How To make Michael's Spaghetti Sauce

TOMATO PRODUCTS:

12 oz Tomato paste
16 oz Tomato sauce
28 oz Tomato puree
28 oz Tomatoes, crushed

SEASONINGS:

4 Garlic cloves
1 lg Bay leaf
1 tb Sugar
1/2 ts Black pepper, ground
1 tb Oregano
1 tb Thyme
1 ts Coriander
2 ts Rubbed sage
2 ts Cilantro (or less;
-optional) 2 tb Parsley
2 ts Basil
1/2 ts Red pepper, crushed
1 md Onion
1/3 c Olive oil
1 tb Sesame oil

MEATBALLS:

1/2 lb Italian sausage,
-sweet 1/2 lb Ground beef, lean
4 tb Worcestershire sauce
2 ts Sesame oil
2 tb Olive oil
1/3 c Bread crumbs
1 ts Sage
2 ts Rosemary
1 ts Thyme
1 ts Basil
1/2 c Sherry
Chop the garlic very finely. Chop the onion. Combine in a suitable pot the tomato products and seasonings. Bring to a simmer. In a bowl, combine the meatball ingredients except the sherry. Break this mixture apart into small balls or bits according to preference. Heat a wok or skillet and saute the meat mixture until cooked to 'rare'. Do not overcook or singe the meat. Remove the grease from the meat mixture by straining in a colander, then return to the hot wok or skillet and reheat. Add sherry and reduce. Add this to the sauce in the pot. Simmer this mixture on the lowest possible heat for 6 or 7 hours. Stir occasionally. NOTES: * An exotically spiced spaghetti sauce with meat -- This is a very adaptable sauce which can be used in any recipe requiring tomato sauces. Best on spaghetti with garlic bread! * I have found that Hunt's tomato products deliver the best flavor for this sauce; they are somewhat sweeter and less acidic than other brands. I always use Lea and Perrins Worcestershire sauce. * This spaghetti sauce is the work of about 2 years experimentation. It has won some of the local cooking contests here in Maine. : Difficulty: easy but tedious. : Time: 1 hour preparation, 7 hours cooking. : Precision: approximate measurement OK. : Michael R. Dow : University of Maine, Police Dept., Orono, Maine, USA : DOW@MAINE.BITNET : @spar-20.arpa decwrl!spar!cheadle : Copyright (C) 1986 USENET Community Trust