Mama Picroni’s Tomato Sauce

Yield: 4 quarts (43 servings)

2 1⁄2 to 3 pounds chuck roast or other boneless beef roast

1 cup onions, chopped

3 garlic cloves, peeled and left whole 3 to 4 (28-ounce) cans whole plum

(Roma) tomatoes — a 6-pound can is ideal

16 ounces canned tomato sauce 1 large bay leaf

1⁄3 cup fresh parsley, chopped 1 1⁄2 tablespoons dried basil

1 to 11⁄2 pounds boneless pork 18 ounces tomato paste

Note: This makes about a gallon of sauce. Consequently, it requires a very large pot; 12 quarts is best. Leftover sauce freezes very well. If doubling recipe, use 3 1⁄2 to 4 1⁄2 pounds of beef and 1 1⁄2 pounds of pork. Cut fat off beef and render it in pot over medium-high heat until a thin layer of melted fat covers bottom. Discard fat. Brown beef on all sides, about 5 minutes per side. Remove roast to a plate. Add onions and garlic to pot, and sauté over medium or medium-low heat until onions are translucent, about 5 to 7 minutes.

Cut each tomato into 3 or 4 pieces and add to pot, along with juice from can. Stir in tomato sauce, bay leaf, parsley and basil. Return beef to pot, add pork, and simmer for about 2 1⁄2hours.

Stir in tomato paste and simmer 20 to 30 more minutes, until beef is tender. Add salt and pepper to taste, if necessary. Remove garlic cloves, if you can find them, and bay leaf before serving. If desired, shred or chop some of the meat and add to the sauce. Or serve meat separately, with a little of the sauce.

Per serving: 177 calories; 5 g fat; 2 g saturated fat; 29 mg cholesterol; 12 g protein; 23 g carbohydrates; 15 g sugar; 5 g fiber; 310 mg sodium; 66 mg calcium