Traditional Sugo

Nonni's Sugo: Traditional Meat Sauce

A staple for Sunday dinner. Freeze and take a bit out for a special dinner any day.

Ingredients:

• 2 lb (0.91 kg). of beef
• (rump roast or bottom round roast)
• 29 oz (1.1 kg) can of whole tomatoes
• 2 – 29 oz (1.1 kg) cans of tomato sauce
• Fresh carrots and celery (one each per lb. of meat)

Spices – per 1 lb (0.45 kg). of meat

• 1 tsp sage
• 1 tsp thyme (dry)
• Parsley
• ¼ tsp of nutmeg and cinnamon
• 1 tsp of salt
  

Aiazzi Family on the Ranch in Yerington, NV, Adina is in the back on the right.

Directions:

1. Slice meat and brown in small amount of olive oil. 
2. Take the meat out of the pan – cool a little.
3. Sauté onion and garlic – only one minute.
4. Combine in a food grinder: onion, garlic, meat, raw carrots and celery.
5. Put in a pot with canned tomatoes. Add spices. 
6. Cook for a couple of hours.