uncovered, for 2 to 3 hours. The sauce will turn a deep red in color. I try to keep the level of the sauce the same by adding hot water as the sauce evaporates. This recipe probably makes enough for two pound of pasta.