Yield: 1 servings
|3 tablespoons||Olive oil|
|1 \N||Small sweet onion, peeled|
|\N \N||And minced|
|1 \N||Celery stalk, minced|
|1 \N||Small carrot, scraped and|
|½ pounds||Ground pork, or 1/2 lb|
|\N \N||Plain Italian sweet sausage|
|\N \N||Meat, removed from the|
|\N \N||Casings and crumbled|
|28 ounces||Can, whole tomatoes|
|2 \N||Sprigs fresh mint or 1/4|
|\N \N||Teaspoon dried thyme|
|2 tablespoons||Minced fresh parsley leaves|
|\N \N||Salt & freshly ground pepper|
|\N \N||To taste|
1. Heat 2 tablespoons of the oil in a 3 quart non-aluminum saucepan.
Add the onion, celery, and carrot and saute over low heat until the
vegetables just begin to color. Use a slotted spoon to remove the vegetables to a plate. Set aside until needed.
2. Add the remaining tablespoon of oil to the pan and saute the ground
pork until it is lightly browned. Pour off and discard any excess fat from the pan and return the vegetables to the pan.
3. Puree the tomatoes and add them to the saucepan along with the mint,
parsley, and salt and pepper. Bring to a boil, lower the heat, and
simmer, uncovered, stirring occasionally, for 1½ hours.
This sauce may be refrigerated in a tightly covered container for up to one week. It can also be frozen for up to 4 months.