1. Saute carrots, celery, and onion in olive oil for 10 min over medium-low heat until cooked through but not browned. 2. Add garlic, meats, and salt/pepper to taste. Cook until no red remains in meats. 3. Add broth; cook for 10 mins over medium heat. 4. Add tomato sauce, tomatoes, and oregano. Bring to a boil, then reduce heat to low and cook, simmering gently, for 2 hours You may add more salt/pepper as needed. 5. If you’re not using all the sauce now, separate it into three containers and chill/freeze until ready to use. Step 6 is for 1/3 of the sauce. 6. (If using cold sauce, bring to a boil first, then) Add ½ c cream or half-and-half, reduce heat, and simmer for 30 minutes. Serve hot over spaghetti or noodles. 7. Makes three portions, which serve 2-4 people each. ---------------------------------------------------------------------------
Nutrition
Ingredients
